Dr. Chakirath Salifou, Agricultural Chemistry, Best Researcher Award

 Doctorate at University of Abomey-Calavi,  Benin

Professional Profile

Scopus

Orcid

Summary 🌟

• Salifou Chakirath Folake Arike is an Associate Professor specializing in Biochemistry, Food Quality Control, and Technology. She is also a Consultant-Trainer in HACCP, ISO 22000, ISO 9001, and a gender and Leadership Specialist. Salifou is the CEO and Founder of DARA GROUP SARL. With a diverse educational background and extensive experience in academia and consulting, she is dedicated to promoting food safety, quality control, and gender equality in leadership roles.

Education 🎓

• PhD in Standards, Food Quality Control, and Technology, University of Liege (Belgium) and University of Abomey-Calavi (Benin), 2013
• Master’s degree in the same field, University of Abomey-Calavi, 2010
• Certificate of Professional Competence in Technical Education, University of Abomey-Calavi, 2011
• Engineering degree in Animal Production and Health, University of Abomey-Calavi, 2005
• Bachelor’s degree in Law and Judicial Careers, University of Abomey-Calavi, 2006

Professional Experience 💼

• Associate Professor, Department of Animal Production and Health, Ecole Polytechnique d’Abomey-Calavi, University of Abomey Calavi, since 2022
• Assistant Professor, Department of Animal Production and Health, Ecole Polytechnique d’Abomey-Calavi, University of Abomey Calavi, 2018-2022
• Teacher, Lycée Agricole Mèdji de Sékou (Agricultural High School of Sekou), Benin, 2007-2016
• Animal Production Technician, Local Center for Agricultural Promotion (formerly CeCPA), 2006-2007

Research Interests 🔬

• Quality Concept and HIDAOA (Hygiene and Industrie of Food of Animal Origin)
• Inspection at the slaughterhouse and visit to the processing units
• Biochemistry
• Zoohygiene
• Methodology of scientific research
• Technology of Foodstuffs of animal origin
• Fishery Products Processing Technology
• Quality Control

Notable Publication📚

• Paper Title: Assessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipality

  • Authors: Ogouyemi-Hounto, A., Dougnon, T. V., Kiki, P., Ahoyo, T. A., Sessou, P., & Hounmanou, Y. M. G.
  • Journal: Journal of Food Protection
  • Volume: 82
  • Issue: 7
  • Pages: 1154-1159
  • Year: 2019

• Paper Title: Assessment of Quality of Smoked Fish Using Briquettes Crafted from Rice Husks and Fruit Peels

  • Authors: Akinola, O., Nkama, I., & Ani, J.
  • Journal: International Journal of Advanced Research in Engineering and Technology
  • Volume: 11
  • Issue: 5
  • Pages: 438-448
  • Year: 2020

• Paper Title: Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin

  • Authors: Fasakin, E. A., Ashiru, R. A., & Adeparusi, E. O.
  • Journal: Journal of Food Processing and Preservation
  • Volume: 40
  • Issue: 4
  • Pages: 730-740
  • Year: 2016

• Paper Title: Prevalence of shiga toxin-producing Escherichia coli O157, O26 and O111 in milk, meat and faeces of cattle, sheep and pigs slaughtered in Benin

  • Authors: Tossou, M. Y., Klutsè, S. R., Dougnon, T. V., Assogba, M. N. M., Akogbéto, M. C., Sessou, P., & Hounmanou, Y. M. G.
  • Journal: Journal of Food Protection
  • Volume: 83
  • Issue: 6
  • Pages: 1014-1019
  • Year: 2020

• Paper Title: Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

  • Authors: Noudégbessé, G., Houndonougbo, P. V., Laleye, A., Adjatin, A., Babatoundé, S., Kindossi, J. M., … & Mensah, G. A.
  • Journal: African Journal of Food, Agriculture, Nutrition and Development
  • Volume: 17
  • Issue: 2
  • Year: 2017
  • Pages: 11991-12007