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Freeze! The Art and Science of Freeze-Drying
Ever wondered how your instant coffee or tea lasts as long it does after you purchase it? Don't overthink it because your answer lies in...
Patricia Bourba Korneh
Jul 3, 20245 min read


Cheating Calories: How Fat Replacers Are Reshaping Our Diets
Imagine savouring your favorite potato chips just to discover that this crispy goodness has a reduced caloric content. Sounds too good to...
Patricia Bourba Korneh
Jul 1, 20245 min read


ZEARALENONE AS A “NEMESIS” FUNCTION OF FERTILITY
Many of us are familiar with the term "Nemesis" from the "Transformers" movie franchise, where Nemesis Prime is the antagonist to Optimus...
Eric Tetteh
Jun 13, 20243 min read


Eggs: The Best Emulsifier?
Introduction In the realm of culinary arts, emulsions play a crucial role in creating a wide array of delectable dishes, from velvety...
Nelson Quarshie Attipoe
Jun 10, 20244 min read


Rapid and non-destructive detection of ponceau 4R red colored pork
The characteristic colour of pork desired by consumers is a widespread phenomenon on the Ghanaian market that has led to some suspected...
The Food Scientist
Jun 2, 20241 min read


Authenticating and quantifying crude palm oil Quality
Analytical techniques such as GC-MS and HPLC are benchmarks for determining vegetable oil adulteration but novel methods of oil...
The Food Scientist
Jun 2, 20241 min read


Salmonella: Not from Salmon
Introduction I don't know about you, but the first time I heard about this microorganism, my assumption was its' association with Salmon....

Lois Adofowaa Amponsah
May 28, 20243 min read


Sequesters: The secret to long-lasting freshness
Beyond the familiar names of salt and sugar listed on the labels of our food products, there is a whole other world of other ingredients...
Patricia Bourba Korneh
May 24, 20245 min read


Advances in Dried Food Products: A Ghanaian Perspective
Dried Foods - A Brief Intro Dried food products have long played a crucial role in ensuring food security and preserving essential...
Nelson Quarshie Attipoe
May 16, 20244 min read


The Rays of Preservation: Irradiation Uncovered
Imagine all kinds of evil bacteria and viruses having a field day on your food products and causing all sorts of destruction. Then out of...
Patricia Bourba Korneh
Apr 30, 20244 min read


Mushrooms - Hope For The Future?
For centuries, mushrooms have occupied a vague yet interesting position in the public consciousness. While some varieties are prized for...
Nelson Quarshie Attipoe
Apr 23, 20243 min read


Packaged Microwave Popcorn: Friend or Foe?
In recent times, we notice that more and more people tend to go for packaged or pre-packaged food products due to how convenient they...
Patricia Bourba Korneh
Apr 11, 20243 min read


Insects as Food
Introduction According to projections made by the Food and Agriculture Organization (FAO), by 2050 we will need to produce about 60% more...

Lois Adofowaa Amponsah
Apr 8, 20244 min read


The role of Artificial Intelligence in food microbiology
The world is moving at a very fast pace in terms of digitization and improvement in novel analytical techniques and as such there have...
Eric Tetteh
Apr 1, 20244 min read


Phthalates As A Food Processing Toxicant
There are claims that the continuous use of packaged plastics in foods increases the risk of cancers in humans. How true is that?...
Eric Tetteh
Mar 22, 20244 min read


Zero Sugar or Diet (Soda Alternatives)
The distinction between Zero and diet sodas

Lois Adofowaa Amponsah
Mar 1, 20244 min read


Antioxidants: Why you should grab an Orange
Fun fact: Oranges are technically berries, and the zest is not only flavorful but also rich in antioxidants from peels to fruit.

Lois Adofowaa Amponsah
Feb 16, 20244 min read


Savory Simplicity: A Flavorful Journey with Our Irresistible Bean Stew Recipe
Today’s recipe is on one of Ghanaian favorite dishes: Red Red , also known as Bean Stew. Personally, i take so much delight in consuming...
Eric Tetteh
Feb 15, 20241 min read


Harnessing the power of high hydrostatic pressure for food quality preservation
High hydrostatic pressure processing (100–1000 MPa) is a minimal thermal technology applied to food products, often at room temperature...
Eric Tetteh
Feb 15, 20242 min read


EGG, THE MYSTICAL BINDING AND PRESERVATIVE AGENT
The tendency of products such as ice cream, chocolate, milk, cakes, etc. containing oil, water, or even gas in some cases as their...
Eric Tetteh
Feb 12, 20244 min read
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