Scientific African Team
J. K. AgbenorheviCountry:
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, GhanaSpecialty:
Food and Nutrition
Dr. Jacob K. Agbenorhevi is a Senior Lecturer at the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi. He obtained BSc. degree in Biochemistry from KNUST (in 2006), M.Sc. degree in Nutrition and Food Sciences (in 2008) and Ph.D in Food Science (in 2012) from the University of Huddersfield, UK.
Dr. Agbenorhevi’s research areas include but not limited to Food Chemistry, Food Rheology, Food Safety, Food Product Development, Food Biopolymers, Functional Foods, Food Nutrition and Health. He has considerable expertise in physical and chemical characterization of food materials and hydrocolloid systems. He supervises PhD, MPhil/MSc and BSc research project works. His research works have resulted in 33 journal publications and 68 conference papers so far. Currently working on investigations into the potential of some underutilized legumes, fruits and vegetables for potential food applications to help combat food insecurity. Isolation and characterization of the functionality of food polysaccharides found in ingenious underutilized materials for their beneficial applications towards global food security.
Jacob serves on several committees within the University, national and internationally. He is the President of Commonwealth Scholars & Fellows Alumni, Ghana (CoSFAG) and worked with the British Council and Commonwealth Scholarship Commission (CSC) UK on various programmers for new scholars and alumni. He has also organized/coordinated several conferences, workshops/seminars/exhibitions and short courses. He is also the Editor of Everyday Science for Schools (ESS) Magazine of the Ghana Science Association (GSA). He continues to use his expertise to review many International journals. Jacob is an action and result oriented person, and a team player who can lead and follow with equanimity.