News
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Two posters promoting RTBfoods results on sweetpotato, in Côte d'Ivoire
06/12/2022
They were presented at the 12th conference of the African Potato Association (APA) 2022 organized this summer, in Lilongwe, Malawi.
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06/07/2022
43 participants from all 15 partner institutes of the project met at the beginning of June in Paris for 3 days, with the objective of preparing the writing of manuscripts expected for a new special issue dedicated to roots, tubers and cooking bananas (RTBs).
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RTBfoods co-finances research on yam in Guadeloupe: results published
22/06/2022
A study conducted by Cirad in Guadeloupe focusing on the yam D. alata was recently published in the journal Scientific Reports. This work was carried out within the framework of the AfricaYam phase I project (2015-21) and was the object of a stay and supervision of a PhD student from CNRA (E. Ehounou) for two 6-month periods, financed by the RTBfoods project.
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Fufu: Ugo Chijioke, product champion, successfully defended her thesis
24/05/2022
Title of the thesis: "Investigation of fufu processing and influence of cassava root characteristics on sensory and consumer acceptance of cooked fufu".
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The project welcomes Pham Thi Ha Giang, intern for 6 months
28/04/2022
The Vietnamese student is in her 2nd year of the Master program "Green Chemistry and Processes for Biomass" (Green CAP) at Toulouse INP- ENSIACET. She is recruited by Cirad (Umr Qualisud) in Montpellier (France) since April 1st 2022 and will be involved in the RTBfoods project.
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The project welcomes a new collaborator: Santiago Arufe
23/03/2022
Santiago Arufe is a PhD in chemical and environmental engineering. He has been recruited by CIRAD within the UMR Qualisud since 1 December 2021, and will be involved in the RTBfoods project from time to time.
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Oluwatoyin Ayetigbo, food scientist in physical measurements
23/02/2022
Toyin has been recruited by CIRAD in Montpellier (France) since 15 November 2021 as focal point for texture measurements & for the RTBfoods project.
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A new focal point in Côte d'Ivoire for RTBfoods
02/02/2022
Researcher in the Root and Tuber Crops program of the National Agricultural Research Center (CNRA) in Côte d'Ivoire, he is now focal point of the RTBfoods project.
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AfricaYam/RTBfoods yam quality training a resounding success
14/12/2021
The AfricaYam and RTBfoods projects jointly organized a training week in Abomey-Calavi (Benin), from November 22 to 27, 2021, hosted by the Faculty of Food Sciences of the University of Abomey-Calavi (UAC-FSA).
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Research on West Indian yam texture presented at international conference
14/12/2021
The work led by INRAE was presented by Aliénor Dutheil de la Rochère at the 7th International Conference of EPNOE (European Polysaccharide Network of Excellence). They focus on the impact of parietal polysaccharides on the cookability and texture of processed yam.
