Faustina Dufie Wireko-Manu
The researcher's work centers on innovative applications of plants, particularly yam species, as food products. They investigate their microbiological properties, biochemical characteristics, and traditional uses to enhance nutritional standards and improve food safety. The study emphasizes the role of plant-based foods in supporting human health, exploring both the scientific aspects of microbial metabolism and practical applications such as crop development, root use, and agricultural innovations aimed at reducing dependency on synthetic food sources.
Faculty Biography
AutobiograpyFaustina Dufie Wireko-Manu (PhD) is an Associate Professor in Food Science and Technology and a Faculty Member at the Department of Food Science and Technology in KNUST. Generally, she is interested in value addition to local agricultural produce for sustainable utilization, improved nutrition and wealth creation, and thus, works on food compositional studies, value addition/product development and food product quality (nutrition, sensory and safety) studies.Dr. Wireko-Manu has PhD and MSc degrees in Food Science and Technology from KNUST, and BSc (Honours) in Nutrition and Food Science from the University of Ghana, Legon. She has certificates in Applied HACCP and Sensory Evaluation from the Royal Institute of Public Health and Institute of Food Science and Technology Trust Fund (IFST) respectively in UK. She has had the privilege of working with multidisciplinary teams of researchers on many projects with sponsorship from ENI-Ghana, Bill and Melinda Gate, IFAD, DANIDA, AUSAID and the Netherlands Government. She has been a project coordinator, co-researcher and work package leader on projects that have enhance visibility and raised funds for teaching and research at KNUST. Selected among them are: Through these projects;Her contributions have impacted greatly on the advancement of science and humanity and the collaborations have enhanced her knowledge sharing and implementation of best practices as a researcher, facilitator/teacher/tutor and mentor. Her articles are cited globally and index in good databases such as Scopus, Springer, ResearchGate, Google Scholar among others.OTHER EXPERIENCES INTERNATIONAL AWARDS PROGRAMS MEMBERSHIP OF PROFESSIONAL BODIES: Ghana Science Association (GSA), Ghana Nutrition Association (Gnuta), International Society of Tropical Root Crops (ISTRC) and Institute of Food Technologist (IFT, currently not active).
African Botany and Ecology Studies
Agricultural Innovations and Practices
Banana Cultivation and Research
Cassava research and cyanide
Child Nutrition and Water Access
Coconut Research and Applications
Diet, Metabolism, and Disease
Essential Oils and Antimicrobial Activity
Fermentation and Sensory Analysis
Folate and B Vitamins Research
Food Chemistry and Fat Analysis
Food composition and properties
Food Safety and Hygiene
Food Security and Health in Diverse Populations
Ginger and Zingiberaceae research
Ginkgo biloba and Cashew Applications
Identification and Quantification in Food
Insect Pest Control Strategies
Medicinal Plants and Neuroprotection
Microbial Metabolism and Applications
Natural product bioactivities and synthesis
Nutritional Studies and Diet
Organic Food and Agriculture
Phytochemicals and Antioxidant Activities
Plant Micronutrient Interactions and Effects
Plant Physiology and Cultivation Studies
Polysaccharides and Plant Cell Walls
Seed and Plant Biochemistry
Sensory Analysis and Statistical Methods
Urban Agriculture and Sustainability
Department of Food Science and Technology
Kwame Nkrumah University of Science and Technology