Dr. Pauline Mounjouenpou is a food science and nutrition specialist with extensive expertise in traditional food processing techniques and their effects on product quality, environmental impact, and innovation. Her research has illuminated the contamination risks in "Made in Cameroon" food products, specifically addressing mycotoxins and Polycyclic Aromatic Hydrocarbons (PAHs). With over 100 publications in leading scientific journals and numerous presentations at national and international conferences, Dr. Mounjouenpou is a recognized leader in her field. She has received multiple awards for scientific excellence, including the “Prix de la valorisation” for her groundbreaking work on cassava peels and the “Prix du Meilleur Chercheur Junior.” A dedicated member of several learned societies, she actively contributes to advancing food science research.