My research work seeks to use modelling to analyse, design and verify methods/equipment used in producing Ga-kenkey, to enhance its quality, safety and commercialization
This study will analyze Dzowoe (dakua) consumption patterns and drivers through sampling and evaluation of the value chain, aiming to improve food safety and quality.
This study aims to evaluate the technical efficiency and economic viability of an ohmic chamber in processing Brukina, using microbiological, physicochemical, and sensory parameters.
Developing low-cost intelligent sensor to detect spoilage in cut fruits using local food dyes with anthocyanin, based on microbial volatiles interactions to boost consumer confidence.
This study seeks to improve the safety of grains and nuts by characterizing the Aflatoxin detoxification potential of aflatoxins in using probiotic microorganisms.
This research seeks to determine the risk associated with E.coli 0157H:7, Salmonella and Pesticide residue in tomato for fresh pepper sauce and cabbage in coleslaw.
Enhancing underutilized cashew apple fruit by producing freeze-dried and spray-dried powder through specific process pathways and studying the effects of drying methods.