At the end of July 2024, nine (9) innovators from the ‘development and modernization of agri-food processing, preservation and packaging processes through endogenous and innovative sustainable solutions’ (PDEMOPTRACCA) project, lead by the École Nationale Supérieure Polytechnique de l’Université de Douala, defended their dissertations with a view to obtaining the diploma of design engineer.

The dissertations defended covered the following topics, among others:
– Formulation of a gluten-free bread flour from local produce, by Fouda Boyogueno Michel
– Manufacture of biodegradable packaging from cocoa pods, by Foko Noumsi Roland
– Optimization of phenolic compound extraction from allanblackia floribunda extracts with conservation potential, by Prince Tsafack Tayimlong ;
– Standardization of the extraction process for oils from woody forest products, by Mouampissa Suzy Eleanor and Ossoumbou Ondoua Elisabeth;
– Design and production of an automated and monitored onion preservation system, by Ndoso Nendobe ;
– Formulation of a film-forming spray for fruit preservation: the case of avocado (Persea americana) by Monthé Ntouko Abigaelle ;
– Production of a food bouillon cube based on local products and Locusta migratoria by Messe Mbengon Mercedes;
– Formulation of a clay-based composite material for the manufacture of a beer fermenter by Feufack Kevine Eudoxie.

The various innovation products resulting from this academic work will be presented at the Salon des sciences, technologies et innovations environnementales, from December 10 to 12, 2024 in Yaoundé, Cameroon.

The École nationale supérieure polytechnique de Douala is one of the PDTIE‘s third-party entities benefiting from the ACP Innovation Fund.