Janet Quaisie
This researcher has made significant contributions across diverse biological and chemical domains, integrating principles from biochemistry, pharmacology, materials science, and food chemistry. Their work bridges protein biochemistry with antioxidant research, advancing the understanding of protein structure and function. Simultaneously, they have focused on novel methods for enhancing protein yield in foods through bioconversion and nanofloorings, leveraging advanced molecular techniques to optimize agricultural products. The researcher's research encompasses diverse applications, from improving food quality and energy production to developing sensors for detecting microbial activity, all grounded in innovative interdisciplinary approaches.
Faculty Biography
Janet Quaisie (Ph.D.) is a lecturer at the Department of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. Dr Quaisie holds a PhD in Food Science and Engineering from Jiangsu University, China (2021), an MSc in Food Science and Engineering from Hunan Agricultural University, China (2018), and a BSc (Honours) in Agricultural Engineering from KNUST (2011). Prior to joining the teaching staff at KNUST, she held a research scientist position at the Food Research Institute (FRI) of the Council of Science and Industrial Research (CSIR) Ghana (2022-2024). Beside her rigorous research at FRI, she diligently served on several committees. Currently at KNUST, she serves as an assistant postgraduate coordinator for the Food Science and Technology Department. Over the years, she has developed exceptional skills in synthesizing and integrating scientific literature, as well as identifying gaps. Accordingly, she has over 20 peer-reviewed publications in journals with high impact factors. Her research interest is centered on (1) modern food physical processing and engineering (ultrasonic technology, membrane technology, microwave technology), (2) development of enhanced multifunctional and bioactive products/compounds (proteins, peptides, etc.) from agricultural materials using advanced novel green processing technologies, (3) edible plant fats and oils, (4) food product development and analysis, and (5) extraction and characterization of botanical crop starches. Her current external role includes being a member of the Trans-Saharan Living Lab Project research group, which, through the Water-Energy-Food-Ecosystem (WEFE) Nexus approach, seeks to improve livelihood and environmental and social challenges facing Africa’s arid and semi-arid regions. She is also a member of a number of professional organizations, including the Ghana Science Association (GSA) and the Organization for Women in Science for the Developing World (OWSD). Research Profile LinksResearchGate: https://www.researchgate.net/profile/Janet-Quaisie-2?ev=hdr_xprfGoogle Scholar: https://scholar.google.com/citations?user=jzGzZ0cAAAAJ&hl=enORCID: https://orcid.org/0000-0001-7341-2485OWSD: https://owsd.net/node/95613
Biofuel production and bioconversion
CRISPR and Genetic Engineering
Dermatology and Skin Diseases
Enzyme Production and Characterization
Food composition and properties
Molecular Sensors and Ion Detection
Nuts composition and effects
Phytochemicals and Antioxidant Activities
Protein Hydrolysis and Bioactive Peptides
Proteins in Food Systems
Selenium in Biological Systems
Binding mechanism of metal ions (Ca2+, Cu2+ and Mg2+) with tetrapeptide FFDR: A combined experimental and quantum chemistry approach
Combinatorial radiation-induced mutagenesis of Bacillus licheniformis and comparative whole genome sequencing to elucidate mutagenic effects on protease production
Quality Characteristics of Gluten-Free Noodles Prepared from Rice and Underutilised Ghanaian Crops
Open AccessCombinatorial Radiation-Induced Mutagenesis of Bacillus Licheniformis and Comparative Whole Genome Sequencing to Elucidate Mutagenic Effects on Protease Production
Open AccessNovel antioxidant peptides identified from coix seed by molecular docking, quantum chemical calculations and invitro study in HepG2 cells
Process control of rice protein enzymolysis by field monitoring
Open AccessOptimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine
Open AccessProcess Control of Rice Protein Enzymolysis by Field Monitoring
Open AccessPotentiality assessment of microbial action on combined agri-food industrial wastes in amino acids catabolism
Open AccessTea saponin extracted from seed pomace of Camellia oleifera Abel ameliorates DNCB-induced atopic dermatitis-like symptoms in BALB/c mice
Open AccessHighly stable, antihypertensive, and antioxidative peptide production from <i>Apostichopus japonicus</i> by integrated enzymatic membrane reactor and nanofilter-purification mechanism
Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation
Harnessing the Keratinolytic Activity of Bacillus licheniformis Through Random Mutagenesis Using Ultraviolet and Laser Irradiations
Effect of innovative ultrasonic frequency excitation modes on rice protein: Enzymolysis and structure
Open AccessAntihypertensive and Immunomodulatory Effects of Defatted Corn Germ Hydrolysates: An in vivo Study
Open AccessEffect of ultrasound-microwave irradiation hybrid technique on extraction, physicochemical, antioxidative, and structural properties of stearic acid-rich Allanblackia parviflora seed oil
Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity
Impact of sonication on slurry shear -thinning of protein from sea cucumber (Apostichopus japonicus): Proteolytic reaction kinetics, thermodynamics, and conformational modification
Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine
Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (<i>Juglans regia</i>L.) meal
Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour
Open AccessDepartment of Food Science and Technology
Kwame Nkrumah University of Science and Technology