Dr Fideline Tchuenbou-Magaia MBiochem, MRes, PhD, AMIChemE, FHEA

• Fellow of the High Education Academy, 2015
• PhD in in Chemical Engineering (Formulation Engineering), University of Birmingham, 2012
• Joint Degrees: Equivalent of 3-year degree in Food Science and Engineering and MRes in Food Science and Engineering, AGROPARITECH, former ENSIA-SIARC, France, 2006
• Master degree in Biochemistry with major in Nutrition and Food technology, University of Douala, Cameroon, 2001
• BSc in Biochemistry, University of Douala, Cameroon, 1999

Dr Tchuenbou-Magaia initially graduated as a biochemist with a BSc in 1999 and a Master degree in Biochemistry with major in Nutrition and Food Technology in 2001. This Master was completed while working for Camlait, a dairy company as a Quality Control Assistant. She then occupied various roles with the company working in Production and Marketing department before Joining the Laboratory of Food Science and Metabolism (University of Yaoundé) as a Research Associate where she liaised CamLait and the University and worked towards understanding consumers drive for soy milk based products and contributed to the improvement of nutritional and sensorial quality of these products.

In 2003 she undertook a three- year joint degree in food science and engineering at AGROPARITECH (former ENSIA-SIARC, France). During that time, she worked for CIRAD (France) where, as part of a £ 4 million DURAS project (Promoting Sustainable Development in Agricultural Research Systems), she optimised the malting processes and identified millet and sorghum species which generated malts that meet specifications for either beer or nutritious weaning food production.

She then went on to study for a PhD at the interface of biochemical and chemical engineering at the University of Birmingham in 2008. Her PhD was funded by BBSRC and aimed at reducing fat content and risk of obesity while maintaining eating pleasure using microbubbles. This involved fermentation and extraction of hydrophobin protein from submerged fungi culture by foam fractionation, combining liquid-liquid and gas-liquid system to develop a novel air filled triphasic emulsion based products and its microstructural, rheological and tribological characterisation and oxidation stability. Fideline joined the Micromanipulation Research Group in 2011 as a Research Associate to carry out a feasibility study on the use of whitening-agent-loaded micro-carriers for possible application to tooth whitening for Philips Oral healthcare just before completing her PhD in 2012.

Teaching Programmes

• Molecular Delivery -Encapsulation
• Food Manufacture & Technology
• MEng Research Project
• MSc ChemEng Research Project
• MSc Food Research Project
• Education enhancement project (I led the sub-project “experimental design” part of the CLAD project-CSLP008-Enhancement of ChemEng Labs).

Dr Tchuenbou-Magaia provides supervision to a growing number of PhD and EngD students within the Micromanipulation Research Group

• Encapsulation for controlled delivery and formulation stability
• Micro-encapsulated Phase Change Materials in Slurries as novel approaches of cryogenic-temperature cold storage
• Controlled release micro-carriers for oral care application (Philips oral healthcare);
• Time Delayed Release herbicides Loaded microcapsules and formulation engineering).
• Functionalisation of ingredients/novel ingredients
• Ultrasound assisted crystallisation (Philips oral healthcare);
• Sulphites substitutes in food
• Formulation engineering of multiphase products
• Ultrasound assisted microbubbles suspension production and subsequent triphasic, air- oil/water systems formulated for fat and calories reduction in food
• Air filled fluid gel (work with PepsiCo, US)

• Consultancy and technical services to companies;
• IChemE Associate Member, working towards Chartership;
• Member of the Particle Technology Special Interest Group (PTSIG) of the IChemE where she is involved in the organisation of PTSIG events.
• Member of the Controlled Release Society (CRS) and the Consumer & Diversified Products (C&DP) committee. C&DP is a multi-disciplinary, international group of CRS members dedicated to advancing science, technology, and education in the field of controlled release or delivery of non-pharmaceutical active ingredients;
• Postdoctoral researchers’ representative for the School of Chemical Engineering