GhAFoST and FST-KNUST Host International Webinar on Academic Careers, Human Health and Food Innovation

The Ghana Association of Food Scientists and Technologists (GhAFoST) in collaboration with the Department of Food Science and Technology (FST), Kwame Nkrumah University of Science and Technology (KNUST), successfully hosted the maiden edition of International Webinar on Wednesday,1st July 2026. The webinar brought together renowned researchers, academics, industry professionals, and students to explore emerging innovations in food science, sustainable food systems, human health, and career development. The event provided an engaging platform for knowledge exchange, featuring distinguished speakers whose presentations highlighted the role of scientific innovation and strategic collaboration in addressing global food and nutrition challenges.

The webinar started with a presentation by Prof. Jacob K. Agbenorhevi, the Head of Department of FST-KNUST and General Secretary of GhAFoST on "Building Strategic Partnerships to Advance Food Science Innovation, Human Health and Sustainable Food Systems."

Prof. Agbenorhevi highlighted the shared vision of FST-KNUST and GhAFoST in promoting excellence in food science education, research, innovation, and professional development. He emphasized that strengthening partnerships among academia, industry, government, and professional organizations is essential for addressing today's food and nutrition challenges while driving sustainable development.

He outlined several collaborative focus areas, including the development of functional foods, low-glycaemic and fibre-rich products, climate-smart food processing technologies, sustainable packaging, and circular bioeconomy initiatives. Such collaborations, he noted, create opportunities for joint research, industry consultancy, student internships, technology transfer, and capacity building.

Prof. Agbenorhevi further explained that these partnerships are expected to enhance graduate employability, stimulate research and innovation, and contribute meaningfully to several United Nations Sustainable Development Goals (SDGs), including those related to zero hunger, good health and well-being, quality education, responsible consumption and production, and partnerships for the goals. He concluded by encouraging stronger national and international collaborations to transform food systems and improve public health.

The second presentation was delivered by Prof. Monica Nemtanu, Principal Research Scientist, National Institute for Laser, Plasma and Radiation physics Romania, who explored the topic "Ionizing Radiation: A Green Tool to Modulate Starch Digestibility."

Prof. Nemtanu explained that starch digestibility plays an important role in metabolic health and that modifying the balance between rapidly digestible, slowly digestible, and resistant starch can help improve nutritional outcomes. She demonstrated how ionizing radiation offers a safe, efficient, and chemical-free approach to modifying starch properties without the use of chemical additives.

Using technologies such as gamma rays, X-rays, and electron beams, controlled irradiation can alter starch structure, increasing the proportion of Slowly Digestible Starch (SDS) and Resistant Starch (RS) while reducing Rapidly Digestible Starch (RDS) associated with sharp blood glucose responses. She also highlighted the international regulatory framework governing food irradiation, emphasizing that the technology is recognized as safe when applied within established guidelines by international regulatory bodies.

Looking ahead, Prof. Nemtanu identified opportunities for interdisciplinary research involving food science, nutrition, microbiology, radiation physics, and public policy to further optimize healthier food products and sustainable food processing technologies.

The third presentation was delivered by Mr. Ebenezer Asiamah, Ph.D student of the College of Food Science and Nutritional Engineering, China Agricultural University on "Practical Approaches to Managing Blood Sugar Spikes in the Human Digestive System."

Mr. Asiamah highlighted the increasing global prevalence of diabetes and explained the important role of starch digestion in regulating postprandial blood glucose levels. He introduced participants to the different classes of starch based on digestibility; Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS) and discussed how these influence glucose release in the body.

A major focus of his presentation was Resistant Starch Type 5 (RS5), an amylose-lipid complex that has demonstrated promising potential for improving glycemic control, enhancing insulin sensitivity, and supporting gut health through increased production of beneficial short-chain fatty acids. He also discussed advanced analytical techniques used to characterize RS5 and its functional properties.

In addition to current research developments, Mr. Asiamah shared practical lifestyle strategies for managing blood sugar spikes, including consuming carbohydrates alongside protein, dietary fibre, and healthy fats to slow glucose absorption, as well as engaging in light physical activity after meals to improve glucose utilization. He concluded by discussing future innovations such as AI-guided precision nutrition, smart delivery systems, and functional food design.

The final presentation was delivered by Dr. Dominic Aboagye, Chemical Engineer and Postdoctoral Researcher at Pennsylvania State University, on "Building Your Future in Food Science and Technology."

Drawing from his inspiring academic journey across Ghana, Uganda, China, Spain, and the United States, Dr. Aboagye encouraged students and young professionals to remain resilient in the face of challenges and to recognize that opportunities in food science extend far beyond geographical boundaries.

He urged participants to begin preparing for their careers before graduation by seeking internships, applying for scholarships, building professional networks, and exploring entrepreneurial ventures. He also emphasized that, alongside traditional food science competencies, emerging skills such as artificial intelligence, Python programming, and machine learning are becoming increasingly valuable for applications including shelf-life prediction, food quality assessment, defect recognition, and recipe formulation.

Dr. Aboagye further encouraged students to actively engage with professional communities such as GhAFoST, develop strong LinkedIn profiles, and appreciate the wide range of career opportunities available in industry, government, entrepreneurship, and academia. He reminded participants that resilience, continuous learning, and networking remain essential ingredients for long-term professional success.

Looking ahead, the 2026 International Webinar reaffirmed the commitment of GhAFoST and FST-KNUST to advancing food science through international collaboration, knowledge sharing, and innovation. The presentations demonstrated how strategic partnerships, emerging technologies, nutrition-focused research, and professional development can collectively contribute to healthier populations and more sustainable food systems.

As food systems continue to evolve in response to global health and environmental challenges, initiatives such as this webinar provide an important platform for connecting researchers, students, and industry professionals while inspiring the next generation of food scientists to develop innovative solutions that improve lives and strengthen sustainable food systems worldwide.