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Emmanuel Ohene Afoakwa

Statut du Membre:
Membre à part entière

Pays d’origine:
Ghana

Addresse locale:
Department of Nutrition and Food Science
University of Ghana, P. O. Box LG 134
Legon - Accra
Ghana

Institution:
University of Strathclyde

Addresse actuelle:
Department of Biosciences & Biotechnology
University of Strathclyde
204 George Building
Glasgow G1 1XW
U. K.

Téléphone:
+44 (0) 7944528861

Fax:
+44 (0) 1904 604887

E-mail:
e.afoakwa@strath.ac.uk
emmanuel.afoakwa@rdyo.nestle.com


Éducation
• Ph.D - Student in Food Technology
• M.Phil (Food Science), University of Ghana
• B.Sc (Honours) Food Science, University of Ghana

Intérêts de Recherche
Chocolate Manufacturing & Usage

Expérience
Placement Student, Nestle Product Technology Centre (PTC) York, England, UK,
Chocolate Confectionery Unit. (Jan. 2006 – Date)

Lecturer, Department of Nutrition and Food Science, University of Ghana, Lego – Accra,
Ghana (Jan. 2002 – Date)

Regional Regulatory Affairs Managing Assistant. Nestle Ghana Limited, Tema – Accra,
Ghana (Dec. 2003 – Dec. 2005)

Senior Research Officer, Bean-Cowpea CRSP Project, Department of Nutrition & Food
Science, University of Ghana, Legon – Accra, Ghana (Dec. 1999 – Dec. 2001)

Affiliations Professionnelles
- Institute of Food Technologists (USA), (Student Member)
- Information Technology for the Advancement of Nutrition in Africa (ITANA) Society
(Honorary Secretary to Council, 2005)
- Ghana Science Association, Ghana, (Member)
- Food Science and Nutrition Network for Africa (FOSNNA) (Member)
- Gender and Energy Network of Ghana, Accra, Ghana (Founding Member)
- Society of African Journal Editors (SAJE) (Member)
- Association of Ghanaian Journal Editors (AGJE) (Scientific Secretary)

Publications sélectionnées
Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Chemical Composition and Quality
Changes associated with trifoliate yam Dioscorea dumetorum tubers after harvest.
Food Chemistry 75 (2001) 85-91.

Sefa-Dedeh, S, Kluvitse, Y. & Afoakwa, E. O. (2001). Influence of fermentation and cowpea
steaming on some quality characteristics of maize-cowpea blends. African Journal of
Science and Technology, 2 (2): 63-72.

Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Changes in Cell Wall Constituents and
Mechanical properties during post-harvest hardening of Dioscorea dumetorum tubers. Food Research International 35 (2002). pp. 429-434.

Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Textural and Microstructural Changes
Associated with Post-harvest Hardening of Dioscorea dumetorum Tubers. Food Chemistry
77 (2002). pp. 1-6.

Afoakwa, E. O. & Sefa-Dedeh, S. (2002). Changes in Rheological Properties and Amylase
Activities occurring in trifoliate yam Dioscorea dumetorum starch after harvest. Food
Chemistry 77 (2002). pp. 285-291.

Afoakwa, E. O. & Sefa-Dedeh, S. (2002). Viscoelastic Properties and Changes in Pasting
Characteristics of Trifoliate Yam Dioscorea dumetorum Starch after Harvest. Food
Chemistry 77 (2002). pp. 203-208.

Sefa-Dedeh, S. & Afoakwa, E. O. (2002). Biochemical and Textural Changes in trifoliate
yam Dioscorea dumetorum tubers after harvest. Food Chemistry 79 (2002). pp. 27-40.

Afoakwa, E. O., Sefa-Dedeh, S., & Cornelius, B. (2002). Optimization of the Nutritional
Quality Characteristics of Cowpea-fortified Nixtamalized Maize using Computer-generated
Response Surface Models. The South African Journal of Clinical Nutrition 15 (2). pp. S 17.

Sefa-Dedeh, S., Cornelius, B. & Afoakwa, E. O. (2003). Effect of Fermentation on the
Quality Characteristics of Nixtamalized Corn. Food Research International 36 (2003). pp. 57-
64.

Sefa-Dedeh, S., Cornelius, B., Sakyi-Dawson, E., & Afoakwa, E. O. (2003). Application of
Response Surface Methodology to Study the Quality Characteristics of Cowpea-fortified
Nixtamalized Maize. Innovative Food Science and Emerging Technologies 4 (2003). pp. 109-
119.

Sefa-Dedeh, S., Cornelius, B., W. Amoa-Awua and Sakyi-Dawson. E. O., & Afoakwa, E. O.
(2004). The Microflora of Fermented Nixtamalized Corn. International Journal of
Food Microbiology 96 (1), pp. 97-102.

Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E., & Afoakwa, E. O. (2004). Effect of
Nixtamalization on the Chemical and Functional Properties of Maize. Food Chemistry. 86
(2004). pp. 317-324.

Afoakwa, E. O., Sefa-Dedeh, S., & Sakyi-Dawson (2004). Effects of cowpea fortification,
dehydration method and storage time on some quality characteristics of maize-based
traditional weaning foods. African Journal of Food, Agriculture, Nutrition and Development 4
(1).

Afoakwa, E. O., Yenyi, S. E. & Sakyi-Dawson, E. (2006). Response surface methodology for
optimizing the pre-processing conditions during canning of a newly developed and promising
cowpea (Vigna unguiculata) variety. Journal of Food Engineering, 73 (4) pp. 346-357.

Afoakwa, E. O., & Aidoo P. R. (2006). Effect of Solid State Fermentation on the Physico-
Chemical, Functional and Textural Properties of Nixtamalized Maize. International Journal
of Food Engineering: Vol. 2: No. 1, Article 1. http://www.bepress.com/ijfe/vol2/iss1/art1

Personal Website
http://afoakwa.tripod.com

 

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Date created: Apr 30, 2006

Last updated: Apr 30, 2006