Dr. Marc Bertrand Dandji Saah | Team Building and Team Management

University of Dschang | Cameroon

Dr. Dandji Saah Marc Bertrand is a Senior Lecturer and biochemist–nutritionist with advanced expertise in nutrition, food safety, and cardiometabolic health. He holds a PhD in Biochemistry from the University of Dschang, where his doctoral research examined the impact of diet and physical activity on cardiometabolic risks in adult populations. His academic training also includes a Master of Science in Biochemistry, a Bachelor’s degree in Nutrition and Food Technology, and additional specialized training in molecular biology, sports science, and the management of sports organizations. With extensive teaching and research experience across biochemistry, human nutrition, food technology, bromatology, and applied physiology, he has contributed to multiple academic programs and scientific committees. His research interests focus on metabolic syndrome, obesity, diet-related non-communicable diseases, functional foods, oxidative stress, and nutraceutical interventions, supported by numerous peer-reviewed publications and scientific books. He has presented his work at national and international conferences and has contributed to multidisciplinary research initiatives and capacity-building programs. Dr. Dandji has also received academic recognitions, awards in life sciences, and served in leadership roles within scientific associations. His career reflects a strong commitment to advancing nutritional science, public health, and applied biochemistry for sustainable community well-being.

Profile: ORCID

Featured Publications

Dandji Saah, M. B., Bello, I. S., Dangang Bossi, D. S., Tanguenan, F. L., & Zambou Ngoufack, F. (2024). Metabolic syndrome and related factors in Cameroonian women under contraceptive use. PLOS ONE. DOI: 10.1371/journal.pone.0309054

Dangang Bossi, D. S., Ganota, S.-V., Tambo Téné, S., Dandji Saah, M. B., Maffo Tazoho, G., Kemtsop, P. M., & Zambou Ngoufack, F. (2024). Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of jackfruit (Artocarpus heterophyllus) seed flours. Future Foods, 100442. DOI: 10.1016/j.fufo.2024.100442

Kenné Toussé, R., Dangang Bossi, D. S., Dandji Saah, M. B., Foko Kouam, E. M., Njapndounke, B., Tambo Tene, S., Kaktcham, P. M., Zambou Ngoufack, F., & Sarkar, T. (2024). Effect of Curcuma longa rhizome powder on metabolic parameters and oxidative stress markers in high-fructose and high-fat diet-fed rats. Journal of Food Biochemistry. DOI: 10.1155/2024/1445355

Dandji Saah, M. B. (2023). Syndrome métabolique: Une pression endémique chez les adultes. Generis Publishing.

Dangang Bossi, D. S., Dandji Saah, M. B., Njapndounké, B., & Zambou Ngoufack, F. (2023). Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans–based complementary food. The North African Journal of Food and Nutrition Research, 7(15), 20–30. DOI: 10.51745/najfnr.7.15.20-30

Lemogoum, D., Ngatchou, W., Van de Borne, P., Essola, B., Messomo, T., Dandji, M., Degaute, J. P., Leeman, M., & Hermans, M. P. (2021). Impact of sleep duration and quality on the burden of diabetes among urban and rural community dwellers in Cameroon. Cardiology and Cardiovascular Research. DOI: 10.11648/j.ccr.20210502.16

Prof. Chaoying Qiu | Food Science | Best Researcher Award

Jinan University | China

Chaoying Qiu is an Associate Professor at Jinan University with extensive expertise in the functionalization of plant proteins, application of functional oils, and the design of novel food active substance delivery systems. She has led and contributed to over 20 research projects, including 2 sub-projects of the National Key Research and Development Program, 1 National Natural Science Foundation project, and the Guangzhou “Zhujiang New Star Innovation Technology Project.” Prof. Qiu has published 46 SCI-indexed papers, including 33 as first or corresponding author, in top-tier journals such as Journal of Agricultural and Food Chemistry, Food & Function, Food Chemistry, and Food Hydrocolloids. Her research has garnered 2,168 citations with an h-index of 25. She has co-authored the textbook Processing of Grain and Oil By-products and the popular science book Exploring the Secrets of Oil in Life. Her contributions have been recognized with awards including the Second Prize of Guangdong Science and Technology Progress and the Second Prize of the China Food Science Society Technology Invention Award. She serves as a reviewer for leading journals and has mentored multiple national, provincial, and university-level innovation projects. Prof. Qiu is also a core member of the “Yangfan Plan Introducing Innovative Team” and has been selected for Jinan University’s “Outstanding Young Teachers” and “Double Hundred Talents” programs, reflecting her leadership and impact in food science research.

Featured Publications

Chen, D., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Robust porous aerogel frameworks with high oil absorption derived from hierarchical nanocellulose/lipid nanoparticle composites. Carbohydrate Polymers.

Liu, Z., Shi, W., Zhang, X., & Qiu, C. (2025). Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis. Food Chemistry, 467, 142272.

Liu, Z., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Improved solubility and bioavailability of cyclolinopeptides by diacylglycerol in the β-cyclodextrin Pickering emulsions. Food Chemistry, 464(8), 141553.

Liao, X., Xie, Y., Liau, Y. K., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2025). Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil. Journal of Food Engineering, 387, 112304.

Chen, C., Ye, Y., Lee, Y. Y., Tan, C. P., Wang, Y., & Qiu, C. (2024). Physicochemical and biological characterization of the lipid particles with bovine serum albumin corona. International Journal of Biological Macromolecules, 281(Pt 1), 136223.