The TTG supports demand-driven projects that involve the identification of a business/scientific problem, need or opportunity and a demonstration of how the technology-based solution addresses the business/scientific problem, need or opportunity either for a specific firm, group or association.
Dr. Jamal-Deen Abdulai: Cell Phone for Local Mobile Money Transfer
Project Title: Cell Phone for Local Mobile Money Transfer
Lead Applicant: Dr. Jamal-Deen Abdulai (Computer Science)
Email Address: jabdul@ug.edu.gh
Award Amount: GHS24, 990
Project Status: On-going
Summary
The current mobile money transfer methods rely on vendors and physical presence of the sender. This project seeks to upgrade the current mobile money transfer methods with functionalities that eliminate the need to go to an agent and allow mobile money transfer available 24/7 as long as the customer has a bank account with enough funds. The concept works to allow senders to link their mobile accounts to their bank accounts and conveniently effect mobile money transfer directly from his/her bank account.
This project is expected to enhance the current mobile money transfer methods in the following ways:
- Eliminate the need for physical presence,
- Create ease of use,
- Save customer time, and
- Ensure trust and confidentiality.
Project Title: Capacity Building on Safe Food Handling and Implementation of Good Hygienic Principles
Lead Applicant: Dr. Angela Parry-Hanson Kunadu (Department of Nutrition and Food Science)
Email Address: aparry-hanson@ug.edu.gh / aparryhanson@gmail.com
Award Amount: GHS40, 000
Project Status: On-going
Summary
Studies have shown that most food service facilities in Accra do not have food safety knowledge sufficient to prevent introduction of food safety hazards into ready-to-eat foods. This is coupled with insufficient food safety practices to assure safety of ready-to-eat foods; improper freeze thawing methods in food preparation; improper storage of ready-to-eat foods at safety temperatures and inadequate food safety system in their facilities.
The project therefore seeks to transfer know-how on safe food handling and implementation of food safety systems to selected food handlers. The project will
- Engage participants in problem solving, application of theory in practical problems, discussions and demonstrations to help them with uptake of food safety principle. Internationally accepted training aids will be used to ensure assimilation of food safety principles;
- Implement, food safety systems (Good Hygienic Practices) together with participants in their facilities;
- Validate and periodically audit the food safety systems to ensure that they are maintained;
- Develop a user friendly food hygiene manual for caterers for use of food service personnel as guidelines for best practices.
This know-how will be transferred to identified catering establishments at the University of Ghana through hands on training workshops and demonstrations.
It is expected that the adoption of this technology will lead to improved food safety practices in the catering facilities; reduction in consumer complaints; increased patronage of services of as well as improved productivity of beneficiary catering facilities.
Dr. Joseph Ofori: African Adaptive Irrigated Sawah-Based Rice Farming System
Project Title: African Adaptive Irrigated Sawah-Based Rice Farming System
Lead Applicant: Dr. Joseph Ofori (Soil and Irrigation Research Centre)
Email Address: oforijos@yahoo.com
Grant Amount: GHS40, 000
Project Status: On-going
Summary
Lowland ecosystems are prone to flooding, surface run-off leading to soil erosion and therefore soil fertility challenges. There is also the issue of drought in the event of low and erratic rainfall situation leading to poor crop performance and at times complete crop failure.
This project seeks to train farmers on the African adaptive irrigated Sawah rice farming system, a lowland rice cultivation technology. The project will involve
- The construction of leveled rice basins/plots surrounded by contour bunds in the lowlands to reduce surface run-off and soil erosion, and facilitate management of agricultural inputs;
- Water harvesting of the run -off water, through the construction of surface ponds (Dugouts), bore holes or shallow tube wells to make water available for supplemental irrigation in the event of drought;
- Irrigation and drainage canals/channels to facilitate water management in rice basins;
- Good agronomic practice (GAP) in lowland production could be enhanced.
The technology is expected to be transferred through on the job or hands on training for farmers.
The adoption of this technology is expected to help manage floods and drought situations faced by rice farmers in the inland valleys and flood plains. Rice yields are expected to increase in the lowlands through the construction of suitable soil and water conservation structures and irrigation facilities alongside good agronomic practices.
Dr. Maame Yaakwaah Blay: Consumer-led Product Development Process
Project Title: Consumer-led Product Development Process
Lead Applicant: Dr. Maame Yaakwaah Blay (Department of Food and Nutrition Science)
Email Address: myblay@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
Despite the fact that the private sector recognises the need to understand the needs of target consumers in developing and establishing their new products, they do not have the technical expertise or tools to investigate the needs of consumers and to incorporate such needs in the process to develop new products. In the past, but currently in Ghana within the cottage industry and small-medium scale industries, new product development ideas are product focused or originate from the technical ability or experience of the processor with little or no input of consumer insight in the development process.
This project seeks to use a consumer led approach to product development by:
- Identifying and using the appropriate tools to understand consumer needs;
- Showing how and when to incorporate information obtained from consumers in the product development cycle to help develop an appealing product for consumers;
- Highlighting the importance of consumer-led approach to new food product development.
The technology will be transferred to a local food manufacturing company through demonstrations.
It is expected that the adoption of this technology will lead to a greater chance of success of a new product developed using this technology. This has the potential of leading the firm to use the technology to develop other new products resulting in greater market share and increased profit for the firm.
Dr. Robert Sowah: Multi-Sensor Fire Detection and Notification System
Project Title: Multi-Sensor Fire Detection and Notification System.
Lead Applicant: Dr. Robert Sowah (Department of Computer Engineering)
Email Address: rasowah@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
Fire outbreaks have become one of the most frequent causes of loss to lives and property in recent times. Various detection algorithms are utilized to detect fire from the onset to prevent its spread and hence further destruction. Existing systems make use of the approach of relying solely on a single parameter (e.g. smoke detection) in the detection algorithm in fire detectors, decreasing their reliability which leads mostly to false alarms. Also, in the cases of real alarms, the system takes quite a while before a detection signal is validated. This slow detection time characterized by the system employed by these standard fire detectors translate to a slow notification alert and response, which leads to further destruction of lives and property before recovery and relief is made available.
This project therefore seeks to design and develop a fuzzy logic based multi-sensor fire detection system and a web-based notification system for the detection of fires. The purpose of the multi-sensor fire detection technology is to enable early detection of fire in residential, commercial and industrial environments by using fire signatures such as flame, smoke and heat.
The implementation of this project is expected to result in a lower incidence of fire outbreaks through early detection and prevent loss of lives and properties.
Dr. Elvis Kwason Tiburu: Implant Fabrication for Bone Growth and Healing
Project Title: Implant Fabrication for Bone Growth and Healing
Lead Applicant: Dr. Elvis Kwason Tiburu (Department of Biomedical Engineering)
Email Address: etiburu@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
In the field of orthopaedic surgery, there are numerous problems associated with (i) excessive swelling when bone breaks; (ii) bone growth abnormalities; and (iii) slow healing of the fractured bone. There are several efforts being tailored towards the development of new orthobiologics. Some researchers are currently working on “bone glue” that would not only fix fractured bones together, but also provide substances to aid the healing process. Bone glues have however not been proven effective.
This project therefore seeks to develop a biomaterial that has the potential to reduce swelling by reducing the pressure on the blood vessels so that enough blood can get to the muscles around the fracture.
It is expected that the use of this technology will result in faster healing process of bone fractures, minimise complications associated with bone healing and improve our ability to handle complicated bone fractures at our local hospitals.
Professor George Oduro Nkansah: Environ dome Greenhouse Technology
Project Title: Environ dome Greenhouse Technology
Lead Applicant: Professor George Oduro Nkansah (Forest and Horticultural Crop Research Centre)
Email Address: gonkansah@ug.edu.gh / gonkansah2013@gmail.com
Grant Amount: GHS40, 000
Project Status: On-going
Summary
Declining soil fertility due to continuous cultivation without proper soil management practices, poor pest and diseases management practices, yield losses from fungal diseases, inadequate production of improved planting materials to expand existing farms are some identified challenges facing vegetable producers and exporters in Ghana. These coupled with the lack of irrigation systems and moisture stress experienced during the long dry season, postharvest spoilage during the peak periods, climate change and unreliable rainfall pattern have often lead to high spoilage rate and rejection of vegetables.
The above named challenges are expected to be eliminated or minimised if vegetables are produced in a controlled environment such as the Environ Dome Greenhouse. This technology will enable farmers incorporate their own advanced drip irrigation system combined with traditional gravity to achieve optimum yields.
This project therefore seeks to train farmers and/ or exporters on innovative ways of increasing yields, extend shelf life of produce and provide safe and healthy food for consumers. It also seeks to train farmers on how to design and build the controlled systems for the production of vegetables.
This technology is expected to be transferred through hands on training using innovative training models developed as well as demonstrations.
Professor Richard Boateng: Senior High School Opencourseware
Project Title: Senior High School Opencourseware
Lead Applicant: Professor Richard Boateng (Operations and Management Information Systems)
Email Address: richboateng@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
The poor performance of students in the core courses at the West African Senior Secondary School Certificate Examination can be attributed to the non-adherence to rubrics, poor understanding of scientific and mathematical concepts and lack of subject teachers or quality teaching at the senior high schools.
This project seeks to introduce the Senior High School OpenCourseWare (OCW), a digital publication of course materials of Senior High School (SHS) education in Ghana to enhance learning and performance of students through video based content. In so doing, the project will:
- Identify content to be developed;
- Develop content for SHS OpenCourseWare;
- Demonstrate use of SHS OpenCourseWare;
- Validate content;
- Launch the SHS OpenCourseWare.
This technology is expected to be transferred to key actors in Ghana’s educational sector; e.g., West Africa Examinations Council.
It is expected that the adoption of this technology will contribute to improving the quality of teaching or knowledge transferred to SHS students; improve students’ preparation for WASSCE; improve the instructional process in the classroom and SHS educators’ knowledge on subject matter through peer-review of the content developed.
Professor Eric Sampane-Donkor: Hazard Analysis Critical Control Point
Project Title: Hazard Analysis Critical Control Point
Lead Applicant: Professor Eric Sampane-Donkor (Department of Medical Microbiology)
Email Address: esampane-donkor@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
Many Small and Medium Industries (SMIs) in Ghana that process food for local consumption and/ or export have weak food safety systems resulting in food products of poor microbiological quality and safety. A recent study conducted showed the occurrence of several microbial pathogens in locally produced fruit juices sold in Accra. There is evidence of a high rate of rejection of food commodities of SMIs by regulatory bodies for quality and safety reasons. In 2014, the European Union rejected as high as 22% of food imports from Ghana and some other developing countries.
This project therefore seeks to use a proactive risk based food safety system such as Hazard Analysis Critical Control Point (HACCP) to prevent, minimize and eliminate hazards in food produced by SMIs in Ghana. The use of this technology will enable SMIs:
- Identify the various kinds of microbial, chemical and physical hazards likely to occur in their food products as well as the sources of these hazards;
- Develop "critical control points" in the food processing chain so specific remedial actions can be taken to prevent hazards in the food.
- c) Minimize losses from rejection of food products by regulatory bodies and therefore enhance productivity of the SMIs.
This technology will be transferred to identified SMIs through a combination of training workshops and demonstrations.
It is expected that the application of HACCP will allow for the integration of food safety control into the design of the process. It will also help minimize losses from rejection of food products by regulatory bodies, promote food safety and improved consumer confidence in locally processed food. Overall productivity of SMIs is expected to increase.
Dr. Tsatsu Adogla-Bessa: Pelleted Protein Leaf Meal for Sheep and Goats
Project Title: Pelleted Protein Leaf Meal for Sheep and Goats
Lead Applicant: Dr. Tsatsu Adogla-Bessa (Livestock And Poultry Research Centre)
Email Address: tadogla-bessa@ug.edu.gh / tabessa@ug.edu.gh
Award Amount: GHS40, 000
Project Status: On-going
Summary
Limited availability of feed and low protein levels in forage especially in the dry season result in 15% weight loss and 40-60% reduction in milk yield in livestock. This coupled with the labour intensive method of obtaining forage trees to feed livestock results in depressed growth and reproductive performance. It is expected that these challenges will be reduced with the introduction of the Pelleted Leaf Meal (PLM).
In addressing the above named problems, this project seeks to develop:
- A high protein feed package for use by livestock in the dry season;
- Increase dietary protein levels in sheep and goat diets to enable optimal rumen function;
- Facilitate the easy availability of fodder tree leaves high in protein to livestock farmers.
This technology is expected to be transferred to identified Farmer Associations through training workshops and demonstrations.
It is anticipated that the implementation of this project will enhance weight gain, milk production and increase overall productivity in ruminants during the dry season.
Dr. Justice Owusu–Bempah: Mushroom Growing Technology
Project Title: Mushroom Growing Technology
Lead Applicant: Dr. Justice Owusu–Bempah (Department of Family and Consumer Sciences)
Email Address: jowusu-bempah@ug.edu.gh
Grant Amount: GHS40, 000
Project Status: On-going
Summary
Low incomes of people in the Adamrobe Community and its associated cyclical efforts call for the need to equip the community with requisite skills to improve upon their livelihoods.
This project seeks to introduce members of the Adamrobe Community to the various methods of mushroom growing (organic mushroom growing and the bag method). The technological know-how focuses on changing people’s life-course trajectories, by emphasizing the role of education and promoting work opportunities as a means of tackling poverty among the Adamrobe Community. The know-how has an embedded attribute of creating a source of livelihood for people through giving them skills and vocational training which aims at stimulating economic development initiatives to improve their livelihoods.
The technology is expected to be passed on to the people through general awareness creation, demonstrations, workshops, role plays, etc.
Following the transfer of this knowhow, it is expected that more than half (30%) of the group will take up mushroom growing on a small scale as an income generating activity.