Emmanuel holds a Ph.D. Degree in Food Science from the University of Strathclyde, Glasgow, U. K.; M.Phil and B.Sc (Honours) degrees in Food Science from the University of Ghana. He also holds Certificates in Food Composition Database Analysis from the University of Pretoria, Pretoria, South Africa and International Food Laws and Regulations from the Michigan State University, East Lansing, Michigan, USA. In addition, he holds a combined Certificate in Information Technology (IT) in Nutrition from the Swedish University of Agricultural Science, Uppsala, Sweden and the Peridiniya University, Peridiniya, Sri Lanka, and also Certificates in Quality Management Systems in the Food Industry and Food Safety Systems from the International Agricultural Centre of Wageningen University, Wageningen, the Netherlands. He is also a trained and a Licensed Food Auditor by the World Food Safety Organization, UK. He has vast relevant experience in Food Science and Technology, International Food Laws and Regulations, and School Feeding Programmes. He is a member of several professional bodies and has authored and co-authored 108 publications (including 47 peer-reviewed journal publications, 4 books and 57 conferences presentations with published abstracts) in Food Science and Technology, Food and Nutrition Security, and School Feeding Programmes. In the pursuance of his duties as a Food Scientist/Technologist, he has travelled to over twenty-five (25) different countries across the globe including; USA, United Kingdom, China, Germany, Finland, Norway, Denmark, Sweden, Netherlands, Belgium, South Africa, United Arab Emirates, Fiji Islands, Sri Lanka, Bangladesh, Nigeria, Togo, Benin, Burkina Faso, Cote d’Ivoire, Cameroon, Kenya, Uganda, Tanzania and Ethiopia, where he has gained high international recognition in his work. He is a Member of Board of Directors of the Global Child Nutrition Foundation (GCNF) in Washington, USA; the Executive Secretary for the African Network for School Feeding Programmes; and the Honorary Secretary for Society on Information Technology for the Advancement of Nutrition in Africa (ITANA)and the General Secretary to the Ghana Institute of Nutrition and Food Technology. He also serves as Member of Editorial Boards of several International Journals including the Global Science Journals (Foods; Fresh Produce; & Fruit, Vegetable, Cereal Science and Biotechnology), and the Associate Editor/Technical Reviewer for the African Journal of Food, Agriculture, Nutrition and Development (AJFAND), and the African Journal of Food Science. As well, he is a Reviewer for Journal of Food Engineering, Journal of Food Composition and Analysis, and International Journal of Food Science and Technology; European Food Research and Technology, Journal of Food Processing and Preservation, Food and Nutrition Bulletin and the South African Journal of Nutrition. He has vast experience in Food Technology and Nutrition, and translates his research findings through process and product development into industrial productions towards the achievement of the UN Millennium Development Goals (MDGs) mainly on food and nutrition security, and sustainable agricultural development. Presently, he is a Senior Lecturer at the Department of Nutrition and Food Science, University of Ghana. He is happily married to Ellen and they are blessed with two children, Nana Afra and Maame Agyeiwaa.
Food Chemistry and Quality Control
Quality Function Deployment During Industrial Chocolate Manufacture, Ghent University Chocolate Technology Laboratory Inauguration Ceremony, (2009)
Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified Nixtamalized Foods (with Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, and Justice Asomaning), African Journal of Food, Agriculture, Nutrition and Development (2007)
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them....
Effect of soybean fortification and fermentation techniques on the nutritional composition (with George Amponsah Annor, Edem Joseph Kongor, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2006)
Chemical composition and changes in the physico-chemical and rheological properties during fermentation of tiger nut (Cyperus esculentus) milk – cow’s milk yoghurt (with Sardia Battuta), The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
Influence of the addition of cereal malts and cowpea (Vigna unguiculata) on the nutritional, functional and physico-chemical properties of fermented traditional weaning foods. (with Justice Asomaning), Paper presented at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005) . (2005)
Food Process Engineering
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate (with Alistair Paterson, Mark Fowler, and Joselio Vieira), International Journal of Food Science and Technology (2009)
Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy,...
Comparison of rheological models for determining dark chocolate viscosity (with Alistair Paterson, Mark Fowler, and Joselio Vieira), International Journal of Food Science and Technology (2009)
Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and...
Canning Technology: Principles, Applications and Recent Technological Advancements (2008)
Canned foods are a significant component of the diet of most people in both developed...
Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology (with Alistair Paterson, Mark Fowler, and Joselio Vieira), Innovative Food Science and Emerging Technologies (2008)
Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of...
Flavor Formation and Character in Cocoa and Chocolate: A Critical Review (with Alistaiar Paterson, Mark Fowler, and Angela Ryan), Critical Reviews in Food Science and Nutrition (2008)
Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated...
Food Safety / Biotechnology
Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health Implications, African Journal of Food, Agriculture, Nutrition & Development (AJFAND) (2008)
Biosafety Regulations and International Trade in Africa, African Journal of Food, Agriculture, Nutrition and Development (2007)
Biosafety Regulations and International Trade in Africa
The editorial can be read online via:
http://www.ajfand.net/Issue17/Issue17editorial.htm
Mycotoxin contamination in fermented foods: The present situation in West Africa (with George Annor and Esther Sakyi-Dawson), The Conference on Food Safety Under Extreme Conditions, Jaen, Spain (2004)
The microflora of fermented nixtamalized corn (with Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, and Esther Sakyi-Dawson), International Journal of Food Microbiology (2004)
Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a...
The Microflora of Fermented Nixtamalized Maize. (with Samuel Sefa-Dedeh, Beatrice Cornelius, and Wisdom Amoa-Awua), Paper Presented at the International Working Meeting of Foods In Africa (Food Africa 2003). (2003)
Food, Nutrition and Health
Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health?, South African Journal of Clinical Nutrition (2008)
Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health...
Application of pedagogy-based information and communication technonogy (ICT) in nutrition training at the University of Ghana , The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
The use of ICT in Nutrition training has recently gained much prominence at the Department...
Nutritional Care and Support for People Living with HIV/AIDS in Sub-Saharan Africa (with Rose Madodzi Adjei), The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, African Union Confeence Centre, Addis Ababa, Ethiopia (2003)
HIV / AIDS and Food and Nutrition Security
HIV/AIDS and Agriculture in Africa: The Woman’s Role in Agricultural Policy Formulation and Implementation, Gender in Agriculture and Technology (2005)
This chapter was motivated by the multi-dimensional nature of the HIV/AIDS pandemic in Africa, in...
Food Security in Africa - A Reality or an Illusion?, African Journal of Food, Agriculture, Nutrition & Development (AJFAND) (2004)
Food security for the increasing populations in Africa is threatened by both long term and...
HIV/AIDS and Food/Nutrition Security in Africa: The Way Forward. (with Ellen Ohene Afoakwa), The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, Addis Ababa, Ethiopia, (2003)
Nutritional Care and Support for People Living with HIV/AIDS in Sub-Saharan Africa (with Rose Madodzi Adjei), The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, African Union Confeence Centre, Addis Ababa, Ethiopia (2003)
HIV/AIDS and Agriculture in Africa: The Woman’s Role In Agricultural Policy Formulation and Implementation. , Paper presented at the 8th Inter-disciplinary Congress on Women (Womens World 2002 Congress). (2002)
Information Technology and Nutrition Education
Application of pedagogy-based information and communication technonogy (ICT) in nutrition training at the University of Ghana , The Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa (2005)
The use of ICT in Nutrition training has recently gained much prominence at the Department...
New Product Development
Cowpea fortification of Tatale: A traditional plantain-based snack food (with George Amponsah Annor, Esther Sakyi Dawson, Aduama Obed, and Joseph Ashong), BIOAVAILABILITY 2006 Conference (2007)
Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods (with Ann Nancy Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Kwaku Tano-Debrah, and George Amponsah Annor), African Journal of Biotechnology (2007)
To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional...
Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified Nixtamalized Foods (with Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, and Justice Asomaning), African Journal of Food, Agriculture, Nutrition and Development (2007)
Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them....
Application of the response surface methodology for the formulation of cassava-cowpea composite flour and evaluation of the quality characteristics of the composite flour biscuits (with Esther Sakyi-Dawson, Jocelyn Lamptey, Paa-Nii Johnson, Samuel Sefa-Dedeh, and Agnes Budu), Annual Meeting of the Institute of Food Technologists (IFT) (2006)
Cassava and cowpeas are crops of major dietary and economic importance in West Africa. The...
Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods in Ghana. (with Esther Sakyi-Dawson, Ann Etse, Samuel Sefa-Dedeh, and George Amponsah Annor), Paper presented at the 1st International Edible Legume Conference and 4th World Cowpea Congress. (2005)
Peace and Development
Peace & Well Being for All, Cultures of Peace: From Words to Deeds (2004)
Peace is not only the absence of armed conflict, it is also a dynamic set...
Nutrition, Health and Economic Development; Policy Priorities and Intercultural Education for Achievable Social Justice and Human Rights, The UNESCO Conference on Teaching and Learning for Intercultural Education (UNESCO 2003), Jyvaskyla, Finland (2003)
Ways of Promoting A Culture of Peace for Well-being , The UNESCO Pre-Conference on The Ways of Promoting A Culture of Peace, Espoo-Tapiola, Helsinki, Finland (2003)
Post-harvest Technology and Management
Functional and physico-chemical characteristics of different cowpea varieties and their performance in some staple Ghanaian traditional foods. (with Esther Sakyi-Dawson and Samuel Sefa-Dedeh), Paper Presented at the IFT Annual Meeting, July 12-16, 2004, Las Vegas, NV, USA. (2004)
Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2002)
Studies were conducted on the viscoelastic properties, as well as the changes in pasting characteristics,...
Textural and microstructural changes associated with post-harvest hardening of trifoliate yam (Dioscorea dumetorum) pax tubers (with Samuel Sefa-Dedeh), Food Chemistry (2002)
The textural and microstructural changes associated with the post-harvest hardening phenomenon of Dioscorea dumetorum tubers...
Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers (with Samuel Sefa-Dedeh), Food Research International (2002)
In an attempt to investigate the changes leading to the rapid post-harvest hardening of the...
Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest (with Samuel Sefa-Dedeh), Food Chemistry (2002)
Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in...
School Feeding Programmes and Child Nutrition
School Feeding Programmes in Africa - A Case Study, The Global Child Nutrition Forum 2008 and School Feeding Development Conference (2008)
Building Sustainable Agricultural Development through Home-Grown School Feeding - The African Approach (with Linley Chiwona-Karltun), Meeting Global Challenges in Research Cooperation (2008)
Proper nutrition is critical for optimal growth, cognitive development, general well-being and academic performance of...