Academic Researcher, University of Ngaoundere, Cameroon
Profile
Scopus
Strengths:
- Extensive Academic Background:
- PhD in Biotechnology and Food Process Engineering with high honors, showcasing a solid foundation in her field.
- Additional degrees in Biotechnology, Food Process Engineering, and Agricultural and Food Industries demonstrate a broad and deep academic background.
- Diverse Research Experience:
- Significant research internships and collaborations, including work in France and Cameroon, illustrate her active involvement in both international and local research communities.
- Research themes focus on value chains of local resources, sustainable development, and innovative methods for food preservation and transformation, which are highly relevant and impactful.
- Publication Record:
- One patent, six books, nineteen peer-reviewed journal articles, fifteen international conference articles, and numerous conference communications indicate a prolific output and significant contributions to her field.
- Research articles cover a range of topics from food dehydration to energy optimization, demonstrating versatility and depth.
- Professional Experience:
- Teaching roles span various levels, including doctoral, engineering, and technician cycles, showing her ability to educate and mentor students at multiple levels.
- Leadership roles in research teams and involvement in developing practical work for students reflect strong leadership and educational impact.
- Administrative and Organizational Contributions:
- Extensive experience in administrative roles, including heading the Initial Training Division, highlights her ability to manage and revise training programs effectively.
- Organization of international conferences and contributions to the academic community further underscore her commitment to advancing her field.
- International and National Collaborations:
- Established collaborations with multiple institutions both in France and Africa demonstrate her ability to build and maintain strong professional networks.
- Industry Experience and Expertise:
- Managerial roles in industry and support for young entrepreneurs show her practical expertise and commitment to applying research in real-world contexts.
Areas for Improvement:
- Research Visibility and Impact:
- While she has an impressive publication record, increasing the visibility of her work through high-impact journals or more high-profile research collaborations could further enhance her recognition.
- Funding and Grants:
- Although she has received various grants and scholarships, securing more substantial or diverse funding sources could support larger-scale research projects and increase her research’s reach.
- Technology Integration:
- Incorporating newer technologies or methods in research (e.g., advanced computational techniques, emerging analytical tools) could enhance the scope and impact of her work.
Yvette Jiokap Nono is an esteemed Associate Professor in Biotechnology and Food Process Engineering at the Department of Chemical Engineering and Environment, IUT, University of Ngaoundere, Cameroon. With extensive experience in both academia and industry, she has significantly contributed to research and education in her field.
Yvette JIOKAP NONO is an Associate Professor specializing in Biotechnology and Food Process Engineering at the University of Ngaoundere-Cameroon. She has a PhD in Biotechnology and Food Process Engineering from the National Polytechnic Institute of Lorraine (INPL), France.
Education 🎓
– PhD in Biotechnology and Food Process Engineering, INPL, France, 1997
– Master’s Degree (DEA) in Biotechnology and Food Process Engineering, INPL, France, 1992
– Engineer’s Degree in Agricultural and Food Industries, ENSIA-SIARC, France, 1992
– Diploma of General Studies in Food Industries (DEGIA), ENSIA-SIARC, France, 1991
Experience 📊
– Research collaborations and internships in France and Cameroon
– Teaching experience at the University of Ngaoundere
– Industry experience in pasta production and supporting young entrepreneurs
Research Interest 🔬
– Value Chains of Local Resources and Sustainable Development
– Conservation, Transformation, and Valorization of Agricultural Resources
Awards 🏆
– AUF Excellence Scholarship
– Funding from FICU for research projects
Publications 📄
1. TSOPWO ZENA C. and JIOKAP NONO Y., 2024. Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I), Heliyon 10 (2024) e35808,
2. KENNE MELI V.I., FTATSI MBETMI G.-de-P., MAKA TAGA C. and JIOKAP NONO Y., 2024. Review on water evaporative cooling low-cost devices for tomato fruit preservation. International Journal of Engineering & Technology, 13(2), 272-280.