Profile

Professor Emmanuel Ohene Afoakwa is a Professor of Food Science and Technology and currently the Vice-Chancellor of the Ghana Communication Technology University (GCTU), Tesano-Accra and the Chief of Fiapre Traditional Area in the Bono Region of Ghana under the stool name Obrempong Professor Kyem-Amponsah II. He was formerly the Interim Vice-Chancellor of the Ghana Communication Technology University (GCTU), President of the Ghana Technology University College (GTUC), Tesano-Accra; Acting President of the Ghana Technology University College (GTUC), Tesano-Accra, and Head of the Department of Nutrition and Food Science, University of Ghana, Legon-Accra.

He attended St. Augustine’s College, Cape Coast where he obtained his GCE Ordinary Level and GCE Advanced Level Certificates in June 1989 and June 1991 respectively. He continued to pursue his undergraduate and postgraduate studies at the University of Ghana and graduated with B.Sc (Hons) and M.Phil degrees in Food Science, respectively in June 1996 and June 2000. He obtained his Ph.D. Degree in Food Science from the University of Strathclyde, Glasgow, UK in November 2008.

He also holds Certificates in International Food Laws and Regulations from the Michigan State University, East Lansing, Michigan, USA, and in Food Quality Management Systems (ISO 9,000 Standards) and Food Safety Management Systems (ISO 22,000 Standards) from the International Agricultural Centre, Wageningen University, The Netherlands. He is a trained and a Licensed Food Auditor by the World Food Safety Organization, UK.

He was appointed as Lecturer in January 2002 at the Department of Nutrition and Food Science, University of Ghana and promoted to Senior Lecturer in June 2005. Due to his outstanding scholarship, grantsmanship and promotion of internationalization at the University, he was promoted to Associate Professor in April 2009 and then to Professor in March 2014. He is a Fellow of the African Scientific Institute (ASI) and member of several professional bodies including the Ghana Science Association (GSA), African Society of Food Science and Technology (ASoFoST), Institute of Food Technologists (IFT) and the American Chemical Society (ACS).

He is a distinguished scholar and has authored/co-authored 207 publications (including 105 peer-reviewed journal publications, 5 books, 4 book chapters, 2 encyclopaedia chapters and 91 conferences presentations with published abstracts) in Food Science and Technology, Food and Nutrition Security, and School Feeding Programmes. He is an international expert in Cocoa and Chocolate Processing Technology and has authored two world reference books in the cocoa and chocolate industry entitled Cocoa Production and Processing Technology and Chocolate Science and Technology. In the pursuance of his duties as a Food Technologist, he has travelled to thirty-eight (38) countries across the globe where he has gained high international recognition in his work.

Prof. Afoakwa is an international cocoa and chocolate scholar par excellence and has for many years served on several boards and committees of many national and international organizations/institutions including the International Organization for Standardization (ISO), European Union, African Union, African Regional Organization for Standardization (ARSO), University of Ghana, Ghana Technology University College, Ghana Communication Technology University, Ghana Cocoa Board, Ghana Standards Authority and many others.

He was an Astute University Assessor at the University of Ghana, and served as a Member of Appointment and Promotions Board of the College of Health Sciences, Korle-Bu, and the College of Education, all of the University of Ghana from August 2015 to October 2018. He was a Member of the University of Ghana Library Board, Member of the University of Ghana Intellectual Property Committee, as well as several others. Currently, he is the Chairman of the National Working Group on Cocoa and Cocoa Products, and Chairman of the National Codex sub-Committee on Food Additives at the Ghana Standards Authority.

He is a Consultant to the EU on Cocoa Affairs and Member of the International Expert Group on Sustainable and Traceable Cocoa established by the European Commission to set international standards for sustainability and traceability of cocoa. He was a Member of Board of Directors of the Global Child Nutrition Foundation in Washington, USA from January 2007 to December 2019.

He is currently the President of the African Society of Food Science and Technology (ASoFOST). He has held several national and international positions including the Executive Secretary for the African Network for School Feeding Programmes (ANSFEP); 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 Food Science and Technology (GIFoST).

He is a Technical Advisor in Food Science and Technology to the International Foundation for Science (IFS-Sweden), Consultant Science Skills Trainer to the African Women in Agricultural Research and Development (AWARD-Kenya), Consultant Grant Assessor to the Regional Universities Forum for Capacity Building in Agriculture (RUFORUM - Uganda). He has served as Consultant to many national and international organizations and projects including the World Health Organization (WHO), Food and Agriculture Organization (FAO), Ghana School Feeding Programme, German Development Cooperation (GIZ), USAID, CARI, TechnoServe, and many others.

He is an External Examiner and Promotion Assessor for many national and international tertiary institutions including the Kwame Nkrumah University of Science and Technology (Ghana), University of Cape Coast (Ghana), Cape Coast Technical University (Ghana), Edith Cowan University, (Australia), University of Ibadan (Nigeria), University of Lesotho (Lesotho), University of Mauritius (Mauritius) and the University of Pretoria, Pretoria (South Africa). He is the Editor-in-Chief of the Journal of Food Technology Research and also serves as Member of Editorial Boards of several International Journals including the Nutrition and Food Science Journal (Elsevier), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), Journal of Food Science and Nutrition, and many others.

As well, he is a Scientific Reviewer for several national and international high impact factor peer reviewed journals. He has vast experience in Food Science and Technology, and translates his research findings through process engineering and product development into industrial production towards the achievement of the UN Sustainable Development Goals (SDGs) mainly on food and nutrition security, poverty reduction and sustainable agricultural development.

He is happily married to Ellen (Executive Director and Managing Principal in Charge of Corporate and Investment Banking – ABSA Bank Ghana Limited (Formerly Barclays Bank) and they are blessed with three children, Nana Afra, Maame Agyeiwaa and Kwabena Ohene-Afoakwa (Jnr.).

Publications

Kyei-Baffour, V. O., Kongor, J. E., Anyebuno, G., Budu, A. S., Saalia, F. K., Afoakwa, E. O. (2022). A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder. LWT, https://doi.org/10.1016/j.lwt.2021.111790.

Hinneh, M., Buyssens, W., De Walle, D. V., De Winne, A., Tzompa-Sosa, D. A., Simonis, J., Messens, K., Jim Van Durme, J., Afoakwa, E. O., De Cooman, L., Dewettinck, K. (2022). The influence of fermentation and roasting in function of pod storage on aroma volatile formation and sensory aspects of forastero cocoa beans. Food Chemistry (In Press).


Afoakwa, E. O., Sampson, G. O., Nyirenda, D., Mwansa, C. N., Brimer, L., & Chiwona-Karltun, L. (2021). Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations. Asian Journal of Agriculture and Food Sciences, 9 (2). https://doi.org/10.24203/ajafs.v9i2.6556


Sampson, G. O., Afoakwa, E. O., Nyirenda, D., Mwansa, C. N., Brimer, L., & Chiwona-Karltun, L. (2021). Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa. European Journal of Agriculture and Food Sciences, 4 (1) 20-26. http://dx.doi.org/10.24018/ejfood.2022.4.1.419

De Wever, J., Tibo De Coninck, T., Everaert, H., Afoakwa, E. O., Coppieters, F., Rottiers, H., Opoku, S. Y., Lowor, S., Dewettinck, K., Lefever, S. and Messens, K. (2021). Selection and validation of reference genes for accurate RT-qPCR gene normalization in cacao beans during fermentation. Tree Genetics & Genomes, 17: 7 (2021). https://doi.org/10.1007/s11295-021-01490-2.


Kongor, J. E., Rottiers, H., Lemarcq, V., Van de Walle, D., Baert, G., Afoakwa, E. O., Boeckx, P. & Dewettinck K. (2021). Aroma fingerprinting and flavour profile of dark chocolates made from cocoa beans produced by smallholder farmers in Ghana: influence of cocoa growing region, farm management practices and soil quality. Journal of the Science of Food and Agriculture (In Press).


Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2021). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates). Food Research International, 132 (2021). https://doi.org/10.1016/j.foodres.2020.109116.


Bomfeh, K., Jacxsens, L., De Meulenaer, B., Amoa-Awua, W. K. & Afoakwa, E. O. (2019). Policy Recommendations and Smallholder Guidelines for Improved Fish Smoking Systems. FAO Fisheries and Aquaculture Circular, Rome. Issue C1178, (2019): 1-28, i, iv, viii.


Hinneh, M., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). The synergistic effect of pod storage and roasting temperature on the aroma profiles of liquors produced from forastero cocoa beans. Food Research International (In Press).


Hinneh, M., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Research International, 125 (2019). https://doi.org/10.1016/j.foodres.2019.108550


Bomfeh, K., Jacxsens, L., Amoa-Awua, W. K., Tandoh, I., Afoakwa, E. O., Gamarro, E. G., Ouadi, Y. D., & De Meulenaer, B. (2019). Reducing polycyclic aromatic hydrocarbon (PAH) contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana. Journal of the Science of Food and Agriculture (Accepted and In Press). https://doi.org/10.1002/jsfa.9802.


Bomfeh, K., Jacxsens, L., Amoa-Awua, W. K., Tandoh, I., Afoakwa, E. O., Gamarro, E. G., Ouadi, Y. D., & De Meulenaer, B. (2019). Efficacy of a novel kiln to yield smoked fish with lower polycyclic aromatic hydrocarbon levels than traditional kilns in Ghana. Food Research International (In Press).


Hinneh, M., Van de Walle, D., Haeck, J., Abotsi, E. E., De Winne, A., Saputro, A. D., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques. Journal of Food Engineering, 253, 2019: 59 - 71. https://doi.org/10.1016/j.jfoodeng.2019.02.016.


Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques. European Food Research and Technology 245, 837–852 (2019). https://doi.org/10.1007/s00217-018-3221-2


Hinneh, M., Abotsi, E. E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part I: aroma profiling of chocolates). Food Research International, 119 (2019): 84-98. https://doi.org/10.1016/j.foodres.2019.01.057


Hinneh, M., Semanhyia, E., Van de Walle, D., De Winne, A., Tzompa-Sosa, D. A., Scalone, G. L. L., De Meulenaer, B., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2018). Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. Food Research International, 111 (2018): 607-620. https://doi.org/10.1016/j.foodres.2018.05.064


Kongor, J. E., Vermier, P., Van de Walle, D., Baert, G., Afoakwa, E. O., Dewettinck K. & Boeckx, P. (2018). Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana. Agroforestry Systems, (2018). https://doi.org/10.1007/s10457-018-0253-3


Kongor, J.E., de Steur, H., van de Walle, D., Gellynck, X., Afoakwa, E.O., Boeckx, P., Dewettinck, K. (2017). Constraints for future cocoa production in Ghana. Agroforestry Systems 3 (2017): 1-17. DOI: 10.1007/s10457-017-0082-9. Mugabe, E., Afoakwa. E. O., Annor, G. & Rwubatse, B. (2017). Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours. International Journal of Food Studies, 6 (1): 34-43.


Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – Effects of fat content and bulk mixture concentration on rheological, mechanical and melting properties. International Journal of Food Science and Technology 2017, 52 (1), 282–290


Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Saalia, F. K. (2016). Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk. African Journal of Food, Agriculture, Nutrition and Development 16 (4):11278-11294. DOI: 10.18697/ajfand.76.16090.


Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P. & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile – a review. Food Research International 82 (2016): 44-52. DOI: 10.1016/j.foodres.2016.01.012.


Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT - Food Science and Technology, 62 (1): 592-597.


Chiwona-Karltun, L., Afoakwa, E. O., Nyirenda, D., Mwansa, C, N., Kongor, E. J. & Brimer, L. (2015). Varietal Diversity and Processing Effects on the Biochemical Composition, Cyanogenic Glucoside Potential (HNCp) and Appearance of Cassava Flours from South-Eastern African Region. International Food Research Journal 22, (3): 973-980 (2015).


Afoakwa E. O., Kongor J. E., Budu A.S., Mensah-Brown H., and Takrama J. F. (2015). Changes in Some Biochemical Qualities during Drying of Pulp Pre-conditioned and Fermented Cocoa (Theobroma cacao) Beans. African Journal of Food, Agriculture, Nutrition and Development, 15 (1): 9651-9670.


Graham, G. A., Ayernor, G., Bediako-Amoa, B., Saalia, F. K., & Afoakwa, E. O. (2015). Effect of blanching and frying on textural profile and appearance of fried white yam (D. rotundata) chips. Journal of Food Processing and Preservation. 39 (1): 19-29.


Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S. and Mensah-Brown, H., Takrama, J. F., (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15 (1): 9635-9650.


Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Saalia, F. K. (2014). Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt. International Journal of Nutrition and Food Science, 3 (32): 187-193. doi: 10.11648/j.ijnfs.20140303.19


Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., Takrama, J. F. and Akomanyi, E. (2014). Changes in Biochemical and Physico-chemical Qualities during Drying of Pulp Preconditioned and Fermented Cocoa (Theobroma cacao) Beans. Journal of Nutritional Health and Food Science, 2 (3): 1-8.


Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S. and Mensah-Brown, H. (2014). Changes in Chemical Quality of Cocoa Butter during Roasting of Pulp pre-conditioned and Fermented Cocoa (Theobroma cacao) Beans. International Food Research Journal, 21 (6): 2221-2227.


Mensah-Brown, H., Afoakwa, E. O. & Winifred, B. W. (2014). Optimization of the Production of Chocolate-flavoured Soy-peanut Beverage with Acceptable Chemical and Physico-chemical Properties Using a Three-component Constrained Extreme Lattice Mixture Design. Food Science & Quality Management, 23 (2014): 46-54.


Afoakwa, E. O., Boakye, P. G., Mensah-Brown, H, and Chiwona-Karltun, L. (2014). Response Surface Methodology for Studying Effects of Pre-processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma Sagittifolium) Leaves during Canning. Journal of Nutritional Health and Food Engineering, 1 (2): 2-7.


Kpodo, F. M. K., Afoakwa, E. O., Agnes, A. S, & Saalia, F. K. (2014). Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-peanut-cow Milk Yoghurt. Journal of Nutritional Health and Food Engineering, 1 (2): 8-14.


Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Ofosu-Ansah, E. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. Journal of Nutritional Health and Food Science 1 (1): 1-5.


Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K., (2014). Optimization of Inulin and Polydextrose as Sucrose Replacers during Sugar-free Chocolate Manufacture – Rheological, Microstructure and Physical Quality Characteristics. Journal of Food Engineering, 126 (2014): 35-42. http://dx.doi.org/10.1016/j.jfoodeng.2013.10.036.


Mensah-Brown, H., Afoakwa, E. O., & Hinneh, M. (2013). The influence of blanching time, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum Sinensis) during canning. African Journal of Food, Agriculture, Nutrition and Development, 14 (3): 8848-8871.


Aidoo, R. P., Depypere, F., Afoakwa, E. O. & Dewettinck, K. (2013). Industrial Manufacture of Sugar-free Chocolates – Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development. Trends in Food Science and Technology, 32 (2013): 84-96.


Aidoo, R. P., De Clercq, N., Afoakwa, E. O., & Dewettinck, K., (2013). Optimization of Processing Conditions and Rheological Properties Using Stephan Mixer as Conche in Small-scale Chocolate Processing. International Journal of Food Science and Technology. Published Online - http://dx.doi:10.1111/ijfs.12360


Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2013). Chemical Composition and Physical Quality Characteristics of Ghanaian Cocoa Beans as affected by Pulp Pre-conditioning and Fermentation. Journal of Food Science & Technology 50 (6): 1097 - 1105. http://dx.doi:10.1007/s13197-011-0446-5


Kongor, J. E., Takrama, J. F., Budu, A. S., Mensah-Brown, H., & Afoakwa, E. O. (2013). Effects of Fermentation and Drying on the Fermentation Index and Cut Tests of Pulp Pre-conditioned Ghanaian Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 625-634.


Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Afoakwa, E. O. (2013). Changes in Nib Acidity, Proteolysis and Sugar Concentration As Influenced By Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 635-647.




Afoakwa, E. O., Mensah-Brown, H., Budu, A. S. & Mensah, E. (2013). Risk Assessment of Vacuum-Packed Pouched Tuna Chunks during Industrial Processing Using ISO 22000 and HACCP Systems. International Food Research Journal. Accepted for Publication, 20 (6): 1883-1897. http://www.ifrj.upm.edu.my


Afoakwa, E. O., Mensah-Brown, H., Crentsil, G. K., Frimpong, K. & Asante F. (2013). Application of ISO 22000 in Comparison with HACCP on Industrial Processing of Milk Chocolate. International Food Research Journal, 20 (4): 1771-178. http://www.ifrj.upm.edu.my


Afoakwa, E. O., Kongor, J. E., Takrama, J. F., Budu, A. S. & Mensah-Brown, H. (2013). Effects of Pulp Preconditioning on Total polyphenols, O-diphenols and Anthocyanin concentrations during Fermentation and Drying of Cocoa (Theobroma cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 235-245.


Afoakwa, E. O., Mensah-Brown, H., & Hinneh, M. (2013). Optimization of Blanching Time, Sodium Metabisulphite (Na2S2O5) Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper (Capsicum sinensis) Using Response Surface Methodology. Journal of Food Science and Engineering. 3 (2013): 285-298.


Afoakwa, E. O., Kongor, J. E., Takrama, J. F. & Budu, A. S. (2013). Changes in Acidification, Sugars and Mineral Composition of Cocoa Pulp during Fermentation of Pulp Pre-conditioned Cocoa (Theobroma cacao) Beans. International Food Research Journal, 20 (3): 1215-1222.


Afoakwa, E. O., Kongor, J. E., Takrama, J. F. & Budu, A. S. (2013). Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 20 (4): 1843-1853.


Kpodo, F. M. K., Afoakwa, E. O., Amoa, B. B. & Budu, A. S. (2013). Application of Multiple-Component Constraint Mixture Design for Studying the Effect of Ingredient Variations on the Chemical Composition and Physico-chemical Properties of Soy-Peanut-Cow Milk Blends. International Food Research Journal, 20 (2): 811-818.


Anihouvi, V.B., Afoakwa, E.O., Sakyi-Dawson, E., Ayernor, G.S., & Hounhouigan, J.D. (2012). Application of response surface methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) during fermentation. International Journal of Engineering Science and Technology, 4 (10): 4460-4470.


Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D. (2012). Viscoelastic Properties and Physico-Functional Characterization of Six High Yielding Cassava Mosaic Disease-Resistant Cassava (Manihot esculenta Crantz) Genotypes. Journal of Nutrition and Food Science, 2:129, 1-8. http://dx.doi.org/10.4172/2155 -9600.1000129


Polycarp D., Afoakwa, E. O., Budu, A. S. & Otoo, E. (2012). Characterization of Chemical Composition and Anti-nutritional Factors in Seven Species within the Ghanaian Yam (Dioscorea) Germplasm. International Food Research Journal, 19 (3): 985-992.


Graham, S., Ayernor, G. S., Amoa, B., Saalia, F. K. & Afoakwa, E. O. (2012). Spatial Distribution Of Total Phenolic Content And Enzymic Activities On Browning In White Yam (Dioscorea rotundata) Tubers. Journal of Food Science and Technology. DOI 10.1007/s13197-012-0760-6.


Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Influence of Pulp Pre-conditioning on Fermentative Quality in Ghanaian Cocoa (Theobroma cacao) Beans. International Food Research Journal, 19 (2012), 59-66.


Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2012). Changes in Total Polyphenols, O-Diphenols and Anthocyanin Concentrations during Fermentation of Pulp-Preconditioned Cocoa (Theobroma Cacao) Beans. International Food Research Journal, 19 (3): 1223-1229.


Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2012). Extrusion Cooking of Rice-Groundnut-Cowpea Mixtures – Effects of Extruder Characteristics on Nutritive Value and Physico-functional Properties of Extrudates using Response Surface Methodology. Journal of Food Processing and Preservation, 36 (5) 465-476. doi:10.1111/j.1745-4549.2011.00605.x


Afoakwa, E. O., Budu, A. S., Asiedu, C., Chiwona-Karltun, L. & Nyirendah, D. (2011). Application of Multivariate Techniques for Characterizing Composition of Starches and Sugars in Some Traditional and High Yielding Disease-Resistant Cassava (Manihot esculenta Crantz) Varieties. Journal of Nutrition and Food Science, 1:111. http://dx.doi.org/10.4172/2155-9600.1000111.


Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2011). Effect of Pulp Pre-conditioning on Acidification, Proteolysis, Sugars and Free Fatty Acids Concentration during Fermentation of Cocoa (Theobroma cacao) Beans. International Journal of Food Science & Nutrition, 62 (7) 755- 764. DOI: 10.3109/09637486.2011.581224


Atuobi, C., Sakyi-Dawson, E., Sefa-Dedeh, S., Afoakwa, E. O. & Budu, A. S. (2011). Microstructural and Physico-Functional Characterisation of Starches from Selected Cowpea (Vigna unguiculata L. Walp.) Varieties Developed for Pest and Disease Resistance. Journal of Nutrition and Food Sciences, 1 (2), 100-104. doi:10.4172/2155-9600.1000104.


Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Application of Response Surface Methodology for Studying the Effects of Gestation and Post-Harvest Storage on the Shrinkage Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 30 – 33.


Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2011). Effect of Polymeric Coating on the Post-Harvest Quality Characteristics of Pineapple cv. ‘Smooth Cayenne’ Fruits. Fresh Produce, 5 (1) 34 – 38.


Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2010). Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends. International Journal of Food Engineering, 6 (6): 1 – 23. http://www.bepress.com/ijfe/vol6/iss6/art12.


Afoakwa, E. O., Kongor, J. E. & Annor, G. A. (2010). Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food. International Journal of Food Sciences and Nutrition, 61 (5), 449 – 462. DOI: 10.3109/096 37480903393 727


Afoakwa, E. O., Aidoo, P. R. & Adjonu, R. (2010). Effect of spontaneous fermentation and Amylase Rich Flour (ARF) on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. International Journal of Food Sciences and Nutrition, 61 (3), 256 – 271. DOI: 10.3109/09637480903379460.


Afoakwa, E. O., Adjonu, R. & Asomaning, J. (2010). Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals. International Journal of Food Science and Technology, 45, 380-386. doi:10.1111/j.1365-2621.2009.02160.x.


Ayernor, G. S., Afoakwa, E. O., Bartels, P. K. & Budu, A. S. (2010). Effects of Polymeric Coating and Anti-Fungal Treatment on the Shrinkage Characteristics of Pineapple (Ananas Comosus) Fruits during Storage. International Journal of Fruit Science, 10 (3), 309 – 322. DOI: 10.1080/15538362.2010.510425


Asare, E. K., Sefa-Dedeh, S., Afoakwa, E. O., Sakyi-Dawson, E. & Budu, A. S. (2010). Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using response surface methodology. International Journal of Food Engineering, 6 (4): 1 – 17. http://www.bepress.com/ijfe/vol6/iss4/art4.


Annor, G. A., Sakyi-Dawson, E., Sefa-Dedeh, S., Saalia, F. K., Afoakwa, E. O., Tano-Debrah, K., & Budu A.S. (2010). Response surface methodology for studying the quality characteristics of cowpea (Vigna unguiculata)-based tempeh. Journal of Food Process Engineering, 33 (4): 606-625. doi:10.1111/j.1745-4530.2008.00292.x


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Influence of tempering and fat crystallisation on microstructural and melting properties in dark chocolates. Food Research International, 42 (1): 200 - 209. doi:10.1016/j.foodres.2008.10.007


Afoakwa, E. O., Paterson, A., Fowler, M. & Ryan, A. (2009). Matrix Effects of Flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-MS and GC-Olfactometry. Food Chemistry, 113 (1): 208-215. doi:10.1016/j.foodchem.2008.07.088.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Comparative evaluation of rheological models used for evaluating dark chocolate viscosity. International Journal of Food Science and Technology 2009, 44, 162–167. doi:10.1111/j.1365-2621.2008.01710.x


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate. International Journal of Food Science and Technology, 2009, 44, 111–119. doi:10.1111/j.1365-2621.2007.01677.x


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2009). Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates. Journal of Food Engineering, 91 (4): 571-581. doi:10.1016/j.jfoodeng.2008.10.011.


Afoakwa, E. O., Paterson, A., Fowler, M. & Ryan, A. (2008). Flavor Formation and Character in Cocoa and Chocolate: A Critical Review. Critical Reviews in Food Science and Nutrition, 48 (9): 840 – 857. doi: 10.1080/10408390701719272.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, (2): 181 - 190. doi:10.1016/ j.jfoodeng.2007.11.025.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89 (2) 128 - 136. doi:10.1016/j.jfoodeng.2008.04.021


Afoakwa, E. O. (2008). Melamine Contamination of Infant Formula in China: The Causes, Food Safety Issues and Public Health Implications. African Journal of Food, Agriculture, Nutrition and Development, 8 (4): 1 – 9.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Relationships between Rheological, Textural and Melting Properties of Dark Chocolates as Influenced by Particle Size Distribution and Composition. European Food Research and Technology (2008) 227: 1215 - 1223. doi. 10.1007/s00217-008-0839-5.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Modelling Tempering Behaviour of Dark Chocolates from varying Particle Size Distribution and Fat Content using Response Surface Methodology. Innovative Food Science and Emerging Technologies, 9 (4) 527 – 533. doi:10.1016/j.ifset.2008.02.002.


Afoakwa, E. O., Paterson, A., Fowler, M. & Vieira, J. (2008). Characterization of melting properties in dark chocolate from varying particle size distribution and composition using Differential Scanning Calorimetry. Food Research International 41 (7) 751–757. doi:10.1016/j.foodres.2008.05.009.


Afoakwa, E. O. (2008). Cocoa and Chocolate Consumption – Are There Aphrodisiac and Other Benefits for Human Health? South African Journal of Clinical Nutrition, 21 (3): 107 – 113.


Afoakwa, E. O., Sefa-Dedeh, S., Budu, A. S., Sakyi-Dawson, E. O. & Asomaning, J. (2007). Effects of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods. African Journal of Food, Agriculture, Nutrition and Development, 7 (1) pp. 1-18.


Etsey, A. N., Sakyi-Dawson, E. O. Sefa-Dedeh, S., Afoakwa, E. O., Tano-Debrah, K. & Annor, G. A. (2007). Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods. African Journal of Biotechnology, 6 (6): 799-802.


Afoakwa, E. O., Paterson, A. & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science & Technology, 18 (6): 290-298.


Afoakwa, E. O., Paterson, A. & Fowler, M. (2007). Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology, 226: 1259-1268. doi.10.1007/s00217-007-0652-6.


Afoakwa E. O. , Budu, A. S. & Merson, B.A. (2007). Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning. International Journal of Food Sciences and Nutrition, 58, (4) 270 – 281.


Afoakwa, E. O., Yenyi, S. E. & Sakyi-Dawson, E. (2006). Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety. Journal of Food Engineering, 73 (4) pp. 346-357.


Afoakwa, E. O., & Aidoo P. R. (2006). Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize. International Journal of Food Engineering: Vol. 2: No. 1, Article 1. http://www.bepress.com/ijfe/vol2/iss1/art1


Afoakwa E. O. & Yenyi S. E. (2006). Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate [(NaPO3)6] salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning. Journal of Food Engineering 77 (2006) 713–724


Afoakwa, E. O. Budu, A. S. & Merson, A. B. (2006). Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning, International Journal of Food Engineering: Vol. 2: Iss. 5, Article 3. Available at: http://www.bepress.com/ijfe/vol2/iss5/art3


Afoakwa, E. O. & Aidoo, R. P. (2005). Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize. International Journal of Food Engineering. Vol. 2: Issue 3, Article 3. Available at: http://www.bepress.com/ijfe/vol2/iss3/art3


Sefa-Dedeh, S., Cornelius, B., W. Amoa-Awua & Sakyi-Dawson. E. O., Afoakwa, E. O. (2004). The Microflora of Fermented Nixtamalized Corn. International Journal of Food Microbiology 96 (1): 97-102.


Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E., Afoakwa, E. O. (2004). Effect of Nixtamalization on the Chemical and Functional Properties of Maize. Food Chemistry. 86 (2004). pp. 317-324.


Afoakwa, E. O., Sefa-Dedeh, S., and Sakyi-Dawson, E. (2004). Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods. African Journal of Food, Agriculture, Nutrition and Development 4 (1) 1 – 17.


Asare, E. K., Sefa-Dedeh, S., Sakyi-Dawson, E. O. & Afoakwa, E. O. (2004). Application of Response Surface Methodology for Studying the Product Characteristics of Extruded Rice-cowpea-groundnut Blends. International Journal of Food Science and Nutrition, 55 (5) 431-439.


Sefa-Dedeh, S., Cornelius, B. & Afoakwa, E. O. (2003). Effect of Fermentation on the Quality Characteristics of Nixtamalized Corn. Food Research International 36 (2003). pp. 57-64.


Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E., Afoakwa, E. O. (2003). Application of Response Surface Methodology to Study the Quality Characteristics of Cowpea-fortified Nixtamalized Maize. Innovative Food Science and Emerging Technologies 4 (2003). pp. 109-119.


Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Changes in Cell Wall Constituents and Mechanical properties during post-harvest hardening of Dioscorea dumetorum tubers. Food Research International 35 (2002). pp. 429-434.


Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Textural and Microstructural Changes Associated with Post-harvest Hardening of Dioscorea dumetorum Tubers. Food Chemistry 77 (2002). pp. 1-6.


Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Changes in Rheological Properties and Amylase Activities occurring in trifoliate yam Dioscorea dumetorum starch after harvest. Food Chemistry 77 (2002). pp. 285-291.


Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Viscoelastic Properties and Changes in Pasting Characteristics of Trifoliate Yam Dioscorea dumetorum Starch after Harvest. Food Chemistry.77 (2002). pp. 203-208.


Sefa-Dedeh, S. and Afoakwa, E. O. (2002). Biochemical and Textural Changes in trifoliate yam Dioscorea dumetorum tubers after harvest. Food Chemistry.79 (2002). pp. 27-40.


Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Biochemical, textural and microstructural changes associated with the post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. Journal of the Ghana Science Association. 4 (1) pp. 20-26.


Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. African Journal of Science and Technology, 2 (2): 63-72.


Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Chemical Composition and Quality Changes associated with trifoliate yam Dioscorea dumetorum tubers after harvest. Food Chemistry 75 (2001) 85-91.

Book Authored

Chapters In Books And Encyclopedia Authored/co-authored

Qualifications (Education)

Professional Training

Positions Held/Served

• Member – Governing Council, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair - Senior Management Committee, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair – Business and Executive Management Committee, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair - Convocation, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair - Academic Board, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair – Entity and Tender Committee, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair – University Appointment and Promotions Committee, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Chair – Development Committee of Council, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Member – Finance Committee of Council, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Member – Audit Committee of Council, Ghana Communication Technology University, Tesano-Accra, Ghana, August 2020– Date.

• Member – Interim Governing Council, Ghana Technology University College, Tesano-Accra, Ghana November 2018 – August 2020.

• Chair - Senior Management Board, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 – August 2020.

• Chair - Executive Management Board, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 – August 2020.

• Chair - Convocation, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 – August 2020.

• Chair - Academic Board, Ghana Technology University College, Tesano- Accra, Ghana October 2018 – August 2020.

• Chair – Entity and Tender Committee, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 - August 2020.

• Chair – Appointment and Promotions Committee, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 - August 2020.

• Member – Finance Committee of Council, Ghana Technology University College, Tesano-Accra, Ghana, October 2018 - August 2020.

• Member – Search Committee for New Finance Director, Ghana Technology University College, Tesano-Accra, Ghana, July 2019.

• University Assessor (Vice-Chancellor’s Representative), Member of Appointment and Promotions Board, College of Health Sciences, University of Ghana, Legon. August 2016 – October 2018.

• University Assessor (Vice-Chancellor’s Representative), Member of Appointment and Promotions Board, College of Education, University of Ghana, Legon. August 2016 – October 2018.

• Member, University of Ghana Intellectual Property Committee, University of Ghana, Legon. July 2016 – October 2018.

• Member, University Academic Board, University of Ghana. March 2009 – October 2018.

• Member, College Academic Board, College of Basic and Applied Sciences, University of Ghana. August 2014 – October 2018.

• Member, School Management Board, School of Biological Sciences, University of Ghana. August 2014 – October 2018.

• Member, Meritorious Awards Committee, University of Ghana. June 2015 – January 2016.

• Member, Local Organizing Committee for Organizing The Times Higher Education

All African Universities Summit, University of Ghana, Legon-Accra, Ghana, April 28-29, 2016.

• Member, University Library Board, University of Ghana. August 2014 – October 2018.

• Member, Faculty of Science Board, University of Ghana. April 2009 – July 2014.

• Member, University of Ghana Research Committee. August 2010 – October 2018.

• Chair, Graduate Programs Committee, Department of Nutrition and Food Science, University of Ghana. January 2009 – October 2018

• Chief Invigilator, University of Ghana Examinations, Accra City Campus, Accra. January 2009 – December 2012.

• Academic Advisor, Department of Nutrition and Food Science, University of Ghana, Legon. August 2009 – October 2018.

• Member, Hall Senate, Mensah Sarbah Hall, University of Ghana. January 2002 – October 2018.

• Member, Pro-Vice-Chancellor Committee to Advice the University on How Stationery Might be Reduced Through the Use of the Intranet and E-Meetings. August 2009 – August 2010.

• Chief Invigilator, University of Ghana Examinations, Accra City Campus, Accra. May 2003 – December 2005.

• Member, Faculty Examinations Board (Representation) for the Department of Nutrition and Food Science, University of Ghana. September 2004 and 2005.

• Member, Committee to Organize the 50th Anniversary of Mensah Sarbah Hall, University of Ghana. May – June, 2005.

• Seminar Coordinator, Department of Nutrition and Food Science, University of Ghana, Legon. August 2002 – December 2005.

• Chairman, Advisory and Awarding Body, Ghana Cocoa Awards, August 24, 2020 - Date.

• Consultant Trainer, Grant Proposal Writing Skills Training Workshop, Covenant University, Canaan Land, Otta, Ogun State, Nigeria, September 3 – 8, 2018.

• Consultant Trainer, Proposal Writing Skills Training Workshop, CSIR-Crops Research Institute, CRI Conference Room, Fumesua, Kumasi, May 12 – 19, 2018.

• Consultant Trainer, West African Virus Epidemiology (WAVE) Program Mentoring and Science Skills Training Workshop, Ibeto Hotel, Abuja, Nigeria, March 5 – 10, 2018.

• Consultant Trainer, CSIR-Crops Research Institute – AWARD Scientific Writing Skills Course, Kosados Arena Hotel, Kumasi, Ghana, May 28 – June 2, 2017.

• Consultant Trainer, Cocoa Processing and Chocolate Technology Workshop, University of Gent, Belgium, May 8 – 13, 2017.

• Managing Consultant, Centuries Cocoa Products Company Limited, Accra, Ghana – August 2016 – Date.

• Managing Consultant, Golden Pod Cocoa Processing Company Limited, Accra, Ghana – June 2016 – Date.

• Resource Person, AWARD West African Regional Meeting for Fellows and Mentors. Main Conference Hall, Mensvic Hotel, Accra, Ghana. April 27-28, 2016

• Consultant Trainer/Resource Person, The 1st Workshop for Council for Scientific and Industrial Research (CSIR) Scientists on Proposal Writing / Scientific Writing and Communication in Research. Main Conference Hall, Forest Hotel, Dodowa, Ghana. April 18 – 22, 2016.

• Consultant Resource Person, GIZ-CARI Monitoring and Mentoring of Trainers on Healthy Nutrition of Rice Small-holder Farmers in Ghana in the Northern and Upper-east Regions, Ghana, March 26 – April 6, 2016.

• Consultant Trainer/Resource Person, the 7th Science Skills Course for African Women in Agricultural Research and Development (AWARD) for Post-BSc. Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research. Royal Palm Conference Room, Jacaranda Hotel, Nairobi, Kenya. March 10-20, 2016.

• Consultant Trainer/Resource Person, Pwani University-AWARD Proposal Writing Workshop, University Resource Centre, Kilifi, Kenya, January 25 – 29, 2016.

• Consultant Trainer/Resource Person, GIZ-SSAB-COCOBOD Training of Trainers on Healthy Nutrition of Ghana Cocoa Board Cocoa Health and Extension Division (CHED) Officers, Bunso Cocoa College, Bunso, Eastern Region, January 18 – 22, 2016.

• Consultant Trainer/Resource Person, GIZ-CARI Training of Trainers on Healthy Nutrition of Rice Small-holder Farmers in Ghana (Northern Sector), Radash Hotel, Tamale, Northern Region, November 2 - 4, 2015.

• Consultant Trainer/Resource Person, GIZ-CARI Training of Trainers on Healthy Nutrition of Rice Small-holder Farmers in Ghana (Volta Region), Stevens Hotel, Ho, Volta Region, October 21 -24, 2015.

• Consultant Trainer/Resource Person, Centre For Innovation and Technology Dissemination (Cited), Training Modules For Training of Trainers Workshop on Food Safety For Farmers Field Schools, University of Energy and Natural Resources (UENR), Sunyani, Brong Ahafo Region, Ghana, September 7 – 9, 2015.

• Consultant Trainer/Resource Person, Cocoa Processing and Chocolate Technology Training Workshop, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium, August 25 – September 2, 2015.

• Consultant Trainer/Resource Person, The African Women in Agricultural Research and Development (AWARD) Proposal Writing / Scientific Writing Course for the International Centre of Insect Physiology and Ecology (ICIPE), Nairobi, Kenya, July 20 – 26, 2015.

• Consultant Trainer/Resource Person, The 7th Workshop for African Women in Agricultural Research and Development (AWARD) Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research. Nairobi Conference Hall, Forest Hotel, Dodowa, Ghana. July 12 - 18, 2015.

• Consultant Trainer/Resource Person, Women In Law and Development (WILDAF) Training Workshop on Nutritious Crops For Pregnant and Lactating Mothers For Farmers Organisation Network of Ghana, Amasaman/Aburi, June 10 - 11, 2015.

• Consultant Trainer/Resource Person, The African Women in Agricultural Research and Development (AWARD) Proposal Writing / Scientific Writing Course for the Institute of Agricultural Research of Mozambique (IIAM), Maputo, Mozambique, November 1 - 7, 2014.

• Consultant, European Standards Organization / International Organization for Standardization (CEN/ISO) TC 415 Meeting on Sustainable and Traceable Cocoa, Copenhagen, Denmark, October 6 – 10, 2014.

• Consultant, European Standards Organization / International Organization for Standardization (CEN/ISO) TC 415 Meeting on Sustainable and Traceable Cocoa, Zurich, Switzerland, March 2 – 6, 2014.

• Consultant Trainer/Resource Person, First Workshop for African Women in Agricultural Research and Development (AWARD) Post-Bachelors Fellows on Proposal Writing / Scientific Writing and Communication in Agricultural Research, Lake View Conference Room, Imperial Botanical Hotel, Entebbe, Uganda. February 2 – 8, 2014.

• Consultant Trainer/Resource Person, Cocoa Processing and Chocolate Technology Training Workshop, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium, August 20 – September 5, 2013.

• Consultant Trainer/Resource Person, Fifth Workshop for African Women in Agricultural Research and Development (AWARD) Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research. Speke Resort & Conference Centre, Munyonyo, Kampala, Uganda. June 17 – July 2, 2013.

• Consultant Trainer/Resource Person, African Women in Agricultural Research and Development (AWARD) Foundational Training of Trainers (ToT) Workshop for AWARD Trainers. Royal Palm Conference Room, Jacaranda Hotel, Nairobi, Kenya. June 10 – 14, 2013.

• Consultant Trainer/Resource Person, African Women in Agricultural Research and Development (AWARD) Mentoring Orientation Workshop 5.2. Speke Resort & Conference Centre, Munyonyo, Kampala, Uganda. March 18 – 22, 2013.

• Consultant Resource Person, African Women in Agricultural Research and Development (AWARD) Science Trainers Materials Workshop, Bedelle Hotel, Nairobi, Kenya January 28 – February 1, 2013

• Consultant Resource Person, ISO/TC 34 – Food and Food Products - Regional Workshop on Standards Contribution to the Food Sector in Africa. InterContinental Hotel, Nairobi, Kenya, April 24 – 27, 2012.

• External Examiner, Faculty of Agriculture, Lilongwe University of Agriculture and Natural Resources, Bunda College Campus, Lilongwe, Malawi – August 2014 - Date.

• External Examiner, Faculty of Health Sciences, University of Pretoria, Pretoria, South Africa – March 2015 - Date.

• External Examiner, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), January 2012 - Date.

• Member, CEN/ISO International Expert Committee on Sustainable and Traceable Cocoa – Established by the European Union and Danish Standards Authority, October 2013 - Date.

• Technical Advisor (Chairman), National Sub-Committee on Food Safety Management Systems, Ghana Standards Authority, January 2013 - Date.

• Technical Advisor (Chairman), National Sub-Committee on Test Methods, Ghana Standards Authority, January 2012 - Date.

• Resource Person/Facilitator, Training of Trainers Workshop on Gender Mainstreaming in Energy and Food Processing Projects in Ghana. Organized by the GRATIS Foundation and ENERGIA International. February 2 – 6, 2009.

• Resource Person/Facilitator, ICD Training Workshop on Hazard Analysis and Critical Control Points (HACCP). Department of Nutrition and Food Science, University of Ghana, Legon – Accra, Ghana, March 4 – 9, 2009.

• Technical Advisor (Chairman), National Codex Sub-Committee on Food Additives and Toxicology, Ghana Standards Authority, January 2009 - Date.

• Technical Advisor (Chairman), Ghana National Codex Sub-Committee on Cocoa and Chocolate Products, Ghana Standards Board, January 2009 - Date.

• Technical Advisor, Ghana National School Feeding Programme, Ghana School Feeding Programmes Secretariat, State House, Accra. July 2006 - Date.

• External Examiner, Biochemistry Department, Kwame Nkrumah University of Science and Technology (KNUST), January 2009 - Date.

• Technical Consultant on Scientific Training, African Women in Agricultural Research and Development (AWARD), Nairobi, Kenya. April 2009 – Date.

• Mentor, African Women in Agricultural Research and Development (AWARD) Mentoring Programme, Nairobi, Kenya. August 2010 – Date.

• Technical Advisor in Food Science, International Foundation for Science, Head Office in Stockholm, Sweden. January 2006 - Date.

• Board Member, Board of Directors of the Global Child Nutrition Foundation, Washington D. C., USA. November 2007 – Date.

• Member, International Advisory Committee and Review Panel, Global Child Nutrition Foundation, Washington D.C., USA. August 2010 – Date.

Technical Consultant, Cardiff University-World Food Programme Project on School Feeding Programmes in Developing Countries, August – December 2007.

• Technical Consultant, Matthew Algie & Company Limited, Glasgow, U. K., August – December 2007.

• Executive Secretary, African Network for School Feeding Programme, July 2006 - Date.

• Resource Person/Facilitator, National Training Workshop on Gender and Mainstreaming in Energy Projects. Organized by the Ghana Gender & Energy Network, July 3 – 7, 2006.

• Scientific Secretary, Information Technology in the Advancement of Nutrition in Africa (ITANA) e-Society, September 2005 – Date.

• Consultant to Nestle Ghana Limited on Regulatory Affairs. December 2004 to December, 2005.

• Resource Person/Facilitator, Training Workshop on Food Laws and Regulations in Ghana. Organized by the Ghana Private-Public Partnership for Food Industry Development (USAID). March 3-5, 2005.

• Consultant Facilitator, Training Workshop on Gender and Food Processing in Ghana. Organized by the GRATIS Foundation. July 7-8, 2005

Areas of Expertise/Research

• Food and Nutrition Policy Research

• Curriculum Development

• Food Quality Management Systems (GMP, GHP Training, etc)

• Food Safety Management Systems (Food Safety, HACCPs Trainings),

• Nutrition, Food and Agriculture Projects Monitoring and Evaluation

• Food Processing & Preservation Technologies

• Food Additives, Food Safety & Risk Analysis

• Gender Mainstreaming in Projects

• International Food Laws, Legislations and Regulations

• Grant Proposal Development and Scientific Writing Skills (International Trainer)

• Statistical Analysis of Research/Experimental Data.

• Food Safety/Sanitation Auditing of Food Industries &

• School Feeding Programmes (Governance, Monitoring and Evaluation)

Conference/Seminars/Workshops

• The First International Symposium of Cocoa and Chocolate (SICC), Jacaranda Conference Hall I, Hotel do Plais, Ilheus, Brazil, May 23 – 25, 2019.

• Cocoa and Chocolate Processing Workshop, Organized by the Department of Food Safety and Food Quality, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium, May 13 – 16, 2019.

• The MBA International Trade Students Open Day at Anhalt University of Applied Sciences, Anhalt Conference Hall, Bernburg, Germany, April 10, 2019.

• International Symposium on Leadership. Anhalt University of Applied Sciences, City Conference Hall, Bernburg, Germany, April 11, 2019.

• CSIR-Crops Research Institute – AWARD Proposal Writing Skills Course, Noda Hotel, Crops Research Institute Conference Room, Fumesua - Kumasi, Ghana, May 12 – 18, 2018.

• West African Virus Epidemiology Program (WAVE), AWARD Science Writing Skills Course, Ibeto Hotel, Abuja, Nigeria, March 5 – 9, 2018.

• The 10th meeting of CEN/TC 415 on Sustainable and Traceable Cocoa. Hotel La Case d'Ivoire, Cocody Riviéra III, Boulevard Mitterrand, Abidjan, Côte d'Ivoire. June 25 – 30, 2017.

• CSIR-Crops Research Institute – AWARD Scientific Writing Skills Course, Kosados Arena Hotel, Kumasi, Ghana, May 28 – June 2, 2017.

• Cocoa Processing and Chocolate Technology Workshop, Organized by the Department of Food Safety and Food Quality, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium, May 8 – 13, 2017

• The World Chocolate Technology Conference (Choco Tech 2016), Cologne, Germany, Koelmesse, December 5 – 8, 2016.

• The African Women in Agricultural Research and Development (AWARD) – Division of Research and Development (DRD) Science Skills Course, Edema Conference Centre, Edema Hotel, Morogoro, Tanzania. September 5 – 9, 2016.

• The African Women in Agricultural Research and Development (AWARD) Trainers Writing Workshop. Royal Palm Conference Room, Jacaranda Hotel, Nairobi, Kenya. August 28 – Sept. 3, 2016.

• The Pwani University-AWARD Proposal Writing Workshop, University Resource Centre, Kilifi, Kenya, January 25 – 29, 2016.

• The First GIZ-SSAB-COCOBOD Training of Trainers on Healthy Nutrition of Ghana Cocoa Board Cocoa Health and Extension Division (CHED) Officers, Bunso Cocoa College, Bunso, Eastern Region, January 18 – 22, 2016.

• The Second GIZ-CARI Training of Trainers on Healthy Nutrition of Rice Small-holder Farmers in Ghana (Northern Sector), Radash Hotel, Tamale, Northern Region, November 2 - 4, 2015.

• The First GIZ-CARI Training of Trainers on Healthy Nutrition of Rice Small-holder Farmers in Ghana (Volta Region), Stevens Hotel, Ho, Volta Region, October 21 -24, 2015.

• The Centre For Innovation and Technology Dissemination (Cited), Training of Trainers Workshop on Food Safety For Farmers Field Schools, University of Energy and Natural Resources (UENR), Sunyani, Brong Ahafo Region, Ghana, September 7 – 9, 2015.

• he Fourth Cocoa Processing and Chocolate Technology Training Workshop, Organized by the Department of Food Safety and Food Quality, Faculty of Biosciences Engineering, Ghent University, Ghent, Belgium, August 25 – September 2, 2015.

• The Global Child Nutrition Foundation, Strategic Board Meeting, Board of Directors, The Melrose Georgetown Hotel, Washington D.C., December 7-9, 2015.

• The African Women in Agricultural Research and Development (AWARD) Proposal Writing / Scientific Writing Course for the International Centre of Insect Physiology and Ecology (ICIPE), Nairobi, Kenya, July 20 – 26, 2015.

• The 7th Workshop for African Women in Agricultural Research and Development (AWARD) Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research. Nairobi Conference Hall, Forest Hotel, Dodowa, Ghana. July 12 - 18, 2015.

• European Standards Organization / International Organization for Standardization (CEN/ISO) TC 415 7th Meeting on Sustainable and Traceable Cocoa, Guayaquil, Ecuador, June 1 – 6, 2015.

• The 249th American Chemical Society Annual Meeting, Colorado Convention Center, Denver, Colorado, USA. March 22 – 26, 2015.

• The African Women in Agricultural Research and Development (AWARD) Proposal Writing / Scientific Writing Course for the Institute of Agricultural Research of Mozambique (IIAM), Maputo, Mozambique, November 1 - 7, 2014.

• European Standards Organization / International Organization for Standardization (CEN/ISO) TC 415 Meeting on Sustainable and Traceable Cocoa, Copenhagen, Denmark, October 6 – 10, 2014.

• European Standards Organization / International Organization for Standardization (CEN/ISO) TC 415 Meeting on Sustainable and Traceable Cocoa, Zurich, Switzerland, March 2 – 6, 2014.

• First Workshop for African Women in Agricultural Research and Development (AWARD) Post-Bachelors Fellows on Proposal Writing / Scientific Writing and Communication in Agricultural Research, Lake View Conference Room, Imperial Botanical Hotel, Entebbe, Uganda. February 2 – 8, 2014.

• The Regional Monitoring and Evaluation Meeting for 2011/2012 African Women in Agricultural Research and Development (AWARD) Fellows and Mentors. Mensvic Grand Hotel in Accra, Ghana, October 1 – 6, 2013.

• The Fifth Workshop for African Women in Agricultural Research and Development (AWARD) Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research. Speke Resort & Conference Centre, Munyonyo, Kampala, Uganda. June 17 – July 2, 2013.

• The African Women in Agricultural Research and Development (AWARD) Foundational Training of Trainers (ToT) Workshop for AWARD Trainers. Royal Palm Conference Room, Jacaranda Hotel, Nairobi, Kenya. June 10 – 14, 2013.

• The African Women in Agricultural Research and Development (AWARD) Mentoring Orientation Workshop 5.2. Speke Resort & Conference Centre, Munyonyo, Kampala, Uganda. March 18 – 22, 2013.

• The African Women in Agricultural Research and Development (AWARD) Science Trainers Materials Workshop, Bedelle Hotel, Nairobi, Kenya January 28 – February 1, 2013

• The 16th World Congress of Food Science and Technology, Rafain Palace Hotel and Convention Centre, Foz do Iguaçu, Brazil, August 5 – 9, 2012.

• The Second Global Cassava Partnership for the 21st Century (GCPII-21) Conference, Speke Resort, Kampala, Uganda, June 18-22, 2012.

• ISO/TC 34 – Food and Food Products - Regional Workshop on Standards Contribution to the Food Sector in Africa. InterContinental Hotel, Nairobi, Kenya, April 24 – 27, 2012.

• The 17th Faculty of Science Colloquium, Business School Auditorium, University of Ghana, Legon-Accra, March 21-23, 2012.

• ICS-UNIDO Expert Group Meeting on “Detection and Health Validation Methods of Bioactive Compounds in Plants and Food Products”, ICS Seminar Room, Padriciano 99, AREA Science Park, Trieste, Italy, 14 – 15 March 2012.

• Fourth Workshop for African Women in Agricultural Research and Development (AWARD) Fellows and Mentors on Proposal Writing / Scientific Writing and Communication in Agricultural Research, Simba Conference Room, Maanzoni Hotel, Nairobi, Kenya. February 8 – 26, 2012.

• African Women in Agricultural Research and Development (AWARD) Advanced Training of Trainers (ToT) Workshop for Science Trainers and Training Manuals and Curriculum Development. Wariara Conference Room, Indian Ocean Beach Resort, Mombasa, Kenya. November 13 - 18, 2011.

• Convergence of Science-Strengthening Innovation Systems (COS-SIS) Research Programme Third International Conference, Bamako International Conference Centre, Bamako, Mali, October 24 – 29, 2011.

• African Women in Agricultural Research and Development (AWARD) Mentoring Orientation Workshop 4.3, October 17 - 21, 2011. Jacaranda Hotel Conference Room, Jacaranda Hotel, Nairobi, Kenya.

• Strategic Planning and Board Meeting of Board of Directors of the Global Child Nutrition Foundation, School Nutrition Association Conference Room, National Harbor, Maryland, MD, USA, October 3-4, 2011.

• Cassava Transformation in South Africa (CATISA) Project Meeting, Protea Safari Hotel Conference Room, Lusaka, Zambia, April 15 – 19, 2011.

• African Women in Agricultural Research and Development (AWARD) Advanced Mentoring and Coaching Skills Training Workshop, April 12 – 16, 2011. Conference Room, Zen Gardens, Nairobi, Kenya.

• Third Workshop for AWARD Fellows and their Mentors on Scientific Writing and Communication in Agricultural Research, Conference Room, Kibo Palace Hotel, Arusha, Tanzania. February 21 – 26, 2011.

• Third Workshop for AWARD Fellows and their Mentors on Proposal Writing and Policy Development in Agricultural Research, Conference Room, Indian Ocean Beach Resort, Diana-Mombasa, Kenya. January 24 – 29, 2011.

• International Foundation for Science (IFS) / Sierra Leone Agricultural Research Institute (SLARI) / Njala University Proposal Writing Workshop, SLARI Njala Centre, Njala, Sierra Leone, December 13 17, 2010.

• Strategic Planning and Board Meeting of Board of Directors of the Global Child Nutrition Foundation, Embassy Suites Hotel, Crystal City, Arlington VA, USA, September 13 – 15, 2010.

• African Women in Agricultural Research and Development (AWARD) Mentoring Orientation Workshop I, August 15 - 20, 2010. Conference Room, Indian Ocean Beach Resort, Mombasa, Kenya.

• African Women in Agricultural Research and Development (AWARD) Mentoring and Coaching Skills Training Workshop, June 7 – 15, 2010. Conference Room, Zen Gardens, Nairobi, Kenya.

• Global Child Nutrition Forum and School Feeding Development Conference, Golden Tulip Hotel Accra, Ghana, June 2 – 5, 2010.

• African Women in Agricultural Research and Development (AWARD) Group Facilitation Skills Training Workshop, October 27 – 30, 2009. Conference Room, Outspan Hotel, Nyeri, Kenya.

• Second Workshop for AWARD Fellows and their Mentors on Scientific Writing and Policy Development in Agricultural Research, Conference Room, Cardoso Hotel, Maputo, Mozambique. January 17 – 28, 2010.

• FAO Regional Workshop on Applying the Risk Analysis Framework to Address Problems of Mycotoxins on Foods. Accra International Conference Centre, Accra, Ghana. February 23, 2009.

• The 18th Session of the FAO-WHO Coordinating Committee for Africa (CCAFRICA). Accra International Conference Centre, Accra, Ghana. February 24 - 27, 2009.

• The International Foundation for Science (IFS) and the African Women in Agricultural Research and Development (AWARD) First Training of Trainers Workshop on Proposal and Scientific Writing. University of Ghana, Legon – Accra, Ghana, April 1 – 9, 2009.

• The School Feeding Roundtable Meeting, Organized by Joint Aid Management (JAM-Washington), Protea Hotel Stellenbosch, Cape Town, South Africa, May 1 – 3, 2009.

• The Global Child Nutrition Forum and School Feeding Development Conference, Protea Hotel Stellenbosch, Cape Town, South Africa, May 4 – 9, 2009.

• The VLAAZ Chocolate Technology Conference, Ghent University, Gent, Belgium, June 2 – 3, 2009.

• Group Facilitation Skills Training Workshop, Organized by the African Women in Agricultural Research and Development (AWARD), October 27 – 30, 2009. Conference Room, Outspan Hotel, Nyeri, Kenya.

• School Nutrition Association (USA) Legislative Action Congress, J. W. Marriott Hotel, Pennsylvania Avenue, Washington D. C., U. S. A. March 1 - 6, 2008.

• Ghanaian Scholars UK (AGGOSS) Seminar, Ghana High Commission, Highgate Hill, London, U.K., June 21, 2008.

• The Annual Meeting of the Institute of Food Technologists, Ernest Morial Convention Center, New Orleans, LA, USA, June 28 – July 1, 2008.

• The Global Child Nutrition Forum and School Feeding Development Conference, Philadelphia Marriott Downtown Hotel, Philadelphia, PA, USA, July 16 – 23, 2008.

• The 14th World Congress of Food Science and Technology, Everbright Convention Center, Shanghai, China, October 19 – 24, 2008.

• The Nestlé Nutrition Institute Africa Scientific Awards Ceremony, Inter-Continental Hotel, Nairobi, Kenya, November 18, 2008.

• ZDS Chocolate Technology International Congress, Koelmesse International Convention Centre, Cologne, Germany, December 9 – 11, 2008.

• The First International Chester Conference of Food Science and Technology, Chester, UK. April 10 - 13, 2007.

• NEPAD/WFP Regional Consultative Meeting on Home Grown School Feeding Programmes in Africa, Golden Tulip Hotel, Accra, Ghana, October 4 – 5, 2007.

• The Global Child Nutrition Forum and School Feeding Development Conference, Hilton Towers Hotel, Chicago, Illinois, USA, July 12 – 17, 2007.

• The 61st Annual National Congress of the School Nutrition Association’s McCormick Place Convention Center, Chicago, Illinois, USA. July 16 – 19, 2007.

• The Annual Meeting of the Institute of Food Technologists, McCormick Place Convention Center, Chicago, Illinois, USA. July 28 – August 1, 2007.

• Nestle Career (PhD) Development Seminar, York, U.K. September 13 – 14, 2007.

• The WISHH-Ghana Food Industry Conference, M-Plaza Hotel, Accra, Ghana, September 13 – 14, 2007.

• School Feeding Development Conference, Morgan Building, Faculty of City and Regional Planning, Cardiff University, Cardiff, Wales, U. K. September 24, 2007.

• The Ghana Gender & Energy Training Workshop on Gender Mainstreaming in Energy Project. Sponsored by the TIE-ENERGIA Foundation, Miklin Hotel, Accra, Ghana, July 3 - 7, 2006.

• The Global Child Nutrition Forum, Millennium Biltmore Hotel, Los Angeles, California, USA, July 12 – 16, 2006.

• The 60th Annual National Congress of the School Nutrition Association’s Los Angeles Convention Centre, Los Angeles, California, USA, July 12 – 16, 2006.

• The 13th World Food Congress of the International Union of Food Science and Technology, Nantes, France, September 17-21, 2006.

• The Global Nutrition Programme Final Evaluation Seminar, Eastern Residence Hotel, Dhaka, Bangladesh, Sponsored by the Swedish International Development Agency (SIDA), March 6 – 12, 2005.

• The Global Child Nutrition Forum, Baltimore Convention Centre, Baltimore, Maryland, USA, July 12 – 16, 2005.

• The 59th Annual National Congress of the School Nutrition Association’s Baltimore Convention Centre, Baltimore, Maryland, USA, July 17 – 20, 2005.

• The Second Pan-African Conference (ITANA 2005) on IT for the Advancement of Nutrition in Africa. Cape Town, South Africa. September 18-21, 2005.

• The First TIE-ENERGIA Training Workshop on Mainstreaming Gender in Energy Project Planning. Sponsored by the ENERGIA Foundation, Lenana Mount Hotel, Nairobi, Kenya, November 20 – 28, 2005.

• The Global Nutrition 2004 Programme at the Swedish University of Agricultural Sciences, Uppsala, Sweden, Sponsored by the Swedish International Development Agency (SIDA), March 8 – April 8, 2004.

• The 14th Faculty of Science Colloquium, on Creating Opportunities for Science in National Development, Department of Biochemistry Annex, University of Ghana, Legon, April 27 – 28, 2004.

• Training Programme on Food Industry and Agri-Business at the Wageningen International Agricultural Centre, Wageningen, The Netherlands. October 4 – 29, 2004.

• The Global Nutrition 2004 Follow-up Programme at the University of Peridinya, Kandy, Sri Lanka, Sponsored by the Swedish International Development Agency (SIDA), November 26 – December 4, 2004.

• The First International Working Meeting of the Society of African Journal Editors. Sponsored by the Rockefeller Foundation, Lenana Mount Hotel, Nairobi, Kenya, December 11 – 15, 2004.

• Fundraising Fundamentals and Proposal Writing Workshop for Ghanaian Universities (FunFun 2003). Graduate School Conference Hall, University of Ghana, Legon, Ghana, April 21 – 25, 2003.

• The 13th Faculty of Science Colloquium, Department of Biochemistry Annex, University of Ghana, Legon, April 29 – 30, 2003.

• International Working Meeting of Foods In Africa (Food Africa 2003) on Improving Food Systems in sub-Saharan Africa: Responding to a changing Environment. Yaounde International Conference Centre, Yaounde, Cameroon, May 5 – 9, 2003.

• Pacific Agriculture Plant Genetic Resources Network (PAPGREN) Workshop, Tanoa International Conference Centre, Nadi, Fiji Islands, May 19, 2003.

• Taro Genetic Resources Committee (TGRC) Workshop, Tanoa International Conference Centre, Nadi, Fiji Islands, May 20, 2003.

• The Third Taro Symposium on Research and Developments on Taro and other Related Crops, Tanoa International Conference Centre, Nadi, Fiji Islands, May 21- 23, 2003.

• UNESCO Pre-Conference on The Ways of Promoting A Culture of Peace, Pallervo Institute, Revontulentie 9, Espoo-Tapiola, Helsinki, Finland, June 12-14, 2003.

• UNESCO Conference on Teaching and Learning for Intercultural Education (UNESCO 2003), University of Jyvaskyla, Jyvaskyla, Finland, June 15 - 18, 2003.

• The 24th African Health Sciences Congress on Challenges and Strategies in Combating Health Problems in Africa, Towards Development Efforts, African Union Conference Centre, Addis Ababa, Ethiopia, September 28 – October 2, 2003.

• The 12th Faculty of Science Colloquium, Department of Biochemistry Annex, University of Ghana, Legon, May 13 – 14, 2002.

• The 8th Inter-Disciplinary Congress On Women (Womens World 2002 Congress). Kampala, Uganda, July 22-26, 2002.

• The First Pan-African Conference (ITANA 2002) on IT in The Advancement Of Nutrition In Africa. Nairobi, Kenya. July 21-24, 2002.

• The Third ECSAFOODS Course (Food Comp 2002, Pretoria). Pretoria, South Africa, October 14 - Nov 1, 2002.

• World Cowpea Research Conference III, Ibadan, Nigeria, September 4-7, 2000.

• International Conference on the Efficacy of Double-Fortified Salt. Accra, Ghana, February 12-14, 1999.

• International Workshop on Cowpea Processing and Utilization Accra, Ghana, January 25-29, 1999.

Honours/Awards