Stephano Tambo Tene | Food Security | Best Scholar Award

Dr Stephano Tambo Tene | Food Security | Best Scholar Award

Dr at  University of Dschang, Cameroon

Dr. TAMBO TENE Stephano, a Cameroonian national born on January 06, 1993, is a dedicated scholar and educator specializing in Biochemistry, Nutrition, and Food Security. He holds a PhD in Nutrition and Food Security from the University of Dschang, Cameroon, where he also completed his Master of Science and Bachelor Degree in related fields.


🎓 Education:

Bachelor’s Degree (2011-2014) in Biochemistry and Food Technology. Master of Science (2014-2017) in Nutrition and Food Security. Doctorate (2017-2023) in Nutrition and Food Security, achieving a very honorable distinction.

💼 Professional Experience:

Currently serving as a Temporary Teacher at the Department of Biochemistry, University of Dschang. Experienced in practical and tutorial work supervision in the same department since 2017. Participated in various academic internships and training programs, including stints at Cameroon Tea Estates, CRDP, and GEMBLOUX AGRO BIOTECH.

🔬 Scientific Experience:

Authored a Ph.D. thesis focusing on the extraction and kinetic study of enzymes from maize malts. Engaged in scientific research and publication, serving as a reviewer for several international journals. Holds expertise in food characterization and analysis, including chromatographic tools and sensory evaluation.

🔍 Research Focus: Food Security

Dr. TAMBO TENE Stephano, a Cameroonian researcher specializing in Biochemistry and Nutrition, focuses his expertise on addressing challenges in Food Security. With a Doctorate in Nutrition and Food Security from the University of Dschang, his research endeavors center on enhancing food production, accessibility, and nutritional quality to combat hunger and malnutrition.

Dr. TAMBO’s investigations delve into various aspects of Food Security, including:

Nutritional Enhancement: He explores methods to enrich staple foods with essential nutrients, ensuring diets meet the dietary needs of vulnerable populations, particularly in resource-limited settings. Crop Biofortification: Through his studies, Dr. TAMBO examines biofortification techniques to increase the micronutrient content of crops, such as iron, zinc, and vitamin A, thereby improving the nutritional value of staple foods. Sustainable Agriculture: He investigates sustainable agricultural practices and technologies aimed at boosting crop yields, resilience to climate change, and promoting environmental conservation to ensure long-term food security. Food Processing and Preservation: Dr. TAMBO explores innovative food processing and preservation methods to minimize post-harvest losses, extend shelf-life, and enhance food safety, thereby contributing to improved food availability and access. Community Empowerment: His research extends to community-based interventions and policies aimed at enhancing food access, promoting nutrition education, and empowering local communities to achieve sustainable food security.

Through his interdisciplinary approach and commitment to scientific excellence, Dr. TAMBO TENE Stephano endeavors to contribute significantly to the advancement of Food Security research, ultimately striving to alleviate hunger, malnutrition, and food insecurity both locally and globally.

Publications Top Notes

  1. Effect of different processing methods on the proximate composition, mineral content and functional properties of snail (Archachatina marginata) meat
    • Authors: Tonfack Djikeng, F., Mouto Ndambwe, C.M., Ngangoum, E.S., Achidi, A.U., Womeni, H.M.
    • Journal: Journal of Agriculture and Food Research, 2022, 8, 100298
  2. Optimization using response surface methodology of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon)
    • Authors: Klang, M.J., Matueno Kamdem, F.E., Tambo Tene, S., Nguemguo Kalamo, L.G., Womeni, H.M.
    • Journal: Journal of Food Science and Technology, 2022, 59(5), pp. 1901–1911
  3. Effects of three culinary treatments on the physicochemical, functional and antioxidant properties of wild yam (Dioscorea praehensilis Benth) grown in the East Cameroon region | Effets de trois traitements culinaires sur les propriétés physico-chimiques, fonctionnelles et anti-oxydantes de l’igname sauvage (Dioscorea praehensilis Benth) cultivé dans la région de l’Est-Cameroun
    • Authors: Pobo Kenfack, S.R., Mouamfon, M., Tambo Tene, S., Ngueguim, J.R., Poutougnigni Matenchi, Y.
    • Journal: International Journal of Biological and Chemical Sciences, 2021, 15(6), pp. 2665–2684
  4. Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56)
    • Authors: Klang, J.M., Tambo Tene, S., Matueno Kamdem, F.E., Teboukeu Boungo, G., Womeni, H.M.
    • Journal: NFS Journal, 2020, 19, pp. 16–25
  5. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels
    • Authors: Tambo Tene, S., Mathilde Klang, J., Ndomou Houketchang, S.C., Kohole Foffe, H.A., Womeni, H.M.
    • Journal: Journal of Food Processing and Preservation, 2019, 43(9), e14058
  6. Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value
    • Authors: Tambo Tene, S., Klang, J.M., Ndomou Houketchang, S.C., Teboukeu Boungo, G., Womeni, H.M.
    • Journal: Food Science and Nutrition, 2019, 7(4), pp. 1190–1206


Worku Chekol | Agricultural Policies | Best Researcher Award

Mr Worku Chekol |  Agricultural Policies |  Best Researcher Award

lecturer at  teda health science college, Ethiopia

Worku Chekol Tassew is an accomplished educator and researcher in the field of healthcare, hailing from Gondar, Ethiopia. With a Master of Medical Nursing from the University of Gondar and a Bachelor of Science in Nursing from Aksum University, Worku has demonstrated academic excellence throughout his career, maintaining a CGPA of 4.00 and 3.81 respectively.

Publication Profile:🌟👨‍🎓

📚 Educational Background

Master of Medical Nursing, University of Gondar, Ethiopia (2011-2012) 🎓. Bachelor of Science in Nursing, Aksum University, Ethiopia (2004-2007) 🎓

💼 Professional Experience

Lecturer at Teda Health Science College (2008-Current) 👨‍🏫. Research Coordinator, Lecturer, and Researcher at Teda Health Science College (Since September 2014) 📊🔬

🌱 Research Focus: Agricultural Policies

Holds expertise in researching agricultural policies impacting Ethiopian farming communities 🚜. Analyzes the effects of governmental interventions on agricultural practices and rural livelihoods 📈. Examines strategies for sustainable agricultural development and food security in Ethiopia 🌾🔍


Publications Top Notes:


Tanjina Rahman | Food Security | Best Researcher Award

Dr Tanjina Rahman | Food Security | Best Researcher Award

Lecturer at Dhaka University, Bangladesh

Dr. Tanjina Rahman is a dedicated lecturer at the Institute of Nutrition and Food Science, University of Dhaka, Bangladesh. She holds a Ph.D. in Nutrition and Food Science from Wayne State University, USA, with a focus on the nutrition and health status of hemodialysis patients in Dhaka, Bangladesh.


Publication Profile:🌟👨‍🎓


🎓 Dr. Tanjina Rahman’s educational journey is a testament to her academic excellence and commitment to nutrition and food science.

👩‍🎓 She achieved her Doctor of Philosophy (PhD) in Nutrition and Food Science from Wayne State University in July 2020, earning a commendable CGPA of 3.5 out of 4.0. Under the guidance of Professor Pramod Khosla, she conducted impactful research on the nutrition and health status of hemodialysis patients in Dhaka, Bangladesh.

🌐 Prior to her doctoral studies, Dr. Rahman earned a Master in Public Health (MPH) in Public Health Nutrition and Epidemiology from North South University, Bangladesh, in January 2015. She maintained a remarkable CGPA of 3.75 out of 4.0 under the supervision of Dr. G. U. Ahsan.

🔬 Her pursuit of knowledge continued with a Master of Science (M.S.) in Nutrition and Food Science from the Institute of Nutrition and Food Science, University of Dhaka, in April 2010. Achieving a perfect CGPA of 4.0 out of 4.0 (WES Conversion), she showcased her dedication to academic excellence under the guidance of Professor M. Akhtaruzzaman.

📚 Dr. Rahman’s academic journey began with a Bachelor of Science (B. Sc.) in Nutrition and Food Science from the Institute of Nutrition and Food Science, University of Dhaka, in October 2008. She maintained a strong CGPA of 3.83 out of 4.0 (WES Conversion), laying the foundation for her subsequent academic achievements.


👩‍🏫 Dr. Tanjina Rahman’s teaching journey reflects her passion for imparting knowledge and shaping the future of nutrition and food science professionals.

📅 Currently, she serves as a Lecturer at the Institute of Nutrition and Food Science, University of Dhaka, since September 2021. In this role, she continues to inspire and educate students in the field.

🌟 Prior to her current position, Dr. Rahman held the esteemed role of Assistant Professor at the Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, from March 2016 to September 2021. During this tenure, she made significant contributions to the academic growth of her students.

👩‍🏫 From March 2014 to March 2016, Dr. Rahman served as a Lecturer in the same department at Noakhali Science and Technology University, showcasing her dedication to education.

🌍 Dr. Rahman’s commitment to global education is evident in her role as a Part-Time Faculty at Wayne State University, Detroit, MI, USA, from January 2020 to May 2020. She taught the course NFS 2140 during the Winter 2020 term, contributing to the international academic community.

🎓 Additionally, she gained valuable experience as a Graduate Teaching Assistant at Wayne State University from August 2015 to December 2019. In this role, she played a pivotal part in nurturing the academic growth of students in the Department of Nutrition and Food Science.

👩‍🎓 Dr. Tanjina Rahman’s multifaceted teaching experience underscores her dedication to fostering learning and shaping the next generation of professionals in the field. 🌟


🔬 Dr. Tanjina Rahman’s role as a Graduate Research Assistant from January 2017 to December 2020 at Dr. Pramod Khosla’s Lab, Dept. of NFS, Wayne State University, Detroit, MI, USA, showcased her dedication to impactful research in renal nutrition.

🌐 She actively contributed to the “PALM TOCOTRIENOL IN CHRONIC HEMODIALYSIS STUDY (PATCH),” a multi-country randomized controlled trial associated with Wayne State University, USA, Taylors University and Universiti Putra Malaysia in Malaysia, and Kidney Foundation Hospital and Research Institute in Bangladesh. 🌍

📊 Dr. Rahman’s responsibilities included measuring Mid Arm Muscle Circumference, Triceps Skin Fold, Hand Grip Strength, and other anthropometric measurements. She played a crucial role in collecting 24-hour diet recall data using a comprehensive approach, entering dietary data on “ESHA Food Processor” and “Nutritionist Pro” software, and performing nutrient analysis using the FAO-based Bangladeshi Food Composition Table.

🤝 Collaborating between Bangladeshi and foreign universities, she represented both Wayne State University, USA, as a PhD Candidate and Noakhali Science and Technology University as Faculty.

📑 The fruits of her labor are evident in the published papers from this clinical trial, addressing critical issues such as Protein Energy Wasting in Hemodialysis Patients, renal-specific nutrition knowledge, the development and validation of a food frequency questionnaire for hemodialysis patients in Bangladesh, and solutions for sustainable kidney nutrition care delivery in selected Asian countries.

👩‍🔬 Dr. Tanjina Rahman’s research contributions have significantly advanced our understanding of renal nutrition, making her a valuable asset to the scientific community. 🌟

Research Focus 🌱🔬:

🔍 Dr. Tanjina Rahman’s research spans a diverse range of crucial topics in nutrition and health. 🌐 Her studies cover areas such as diabetes self-management behavior among Bangladeshi type 2 diabetes mellitus adults, dialysis capacity and nutrition care across Bangladesh, nutritional status and early childhood feeding practices in rural Bangladesh, and challenges in sustainable kidney nutrition care delivery in selected Asian countries. 🥦 Additionally, she explores the iodine content, stability, and consumer satisfaction of commercially available iodized salts in Noakhali, Bangladesh. Dr. Rahman also delves into the knowledge, attitudes, and practices of nutrition among school teachers in Bangladesh. Her collaborative work on the antioxidant properties of commonly consumed fruits and vegetables adds valuable insights to the field. 🌟



Impressive metrics for Dr. Tanjina Rahman! 📊 She has garnered 41 citations from 36 documents, showcasing the impact and recognition of her research in the academic community. With 13 published documents, her contributions to the field are substantial. The h-index, a measure of both productivity and citation impact, stands at 3, indicating a commendable level of influence. 🌟 These metrics highlight her valuable contributions to the scientific landscape and suggest a promising trajectory in her academic career. 🚀


Publications Top Notes: