Actualités
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Technicals guidelines for the African industry
18/05/2015
For each ten products studied, a technical guideline has been created for African producers and industries.
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Jaabi and yaabande: a new publication
09/01/2015
Science Domain published the results of research on characterization of the sensory profile and consumer acceptability of jaabi (Ziziphus maritiana) and of yaabande (cake processed from jaabi flour).
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AFTER crosses the Atlantic Ocean.
18/12/2014
Sophie-Andrée Blondin and the team of "Bien dans son assiette”, were interested in the promotion of the African traditional food through the AFTER project. Radio Canada broadcasted the radio report on December the 8th.
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Gowe: new publication about sensory evaluation
05/12/2014
The results from research carried out in Benin in order to shape the Gowe’s sensory profile and evaluate the consumer acceptability in Africa have just been published in Food Science & Nutrition (Wiley Periodicals, Inc., open Access)
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26/11/2014
The fourth and last annual meeting of the AFTER project was organized on the 13th, 14th and 15th of November 2014 in Saly, Senegal. There were 29 representatives of the 16 partners of the project.
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20/11/2014
The first international Congress on African traditional foods was held the 11th and 12th of November in Dakar, Senegal.
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AFTER Congress: see you on 11 & 12 November
02/11/2014
After 4 years of active research to improve the transformation processes of the 10 selected food products as part of the project, AFTER organise from 11 to 12 November 2014 in Dakar the 1st Congress on traditional African foods.
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Akpan and Gowé : AFTER on BB24 Benin
16/10/2014
Demonstrations for reengineered processes for akpan and gowé in a video report.
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Bissap and Bouye: a short film to share
09/10/2014
The first pilot tests for Bissap and Bouye reengineered products were the occasion to create a short film.
