Gloria Mathanda Ankar-Brewoo
The researcher's research integrates multiple domains to address food safety and health risks from toxic substances. Their focus is multifaceted, encompassing both traditional plant-based foods and more recently processed foods. Key themes include the identification of toxic metals in specific foods (e.g., aluminum, iron, lead), the use of botany to enhance food quality (plant food analysis), the broader impact of heavy metals on ecosystems, and the health consequences from acrylamide exposure. They also explore plant growth techniques, microbial diversity, nutritional compositions of plants, and the effects of radiation. This integrated approach aims to improve public health by understanding toxin sources in our diet, developing safer food processes, and reducing environmental impacts through better food safety practices.
Faculty Biography
Dr. Gloria Ankar-Brewoo, a Senior Lecturer at the Department of Food Science and Technology. She obtained her doctorate as a DANIDA fellow in 2017 from KNUST. Dr, Ankar-Brewoo is currently among other responsibilities, the Internship program coordinator. Gloria is passionate about food safety and related issues, therefore channels her research into determining exposures and risks of food safety hazards covering microbiological and chemical hazards. she not only to determine the risks but research into mitigation processes to reduce or eliminate the hazards in food for consumption. Topical areas of her research includes Food Microbiology, Chemical toxicants such as polycyclic aromatic hydrocarbons, bisphenol A and toxic metals in food., and Food Packaging.
African Botany and Ecology Studies
Botanical Research and Applications
Child Nutrition and Water Access
Edible Oils Quality and Analysis
Food composition and properties
GABA and Rice Research
Heavy Metal Exposure and Toxicity
Heavy metals in environment
Meat and Animal Product Quality
Mycotoxins in Agriculture and Food
Nutritional Studies and Diet
Phytochemicals and Antioxidant Activities
Plant Growth Enhancement Techniques
Potato Plant Research
Proteins in Food Systems
Radiation Effects and Dosimetry
Seed and Plant Biochemistry
Selenium in Biological Systems
Toxic Organic Pollutants Impact
The impact of agricultural practices on food composition – A systematic review
Open AccessBiomonitoring Fumonisin B1 and Zearalenone to improve public food safety for female cereal value chain workers in Ghana
Open AccessOccurrence of 3-monochloropropane-1,2-diol and glycidyl esters in artisanal vegetable edible oils
Open AccessAssessing 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 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 AccessSmoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing
Open AccessToxicity of Dietary Exposure to 3‐Monochloropropanediol, Glycidol, and Their Fatty Acid Esters
Open AccessHealth risks of potentially toxic metals in cereal-based breakfast meals in the Kumasi Metropolis, Ghana
Open AccessOptimized fermentation conditions for dragon fruit yogurt
Cooked 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 AccessDietary Risk Assessment Due to the Consumption of Polycyclic Aromatic Hydrocarbon in Two Commonly Consumed Street Vended Foods
Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana
Open AccessEstimated daily intake and risk of prevailing acrylamide content of alkalized roasted cocoa beans
Open AccessHealth Risks Associated with Lead Exposure inFrequently Consumed Foods
Open AccessAcrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study
Open AccessFunctional properties of protein isolate from fern fronds.
Effect of irradiation on inoculated Salmonella parathyphi B and the colour of freeze-dried egg yolk.
Open AccessFurthering an understanding of West African plant foods
An Indigenous Plant Food Used by Lactating Mothers in West Africa: The Nutrient Composition of the Leaves of<i>Kigelia Africana</i>in Ghana
Pasting properties of starches and physico functional properties of proteins from some underutilized legumes
Quantitative Descriptive Sensory Analysis of the Performance of Pregelatinised Starch-Protein Admixtures as Fat Mimetic in Wheat Bread
Non-cultivated Plant Foods in West Africa: Nutritional Analysis of the Leaves of Three Indigenous Leafy Vegetables in Ghana
Department of Food Science and Technology
Kwame Nkrumah University of Science and Technology