Sylvestre Awono

• Expert in the fields of cocoa farming (worked in cocoa farm in Cameroon)and traditional fermentation(palm wine confection, Manioc fermentation in Cameroon)

• Food technology engineering – Gembloux Agro-BioTec University of Liège

• Entrepreneurship Management - University of Liège

• Master in Management – HEC Liège

• Aroma extraction : coffee - Belgium, vanilla - Mauritius

• Essential oil extraction: Ylang-ylang, vetiver, … – R. D. Congo

• Microbiology,Yeast fermentation – University of Liège, Puratos

• R&D management – Puratos

• Business development of Bakery ingredients, sustainable cacao/chocolate – Puratos