Joris G. Niilante Amissah (BSc (KNUST) MSc, PhD (Cornell))
Academic Qualifications
1. Ph.D. Food Science., Cornell University., 2010
2. M.S. Food Science., Cornell University., 2003
3. B.Sc. Biochemistry., University of Science and Technology., 1998
Research interest
My research interest focuses on utilizing processing and packaging technologies to develop innovative value-added food products for local consumption and export while improving the shelf-life and consumer acceptance of local Ghanaian foods (dairy, livestock products, grains, tubers, fruits and vegetables). I am also interested in the minimization of postharvest losses, food processing, food preservation and packaging. I have experience developing innovative and convenient food products such as canned grasscutter meat, ready to eat Hausa Koko, “Burkina” incorporated with Tiger nut milk and a breakfast cereal made from finger millet and maize amongst others. I am passionate about improving the dairy industry and dairy value chain in Ghana. To this end, I have trained smallholder dairy farmers and processors in food product development and investigated opportunities for strengthening dairy value chains in Ghana for improved maternal and child nutrition incomes.
Current research/project(s)
My current research project(s) are investigating the development of value added, nutritious and convenient food products from Frafra potato, cowpea, maize, tiger nuts and snails, using a consumer led approach.
Past research projects
1. “Food and Agro-processing Training for Non-Scientists”, 1 Year, Skills Development Fund Phase 2.
2. A formative and feasibility assessment of opportunities for strengthening dairy value chains in Ghana for improved maternal and child nutrition outcomes. 1 Year, Bill & Melinda Gates Foundation and the Department for International Development (DFID).
3. Technology Centre for Quality Dairy Production and Processing in Ghana. 1 Year, The Council for Technical and Vocational Education and Training (COTVET)
4. Developing Processing Parameters for Canning Grasscutter Meat. 2 Years, The Office of Research Innovation and Development (ORID), University of Ghana
Awards
1. “Food and Agro-processing Training for Non-Scientists” Skills Development Fund Phase 2, GHC 392,500.00 Grant (2017), (Co Principal Investigator).
2. A formative and feasibility assessment of opportunities for strengthening dairy value chains in Ghana for improved maternal and child nutrition outcomes (2016) Awarded by the Bill & Melinda Gates Foundation and the Department for International Development (DFID), $300,000
(Principal Investigator)
3. Technology Centre for Quality Dairy Production and Processing in Ghana (2016) Awarded by The Council for Technical and Vocational Education and Training (COTVET), GH₵ 5,861,868.64($1,465,467.16), Co Principal Investigator, Product Development
4. Developing Processing Parameters for Canning Grasscutter Meat (2014) Awarded by the Office of Research Innovation and Development, University of Ghana, Legon GH₵ 25,000 ($10,000)(Principal Investigator)
Recent publications
Kunadu, A.P-H., Aboagye, E.F., Colecraft, E.K., Otoo, G.E., Adjei, M.Y.B., Acquaah, E., Afrifa-Anane, E.
and Amissah, J.G.N. (2019) “Low Consumption of Indigenous Fresh Dairy Products in Ghana
Attributed to Poor Hygienic Quality. Journal of Food Protection 82: 276 - 286
Adjei, M.Y.B., Amissah, J.G.N., Kunadu, A.P-H., Acquaah, E., Colecraft, E., Otoo G.E. and Afrifa-Anane,
E. (2018) “Drivers-of-Liking (DOL) for Boiled Milk among Women of Reproductive Age and
Children Aged between One and Five Years in Peri-Urban Communities in Ghana. HSOA Journal
of Food Science and Nutrition 4: 034 DOI: 10.24966/FSN-1076/100034
Professional membership(s)
American Chemical Society (ACS), 2016 – Present
Agriculture Nutrition & Health (ANH) Academy, 2016 – Present
African Codex Experts Group on Fresh Fruits and Vegetables, 2013 – Present
Ghana Codex Committee on Fresh Fruits and Vegetables, 2012 - Present
University Teachers Association of Ghana (UTAG), 2011 - Present
Institute of Food Technologists, 2000 - Present
Phi Tau Sigma Honor Society for Food Science, 2000 - Present