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
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...
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
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
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...