Francis Alemawor
The researcher focuses on integrating bioactive compounds from plants such as Ginkgo biloba, Cashew, and cocoa husks into innovative applications across health, agriculture, and organic farming. Their work emphasizes enhancing nutritional benefits in traditional foods like cashew and cocoa products while developing biofuel production techniques and sustainable agricultural practices. The researcher employs sensory analysis and statistical methods to evaluate the quality of these compounds and their impact on food quality, quality of life, and environmental sustainability.
Faculty Biography
Dedicated faculty member with over a decade of teaching and research experience in the Department of Food Science and Technology, KNUST. He holds a B.Sc. in Biochemistry and a Ph.D. in Food Science and Technology from KNUST. In 2011, he served as a Visiting Scholar/ Professor at the State University of New York, Geneseo, NY, U.S.A., where he lectured on a couple of undergraduate courses, one of which he developed the syllabus. His professional activities include mentoring students; conducting original research in Food Chemistry (characterization of food quality/ safety), Food Microbiology, Fermentation, and Bio-valorization of underutilized agro-residues; and serving the university community by participating in committees, working groups, and performing other administrative responsibilities.
African Botany and Ecology Studies
Biofuel production and bioconversion
Fermentation and Sensory Analysis
Food Chemistry and Fat Analysis
Fungal Biology and Applications
Ginkgo biloba and Cashew Applications
Mangiferin and Mango Extracts
Organic Food and Agriculture
Rabbits: Nutrition, Reproduction, Health
Seed and Plant Biochemistry
Sensory Analysis and Statistical Methods
Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom
Open AccessEvaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana
Open AccessFermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice
Open AccessNutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. “apentu”)
Open AccessPhysicochemical Evaluation of Shea Butter Treated with Borututu (Cochlospermum Angolensis) Bark
Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana
Open AccessPentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization
Open AccessNutritional value and health benefits of cashew apple
Open AccessCashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization
Open AccessEffects of Production Methods on Flavour Characteristics of Nonalcoholic Wine
Open AccessUse of stearin and olein as a cocoa butter equivalent in chocolate making
Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels
Influence of Drying on the Phytochemicals and Antioxidant Properties of Bombax buonopozense (Gold Coast Bombax) Sepals
Open AccessAssessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana
Open AccessCoconut Coir and Beans Straw as Substrates for Mushroom Growth
Open AccessPhysicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours
Open AccessPartial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate
Open AccessPartial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate
Open AccessSome blood indices in finisher broiler chickens fed cocoa pod husk ( Theobroma cacao L.) fermented with Pleurotus ostreatus or treated with enzymes as ingredients in their diets
Open AccessBioconversion impact of Pleurotus ostreatus on the value of rice and groundnut by-products as feed resources.
Proximate analysis of shea nut kernel cake/meal samples from industry and cottage industry and some methods of removal of anti-nutritional factors
Broiler performance on finisher diets containing different levels of either Pleurotus ostreatus-fermented dried cocoa pod husk or dried cocoa pod husk supplemented with enzymes
Enzyme cocktail for enhancing poultry utilisation of cocoa pod husk
Open AccessEffect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn2+ supplementation on the fermentation process.
Open AccessDepartment of Food Science and Technology
Kwame Nkrumah University of Science and Technology