Leonard Delali Kodjo De-Souza
The researcher's work spans two primary domains: agricultural practices and plant genetics, as well as food chemistry and fat analysis. Their research employs advanced genetic techniques to optimize processes involving Okra pectin, which exhibits unique physicochemical properties. This work intersects with broader efforts in improving product performance through innovative processing methods across diverse scientific fields, emphasizing the application of genetic manipulation across agricultural and food science domains.
Faculty Biography
L. D. K. De-Souza is an accomplished Lecturer with expertise in Food Processing Technology. He holds a Diplom Ingenieur (Dipl.-Ing.), a Certified Engineer degree, in Food and Fermentation Technology, which he earned from Voronezh State Technological Academy in the Russian Federation during the period of 1997-2004. He returned to Ghana in July 2004 and devoted a year to his National Service with the Food and Drugs Board. Subsequently, he embarked on an enriching experience in the United Kingdom before coming back to Ghana in 2006. He played a pivotal role as a Project Assistant for the UNIDO Sorghum Malt Project, based at the CSIR Food Research Institute in Accra. In 2008, following the successful completion of the Sorghum Malt Project, L.D.K. De-Souza joined the Food and Drugs Board as an Assistant Regulatory Officer under a contract arrangement. Driven by his passion for knowledge and academic excellence, he pursued further studies and secured a scholarship for a PhD in Food Science and Technology at Voronezh State University of Engineering Technologies in Russia. His PhD research, titled "Perfection of the technology of hydrothermal processing of vacuum-packed food based on groats, vegetables, and poultry," earned him the coveted doctorate in 2014.L.D.K. De-Souza has significantly contributed to the field of Food Processing Technology, authoring 16 academic publications and co-authoring 2 patents. His areas of research interest encompass a wide spectrum, including Food Processing, Functional and Specialty Foods, Fermentation Production (Baking, Brewing, etc.), Food Plant Design, and Food Packaging.L.D.K. De-Souza is a devoted family man, happily married to Mrs. Rosemary Afi Odarley De-Souza, and is blessed with three children named Valena, Daniel, and Raphael.
Agricultural Practices and Plant Genetics
Food Chemistry and Fat Analysis
Department of Food Science and Technology
Kwame Nkrumah University of Science and Technology