Dr. Mohamed DIARRA is a food Researcher at the Food Technology Laboratory of Sotuba of the Agronomic Regional Research Center (CRRA) of Sotuba, which is part of the Rural Economy Institute (IER) of Mali in Bamako city. DIARRA is the head of the Animal Products Unit of his laboratory. He obtained his Ph.D in 2015 in Food Science and Technology from the University of Maiduguri, Maiduguri, Borno State Nigera. Diarra’s Ph.D work was on the satiety capability of tô/tuwo, a traditional stiff dumpling from sorghum, of different thicknesses and also on the physico-chemical and rheological characterization of danwake, another traditional stiff dumpling of sorghum/cassava/wheat and beans base, from Nigeria. Mohamed obtained his MS in Food Science in 1997 from Pullman, Washington State University, USA. His research work for that degree was on The Conjugated Linoleic Acid (CLA) content of Cheddar cheese. His BS was obtained in 1982 from the Rural Polytechnic Institute (IPR) of Katibougou, Koulikoro, Mali. This research work was on The Involution of uterus of Zebu breed cows after calving and the restarting of the first primary ovarian activities post- partum. Diarra worked as Animal Scientist for 10 years before moving to food processing where is presently doing several work of projects design and implementation, training and counseling of food processors and consultations.
Food processing: improvement of traditional foods (cereals, fruits and vegetables, animal products) processing technologies; Nutrition: Malnutrition and that of infants per se.