This Laboratory was created in 2005 from the initiative of Professor Djidjoho Joseph HOUNHOUIGAN under the name of Laboratory of Food Microbiology and Biotechnology (LMBA). This construction was financed by Danish Cooperation (DANIDA) through a project entitled “Capability Building for Research and Development in Traditional Fermented Processing in West Africa (ENRECA)”. The vision that underlies the work carried out there, requires the implementation of a multidisciplinary approach. Therefore, the LMBA has become LSA defined as Laboratory of Food Sciences.
Contribute to the transformation of agriculture through the development of agricultural and food resources to feed African cities by training and development of sustainable and efficient technologies, based on local agribusiness and learning from endogenous agro-food know-how.
Towards the vision described above, the LSA works to evaluate and exploit the local processing technologies that represent the basis of the agri-food industry of the future.
Therefore, our motto is to feed cities healthily and safely based on based on local agro-food know-how.
Our research and development objectives
A thought-out use of food chemistry and biochemistry, food microbiology and food (bio) technology, modeling, consumer science, and human nutrition, allows the LSA to characterize and add-value to African products and processes for an industry aligned with consumer needs, nutritional requirements and food regulations.
Our integrated approach therefore:
- characterization of traditional products and processes;
- assessment of consumer demand and preferences;
- optimization of processes in order to align consumer expectations and their nutrition needs during product development;
- safety assessment and quality assurance during food processing;
- Pilot production, training and advice, and technology transfer to companies on optimized processing processes.
An eminent group of researchers
The Food Sciences Laboratory (LSA) is headed by Djidjoho Joseph HOUNHOUIGAN, Professor of Universities of the African and Mala-gasy Council of Higher Education (CAMES). He graduated as agricultural engineer and specializes in Biochemistry, Microbiology and Food Technology. He has over 30 years of experience in agronomic research and support to food processing companies in characterizing and improving traditional food processing technologies, especially fermented ones. Former head of Department of Nutrition and Food Science at the FSA, National Director of Scientific and Technical Research of the Ministry of Higher Education and Scientific Research, Secretary and later Director of the Graduate School of Agricultural Sciences and finally Dean of the Faculty of Agronomic Sciences of the University of Abomey-Calavi, Professor D. Joseph HOUNHOUIGAN is also the coordinator of the inter-faculty master program in Standards and Quality Control of Agro-food products.
He is assisted in the LSA management tasks by Dr. Yann Eméric MADODE. The LSA research team encompasses a dozen of full-fledged faculty members of all academic grades. Their dynamism is reflected by the research projects they carry out and their scientific publications. The team works in close collaboration with associate members from other laboratories, third party members and honorary members from various European universities.