Researchers

Professor Saalia is the first and current occupant of the OR Tambo Research Chair in Food Science and Technology in recognition of his pioneering work in food safety and quality. The appointment is one of 10 Research Chairs appointed across Africa. He obtained BSc. in Biochemistry and Food Science and MPhil in Food Science from the University of Ghana in 1990 and 2005 respectively. He later obtained PhD in Food Science and Technology from the University of Georgia, USA in May 2001, and worked in the same Department until 2005 as a Post-Doctoral Research Associate. He joined the teaching faculty in the Department of Nutrition and Food Science of the University of Ghana in August 2005 as Lecturer and rose to the rank of Professor in 2016. He was Head of the Department of Food Process Engineering from August 2016 till July 2021. His Research interests include food processing (thermal and non-thermal), chemical and physical properties of foods, food chemistry and toxicology and food nutraceuticals. He has supervised many graduate (PhD and MPhil) students’ thesis. Professor Saalia has collaborations with the food industry at the local and international levels.

Current Areas of Research Interest

  • Food processing (extrusion technology, application of enzymes in food processing; food fermentations)
  • Bioactive properties of foods (Nutraceuticals)
  • Food Carbohydrates, Lipids and protein: Chemistry and Functionality in foods
  • Toxicology and Risk Assessments of Chemical Hazards in Foods
  • Physical Properties of Foods (Microstructural and Rheological Properties)
  • Dehydration of foods

Prof. Kunadu is a Senior Lecturer at University of Ghana, 1st Vice, Ghanaian WomExperienced Food Safety professional with demonstrated achievements in implementation of food safety programs, capacity building and curriculum development for food industry specialists in multiple African countries. She also has a rich expertise in food safety research, project management, food laboratory management, food standards development and contribution to food safety policies. Excellent organizational and presentation skills. Passionate about food safety improvements and closing the gender gap in STEM.

Prof. Angela Parry-Hanson Kunadu is a proficient Food Scientist, Educator and Researcher at the Department of Nutrition and Food Science, University of Ghana. She has >15 years’ cumulative experience in academia and the food industry. She shares her passion in improving microbiological quality and safety of foods in her teaching and extension activities. She is affiliated with many professional organizations including the Ghana Codex sub-committee on Food Hygiene, African Women in Agricultural Research and Development (AWARD), Dairy Research Improvement and Innovation Consortium (DRIInC), SfAM and IAFP.

Prof. Matilda Steiner-Asiedu holds a BSc in Home Science from the University of Ghana, Legon, a BSc in Biology/Chemistry from the University of Bergen, Norway, a M. Phil in Nutrition from the University of Bergen, Norway, a PhD in Nutrition from the University of Bergen, Norway, and an MPD from Brown University. She has been a Senior Lecturer at the University of Ghana since 2008, and was promoted to Associate Professor in 2010. Since 2011, she has served as the Head of the Department of Nutrition and Food Science Department. Her research interests are Nutrition Education, Health Promotion with High/Low literate populations, Women, Nutrition and Health, Infant and Child Nutrition, Dietary Communication, and the Effect of Processing on Nutrient Composition of Foods. She teaches the Introduction to Global Issues in Nutrition: The African Perspective course with NYU Accra.

The current research of Prof. Nicole Sharon Affrifah is focused on two (2) broad goals: transforming locally available ingredients into innovative and nutritious food products and reducing the drudgery associated with traditional food processing in Ghana. My research activities related to product development with local ingredients involve characterisation of the raw materials, defining product composition and processing parameters and establishing shelf-life characteristics. Other key research activities are aimed at ultimately introducing elements of convenience and modernity into traditional processing techniques used by artisanal food processors. These processes are typically labour and energy intensive and are not adapted to the efficient use of raw materials or natural resources. My personal experience from working in the food industry emphasised the general lack of awareness or denial of the environmental impact of food processing activities and how to minimise these negative effects. Thus, my main focus is on modernising these processes to be more sustainable, reduce drudgery and improve efficiency whilst maintaining desired and characteristic effects on food quality and safety.

Selected Publications

  • Affrifah, N.S., Chinnan, M. S., Saalia, F.K. and Phillips, R.D. 2021. Hydrothermal treatments affect the development of the hard-to-cook defect in cowpeas. Legume Science. https://doi.org/10.1002/leg3.126.
  • Saalia, F.K., Amponsah, A.K., Asante, N.D., Owusu-Brafi, N. K., Amoa, B. B., Affrifah, N.S. and Sefa-Dedeh, S. 2016. Effects of Corn Steep Water Pretreatment on the Rheological and Microstructural Properties of Ga-kenkey. Journal of Food Process Engineering. 2017;40:e12521. https://doi.org/10.1111/jfpe.12521.
  • Affrifah, N.S. and Chinnan, M. S. 2006. The Effect of Drying Conditions on the Development of the Hard-To-Cook Defect in Steam-treated Cowpeas. International Journal of Food Science and Technology 41(8):867-877.
  • Affrifah, N.S., Chinnan, M. S. and Fang, C. 2006. Modeling the Thermal Inactivation of Phytase in Steamed Cowpea Seeds. LWT - Food Science and Technology 39(6) 598-604.
  • Affrifah N.S., Chinnan M.S. and Phillips R.D. 2004. Heat-Moisture Treatments of Cowpea Flour and their Effects on the Inactivation of Phytase. Journal of Food Science 70(2):98-103.
  • Phillips R.D., McWatters K.H., Chinnan M.S., Hung Y.C., Beuchat L.R., Sefa-Dedeh S., Sakyi-Dawson E., Ngoddy P., Nnanyelugo D., Enwere J., Komey N.S., Liu K.S., Mensa-Wilmot Y., Nnanna I.A., Okeke C., Prinyawiwatkul W. and Saalia F.K. 2003. Utilization of cowpeas for human food. Field Crops Research 82:193-213.

Dr. Emmanuel Essien is a senior lecturer at the Department of Agricultural Engineering, with a focus on the development of technology to improve agricultural production and processing. Dr. Essien has conducted extensive technical and economic feasibility studies on agricultural projects and developed models to describe physical and social systems that foster the understanding and optimization of such systems.

Dr. Essien's research has largely focused on developing models that describe the prevalent agricultural systems in Africa, such as buffer stock systems, commodity exchanges, and farm mechanization centers, and how these systems can be improved. He has worked on developing cost-effective food processing equipment that aid in the sustainability of local food processing.

In addition to his research work, Dr. Essien teaches undergraduate and graduate courses in Agricultural Engineering. He has taught several courses such as Machine Design, Strength of Materials, Farm Structures and Environment Engineering, Post Harvest System Analysis, and Agricultural Materials Handling. Dr. Essien enjoys introducing students to real-world problems and the concepts required to handle such problems. This approach enables the students to better appreciate the concepts and their relevance in solving practical problems.