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Rose Daphnee Tchonkouang obtained a BSc in Biotechnology at the Pearson Institute of Higher Education in South Africa (16/20) and a MSc in Food Technology from the Universidade do Algarve (17/20). During the final year of her master's degree, she carried out a research project for her dissertation work on method development for the efficient detection of diastaticus spoilage yeasts in beer/fermented beverages at the global research and development center of Anheuser-Busch InBev in Belgium. She is currently a research fellow in the project 'Functionalized Tomato Products' in which health-enhancing tomato-based products are developed and preserved using novel non-thermal technologies and a PhD student in Biotechnological sciences (specialization: Food Biotechnology) at the Universidade do Algarve. Her research focuses on the formulation of tomato juice and sauce, and their preservation using pasteurization processes employing ultraviolet germicidal irradiation (UV-C). She is open to collaborations inside and outside of her field to acquire new knowledge and contribute to the body of knowledge produced by science.
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Identificação

Identificação pessoal

Nome completo
Rose Daphnee Ngameni Tchonkouang

Nomes de citação

  • Tchonkouang, Rose Daphnee
  • Tchonkouang, R.D.N.
  • Tchonkouang, R.D.
  • Rose Daphnee Tchonkouang

Identificadores de autor

Ciência ID
521D-EF12-1471
ORCID iD
0000-0002-0039-6792
Scopus Author Id
57222246875

Websites

Domínios de atuação

  • Ciências Agrárias - Biotecnologia Agrária e Alimentar
  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Francês (Idioma materno)
Inglês (Idioma materno)
Português Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1)
Formação
Grau Classificação
2019 - 2021
Concluído
 Food Technology (Mestrado)
Universidade do Algarve Instituto Superior de Engenharia, Portugal
"Method Development and Validation for the Efficient Detection of Super-Attenuating (over-fermenting) Spoilage Yeast (Saccharomyces Cerevisiae var. diastaticus) in the Brewery Industry" (TESE/DISSERTAÇÃO)
 17/20
2015 - 2017
Concluído
 Biotechnology Management (Bachelor)
Especialização em Biotechnology
Pearson Institute of Higher Education, África do Sul
"Eutrophication and Algal bloom: Analysis of bloom forming algal species in a eutrophicated pond (Midrand, South Africa)" (TESE/DISSERTAÇÃO)
 16/20
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2021/11 - Atual Investigador (Investigação) Universidade do Algarve, Portugal
Instituto Mediterraneo para a Agricultura Ambiente e Desenvolvimento Pólo Algarve, Portugal
(...)
2020/11 - 2021/10 Estagiário de Investigação (Investigação) Anheuser-Busch InBev NV, Bélgica
Global Innovation and Technology Center - Anheuser-Busch InBev, Bélgica
(...)
2019/10 - 2019/12 Investigador (Investigação) Universidade do Algarve, Portugal
Universidade do Algarve Instituto Superior de Engenharia, Portugal

Cargos e Funções

Categoria Profissional
Instituição de acolhimento 		Empregador
2018/01 - 2018/03 Food quality control analyst (Graduate Internship) Camlait S.A., Camarões
Laboratory of physicochemical analysis - Camlait S.A , Camarões
2017/06 - 2017/07 Laboratory Technician (BSc Internship) Inqaba Biotechnical Industries , África do Sul
DNA Sequencing Laboratory - Inqaba Biotec, África do Sul
Projetos

Bolsa

Designação Financiadores
2022/04 - 2025/03 Formulation of tomato products (bar, leathers, juice and sauce) and their pasteurization using emergent/non-thermal technologies (FunTomP - Functionalized Tomato Products)
PRIMAH2020GA2032
Bolseiro de Investigação
Instituto Mediterraneo para a Agricultura Ambiente e Desenvolvimento Pólo Algarve, Portugal
 Partnership for Research and Innovation in the Mediterranean Area

Horizon 2020
Em curso
2021/11 - 2022/02 Valorising the health benefits of Traditional Mediterranean food products (FunTomP - Functionalized Tomato Products)
PRIMAH2020GA2032
Bolseiro de Investigação
Instituto Mediterraneo para a Agricultura Ambiente e Desenvolvimento Pólo Algarve, Portugal
 Partnership for Research and Innovation in the Mediterranean Area

Horizon 2020
Concluído
2020/11 - 2021/10 Method Development and Validation for the Efficient Detection of Super-Attenuating (over-fermenting) Spoilage Yeast (Saccharomyces Cerevisiae var. diastaticus) in the Brewery Industry
2019-1-PT01-KA103-060325
Investigador
Global Innovation and Technology Center - Yeast & Fermentation Laboratory, Bélgica

Anheuser-Busch InBev NV, Bélgica
Erasmus Plus
Concluído
Produções

Publicações

Artigo em conferência
  1. Tchonkouang, R.D.N.; Borges, A.A.M.; Vieira, M.C.. "Moisture sorption isotherms of coriander leaves and estimation of shelf life of dried coriander leaves (Coriandrum Sativum)". 2020.
Artigo em revista
  1. Tchonkouang, Rose Daphnee; Onyeaka, Helen; Nkoutchou, Hugue. "Assessing the vulnerability of food supply chains to climate change-induced disruptions". Science of The Total Environment (2024): 171047. https://doi.org/10.1016/j.scitotenv.2024.171047.
    10.1016/j.scitotenv.2024.171047
  2. Rose Daphnee Tchonkouang; Alexandre R. Lima; Andreia C. Quintino; Nathana L. Cristofoli; Margarida C. Vieira. "UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products". Foods (2023): https://doi.org/10.3390/foods12173227.
    10.3390/foods12173227
  3. Rose Daphnee Tchonkouang; Helen Onyeaka; Taghi Miri. "From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger". Sustainability (2023): https://doi.org/10.3390/su151310571.
    10.3390/su151310571
  4. Nathana L. Cristofoli; Alexandre R. Lima; Rose D. N. Tchonkouang; Andreia C. Quintino; Margarida C. Vieira. "Advances in the Food Packaging Production from Agri-Food Waste and By-Products: Market Trends for a Sustainable Development". Sustainability (2023): https://doi.org/10.3390/su15076153.
    10.3390/su15076153
Capítulo de livro
  1. Tchonkouang, Rose Daphnee; Carlos Antunes, Dulce; Cortês Vieira, Maria Margarida. "Potential of Carotenoids from Fresh Tomatoes and Their Availability in Processed Tomato-Based Products". In Carotenoids - New Perspectives and Application. London, Reino Unido: IntechOpen, 2022.
    Publicado • 10.5772/intechopen.103933
Poster em conferência
  1. Tchonkouang, Rose Daphnee; Cortês Vieira, Maria Margarida; Antunes, Dulce. "Modeling the kinetics of color, lycopene, and beta-carotene retention during isothermal processing of tomato sauce". Trabalho apresentado em EFFoST, 2023.
  2. Tchonkouang, Rose Daphnee; Cortês Vieira, Maria Margarida; Antunes, Dulce. Autor correspondente: Cortês Vieira, Maria Margarida. "Validation Study of a Novel Formula of Functional Tomato Sauce Base (TSB) with Olive Powder, Pea Protein, and Dry Tomato Peel Powder Using Response Surface Methodology (RSM)". Trabalho apresentado em 7th International ISEKI-Food Conference, 2023.
  3. Tchonkouang, Rose Daphnee. "Effect of Breaking Methods and High-pressure Processing on The Viscosity of Tomato Pulp". Trabalho apresentado em Jornada Anual de Ciências Biológicas e de Ciências Biotecnológicas, 2022.
Recurso online
  1. Helen Onyeaka; Rose Daphnee Tchonkouang; Phemelo Tamasiga. Leaving No One Behind: A Policy Blueprint For Eradicating Hunger In Sub-Saharan Africa. 2023. https://www.publicpolicyafrica.org/publications/leaving-no-one-behind-a-policy-blueprint-for-eradicating-hunger-in-sub-saharan-africa.
  2. Tchonkouang, R.D.N.. Integrating Nutrition Into African Food And Agricultural Policies. 2023. https://www.publicpolicyafrica.org/publications/integrating-nutrition-into-african-food-and-agricultural-policies.
Tese / Dissertação
  1. "Method development and validation for the efficient detection of super-attenuating (Over-Fermenting) yeast contaminants (Saccharomyces cerevisiae var. Diastaticus) in the brewery industry". Mestrado, 2021. http://hdl.handle.net/10400.1/17791.
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2023/11/09 Formulation Design of Tomato Juice FunTomP project General Assembly 2023
Aiju Instituto Tecnológico de Producto Infantil y Ocio (Valencia, Espanha)
2022/07/01 UV-C Pasteurization of tomato pulp: Degradation kinetics of Lycopene and beta-carotene FunTomP Project Board Meeting
Ege University (Izmir, Turquia)
2022/05/11 Development of Functional Tomato Juice and Sauce Presentation during the curricular unit 'Seminar' of the Master of Science in Food Technology at the University of Algarve
(Faro, Portugal)
2021/12/03 Method Development & Validation for the Efficient Detection of Super-Attenuating (over-fermenting) Spoilage Yeast (Saccharomyces cerevisiae var. diastaticus) in the Brewery Industry Dissertation Defense of the MSc Food Technology
Universidade do Algarve (Faro, Portugal)
2020/09/09 Moisture sorption isotherms of coriander leaves and estimation of shelf life of dried coriander leaves (Coriandrum Sativum) 11th International Conference on Simulation and Modelling In the Food and Bio-Industry FOODSIM'2020
(Ghent, Bélgica)
2017/05/11 Eutrophication and Algal bloom: Analysis of bloom forming algal species in a eutrophicated pond (Midrand, South Africa) Presentation of the BSc Dissertation
Pearson Institute of Higher Education (Midrand, Johannesburg, África do Sul)

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2023/11/09 - 2023/11/10 The general assembly of the international FunTomP project was held from the 9th to the 10th of November 2023. The aim was to discuss the advancements of the project work packages and the future work that needs to be performed. I presented the recent findings of the work on the 'Formulation Design of Tomato Juice' by discussing the various steps involved in conducting a D-optimal mixture design to obtain a formulation using various mixture components (i.e. ingredients) taking into account the sensory acceptability of the developed products
Encontro
 FunTomP project General Assembly 2023
Aiju Instituto Tecnológico de Producto Infantil y Ocio, Espanha
2022/11/16 - 2022/11/16 A session focusing on the 'impact assessment methodology and experiences applied to protein extraction'
Outro
 Training School: Sustainable Food Production
Lomartov, Espanha
2022/06/30 - 2022/07/02 The board meeting for the Functionalized Tomato Products (FunTomP) project funded under the Partnership for Research and Innovation in the Mediterranean Area (PRIMA) was held at Ege University in Turkey. The project includes a consortium of 16 partners from 8 countries (Turkey, Lebanon, Portugal, Spain, Italy, Croatia, Tunisia, and Greece). Presentations and discussions were held on reevaluating traditional Mediterranean foods by utilizing emergent processing technologies such as microwave technology, Ultraviolet light, high-pressure processing.
Encontro
 FunTomP Project Board Meeting
Ege Üniversitesi Tekstil Mühendisligi Bölümü, Turquia
2022/04/27 - 2022/04/29 COST Action: IG15209 - Nuclear Magnetic Resonance Relaxometry for Dairy and Food Products
Oficina (workshop)
 Training School: Principles of NMR relaxometry for non-specialist
Instituto Superior Técnico Departamento de Física, Portugal
2021/09/14 - 2021/09/14 A Webinar organized by Lallemand to discuss the use of diastatic yeast strains for brewing as well as the limits and difficulties linked to this yeast variety.
Outro
 Beer Fermentation & Diastatic Yeast
Lallemand Inc, Canadá
2020/01/22 - 2020/01/24 Attended the presentation sessions of ConsolFood2020
Conferência
 International Conference on Advances in Solar Thermal Food Processing - ConsolFood2020
Universidade do Algarve Instituto Superior de Engenharia, Portugal

Curso / Disciplina lecionado

Disciplina Curso (Tipo) Instituição / Organização
2024/04/15 - 2024/04/15 Taught the practical class on the determination of Lycopene in tomato and tomato juice and Vitamin C in orange and orange juice in the Course Unit 'Technology of Products of Plant Origin' during the academic year of 2023/2024 Tecnologia de Alimentos (Mestrado) Universidade do Algarve Instituto Superior de Engenharia, Portugal
2023/12/05 - 2023/12/07 Three lectures given to 1st Year students of the master's in food technology on the course work 'Introduction to STATA software' to analyse experimental data, as part of the curricular unit (course) 'Food Shelf Life' during the 2023/2024 academic year. Introduced the use of commands to draw graphs, perform linear and non-linear regressions, and input mathematical models to be tested. Tecnologia de Alimentos (Mestrado) Universidade do Algarve, Portugal

Membro de associação

Nome da associação Tipo de participação
2024/04/06 - Atual Institute of Food Science & Technology Student Associate Member
2023/03/10 - Atual ISEKI-Food Association PhD Student Member
2024/02/07 - 2024/12/31 International Society for Horticultural Science PhD Student Member

Revisão ad hoc de artigos em revista

Nome da revista (ISSN) Editora
2024/03/10 - 2024/03/14 Food Studies: An Interdisciplinary Journal (2160-1941) Common Ground Research Networks
2023/11/28 - 2023/11/29 Food Studies: An Interdisciplinary Journal (2160-1941) Common Ground Research Networks
2023/10/15 - 2023/10/16 The International Journal of Environmental Sustainability (2325-1085) Common Ground Research Networks
Distinções

Prémio

2024 Adopt a Scientist Grant (ISHS Travel Grant) to present research findings at 17th International Symposium on Processing Tomato from 10th to 12th June 2024 in Budapest (Hungary)
The Morning Star Company, Estados Unidos
2017 Pearson Scholarship: awarded for academic excellence (minimum grade of 75%, pass with distinction)
Pearson Institute of Higher Education, África do Sul
2016 Pearson Scholarship: awarded for academic excellence (minimum grade of 75%, pass with distinction)
Pearson Institute of Higher Education, África do Sul