Lecturer, University of Douala, Cameroon
Dr. Julien Armel Assiene Agamou is a dedicated lecturer at ENSET, University of Douala, specializing in Food Sciences-Nutrition and Food Biotechnology. His expertise lies in optimizing food production processes and developing functional foods to combat malnutrition. Driven by discipline and a strong team spirit, he actively contributes to nutritional education and community health initiatives in Cameroon.
Profile
Google Scholar
Education 📚
Dr. Assiene holds a Ph.D. in Food Sciences-Nutrition from ENSAI, University of Ngaoundéré, Cameroon. He completed his Master’s degree in Food Science and Nutrition and earned a Bachelor’s degree in Applied Chemistry. His academic journey emphasizes the nutritional and functional properties of indigenous foods.
Experience 💼
His professional experience spans teaching roles at ENSET and other institutions, including practical work in Food Biochemistry and Food Microbiology. Dr. Assiene has managed projects focusing on the valorization of local food products and the development of nutrient-dense foods. He has also served as a stock manager and academic supervisor, contributing significantly to food science research.
Research Interests 🧪
Optimization of food production processes
Functional foods and their impact on nutrition
Biochemical and microbiological analyses
Food quality control and nutritional education
Awards 🏆
His contributions to food science and nutrition have been recognized through awards for academic excellence and research impact in Cameroon.
Publications
Assiené AJA, Fombang EN, Mbofung CMF. Particular benefits can be attributed to Moringa oleifera Lam leaves based on origin and stage of maturity, Journal of Experimental Biology and Agricultural Sciences, 2015.
Fombang EN, Assiéné AJA, Mbofung CMF. Incorporation of Ricinodendron heudolotii Meal into Blends of Wheat and Precooked Taro Flour for production of Nutrient Dense Biscuits, Indian Journal of Nutrition, 2016.
Assiené AJA, Fombang EN, Mbofung CMF. Nutritional potential and bioactive compounds of Moringa oleifera leaf powders, Cameroon Nutritional Science Society, 2017.
Assiené AJA, Fombang EN, Mbofung CMF. In vitro protein digestibility and iron bioavailability according to agro-ecological zone and stage of maturity of Moringa oleifera Lam leaves, Europeans Journal of Nutrition and Food Safety, 2020.