Sustainable Cassava

Dr. Matthew Chidozie Ogwu is an environmental scientist and Assistant Professor of Sustainable Development at Appalachian State University, USA. He holds a Ph.D. in Biological Sciences from Seoul National University, with research training spanning microbial ecology, environmental toxicology, biodiversity conservation, and food–environment interactions. His scholarship focuses on contaminant pathways in food systems, soil and water quality, exposure assessment, and human health risks, with particular emphasis on trace metals, agro-food contamination, and sustainability in the Global South. Dr. Ogwu has an extensive publication record, including numerous peer-reviewed journal articles, edited volumes, and scholarly books with leading publishers. He has led and collaborated on funded research projects across North America, Africa, Europe, and Asia, integrating scientific evidence with regulatory and policy perspectives. His interdisciplinary work advances resilient, safe, and sustainable food systems through applied research, risk assessment, and evidence-based mitigation strategies. Dr. Sylvester C. Izah is a public health and environmental microbiology scholar at Bayelsa Medical University, Yenagoa, Nigeria, where he also serves as Assistant Director of Academic Planning, Research, and Innovations. He holds dual Ph.D. degrees in Public Health and in Applied Microbiology and Environmental Health, along with an M.Sc. in Applied Microbiology and a B.Sc. in Biological Sciences from Niger Delta University, Nigeria. He is a licensed environmental health specialist in Nigeria. Dr. Izah’s research centers on environmental contaminants and their implications for food safety, human health, and sustainable food systems. His expertise includes heavy metal contamination of soil, water, and food matrices; exposure pathways and toxicological risk assessment; environmental microbiology; sanitation and waste management; and One Health–based sustainability frameworks. He has authored over 400 peer-reviewed publications and edited or contributed to books with leading publishers bringing a strong global perspective to this volume. Dr. Alves holds his degree in Agronomy from the College of Agricultural Sciences of Pará, Brasil; Master’s degree in plant physiology by Federal University of Viçosa Minas Gerais, Brasil; and Ph.D. in Plant Physiology from Cornell University, Ithaca-NY, USA. He has served as Visiting-Scientist in the International Center for Tropical Agriculture, Cali, Colombia, acting as Coordinator of the Cassava Biotechnology Network for Latin America and the Caribbean. As Senior Scientist at Embrapa-Labex-USA in Genetic Resources, he has also worked at the National Center for Genetic Resources Preservation, ARS / USDA, Fort Collins, Colorado, USA. Since 1987 he has been Scientist at Embrapa Cassava & Fruits, , where he is currently cassava team leader and international affairs supervisor. His agronomy experience emphasizes cassava physiology, working on abiotic stresses tolerance (particularly drought), biotechnology (molecular markers, tissue culture and cryopreservation), pre-breeding and cassava genetic resources preservation. Dr. Babu is Senior Research Fellow and Head of Capacity Strengthening at IFPRI (USAID FTF Innovation Lab for Food Security Policy) guiding IFPRI’s regional and country programs in their institutional and human capacity development activities. Before joining IFPRI, Dr. Babu was a research economist at Cornell University. He has published 20 books and monographs and more than 100 peer reviewed journal papers on food, agricultural, and climate change policies in developing countries. Dr. Babu has served or currently serves on the editorial boards of several leading academic Journals including, Food and Nutrition Bulletin; Food Security; Agricultural Economics Research Review; and African Journal of Agricultural and Resource Economics. Dr. Babu received his Ph.D. and M.S. both in Economics from Iowa State University, where he was awarded the Outstanding Young Alumnus Award for his services to global development

• 1. Sustainable Cassava Cultivation, Genetic Diversity, Productivity and Conservation Strategies2. Cassava Produce and Products and their Potential Utilization and Environmental Security3. Physicochemical, Morphological and Microbial Characterization of Cassava and Cassava Products4. Threats to Cassava Cultivation, Production and Processing: Global Status and Sustainable Management Strategies5. Sustainable Cassava Processing: Processes, Techniques, Wastes and Waste Streams6. Global Trends in Cassava Trade, Econometrics, Governance Strategies and Product Management7. Socio-economic Issues and Contributions of Cassava Production, Trade, Utilization and Management8. Developing Sustainable Policy for Global Cassava Production, Trade and Utilization9. Cassava as a Raw Material for Sustainable Bioeconomy Development10. Biofuel (i.e., bioethanol, biogas, biohydrogen, etc.) Production from Cassava Processing By-products11. Bioelectricity Production from Cassava Processing Wastes using Microbial Fuel Cells12. Organic Acid Production from Cassava13. Biosurfactant, Biofertilizer and Bioplastic film Production from Cassava-based Materials14. Enzyme Production from Microorganisms isolated from Cassava Processing Wastes15. Food and Feed Potentials of Cassava Processing Wastes16. Volarization of Cassava Leaves and Parts17. Quality Assessment and Environmental Risk Assessment of Cassava Processing Wastes Contaminants on the Ecosystem Quality18. Cassava Wastewater Toxicity and Potential Effects on Terrestrial and Aquatic Organisms19. Socio-economic Impacts of Cassava Processing Wastes20. Meta-analysis of the Toxicological Potential of Cassava Processing Waste21. Sustainable Processing Techniques for Cassava to Eliminate Cyanogenic Glycosides and other Toxic Compounds