Dr. Awa Fanny Massounga Bora is a
highly qualified food engineer with a
passion for research and innovation.
She earned her PhD in Food Engineering
from Northeast Agricultural University
in 2018, where she specialized in food
processing and formulation techniques.
Her research focused on developing
sustainable methods for food
production, with an emphasis on
improving the nutritional value and
sensory characteristics of food
products. After completing her
doctoral studies and Postdoctoral
research, Dr. Bora joined Axiota, a
leading Animal Science technology
company in the United States, as a
scientist, working on microbial
solutions to improve castle health. In
this role, she was responsible for
leading research projects focused on
new product development and improving
existing ones. She utilized her
expertise in food engineering and
formulation to develop innovative
methods to improve processes,
resulting in more sustainable and
cost-effective solutions for the
company. Prior to joining Axiota, Dr.
Bora also gained valuable experience
as a postdoctoral researcher at
Northeast Agricultural University.
During this time, she worked on
several research projects related to
food engineering, including developing
new techniques for food production and
exploring the potential of natural
food additives. Her work has been
published in numerous scientific
journals and has been presented at
international conferences. Dr. Bora's
expertise extends beyond food
engineering, as she also has a strong
background in chemistry, biology, and
nutrition. This multidisciplinary
knowledge allows her to approach
research from different perspectives
and contribute to a wide range of
projects. In addition to her academic
and professional achievements, Dr.
Bora is also a dedicated mentor and
educator. She has supervised and
trained several undergraduate and
graduate students, helping them
develop their skills and knowledge in
food engineering. Overall, Dr. Awa
Fanny Massounga Bora is a highly
accomplished food engineer with a
strong track record in research and
industry. She continues to be a
driving force in the field, using her
expertise and passion to contribute to
the development of sustainable and
innovative solutions in the food
industry.