Worlah Yawo Akwetey
The researcher investigates the sensory attributes, production methods, nutritional profiles, and culinary applications of meat and animal products across diverse domains, including Livestock and Poultry Management, Food Composition and Properties, Ruminant Nutrition and Digestive Physiology, Organic Food and Agriculture, Economic and Environmental Valuation, and Medicinal Plants and Neuroprotection. Their work integrates insights into sensory evaluation, production techniques, nutritional studies, and the biological interactions of ruminants with meat, while also examining the economic implications of food safety and quality, the role of natural agents in animal nutrition, and the societal impact of indigenous products.
Faculty Biography
ADDRESSDepartment of Animal ScienceFaculty of AgricultureCollege of Agriculture and Natural ResourcesKwame Nkrumah University of Science and TechnologyKumasiGhana Correspondence: E-mail: wyakwetey.canr@knust.edu.gh or worlahakwetey@yahoo.comMobile Phone: +233 501 349 018 ACADEMIC RANK: Senior LecturerADMINISTRATIVE POSITIONS HELD:Head of Department: Department of Animal Science, KNUSTExecutive Member: University Teachers Association (KNUST)Sectional Head: Livestock Section, Department of Animal Science, KNUSTUnit Head: Meat Science and Processing Unit, Department of Animal Science, KNUSTEDUCATION Institution Degree/Certificate Date Area/Field of SpecializationKNUST MSc 2011 Food Sci. & TechnologyOSU MS 2009 Food and Nutrition (Meat Science Processing)WUR Cert. 2002 Food Industry and Agribusiness Mgt.KNUST BSc. 1998 AgricultureWUR: Wageningen University and Research; OSU: Ohio State University RESEARCH INTERESTSON-GOING RESEARCHMEMBERSHIP/PROFESSIONAL AFFILIATIONSUniversity Teachers Association of Ghana (UTAG)American Meat Science AssociationGhana Society of Animal ProductionInternational Food Technologist AssociationGhana Animal Science AssociationCOURSES TAUGHTUndergraduate courses DatePostgraduate courses DateSCIENTIFIC PUBLICATIONS ARISING OUT OF RESEARCH WORKS
Animal Nutrition and Physiology
Economic and Environmental Valuation
Food composition and properties
Livestock and Poultry Management
Meat and Animal Product Quality
Medicinal Plants and Neuroprotection
Organic Food and Agriculture
Ruminant Nutrition and Digestive Physiology
Proximate composition, sensory and physicochemical properties of chicken sausages produced in Kumasi
Open AccessCarcass characteristics and meat quality of adult Sahelian does fed a basal diet of Brachiaria decumbens grass supplemented with probiotics and concentrates
Open AccessSensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain
Open AccessCured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive
Open AccessNutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat
Open AccessHow Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers? An Observational Approach
Cured Characteristics, Physicochemical Properties and Sensory Profile of Frankfurters Produced with Ocimum Gratissimum Extract Leaf Extracts
Open AccessAmino Acids and Minerals in Fresh and Processed Catfish, Mackerel and Pork
Open AccessComparative study of indigenous chickens on the basis of their health and performance
Open AccessSensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)
Open AccessConsumers’ acceptability of indigenous cockerel
Open AccessEconomic welfare implications of policy changes regarding food safety and quality in Ghana
Open AccessWhole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf
Producing low-fat pork patties with solar-dried plantain (Musa acuminate) flour
Sensory attributes and texture profile of beef burgers with gari
Using Whole Cowpea Flour (WCPF) in Frankfurter-Type Sausages
Department of Animal Science
Kwame Nkrumah University of Science and Technology