FACULTY: SCIENCE
DEPARTMENT: BIOCHEMISTRY AND MOLECULAR BIOLOGY
NAME OF STAFF: TIENCHEU BERNARD
E-mail: Tiencheu.bernard@ubuea.cm
Secondary E-mail: bernardtiencheu@yahoo.fr
Tel: 699 059 654
GRADE: Lecturer
BRIEF EDUCATIONAL BACKGROUND
BACHELOR DEGREE IN BIOCHEMISTRY, MASTER OF BIOCHEMISTRY, Ph.D IN bIOCHEMISTRY
RESEARCH INTEREST AREA
FOOD SCIENCE, FOOD BIOCHEMISTRY, FOOD PROCESSING, FOOD TECHNOLOGY, , FOOD SAFETY, FOOD SECURITY, NUTRITION, FOOD BIOCHEMISTRY, NUTRITIONAL BIOCHEMISTRY
MASTER DESSERTATIONS SUPERVISED
01 STUDENT (Phytochemical study of 3 spices and Investigation on their preservative action during packaging and storage conditions on the quality of edible vegetable oils.
PhD THESES SUPERVISED
None
PUBLICATIONS
1. Hilaire Macaire Womeni, Michel Linder, Bernard Tiencheu, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Jacques Fanni, Michel Parmentier 2009. Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids. Oléagineux, Corps Gras, Lipides. Volume 16 (4),pp 230-235.
2. Hilaire M. Womeni*, Michel Linder, Bernard Tiencheu, Félicite TchouanguepMbiapo, Pierre Villeneuve, Jacques Fanni. (2009). Oils of Oryctes owariencis and Homorocoryphus nitidulus consumed in Cameroon: Sources of linoleic acid. Journal of food technology 7 (2): pp. 54-58.
3. Womeni Hilaire Macaire , Tiencheu Bernard,Tenyang Noel , Tchouanguep Mbiapo Felicite, Kapseu Cesar ,Linder Michel and Fanni Jacques 2010: Extraction of Palm Kernel Oil in Cameroon: Effects of Kernels Drying on the Oil Quality. Journal of food technology 8 (1) : pp. 1-7
4. Hilaire Macaire Womeni, Bernard Tiencheu, Michel Linder, Eric Martial Chouatcho Nabayo, Noel Tenyang, Félicite TchouanguepMbiapo, Pierre Villeneuve, Jacques Fanni & Michel Parmentier. Nutritional value and effect of cooking, drying and storage process on some functional properties of Rhynchophorus phoenicis. International Journal of Life Science & Pharma Research 2012, 2(3) pp.203-219.
5. Bernard Tiencheu, Hilaire Macaire Womeni, Michel Linder, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Jacques Fanni& Michel Parmentier. Changes of lipids in insect (Rhynchophorus Phoenicis) during cooking and storage. European Journal of lipid Science and Technology, 2013, 115,pp.186-195
6. Noel TENYANG, Hilaire Macaire WOMENI, Bernard TIENCHEU, NandHrodrik TAKUGAN, Félicité TCHOUANGUEP MBIAPO, Pierre VILLENEUVE and Michel LINDER. Lipid oxidation of catfish (Arius maculatus) after cooking and smoking by different methods applied in Cameroon. Food and Nutrition Sciences, 2013, 4, 176-187.
7. Hilaire Macaire Womeni, Fabrice Tonfack Djikeng, Bernard Tiencheu, Michel Linder. Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil. Advances in Biological Chemistry, 2013, 3, 304-313 ABC. http://dx.doi.org/10.4236/abc.2013.33034. Published Online June 2013 (http://www.scirp.org/journal/abc/)
8. N. TENYANG, H.M. WOMENI, M. LINDER, B. TIENCHEU, P.VILLENEUVE and F. TCHOUANGUEP MBIAPO. Chemical composition, fatty acid, amino acid profiles and minerals content of six fish species commercialized in the Wouri river coast in Cameroon.La Rivista Italiana Delle Sostanze Grasse.01/2014; Vol. XCI(Aprile/Giugno 2014).
9. Tiencheu Bernard, Achidi A. U., Tenyang Noel, Tatsinkou Fossi Bertrand, Moyeh Nyuylam Marcel., Womeni Hilaire Macaire. Nutritive Value,Functional and Sensory Attributes of Weaning Foods Formulated from Egg White, Fermented Maize, Pawpaw and Beans. American Journal of Food Science and Nutrition Research. Vol. 3, No. 3, 2016, pp. 22-30.
10. Noël Tenyang, Roger Ponka, Bernard Tiencheu, Hilaire Macaire Womeni, Fabrice TONFACK DJIKENG. Proximate Composition, Fatty Acid and Mineral Contents of Four Freshwater Fish from Maga Lake (Far North Region of Cameroon). American Journal of Food Science and Technology, 2016, Vol. 4, No. 3, 64-69.Available online at http://pubs.sciepub.com/ajfst/4 /3/2 DOI:10.12691 /ajfst-4-3-2
11. Aduni U. Achidi, Bernard Tiencheu, Noel Tenyang, Hilaire M. Womeni, Marcel N. Moyeh, Lucy T. Ebini, Fossi Tatsinkou. Quality Evaluation of Nine Instant Weaning Foods Formulated from Cereal, Legume, Tuber, Vegetable and Crayfish International Journal of Food Science and Nutrition Engineering 2016, 6(2): 21-31.
Personal Summary
Tiencheu Bernard is a Senior Lecturer of Biochemistry and particularly, his research interests are food science, food safety, food security food technology, food processing clinical nutrition Nutritional Biochemistry and health at the Faculty of Science University of Buea. He has particular interest within the Sub Saharan Africa’s food security. He had obtained grant projects from international foundation of science in 2009 and an award of best PhD thesis in 2015. With a record in research publications and a good blend research with impactful community based solutions, he has published
enough articles in food science and nutrition with over 15 peer-reviewed papers and 1 authored book in the field and has held many collaboration at the Institute Polytechnic de Loraine and Ensaie France. His current research explores and he an speaks English and French. Since 2014 he has been a Formas Guest lecturer at the Institut Universitaire de Bafoussam, Catholic University Buea. Over the past five years he has lived and worked in Cameroon.
