Dr William Djeukeu Asongni holds a BSc in Biochemistry, an MSc and a PhD in Food Science and Nutrition. He is a former Grantee of The World Academy of Science, India. Dr Djeukeu Asongni served as Assistant Lecturer in the Home Economic Department of the Higher Teachers Training College of Technical Education, University of Douala, Cameroon. He is Competent in the field of gluten-free flour production and transformation. Dr Djeukeu Asongni has excellent Knowledge of the capacitation of gluten-free flour to mimic the gluten network. He Teaches courses devoted to Basic Biochemistry and Food Technology. Currently, he is engaged in the formulation of baking improver for gluten-free flour using local ingredients. His long-term goal is to develop specific baking improvers for each type of gluten-free flour available in Africa.
