Functional, nutritional, and technological aspects of cereal-based/pulse-based products, including phenolic and antioxidant contents, starch properties, glycemic indexes, and mineral bioavailability.

Dr. Tambo Tene Stephano holds a PhD in Biochemistry with a specialization in Nutrition and Food Security from the Department of Biochemistry, Faculty of Science, University of Dschang. Between 2017 and 2023, he served as an Assistant for practical and directed coursework across diverse subjects including enzymology, metabolism, microbiology, food technology, structural biochemistry, and biochemical techniques. Since May 2023, Dr. Stephano has been a part-time lecturer in the Department of Biochemistry, where he actively contributes to academic training and mentorship. He plays an integral role in guiding Master’s and PhD candidates within the Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition. His research primarily explores the modeling of food matrix transformation processes, the extraction and characterization of biologically active compounds, and chromatographic profiling of chemical constituents in foods. He also brings expertise in food packaging, process engineering, sensory analysis, and rheology. With a robust publication record, Dr. Stephano has authored over 35 peer-reviewed scientific articles, book chapters, and conference papers—both nationally and internationally—over the past six years. His academic excellence has been recognized through multiple scholarships, enabling him to undertake research and technical training in India, South Africa, and Belgium.

Modeling food matrix transformation processes, extracting and characterizing biologically active molecules, and chromatographic profiling of chemical constituents in foods.

Food science, Consumer psychology, Hospitality operations, Technology-enhanced food innovation