Prof. Jacob Agbenorhevi Receives International Editorial Recognition
The Department of Food Science and Technology is proud to highlight the international recognition received by its Head of Department, Prof. Jacob Kwaku Agbenorhevi, who has been honoured with two prestigious 2026 Springer Nature Editor of Distinction Awards.
Prof. Agbenorhevi received both the Editorial Contribution Award and the Author Service Award for his editorial service to the journal Food Biophysics. The awards recognize editors who demonstrate excellence in managing the peer-review process and providing authors with timely, constructive, and high-quality editorial support.
These honours reflect Prof. Agbenorhevi's commitment not only to advancing food science research but also to strengthening the systems that ensure scientific quality and integrity. Through his editorial leadership, he contributes to the evaluation and dissemination of research that shapes the future of food science and related disciplines.
Beyond his editorial role, Prof. Agbenorhevi is a respected researcher whose work has contributed to the understanding of food biochemistry, food quality, food processing, and the utilization of indigenous food resources. His scholarship continues to support innovation and knowledge generation within the food sector.
This recognition by Springer Nature highlights the growing global impact of KNUST scholars and underscores the important role that academic service plays in advancing scientific discovery. The Department congratulates Prof. Agbenorhevi on this well-deserved achievement and celebrates his continued contributions to research excellence and scholarly leadership.
Research Articles
The Department of Food Science and Technology is proud to highlight the international recognition received by its Head of Department, Prof.
A new study led by Prof.
What if one of the most critical ingredients in chocolate could be replaced not with something more complex or imported, but with something grown locally?
