Assistant Professor University of Bamenda Cameroon
Brice Ulrich Saha Foudjo is a distinguished lecturer in Food Science and Nutrition at the University of Bamenda, Cameroon. With a Ph.D. in Biochemistry specializing in Food Sciences and Nutrition, he has made significant contributions to the field through research, teaching, and project management. His work focuses on improving food safety, nutrition policies, and public health.
Profile
Scopus
Education 🎓
- Ph.D. in Biochemistry (Food Sciences and Nutrition), University of Yaoundé I, Cameroon (2015) – Dean Special Honor
- Master’s (with thesis) in Biochemistry (Microbiology), University of Yaoundé I, Cameroon (2009)
- Master’s (without thesis) in Biochemistry, University of Yaoundé I, Cameroon (2007)
- Bachelor in Biochemistry, University of Yaoundé I, Cameroon (2006)
- Continued Education: Various certifications from MIT, Harvard, World Bank, and UNICEF in Public Health, Statistics, and Performance Assessment.
Experience 💼
- Senior Lecturer (2021-Present), University of Bamenda – Teaching and research in Human Nutrition, Epidemiology, and Biochemistry.
- Project Manager (2023-Present), Research, Health and Intervention Institute – Overseeing public health nutrition projects funded by Helen Keller International and World Diabetes Federation.
- Nutrition Specialist (2023), FAO Cameroon – Conducted rapid SMART surveys on malnutrition.
- Expert (Food Industry & Technology) (2018-Present), Standards and Quality Agency (ANOR) – Development and validation of food safety standards.
- Research Advisor (2019-2021), Helen Keller International – Monitoring food voucher program impact in Cameroon.
Research Interests 🎡
- Food science and processing innovations
- Nutritional epidemiology and public health
- Micronutrient interventions and dietary assessment
- Food safety and toxicology
- Community nutrition programs and policy implementation
Awards 🏆
- Urakami Travel Award (2022) – For outstanding research on malnutrition and dietary outcomes.
- Emerging Scientist Award (2019) – Nestlé Nutrition Institute Africa, for contributions to food science and nutrition.
- Photo Prize Winner (2018) – Recognized for work on toxicological risks in the food chain.
Publications Top Notes: 📚
Foudjo Saha, B.U., Yankam Nkweda, C., Mouafo Kuagny, R.B., Kansci, G. (In Press). Improving the Nutritional, Antioxidant, and Sensory Characteristics of Ready-to-use Yellow Sauce Condiments. Current Functional Foods. DOI
Foudjo Saha, B.U., Teta, I., Nielsen, J.N., Kang, Y., Nguefack-Tsague, G., Nounkeu, C.D., Touré, D., Doledec, D., Oben, J. (2025). Dietary outcomes of moderately wasted children treated in a food voucher program in Cameroon’s Far North: A three-month longitudinal study. BMC Nutrition, 11 (58), 1-15. DOI
Brice Ulrich Foudjo Saha, Aphrodite Tchewonpi Choumessi, Ismael Teta, Naomi Yuven Javnyuy, Gilbert Ghislain Manga Mbassi, Noah Joseph Karrington Eyili, Arnaud Tifa Djeutsop, Lifoter Kenneth Navti. Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits. Exploration of Foods and Foodomics, 3:101076. (2025).
Brice Ulrich Foudjo Saha, Aphrodite Tchewonpi Choumessi, Ismael Teta, Jonathan Chefang Kenmoe, Daliane Naomi Tezempa Latsap, Lifoter Kenneth Navti, Edouard Akono Nantia. Association Between Glycated Hemoglobin and Lipid Biomarkers in Diabetic and Non-diabetic Populations for Type 2 Diabetes Detection. International Journal of Diabetes and Endocrinology.
Nina Diane Leumeni Nkameni, Mercy Bih Achu Loh, Brice Ulrich Saha Foudjo, Ferdinand Kouoh Elombo, Gilbert Ghislain Mbassi Manga, Elie Fokou. Sensory quality, chemical properties, and oxidative stability of five Cucurbitaceae seed oils from Cameroon. Journal of Agriculture and Food Research.
Brice Ulrich Foudjo Saha, Ismael Teta, Ferkeh Nuyunyi and Richard Aba Ejoh. Nutritional, anti-nutritional, antioxidant, and sensory properties of meat alternatives derived from wheat gluten and pumpkin seeds. Journal of Agricultural, Food Science & Biotechnology, 3 (1), 01- 15. (2025).
Saha Foudjo Brice Ulrich, Antoinette Nain Ngeh, Richard Aba Ejoh. Effects of Foam Mat Drying on the Nutritional, Functional, Antioxidant, and Sensory Properties of Soursop-Based Crisps. Discoveries in Agriculture and Food Sciences, 12 (4), 58 – 77. (2024).
Wilfred Angie Abia, Brice U Foudjo Saha, Lamye Glory Moh, Taty Brandy Perkwang, Gwladys Womfe, Horchelle Toukap Djomptchouang, Angele N. Tchana. Food and Health Safety of Prebiotics: A Review of Current Evidence. Journal of Nutrition and Diet Management, 1 (1), 1-6. (2023).