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Difo Voukang Harouna is a FOOD BIOCHEMIST by Academic training who has gathered enough experience through research and publication in the area of wild and under-exploited food legumes as well as in academic research and teaching. His research interests are: Food Biochemical constituents’ investigations, Food fermentation for antinutrients reduction or elimination, Wild legumes genetic diversity investigations, Food biotechnology and Novel food processing techniques and feed formulation using under-exploited resources in order to reduce Food –feed competition. He has served as Head of Food Technology Department & Lecturer at National Polytechnic, Bamenda in Cameroon and Cordinator of the Food and Nutrition Technology research Lab in the same institution. He did his M.Sc. degree in Biochemistry in Ahmadu Bello University, Zaria, Nigeria with specialization in the field of food biochemistry, Nutritional toxicology, and industrial microbiology. He is currently pursuing a Ph.D. in Food and Nutritional Sciences from Nelson Mandela African Institution of Science and Technology (NM-AIST), Tanzania where he is a grantee of the African Center of Excellence scholarship known as CREATES- FNS sponsored by the World Bank and Tanzanian Government. He is currently carrying out research on the Biochemical and Genetic Diversity Characterization of about 150 accessions of Wild Under-exploited Vigna Species and Preliminary Studies to Their Utilization in Human and Animal Nutrition.
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