Noodles Cameroon

POUOKAM GUY BERTRAND

President

PhD scholar at the graduate School in food safety, Biotechnology Center, University of Yaounde I, he has been fellow of many training programs and summer schools in Cameroon, Italy, Nigeria, the Netherlands, and South Africa Republic (e.g. NEF, IUTOX, Bo Homsteld). Country correspondent (2011-2013) for the World Library of Toxicology (IUTOX), he is member of the Cameroon society for toxicological sciences (CSTS) and principal leader of a community based association (MOPECAB) for the promotion of education and research. Since 2015 is CEO of AGRITEK Consulting.

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SAHA FOUDJO BRICE

Scientific secretary

PhD in Food Biochemistry and Nutrition, he is researcher and lecturer at the Laboratory for Food Science and Metabolism, Department of Biochemistry, University of Yaoundé I. He has received 3 awards and 6 fellowships (South Africa, Netherlands, Romania, Germany and Belgium). He is master theses mentor, PhD tutor, and trainer of engineers (food industries) and nurses.

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CHI SAMUEL

Information technology and Database manager

PhD Student at the Biotechnology Center of the University of Yaounde I and a MSc. Scholar in Public health informatics at the Walden University. With professional MSc. degree in Food Safety (2016, Biotechnology Center, University of Yaounde I) and a BSc. in Microbiology (2012, University of Buea), he is involved in the national survey of the effects of agricultural pesticides on human health and the environment.

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TAGUEMKAM SANDO HERMANN JOEL

Public Relation Officer

Professional master degree in food safety (2016, University of Yaoundé I) and bachelor degree of science in biochemistry with President’s scholarships of Excellency (2013, University of Yaoundé I). Skills: food norms and international regulations, industrial auditing, HACCP, zoonotic control and research (internship program at the National Veterinary Laboratory, pig and poultry farming), assessment of food packaging material for industrial processing and transformation, project management.

FOKOU ELIE

Member

PhD in Biochemistry, he is associate Professor at the Dept. Biochemistry of the University of Yaoundé I, Cameroon. Head of the Laboratory of food science and metabolism, he has coordinated activities of the consortium of three research institutions in a survey on food transformation in Yaoundé. His research interest focuses on the nutritional quality of local foods and their contribution in the management of public health nutritional problems. He has conducted collaborative research with some Cameroonian industries, and is currently member of the faculty committee in charge of relation with industries.

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MERCY ACHU

Member

PhD in Biochemistry (Food Science and Nutrition), she is lecturer at the Dept. Biochemistry of the Univ. of Yaoundé I, Cameroon. She studies how to valorize local nutritive under-utilized foods, and contributes the training of students for the annual seminar of the Biochemistry Club on Food Technology (e.g. fabrication of fruit jams, jellies and juices, yoghurt, beer) and soap making. She participates the African Malaria and Nutrition Initiative (AMANI) project on Vitamin A and Zinc to reduce the incidence of malaria, including training of health workers and community education on the benefits of mushrooms on the immune system.

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