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World IP Day - KNUST recognises Professor Jacob K. Agbenorhevi for innovative and creative research

Sun 28 Apr 2024
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The World Intellectual Property Day, since its inception in 2000 by the World Intellectual Property Organisation, has provided an avenue to recognise the contributions of inventors and creators globally and how their creativity and innovation propel human advancement. This initiative also aims to raise awareness about the significance of Intellectual Property (IP) Rights, including patents, trademarks, industrial designs, and copyrights, in safeguarding the works of researchers, inventors, businesses, designers, artists, and others, ensuring they can protect their creations legally and derive economic benefits from them.

The Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, has been partaking in the global celebration of the World IP Day. The primary objective of this commemoration is to shed light on the pivotal role played by KNUST’s Innovation and Creative Ecosystem in nurturing progress across various sectors. This year, World IP Day is being celebrated under the theme, ‘IP and the SDGs: Building our common future with innovation and creativity.’ 

As part of the 2024 World IP Day Celebration at KNUST, the University has recognised the contribution of some of the most innovative and creative research to the SDGs, including, research conducted by Professor Jacob K. Agbenorhevi.

Research Summary of Professor Jacob K. Agbenorhevi:

The mucilage or polysaccharide content (known as pectin) of okra (Abelmoschus esculentus L.) is of major technological interest for food, non-food and medicinal applications. The research sought to isolate and characterize different okra genotypes for their yield, physicochemical, structural, rheological properties, emulsifying properties and potential applications. Okra genotypes provide pectin (11-20%) with different structural and functional properties that can be used as new functional ingredient in the food or pharmaceutical industries. The findings show that okra pectin is a suitable emulsifier for chocolate making. It can also be exploited as disintegrants in immediate release tablet formulations.

Publications (16) from the studies can be found in Food Hydrocolloids , Food Biophysics, Scientific African, Cogent Food & Agriculture, Scientifica, Scientific World Journal, International Journal of Food Properties, Food Science & Nutrition, CYTA-Journal of Food, Journal of Ghana Science Association, Journal of Science and Technology, Food Chemistry Advances and others.

The research therefore contributes to Sustainable Development Goals (SDG) 1, 2, 3, 4, 5, 8, 10, 12 and 17. The Department of Food Science and Technology would like to congratulate Professor Jacob K. Agbenorhevi for this milestone.


Web Links of Professor Jacob K. Agbenorhevi: 

  1. Google scholar webpage (‘H’ index 18 with 1275 citations):   
  2. Scopus (‘H’ index 11 with 521 citations):   
  3. Web of Science :   
  4. KNUST Staff webpage:
  5. ORCID:   
  6. ResearchGate:
  7. Academia: