Mr. Aidoo, holds B.Sc (Honours) degree in Food Science from the University of Ghana,
and presently a Masters student, participating in the Flemish Interuniversity programme
"Master of Science in Food Technology" at both the University of Gent and
Katholeike Universiteite,Leuven. He worked as a Teaching Assistant with the Department of
nutrition and Food Science, University of Ghana from September 2005 to August 2007 where
he was responsible for the Training and Management of Students in Food Processing and
Analysis,and the Food microbiology Units of the Department.

Food Process Engineering

Link

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...
 

Link

Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement...
 

Food Processing

PDF

Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement...
 

Food Processing and Quality Control

PDF

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...