Dr. Peter Abuengmoh is a 35-year-old food technologist, researcher, and social entrepreneur based in Bamenda, Cameroon, working at the intersection of food security research and policy impact in Central and West Africa. He holds a PhD in Food Processing Technology from the Centre for Food Technology and Research (CEFTER), Benue State University, Nigeria, an MSc in Food Science and Technology, a Master of Education in Home Economics/Nutrition from the University of Bamenda, and a BSc in Biochemistry from the University of Yaoundé I.
He currently serves as Lecturer and Principal Investigator at the Prestige Higher Institute of Professional Training (PHIPT), Bamenda, leading food science research and supervising student projects.

He is also an Entrepreneur and Lead Founder of LEPEGDEMT FOODS Limited C.I.G., a green agro-processing enterprise translating research on composite flours and fortified complementary foods into products that address child malnutrition, reduce postharvest losses, and expand market access for smallholder farmers in the North-West Region.
His research spanning complementary food formulation, composite flour development, and food fortification has produced over 13 peer-reviewed publications and been presented at regional and international conferences on postharvest loss, indigenous food systems, and sustainable agriculture.

He is an Associate Member of the Royal Society of Chemistry and a professional member of the Nigerian Institute of Food Science and Technology.
Dr. Abuengmoh brings to the Forum a practitioner’s perspective on bridging food-security research and implementation, drawn from building an enterprise that turns laboratory findings into products and livelihoods for smallholder communities.