Serafim  Papadimitriou

Emmanuel Ohene Afoakwa

Associate Professor

biography

Professor Afoakwa is an Associate Professor in Food Science and Technology at the Department of Nutrition and Food Science, University of Ghana, Legon-Accra, Ghana. He holds Ph.D. Degree in Food Science from the University of Strathclyde, Glasgow, U. K.; M.Phil and B.Sc (Honours) degrees in Food Science from the University of Ghana. He also holds Certificates in Food Composition Database Analysis from the University of Pretoria, Pretoria, South Africa and International Food Laws and Regulations from the Michigan State University, East Lansing, Michigan, USA.He has vast relevant experience in Food Science and Technology, International Food Laws and Regulations, and School Feeding Programmes. He is a member of several professional bodies and has authored and co-authored 161 publications (including 74 peer reviewed journal publications, 4 books, 3 book chapters, 2 encyclopaedia chapters and 78 conferences presentations with published abstracts) in Food Science and Technology, Food and Nutrition Security, and School Feeding Programmes. He is the author of four books including - Chocolate Science and Technology by Wiley-Blackwell, UK; Cocoa Production and Processing Technology by CRC Press, USA; Canning Technology – Principles and Applications by Nova Press, USA and Palm Oil Processing Technology by Scholars Press, Germany. 

 

Area of Interest

1) Food Processing and Preservation Technologies

2) Cocoa Fermentation Systems & Flavour Quality Management 

3) Chocolate Technology and Manufacturing Systems

4) Canning Operations and Thermal Processing of Foods

5) Food Micro (Structure) and Ingredient Functionality


top publication

1) Mensah-Brown, H., Afoakwa, E. O. & Winifred, B. W. (2014). Optimization of the Production of Chocolate-flavoured Soy-peanut Beverage with Acceptable Chemical and Physico-chemical Properties Using a Three-component Constrained Extreme Lattice Mixture Design. Food Science & Quality Management, 23 (2014): 46-54.
2) Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Ofosu-Ansah, E. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. Journal of Nutritional Health and Food Science 1 (1): 1-5.
3) Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K., (2014). Optimization of Inulin and Polydextrose as Sucrose Replacers during Sugar-free Chocolate Manufacture – Rheological, Microstructure and Physical Quality Characteristics. Journal of Food Engineering, 126 (2014): 35-42. http://dx.doi.org/10.1016/j.jfoodeng.2013.10.036.
4) Mensah-Brown, H., Afoakwa, E. O., & Hinneh, M. (2013). The influence of blanching time, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum Sinensis) during canning. African Journal of Food, Agriculture, Nutrition and Development. Accepted for Publication (In Press).
5) Aidoo, R. P., Depypere, F., Afoakwa, E. O. & Dewettinck, K. (2013). Industrial Manufacture of Sugar-free Chocolates – Applicability of Alternative Sweeteners and Carbohydrate Polymers as Raw Materials in Product Development. Trends in Food Science and Technology, 32 (2013): 84-96. http://dx.doi.org/10.1016/j.tifs.2013.05.008. 8
6) Aidoo, R. P., De Clercq, N., Afoakwa, E. O., & Dewettinck, K., (2013). Optimization of Processing Conditions and Rheological Properties Using Stephan Mixer as Conche in Small-scale Chocolate Processing. International Journal of Food Science and Technology. Published Online - http://dx.doi:10.1111/ijfs.12360
7) Afoakwa, E. O., Quao, J, Budu, A. S., Takrama, J., & Saalia, F. K. (2013). Chemical Composition and Physical Quality Characteristics of Ghanaian Cocoa Beans as affected by Pulp Pre-conditioning and Fermentation. Journal of Food Science & Technology 50 (6): 1097 - 1105. http://dx.doi:10.1007/s13197-011-0446-5
8) Kongor, J. E., Takrama, J. F., Budu, A. S., Mensah-Brown, H., & Afoakwa, E. O. (2013). Effects of Fermentation and Drying on the Fermentation Index and Cut Tests of Pulp Pre-conditioned Ghanaian Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 625-634.
9) Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., Takrama, J. F. & Afoakwa, E. O. (2013). Changes in Nib Acidity, Proteolysis and Sugar Concentration As Influenced By Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma Cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 635-647.
10) Afoakwa, E. O., Polycarp, D., Budu, A. S. Otoo, E. & Mensah-Brown, H. (2013). Variability in Biochemical Composition and Cell Wall Constituents in Seven Species within the Ghanaian Yam (Dioscorea Sp.) Germplasm. African Journal of Agriculture, Food, Nutrition and Development. 13 (4): 8106 - 8127.
11) Afoakwa, E. O., Mensah-Brown, H., Budu, A. S. & Mensah, E. (2013). Risk Assessment of Vacuum-Packed Pouched Tuna Chunks during Industrial Processing Using ISO 22000 and HACCP Systems. International Food Research Journal. Accepted for Publication, 20 (6): 1883-1897. http://www.ifrj.upm.edu.my
12) Graham, G. A., Ayernor, G., Bediako-Amoa, B., Saalia, F. K., & Afoakwa, E. O. (2013). Effect of blanching and frying on textural profile and appearance of fried white yam (D. rotundata) chips. Journal of Food Processing and Preservation. Accepted for Publication (In Press). JFPP-05-13-0227.
13) Afoakwa, E. O., Mensah-Brown, H., Crentsil, G. K., Frimpong, K. & Asante F. (2013). Application of ISO 22000 in Comparison with HACCP on Industrial Processing of Milk Chocolate. International Food Research Journal, 20 (4): 1771-178. http://www.ifrj.upm.edu.my
14) Afoakwa, E. O., Kongor, J. E., Takrama, J. F., Budu, A. S. & Mensah-Brown, H. (2013). Effects of Pulp Preconditioning on Total polyphenols, O-diphenols and Anthocyanin concentrations during Fermentation and Drying of Cocoa (Theobroma cacao) Beans. Journal of Food Science and Engineering, 3 (2013): 235-245.
15) Afoakwa, E. O., Mensah-Brown, H., & Hinneh, M. (2013). Optimization of Blanching Time, Sodium Metabisulphite (Na2S2O5) Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper (Capsicum sinensis) Using Response Surface Methodology. Journal of Food Science and Engineering. 3 (2013): 285-298.
16) Afoakwa, E. O., Kongor, J. E., Takrama, J. F. & Budu, A. S. (2013). Changes in Acidification, Sugars and Mineral Composition of Cocoa Pulp during Fermentation of Pulp Pre-conditioned Cocoa (Theobroma cacao) Beans. International Food Research Journal, 20 (3): 1215-1222.

BOOKS AUTHORED
1) Afoakwa, E. O. (2014). Cocoa Production and Processing Technology. (Published in February 2014). CRC Press Inc, Boca Raton, USA. ISBN 9781466598232 (Hardback) ISBN 9781466598249 (eBook) 374 pages.
2) Afoakwa, E. O. & Sakyi-Dawson, E. (2013). Palm Oil Processing Technology. Scholars Press Publishers Inc., Saaarbrücken, Germany. (Published in February 2013). ISBN 978-3-639-51108-6 (Softcover) 150 pages.
3) Afoakwa, E. O. (2010). Chocolate Science and Technology. Wiley-Blackwell Publishers Inc., Oxford, UK. (Published in May 2010). ISBN 978-1-4051-9906-3-9 (Hardcover) 336 pages.
4) Afoakwa, E. O. (2008). Canning Technology – Principles, Applications and Recent Technological Advances. (Published in November 2008). Nova Science Publishers, Inc, USA. ISBN 978-1-60456-653-6 (Softcover) 102 pages.