KENYA — In a triumph for African scientific research, Ariel Buzera, a PhD student in Food Science and Technology at Jomo Kenyatta University of Agriculture and Technology in Kenya, has claimed the top prize in a poster presentation at the esteemed ‘Green Food Tech: sustainable processing for tomorrow’s food!’ international event held in Montreal, Canada.
Renowned for its focus on environmentally sustainable practices and innovative technologies, the conference provided an ideal platform for researchers to showcase their scholarly contributions and advancements.
Ariel stood out among a pool of over 150 researchers and students from around the world, representing the only African researcher in attendance.
His presentation was an integral part of his ongoing PhD research, which revolves around the conversion of indigenous potato varieties into flour.
Through his innovative methodology, he aims to address the challenges of post-harvest potato losses, reduce dependence on wheat flour, and alleviate allergic reactions caused by wheat gluten among the Kenyan population.
By exploring alternative flour options, Ariel’s groundbreaking research offers a ray of hope for finding sustainable solutions to the numerous challenges faced by the food industry.
Reflecting on the conference, Ariel emphasized the invaluable experience it provided. He had the opportunity to engage with esteemed experts in his field, exchange knowledge, and compare his research with that of fellow students from different corners of the globe.
This exposure allowed him to broaden his understanding of global developments in food science and technology.
“The experience at the conference was priceless. I have gained invaluable insights, shared knowledge, and deepened my understanding of the latest advancements in food science and technology worldwide,” expressed Ariel.
Ariel expressed his gratitude to JICA (Japan International Cooperation Agency) through the Africa-ai-Japan project for funding his research.
He also extended his appreciation to the conference organizers — INAF, Université de Laval, and GastronomicQc Lab — for creating an exceptional platform that enabled researchers and students to showcase their work.
He further acknowledged the instrumental role played by his supervisors in his research success.
Winning the top accolade not only boosted Ariel’s morale but also served as a driving force, inspiring him to explore new avenues of research and innovation.
“This achievement is a testament to my unwavering dedication, hard work, and passion for making a positive impact in the field of food science and technology. It brings pride not only to JKUAT and Kenya but also highlights the immense potential and talent that African researchers possess,” shared Ariel.
He hopes that his academic journey and research success will serve as an inspiration to other aspiring researchers, encouraging them to pursue their dreams and contribute to the advancement of science and technology in Africa and beyond.
Ariel’s groundbreaking work represents a significant milestone in the quest for sustainable and innovative solutions that can shape the future of the food industry.
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