Polycarpe Kayode, University of Abomey-Calavi, Benin

In 1999 Polycarpe obtained an engineer degree from University of Abomey-Calavi in Nutrition and Food Science. He completed his PhD thesis, entitled “Diversity, users’ perception and food processing of sorghum: implications for dietary iron and zinc supply “ in 2006 at Wageningen University. Since 2006 He is a staff member of the School of Nutrition and Food science and Technology of University of Abomey-Calavi. His expertise is in food quality and food product development with special attention to natural food biocolorants and micronutrients. His work in education and research is characterized by an interdisciplinary approach and the integration of natural and social sciences. At present he is supervising PhD and Master students, who are working on dye sorghum varieties, moringa leave, pentadesma nuts, microorganisms from local sorghum beers to formulate probiotic ingredient for fish nutrition, and various local ingredients to formulate infant foods.