Cheikh Ndiaye

Cheikh Ndiaye
Position
Ph.D. Student
Email
cndiaye@purdue.edu
Faculty Supervisor
» Dr. Mario Ferruzzi

Cheikh Ndiaye received a B.S. in Physics and Chemistry from Cheikh Anta Diop University, Dakar, Senegal). A pre-doctorate diploma in Chemistry and Biochemistry (equivalent to M.S.) was obtained from the same University in 2004. The research theme was to reduce the cooking time of millet (P. typhoides) and sorghum (S. bicolor) flours and rolled flour products (arraw). In 2009, a M.S. in Food Science and Technology was obtained from Jiangnan University, China with a thesis' title, "Stabilization of cloudy mango juice using pectolytic and cellulolytic enzymes". He has worked for the Institute of Food Technology (ITA) in Dakar since 2003 and is a member of the Cereals and Leguminous Vegetables Department. Recently, he joined Dr. Ferruzzi's lab after receiving a fellowship from the ERA USAID Project to study biofortification of extruded cereal products using native African plant materials as biofortification agents.