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Danielle L. Taneyo Saa, PhD FoodSc Biotech

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In 2014, she discuss her Ph.D. thesis in Food Science and Biotechnology entitled “Use of Biotechnology to increase the content of bioactive compounds in Fermented Foods of Plant Origin” at the University of Bologna in Italy. She has been a Postdoctoral Fellow in Food science and Biotechnology for more than 2 years, working on development of new bakery products, study of the impact of cereal based diet on health and the effect of processing on bioactive compounds. She collaborated on various national and international research projects.

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