Editor Name: Dr. Alfred Traore
Educational Qualification: Ph.D.
Designation: Professor at University of Ouagadougou, Burkina Faso.
University: University of Ouagadougou
Research Interest: Microbial biotechnology (enzyme technology), Food technology, Human Nutrition, Food, Infection, Antimicrobials, Microbiology, Antibacterial Activity, Nutrition, Yeasts, Food Contaminants, Bacillus, Human Nutrition, Applied Microbiology, Microbial Biotechnology, Fermentation, Nutrition Education, Fermentation Biotechnology, Yeast Fermentation, Yeast Biotechnology, Bioprocess Engineering and Fermentation Technology, Industrial Biotechnology, Ethanol Fermentation, Ethanol Production, Industrial Microbiology, Environmental Biotechnology, Microbial Fermentation, Food Fortification, Bioprocess Technology, Microbiological Processes, Enzyme Technology, Biotechnology Industry, Enzyme Production, Biotechnological Engineering, Enzyme Fermentation, Microbial Enzymes, Industrial Enzymes, Food Science, Lactic Acid Bacteria, Essential Oils, PCR, Antibacterials, Parasitology, Biochemistry
Biography: Alfred Traore is currently working as a Professor at University of Ouagadougou, Burkina Faso. He has been awarded with many grants and awards like IFS (Sweden), PSTC-Program, CRSP-Peanut (USA); AUF, CORAF, (France); MHO (Netherlands); PACER (UEMOA); ISP/IPICS (Uppsala Sweden). He is a active member of many scientific societies.