CNRST/IRSAT | Burkina Faso
Dr. Abel Tankoano is a dedicated biochemist and food technology researcher known for his expertise in food safety, microbial biotechnology, and analytical biochemistry. He holds a PhD in Biochemistry–Microbiology/Food Technology, supported by a Diploma of Advanced Studies in Microbial and Cellular Biotechnology, a Master’s degree in Biochemistry–Microbiology with Applied Microbiology, and earlier foundational studies in biochemistry and microbiology. His professional journey includes significant teaching and research contributions at Université Ouaga I Pr Joseph Ki-Zerbo, where he served as a temporary teaching and research assistant and later as a biochemistry laboratory instructor. Since joining the Department of Food Technology at IRSAT/CNRST in 2019, he has specialized in advanced analytical techniques, including UHPLC for aflatoxin quantification, atomic absorption spectrophotometry for mineral and heavy-metal detection, and HPLC for amino acid profiling. His routine involvement in assessing microbiological and physicochemical quality of foodstuffs reflects his commitment to public health and food security. His research interests span food contaminants, microbial safety, bioprocesses, and nutritional quality assessment. Recognized for his impactful contributions to food science research, he continues to advance innovations that support safer and higher-quality food systems. Overall, Dr. Tankoano’s work exemplifies scientific rigor, practical relevance, and long-term dedication to food technology research.
Featured Publications
Bamogo, W. M., Kabré, W. J. d’A., Tankoano, A., Traoré, M. A. E., Banhoro, O., Parkouda, C., & Savadogo, A. (2025). “Valorization of mango by-products: fortification of mugudugu using mango peel and kernels.” Food, Nutrition and Health.
Ouedraogo, O., Kabore, K., Tankoano, A., Bayili, G. R., Belem, A. M. G., & Sawadogo-Lingani, H. (2025). “Incorporation of local ingredients (Soumbala, Moringa, Roucou) in the formulation of nitrite-free cooked sausages: an alternative for healthy nutrition.” Journal of Applied Life Sciences International.
Tankoano, A., Somda, N. S., Guira, F., Pare, A., Zeynab, T. R., Ouedraogo, B. T., Safi, A., Kabore, D., & Sawadogo-Lingani, H. (2025). “Hygiene practices and microbial contamination of liquid Gapal sold in Ouagadougou, Burkina Faso.” Biotechnology Journal International.
Tankoano, A., Kabore, K., Coulibaly-Diakité, M., Somda, N. S., Somé, K. I., Rouamba, A., Kabore, D., Savadogo, A., & Sawadogo-Lingani, H. (2025). “Nutritious raw Soumbala seasoning: an alternative for its valorization and acceptability.” Journal of Advances in Biology & Biotechnology.
Tankoano, A., Kabore, K., Samandoulougou-Kafando, P. M. J., Some, K. I., Coulibaly-Diakité, M., Kabore, D., Savadogo, A., & Sawadogo-Lingani, H. (2024). “Characterization of spice ingredients and raw Soumbala for the formulation of a highly nutritious seasoning.” Cogent Food & Agriculture.
Somda, N. S., Tankoano, A., Metuor-Dabire, A., Kabore, D., Bonkoungou, J. O. I., Kpoda, D. S., Sambe-Ba, B., Dabire, Y., Saba, C. K. S., & Ouoba, I. L. et al. (2023). “A systematic review and meta-analysis of antibiotic resistance of foodborne pathogenic bacteria in West Africa between 2010 and 2020.” Journal of Food Protection.
Bayili, G. R., Coulibaly-Diakite, M., Tankoano, A., Kere-Kando, C., Kabore, T. J., Konfe-Kanwe, M. E. M. P., Rouamba, A., Parkouda, C., & Sawadogo-Lingani, H. (2023). “Physico-chemical, microbiological, and sensorial characteristics of grains, malt, wort, and beer from FKR 19 and FKR 62 N rice varieties grown in Burkina Faso.” Journal of the American Society of Brewing Chemists.