Dr. Pepra-Ameyaw’s research addresses critical challenges in sustainable food systems through three interconnected areas:

1. Plant Protein Functionality and Polyphenol Interactions
   His work on sunflower proteins has elucidated mechanisms underlying chlorogenic acid-induced greening and developed enzymatic and thiol-based mitigation strategies. This research contributes to improving the commercial viability of alternative plant proteins and enhancing sensory quality in baked and processed foods.

2. Cereal and Starch Chemistry
   His doctoral and subsequent research on sorghum and cassava has advanced understanding of starch modification, wet-milling efficiency, and functional properties relevant to industrial food applications.

3. Value Addition to Indigenous and Underutilized Crops
   He has led and collaborated on studies involving cassava, Pentadesma butyracea, tomatoes, and cereal-based products, supporting food security, postharvest quality preservation, and local agro-industrial development in Ghana.