Concept
By generating and sharing knowledge on food technology AFTER intends, for each product group, to improve, develop and create a product or a technology representing an interest shared between European and African food companies.
AFTER contributes directly to improving the competitiveness of these products and it facilitates their implementation and uptake by food companies and their marketing on African and European markets.
Ten traditional products which represent three main categories of products are studied:
- Fermented cereal-based products: Akpan, Gowe, Kenkey, Kishk Sa’eedi
- Fermented salted fish and meat: Lanhouin, Kitoza, Kong
- Traditional plant based extracts for functional foods: Bissap, Buy, Jaabi
Beyond these direct results, the lessons learnt and the methodologies for the assessment of traditional products and processes will be shared with other countries from both continents, and also with other groups of countries (Asia, India, South America) in order to disseminate the results among the research community involved in food research in developing countries.