Herman Erick Lutterodt
This integrated body of work provides a holistic exploration of human nutrition, environmental health risks associated with agricultural inputs, and the application of natural products as health tools. Themes include deficiencies (iron, mango, iodine, zinc), exposure to toxic elements (mercury, cadmium) in cocoa beans and sugarbeets, and benefits from bioactive compounds such as methylmercaptan, zearalenone, and antiviral properties. Furthermore, research highlights the role of food waste reduction, plant growth enhancement techniques, and the economic value of natural products like beta vulgaris powders and Ginger-based herbal infusions. These studies collectively advance our understanding of human health, nutrition, and agricultural practices, emphasizing both the nutritional benefits of nature and the risks associated with improper handling of agricultural resources.
Faculty Biography
Dr. Herman Lutterodt is a dedicated educator, accomplished researcher, and experienced consultant with over a decade of expertise in food science and nutrition. He holds a BSc in Nutrition and Food Science from the University of Ghana, Legon, and a PhD in Food Science from the University of Maryland, College Park, USA.His teaching and research interests encompass food and nutritional chemistry, functional food development, and food safety and quality management systems. Dr. Lutterodt brings extensive experience in international research and development collaborations, having secured and led projects funded by both local and international organizations such as GIZ, SNV, Nestlé S.A., DANIDA, DfID, Aspire Food Group (now Legendary Foods), and the Nestlé Foundation.At KNUST, he coordinates the MSc Food Quality Management programme and currently serves as Co-Principal Investigator and Analytical Platforms Lead for the KNUST Center of Excellence under the Periodic Table of Food Initiative (PTFI)—a global effort led by the American Heart Association and supported by the Rockefeller Foundation, aimed at deepening understanding of molecular food composition for advancing human and planetary health.Dr. Lutterodt also provides consultancy services to small and medium-scale enterprises (SMEs), supporting the design, implementation, and evaluation of food quality and safety systems aligned with global standards such as ISO 22000, FSSC 22000, HACCP, BRC, and GlobalG.A.P. His strong communication skills and impactful research have resulted in an impressive publication record, with his work cited over a thousand times, demonstrating his significant contribution to science and public health.IRCID iD: 0000-0001-7015-7597Total citation = 1785h-index = 18i10 = 24 (Google Scholar, June 2025)
African Botany and Ecology Studies
Agricultural pest management studies
Bioactive natural compounds
Botanical Research and Applications
Cassava research and cyanide
Child Nutrition and Water Access
Cocoa and Sweet Potato Agronomy
Edible Oils Quality and Analysis
Essential Oils and Antimicrobial Activity
Food Chemistry and Fat Analysis
Food composition and properties
Food Quality and Safety Studies
Food Security and Health in Diverse Populations
Food Waste Reduction and Sustainability
Free Radicals and Antioxidants
GABA and Rice Research
Garlic and Onion Studies
Ginger and Zingiberaceae research
Ginseng Biological Effects and Applications
Heavy Metal Exposure and Toxicity
Heavy metals in environment
Insect Utilization and Effects
Integrated Water Resources Management
Iron Metabolism and Disorders
Meat and Animal Product Quality
Mercury impact and mitigation studies
Mycotoxins in Agriculture and Food
Nigella sativa pharmacological applications
Nutritional Studies and Diet
Occupational Health and Performance
Organic Food and Agriculture
Phytochemicals and Antioxidant Activities
Plant Growth Enhancement Techniques
Potato Plant Research
Proteins in Food Systems
Radioactivity and Radon Measurements
Selenium in Biological Systems
Sensory Analysis and Statistical Methods
Toxic Organic Pollutants Impact
Polycyclic aromatic hydrocarbons and acrylamide: exposure and health risks in traditional hot-smoked fish
Open AccessAssessment of the nutritional and phytochemical composition in Beta vulgaris bulb, stalk and leaves powder
Open AccessThe impact of agricultural practices on food composition – A systematic review
Open AccessStudy protocol: post-harvest losses of fruits and vegetables and their relationship with the nutritional status of women and children
Open AccessExploring essential oils from Piper guineense and Aframomum melegueta as natural biocontrol agents against cocoa fungal isolates towards the safety of cocoa beans
The state of food composition databases: data attributes and FAIR data harmonization in the era of digital innovation
Open AccessBiomonitoring Fumonisin B1 and Zearalenone to improve public food safety for female cereal value chain workers in Ghana
Open AccessAssessing the fungal contamination and potential impact of ochratoxigenic <i>Aspergillus</i> species on cocoa beans from cocoa-growing regions of Ghana
Open AccessNutritional and Nutraceutical Properties of Cocoa Shell–Based Herbal Infusion
Open AccessAssessment of the Nutritional and Phytochemical Composition in Beta Vulgaris Bulb, Stalk and Leaves Powder
Open AccessCadmium and Lead Attributable Burden of Cancers in Skipjack (<i>Katsuwonus pelamis</i>) and Yellowfin (<i>Thunnus albacares</i>) in Ghana
Open AccessOchratoxin A in food commodities: A review of occurrence, toxicity, and management strategies
Open AccessOccurrence of 3-monochloropropane-1,2-diol and glycidyl esters in artisanal vegetable edible oils
Open AccessImpact of Pretreatments on Protein Digestibility and Chemical and Functional Properties of Selected Underutilized Legumes
Assessing the microbial diversity and proximate compositionof smoked-fermented bushmeatfrom four different bushmeat samples
Open AccessZearalenone-Contaminated Cereals in African Communities, Probabilistic Exposures and Adverse-Health Outcomes: A Meta-Analysis
Open Access3-Monochloropropandiol and glycidyl esters in heat-processed oil-based food products: Exposure and risk
Open AccessToxicity of Dietary Exposure to 3‐Monochloropropanediol, Glycidol, and Their Fatty Acid Esters
Open AccessExposure to Dietary Glycidyl and 3-MCPD Fatty Acid Esters and Associated Burden of Cancer in Selected Asian and European Countries: A Review and Data Synthesis
Open AccessOchratoxin a in Food Commodities: A Review of Occurrence, Toxicity, and Management Strategies
Open AccessSmoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing
Open AccessConsumption patterns and usage of selected underutilized legumes in a Ghanaian community
Open AccessNutritional composition and consumer acceptance of tomato paste fortified with palm weevil larvae (<i>Rhynchophorus phoenicis Fabricius)</i> in the Ashanti region, Ghana
Open AccessQuantification and Mass Flow Analysis of Food Waste from Source-Separated Locations
Open AccessCooked Rice Products (<i>Kwenkwen, Jollof, </i><i>Fried-rice, Angwamo </i>and<i> Kanzo</i>) as Sources of Polyaromatic Hydrocarbons and a Potential Public Health Concern
Open AccessNutrition Sensitive Food Systems in Ghana _ A Successful Global Classroom for Dietetic Students
Nutritional status and birth outcomes among pregnant adolescents in Ashanti Region, Ghana
Open AccessExposures and Health Risks Associated with Elements in Diets from a Gold Mining Area
Excess lifetime cancer risk and committed effective dose associated with dietary exposure to radioactivity of natural origin from mining areas
Iron status predicts cognitive test performance of primary school children from Kumasi, Ghana
Open AccessFactors associated with iron deficiency anaemia among pregnant teenagers in Ashanti Region, Ghana: A hospital-based prospective cohort study
Open AccessDietary diversity and its correlates among pregnant adolescent girls in Ghana
Open AccessHealth Benefit: Risk Assessment of Trace and Essential Elements Found in Cocoa Beans and Derived Products
Multielement content of premium cocoa beans from Ghana
Open AccessExposure factors through cassava, maize, rice, tomato, and yam diets
Concentration of elements in diets from a mining area
Open AccessDietary diversity and its correlates among pregnant adolescent girls in Ghana
Open AccessUntitled
Open AccessConsumer Characteristics and Consumption Analytics of Frequently Consumed Food Categories in Mining Areas
Open AccessPalm Weevil Larvae (<i>Rhynchophorus phoenicis</i> Fabricius) and Orange-Fleshed Sweet Potato-Enriched Biscuits Improved Nutritional Status in Female Wistar Albino Rats
Open AccessEvaluating the nutritional content of an insect-fortified food for the child complementary diet in Ghana
Open AccessPrevalence of anaemia and low intake of dietary nutrients in pregnant women living in rural and urban areas in the Ashanti region of Ghana
Open AccessCharacterization of two new rice varieties, <i>Amankwatia</i> and <i>AGRA</i> , grown in Ghana
Estimated daily intake and risk of prevailing acrylamide content of alkalized roasted cocoa beans
Open AccessRisk Factors of Cardiovascular Disease among Ghanaian Police Officers
Open AccessNutritional composition and acceptability of biscuits fortified with palm weevil larvae (<i>Rhynchophorus phoenicis Fabricius)</i> and orange‐fleshed sweet potato among pregnant women
Open AccessExposures and risks of arsenic, cadmium, lead, and mercury in cocoa beans and cocoa-based foods: a systematic review
Open AccessHealth Risks Associated with Lead Exposure inFrequently Consumed Foods
Open AccessBeyond nutrients, health effects of entomophagy: a systematic review
Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana
Open AccessEffect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers
Open AccessEnriching gluten-free rice pasta with soybean and sweet potato flours
Open AccessAcrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study
Open AccessSafety of Foods Given to Students under the School Feeding Programs by Cooks in Tamale Metropolis, Ghana
Open AccessNutrient Analysis of Farmed Palm Weevil Larvae for the Advancement of Edible Insects in Ghana
Developing and Testing the Acceptability of Therapeutic Food for the Management of Severely Malnourished Children
Open AccessProduction and characterization of enriched pasta based on African rice
Cereals and Legumes
List of Contributors
Dual Role of Selected Antioxidants Found in Dietary Supplements: Crossover between Anti- and Pro-Oxidant Activities in the Presence of Copper
Open AccessPhytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour
Phytochemical, Antioxidant, and Antiproliferative Properties of Seed Oil and Flour Extracts of Maryland-Grown Tobacco Cultivars
Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours
Application of Electron Spin Resonance Spectroscopy to Study Dietary Ingredients and Supplements - Dual Antioxidant and Prooxidant Functions of Retinyl Palmitate
Chemical Composition of Five Commercial Gynostemma pentaphyllum Samples and Their Radical Scavenging, Antiproliferative, and Anti-inflammatory Properties
Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils
Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils
Anti-Inflammatory and Antiproliferative Activities of Trifolirhizin, a Flavonoid from<i>Sophora flavescens</i>Roots
Open AccessChapter 4 Beneficial Health Properties of Psyllium and Approaches to Improve Its Functionalities
Department of Food Science and Technology
Kwame Nkrumah University of Science and Technology