Moroccan researchers win two awards for argan study
By the AFREEQUE newsroom, based on Yabiladi
Three researchers from Mohammed V University in Rabat won the best scientific paper award at the World Young Scientists Summit in Wenzhou, China, for their work on incorporating argan by-products into bread. Badr Eddine Kartah also received the best oral presentation award, Yabiladi reports; their research was patented in Morocco and published in Foods.
Three researchers from Mohammed V University in Rabat won two awards at the World Young Scientists Summit, held in Wenzhou, China, from 23 to 25 October. Badr Eddine Kartah, Asmaa El Kourat and Hanae El Menfalouty received the best scientific paper award for their work on using by-products from argan oil extraction in bread-making, Yabiladi reports.
Badr Eddine Kartah also received the award for best oral presentation for the research. The study proposes incorporating the residues into wheat bread to improve its nutritional and technological qualities, while reducing waste and increasing the economic value of the argan tree.
The research, conducted at the LCPSOB laboratory of the Faculty of Sciences, was patented with the Moroccan Office of Industrial and Commercial Property. Its results were also published in Foods, an international Q1-ranked scientific journal, according to Yabiladi.
The summit brought together about 800 participants from more than 60 countries and regions to discuss artificial intelligence, life sciences, sustainability, research funding and technology transfer.
