Focusing on traditional product and process valorization since 2005.
LSA partners with many national and international organisations to develop projects that combine research, innovation and technology transfer in the agri-food processing sector.
Our research highlights the diversity and richness of local agro-food know-how, the value-added products and processes developed, and opportunities of valorization of traditional products and processes.
Biochemistry, Microbiology and Food Technology specialist with more than 30 years of experiences in agricultural research and support to agro-processing enterprises.
Holds a PhD on the quality of baobab-derived foods at the University of Wageningen in the Netherlands. Food formulation and especially food fortification by food is a key link in its research
Yann E. Madodé is a PhD from Wageningen University (Netherlands) since 2012. He used an interdisciplinary approach to study the traditional processing of cowpea with a view achieving food sovereignty.
We are convinced that it is relatively easier to make a well-known and improved product accepted than to introduce a completely new product. Completely new products require a lot of advertising and persuasion that local processors are not yet able to finance themselves.