Areas of expertise :

Thierry Tran has 19 years of experience in processing technologies roots and tubers, in particular cassava, and in quality of cassava-based products. This includes improving energy and water efficiency, reducing losses and utilization of by-products. During that time he has worked for 8 years at Kasetsart University (Bangkok, Thailand), contributing to research on large-scale cassava starch production, and 6 years at CIAT (Cali, Colombia) contributing to the Cassava breeding program in the areas of post-harvest quality and processing. Thierry Tran completed a PhD in Food Science and Technology from the University of Nottingham (UK) in 2003.