Research & Innovation
The Department of Food Science and Technology at KNUST is home to a vibrant and multidisciplinary research ecosystem dedicated to advancing food systems in Ghana, Africa, and beyond. Our research groups bring together faculty, graduate students, and collaborators to address pressing challenges in food security, nutrition, safety, sustainability, and industrial innovation.
Our work spans fundamental science, applied research, and industry-driven innovation, with strong linkages to academia, government, and the private sector.
1. Food Processing, Product Development & Postharvest Technologies
This research group focuses on transforming raw agricultural materials into safe, nutritious, and value-added food products while minimizing postharvest losses.
Key Focus Areas
- Postharvest handling and storage technologies
- Value addition to indigenous crops
- Development of functional and fortified foods
- Traditional food processing and modernization
- Shelf-life extension and packaging innovations
- Nutritional optimization of processed foods
Research Highlights
The group actively develops novel food products from local raw materials such as cereals, legumes, roots, and tubers. Emphasis is placed on improving food availability, reducing waste, and enhancing nutritional quality to support food security initiatives.
Facilities & Expertise
- Food Processing Laboratory
- Sensory Evaluation Units
- Pilot-scale production systems
Industry & Societal Impact
Research outputs support small- and medium-scale enterprises (SMEs), agro-processors, and policy initiatives aimed at reducing postharvest losses and promoting local food systems.
2. Food Chemistry & Safety
This group specializes in the chemical composition of foods and the assessment of food quality, safety, and nutritional value.
Key Focus Areas
- Proximate and nutritional analysis
- Food toxicants (e.g., mycotoxins, heavy metals, residues)
- Functional properties of food components
- Bioactive compounds and antioxidants
- Food quality assurance and control systems
- Regulatory compliance and standards
Research Highlights
The group conducts advanced analytical studies on food composition and contaminants, contributing to national and international food safety standards. Research also explores the health implications of food components and emerging risks in food systems.
Facilities & Expertise
- Food Analysis Laboratory (ISO/IEC 17025 accredited)
- Instrumentation: HPLC, spectrophotometers, MP-AES, etc.
- Expertise in AOAC methods and quality assurance systems
Industry & Societal Impact
The group provides analytical services to industry, supports regulatory bodies such as the Food and Drugs Authority (FDA), and contributes to ensuring safe and high-quality food for consumers.
3. Food Microbiology & Fermentation
This research group explores the role of microorganisms in food systems, with emphasis on both food safety and the beneficial applications of microbes in fermentation.
Key Focus Areas
- Foodborne pathogens and spoilage organisms
- Fermentation of traditional and novel foods
- Probiotics and functional fermented foods
- Microbial ecology of food systems
- Starter culture development and standardization
- Food hygiene and sanitation
Research Highlights
The group is deeply engaged in the scientific study and improvement of traditional African fermented foods such as zomkom, kenkey, dawadawa, and others. Research aims to enhance safety, consistency, and scalability of fermentation processes.
Facilities & Expertise
- Food Microbiology Laboratory
- Mycotoxin Analysis Laboratory
- Culture and fermentation systems
Industry & Societal Impact
Findings from this group support safer food production practices, improved fermentation technologies, and the development of functional foods with health benefits.
4. Food Engineering
The Food Engineering research group applies engineering principles to food processing, preservation, and systems optimization.
Key Focus Areas
- Food process design and optimization
- Heat and mass transfer in food systems
- Drying, extrusion, and thermal processing
- Equipment design and scale-up
- Modeling and simulation of food processes
- Sustainable and energy-efficient processing technologies
Research Highlights
This group develops innovative processing technologies and models to improve efficiency, product quality, and scalability. Emphasis is placed on adapting technologies to local contexts and resource-constrained environments.
Facilities & Expertise
- Pilot processing equipment
- Process modeling and simulation tools
- Engineering-based analytical systems
Industry & Societal Impact
Research supports industrial food processing, equipment development, and the advancement of sustainable food manufacturing systems in Ghana and across Africa.
Collaborate With Us
The Department welcomes partnerships with:
- Academic and research institutions
- Food industry stakeholders
- Government and regulatory agencies
- Development organizations and NGOs
Together, we are committed to driving innovation, ensuring food safety, and building resilient food systems.