Emmanuel Adu Amankwah
The researcher investigates natural compounds within foods, beverages, and examines their health impacts. They employ mathematical models and biological techniques to analyze these compounds, assessing environmental metal exposure in agricultural products from Ghana. Their work aims to understand food composition, sensory properties, and functional activities, while optimizing drying processes for superior taste and quality.
Faculty Biography
Dr. Emmanuel Adu Amankwah is a Senior Lecturer at the Department of Food Science and Technology.He holds B.Sc. (Hons) degree in Agricultural Engineering from KNUST (in 1996), an M.Sc. degree in Food Science and Technology (in 2000) and a Ph.D. in Food Science and Agrotechnology (in 2019) from the Wageningen University Research Center, The Netherlands.Dr. Amankwah's research areas include Drying Technology, Food Engineering and Food Product Development. His research interested are focused in the areas of roots, tubers, cereals, cocoa, legumes, fruits and vegetable processing technolnology, sorption isotherms, model-based solar collector design, solar-adsorption drying, weaning foods, tomato ketchup, moringa fruit beverages and food processing related research.
Antioxidant Activity and Oxidative Stress
Diet and metabolism studies
Food composition and properties
Food Drying and Modeling
Heat Transfer Mechanisms
Heavy metals in environment
Heavy Metals in Plants
Moringa oleifera research and applications
Musicians’ Health and Performance
Mycotoxins in Agriculture and Food
Phytase and its Applications
Exposure and Health Impact Assessment of Essential and Non-essential Elements in Rice Sold on Ghanaian Markets
Open AccessAFLATOXIN M1 CONTAMINATION IN COMMON ANIMAL PRODUCTS: EXPOSURE ASSESSMENT AND CANCER RISK EVALUATION
Open AccessExposure and Health Impact Assessment of Essential and Non-Essential Elements in Rice Sold on Ghanaian Markets
Open AccessExposure and health risk assessment of transition metals in rice found on the Ghanaian market
Changes in physicochemical and functional properties of Dioscorea rotundata yam flours in Ghana by different drying methods
Moisture Dependent Diffusion and Shrinkage in Yam during Drying
Modeling the equilibrium moisture content of desorption and adsorption of yam (Dente)
Distributed mathematical model supporting design and construction of solar collectors for drying
Open AccessDrying Characteristics of Dried Banana (Musa sapientum)
Optimizing Acceptability of Fresh Moringa oleifera Beverage
Open AccessCharacterization of Fresh Moringa oleifera Beverage
Open AccessTHIN LAYER MODELING OF FHIA-21 (TETRAPLOID PLANTAIN)
Nutritional Content and Functional Properties of French Horn, False Horn and FHIA-21
Open AccessSome Anthropometric, Biochemical and Haematogical Studies of Rats Fed on Different Composite Diets Prepared from Maize, Groundnut and Soybean
Open AccessComparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots
Open AccessFormulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal
Open AccessEffect of Fermentation and Malting on the Viscosity of Maize-Soyabean Weaning Blends
Open AccessDepartment of Food Science and Technology
Kwame Nkrumah University of Science and Technology