Thierno Abdoul Rahim Sow is a PhD candidate in Food Science and Technology at the University of Artois (France) and Gamal Abdel Nasser University of Conakry (Guinea). He is currently conducting research on the mechanisms of milk coagulation in N’Dama cow milk, with particular emphasis on acid-induced gelation using natural acidifiers. His doctoral thesis focuses on the contribution to the study of lemon-juice–induced coagulation of N’Dama cow milk in response to the dairy context of the Republic of Guinea, highlighting structure–texture relationships. His research particularly investigates the impact of heat treatment, calcium addition, and hydrocolloids on gel quality. His research interests include milk protein interactions, dairy product structuring, and the development of dairy technologies adapted to local contexts.
