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Sept 2004- Sept 2009: PhD degree in Sciences, University of Liège (Belgium) ... Sept 1998- Sept 2001: Science and Food Technology degree (B. Sc and M. Sc), ...

CURRICULUM VITAE Name:

Soro (née Yao) Amenan Anastasie

Adress :

Science and Food Technology Unit,

University of Abobo-Adjamé, 02 BP 801 Abidjan 02, Côte d’Ivoire. Tel: (home)

+22545008631

Fax: (university)

+22520304300

Email:

[email protected]

Date of Birth:

April 23rd, 1975

Nationality:

Ivorian

Marital Status:

Married

Educational Qualifications and Courses: Sept 2004- Sept 2009: PhD degree in Sciences, University of Liège (Belgium), defended June 3rd, 2009: http://bictel.ulg.ac.be/ETD-db/collection/available/ULgetd-05172009191011/unrestricted/theseYao2009.pdf (accessed June 22th, 2011) Subject: Fermentation of cassava into gari in West Africa: Production of freeze-dried lactic acid bacteria starter culture Supervisor: Thonart philippe, Professor, Wallon Center for Industrial Biology, Microbial Technology Unit, University of Liège, Sart-Tilman B40, B-4000 Liège, Belgium/Wallon Center for Industrial Biology, Bio-Industry Unit, Gembloux Agricultural University, Passage des déportés 2, B-5030 Gembloux, Belgium. Sept 2002- Sept 2004: Postgraduate degree in Biotechnology, University of Liège (Belgium) Sept 2001- Sept 2002: Postgraduate degree in Science and Food Technology, University of Abobo-Adjamé, Côte d’Ivoire. Sept 1998- Sept 2001: Science and Food Technology degree (B. Sc and M. Sc), University of Abobo-Adjamé, Côte d’Ivoire. Sept 1995- Sept 1998: Associate degree in Natural Sciences, University of Abobo-Adjamé, Côte d’Ivoire.

Working Experience: Oct 5th 2009-Present:

Research assistant, Dept of Science and Food Technology, University of AboboAdjamé, Côte d’Ivoire

Sept 04- Jun 09:

PhD Research project “Production of freeze-dried lactic acid bacteria starter culture”, Wallon Center for Industrial Microbiology, University of Liège, Belgium

Current Research Interests: - Dehydration of micro-organisms for their use as starter cultures during production of fermented foods. - Optimization of traditional fermentation - Analysis of fermented foods quality Publications: 1. Dortu C., Yao A.A., Egounlety M., Pinto C., Vinodh A. E., Huch (née Kostinek) M., Franz, C.M.A.P., Holzapfel W., Mbugua S. M., Mengu M., Thonart P. Development of Lactobacillus starter cultures for the

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fermentation of cassava fortified with soybean and palm oil or coconut milk for the production of gari. Biotechnol. Agron. Soc. Environ., Accepted. 2. Soro (née) Yao A. A., Djè K.M., Thonart P. (2010). An improved test to study the changes in membrane permeability during rehydration of freeze-dried Weissella paramesenteroides LC11. The Open Biotechnol. J., 4 : 8-13. 3. Yao A.A., Egounlety M., Kouame L. P., Thonart P. (2009). Les bactéries lactiques dans les aliments ou boissons amylacés et fermentés de l’Afrique de l’Ouest : leur utilisation actuelle. Ann. Méd. Vét., 153 : 54-65. 4. Yao A.A., Dortu C., Egounlety M., Pinto C., Vinodh A. E., Huch (née Kostinek) M., Franz, C.M.A.P., Holzapfel W., Mbugua S. M., Mengu M., Thonart P. (2009). Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari. Afr. J. Biotechnol. 8: 4996-5004. 5. Yao A.A. (2009). Fermentation of cassava into gari in West Africa: Production of freeze-dried lactic acid bacteria starter culture. PhD Thesis, University of Liege, Belgium. http://bictel.ulg.ac.be/ETDdb/collection/available/ULgetd-05172009-191011/unrestricted/theseYao2009.pdf (accessed December 28th, 2009) 6. Coulibaly I., Yao A.A., Lognay G., Destain J., Fauconnier M-L, Thonart P. (2009). Survival of freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum related to their cellular fatty acids composition during storage. Appl. Biochem. Biotechnol. 157: 70-84. 7. Yao A.A. ,Wathelet B., Thonart P. (2009). Effect of protective compounds on the survival, electrolyte leakage and lipid degradation of freeze-dried Weissella paramesenteroides LC11 during storage. J. Microbiol. Biotechnol. 19: 810-817. 8. Yao A.A., Coulibaly I, Lognay G., Fauconnier M-L, Thonart P. (2008). Impact of polyunsaturated fatty acid degradation on survival and acidification activity of freeze-dried Weissella paramesenteroides LC11 during storage. Appl. Microbiol. Biotechnol. 79:1045-1052 9. Yao A.A., Bera F., Franz C., Holzapfel W., Thonart P. (2008). Survival Rate Analysis of Freeze-Dried Lactic Acid Bacteria Using the Arrhenius and z-Value Models. J. Food Prot. 71: 431-434.

Oral Présentation Seminar, February 25th of 2009, University of Liège (Belgium). Les facteurs anti-nutritionnels du manioc n’empêchent pas sa valorisation alimentaire. Personal Communications 1. Soro (née Yao) A.A., Djè K.M., Egounlety M., Pinto C., Edward V.A., Huch (née Kostinek) M., Franz C.M.A.P., Holzapfel W., Mbugua S., Mengu M., Thonart P. (2010). Selection of lactic acid bacteria for their use as freeze-dried starter cultures during cassava fermentation for gari production. 15th World Congress of Food Science & Technology, Cap Town, South Africa, 22-26 August. 2. Yao A.A. ,Wathelet B., Thonart P. (2009). Membrane lipid oxidation of freeze-dried Weissella paramesenteroides LC11 during storage. Food Micro, Liège, Belgium, 18-19 June. 3. Egounlety M., adjakidje S. A., Yao A. A., Dortu C. and Thonart P. (2009). Production and sensory properties of gari produced by inoculation with freeze-dried lactobacillus plantarum starter cultures. 2ème Colloque des Sciences, Cultures et Technologies de l’Université d’Abomey-Calavi, Abomey-Calavi, Bénin, 26-29 Mai. 4. Egounlety M., Adjakidjè A., Ségbédji C. M., Yao A.A., Dortu C., Thonart P., Pinto C., Franz C., Holzapfel W., Mbugua S. M., Mengu M. and Aaen T. (2008). Evaluation of freeze-dried lactic acid bacteria starter cultures in fermentation of cassava mash fortified with soybean and palm oil for production of fortified gari. World Congress of Food Science and Technology, Shangai, China, 19-23 October. 5. Egounlety M. Adjakidjè A.S., Ségbédji M.C., Yao A.A., Dortu C., Thonart P. ,Kostinek M., Franz C.M.A.P., 2

Holzapfel W.H., Pinto, C., and M. Mengu. (2008). Nutrtive value, sensory properties and shelf-life Of soypalm oil-fortified gari produce by inoculation with lactic acid bacteria starter cultures. Food Micro, Aberdeen, Scotland, 1-4 September. 6. Yao A.A., Coulibaly I., Lognay G., Fauconnier M.-L., Thonart P. (2008). Oxilipin profiling during storage of freeze-dried Weissella paramesenteroides LC11. Food Micro, ghent, Belgium, 11-12 September. 7. Egounlety M., Adjakidjè A., Ségbédji C. M., Yao A.A., Dortu C., Kostinek M., Franz C., Thonart P., Holzapfel W. and Mengu M. (2007). Towards the industrialization of traditional African fermented foods: a case study of fortified gari in Benin. Atelier international « Potentialités à la transformation du manioc (Manihot esculenta crantz) en Afrique de l’Ouest », Abidjan, Côte d’Ivoire, 4-7 Juin. 8. Egounlety M., Adjakidjè A., Yao A.A., Dortu C., Thonart P. (2006). Production du gari ordinaire par inoculation de cultures de Lactobacillus plantarum. Affiche présentée au 13ème Congrès IUFoST1, Nantes, France, 17-21 Septembre. 9. Pinto, C., Edward V., Dortu C., Thonart P., Yao A.A., Egounlety M., Mbugua S., Kostinek M., Franz C.M., Holzapfel W., Aaen T., Mengu M. (2006). Amélioration de la qualité et de la valeur nutritionnelle du gari par l’utilisation des levains et la fortification avec le soja, l’huile de palme et le lait de coco. Food Micro, Bologna, Italie, 28-31 Août. 10. Thonart P., Dortu C., Yao A.A., Vindoh E., Pinto C., Egounlety M., Kostinek M., Franz C M., Mbugua S., Mengu M., Holzapfel W. H. (2006). Selection of Lactobacillus plantarum strains for their use as starter cultures during fortified cassava fermentation for the production of gari. Food Micro, Bologne, Italie, 29 August -2 September. 11. Dortu C., Thonart P., Pinto C., Edward C.M.S.T., Yao A.A., Egounlety M., Mbugua S., Kostinek M., Franz C.M., Holzapfel W., Mengu M., Aaen T. (2006). Improving the quality and nutritional status of Gari trough the use of starter cultures and fortification with soybean, palm oil and coconut milk. Food Micro, Bologne, Italie, 29 August -2 September. 12. Yao A.A., Dortu C., Holzapfel W., Franz C. M., Mbugua S., Egounlety M., Edward C.M.S.T., Pinto C., Mengu M., Thonart P. (2006). Study of lactic bacteria for their use as starter cultures during cassava fermentation for gari production. Bioforum, Liège, Belgium, 17 May. 13. Yao A.A., Dortu C., Holzapfel W., Franz C. M., Mbugua S., Egounlety M., Edward C.M.S.T., Pinto C., Mengu M., Thonart P. (2006). Freeze-drying of lactic acid bacteria as starter cultures for gari production. Bioforum, Liège, Belgium, 17 May.

Participation to scientific meetings 1. 2. 3. 4. 5.

Fourteenth Conference on Food Microbiology, 2009, 18-19 June/Liège, Belgium Thirteenth Conference on Food Microbiology, 2008, 11-12 September/ghent, Belgium Bioforum, 2007, 11 October/Liège, Belgium Bioforum, 2006 17 May/Liège, Belgium Eleventh Conference on Food Microbiology, 2006, 14-15 September/ghent, Belgium

Abidjan, the 12thof october 2011

Soro (née Yao) Amenan A.

1

IUFoST : International Union of Food Science and Technonlogy 3