Mr. Aidoo, holds B.Sc (Honours) degree in Food Science from the University of Ghana,
and a Masters degree in Food Technology from the University of Gent and Catholic
University Leuven, Belgium. He worked as a Teaching Assistant with the Department of
Nutrition and Food Science, University of Ghana from September 2005 to August 2006 where
he was responsible for the training of students in the fields of Food Processing and
analysis. He is currently pursuing his doctorate degree in Chocolate and Confectionery at
the University of Gent, Belgium in the Laboratory of Food Technology.

Food Process Engineering

OpenURL

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...

 

OpenURL

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

OpenURL

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

OpenURL

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...