D. Sylvain Dabade
Universite d'Abomey-Calavi Faculte des Sciences Agronomiques, Wageningen University & Research, Universite d'Abomey-Calavi, Faculte des Sciences Agronomiques
Research areas: Agricultural and Biological Sciences · Food Science · Food Safety and Hygiene · Meat and Animal Product Quality · Probiotics and Fermented Foods
0000-0002-7768-2439
About
D. Sylvain Dabadé graduated from the secondary school in 2002 and was awarded the Beninese Government excellence grant for studying at the University of Abomey-Calavi (Benin). At the University, he was enrolled at the Faculty of Sciences and
Technology (FAST/UAC) and the Faculty of Agronomic Sciences (FSA/UAC). He graduated in December 2008 as Agricultural Engineer. In 2009, he was awarded a scholarship from Belgium ("CUD bourse locale") to enroll in an MSc program at the University of Abomey- Calavi. He achieved the Master degree in the field of Food Safety in 2010. The same year, he was granted a PhD scholarship from the
Netherlands Universities Foundation For International Cooperation (NUFFIC), under the project NPT/BEN/263 to undertake his PhD project at the Laboratory of Food Microbiology at Wageningen University (the Netherlands). His PhD project was entitled: "shrimp quality and safety management along the supply chain in Benin". He defended it in August 2015. The same year, he was granted by VLIR-UOS (Belgium) to attend the International Training Program in Food Safety at Ghent University from August to December 2015. In 2016, he was recruited as Lecturer-Researcher at the Faculty of Agronomic Sciences, University of Abomey-Calavi. He has been lecturing and conducting research in the fields of Food Spoilage and Food Safety.
Employment
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Universite d'Abomey-Calavi Faculte des Sciences Agronomiques Lecturer-Researcher2016 - Present
Education
- 2010 - 2015
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Universite d'Abomey-Calavi, Faculte des Sciences Agronomiques MSc, Food Safety2009 - 2010
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Université d'Abomey-Calavi, Faculté des Sciences Agronomiques Agricultural Engineer2003 - 2008
Projects & Funding
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Application of new packaging solutions to reduce food losses in West Africa by extending shelf-life of local perishable foods Federal Office for Agriculture and Food2017 - 2020
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International Training Program in food safety and quality management, quality assurance, and risk analysis, Ghent University, Belgium VLIR-UOS2017 - 2017
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Effectiveness of 4-hexylresorcinol and catechin treatments in inhibiting melanosis and microbial growth in tropical brackish water shrimp (Penaeus notialis) during storage at 0°C and 7°C International Foundation for Science2016 - 2018
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International Training Program in food safety and quality management, quality assurance, and risk analysis, Ghent University, Belgium VLIR-UOS2016 - 2016
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International Training Program in food safety and quality management, quality assurance, and risk analysis, Ghent University, Belgium VLIR-UOS2015 - 2015
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Shrimp Quality and Safety Management along the Supply Chain in Benin NUFFIC, The Netherlands Universities Foundation For International Cooperation2010 - 2015
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Mathematical modeling tools to enhance brackish river prawn (Macrobrachium macrobrachion) quality management in West Africa International Foundation for Science
Publications (23)
- Food hygiene in Sub-Saharan Africa: A focus on catering services Save
- Factors influencing street-vended foods quality and safety in developing countries: a review Save
- Red sorghum (Sorghum bicolor) leaf sheaths as source stable pigments Save
- Application of emerging technologies for extraction of pigments using green solvents: case of deep eutectic solvents combined with ultrasound-assisted extraction technique Save
- Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment Save
- Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures Save
- Microbial diversity of bivalve shellfish and the use of innovative technologies for preservation, monitoring and shelf-life extension Save
- Quantitative Risk Assessment for Salmonella in Lettuce (Lactuca sativa) Consumed in Benin, West Africa Save
- Development and use of food packaging from plant leaves in developing countries Save
- HANDLING PRACTICES, QUALITY AND LOSS ESTIMATION ALONG THE VALUE CHAIN OF WARAGASHI, A SOFT CHEESE FROM BENIN Save
- Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum macrocarpon): A Leafy Vegetable in Southern Benin Save
- Modeling the growth of H2S-producing bacteria in tropical brackish water shrimp under fluctuating temperature regimes Save
- Microbial diversity and ecology of crustaceans: influencing factors and future perspectives Save
- Risk assessment of heavy metals in milk from cows reared around industrial areas in India Save
- Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods Save
- Effects of Antimelanosis Agents on Quality and Shelf-life of Tropical Brackish Water Shrimp (Penaeus notialis) during Storage at 0°C and 7°C Save
- Community perceptions of the risk factors of maternal and child malnutrition in the district of Zè, Benin Save
- Évaluation Comparative De La Qualité Nutritionnelle Et Sanitaire Du Lait De Différentes Races De Vaches De Quelques Zones D’élevage Du Bénin Save
- Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment Save
- Towards stable access to EU markets for the Beninese shrimp chain: Quality, legal and marketing issues Save