My current research is dedicated to the following areas:

1. Investigating the physical and physico-chemical properties of sweet potato cultivars' leaves and roots.
2. Assessing quality attributes throughout processing and storage.
3. Examining the impact of processing methods on the textural, physicochemical, and sensory characteristics of innovative food ingredients and products, including yellow mombin pulp and seed flour, biscuits, and mash kenkey powder.

Additionally, I study the influence of packaging on Ghana's indigenous food products' physical, chemical, and sensory attributes. My research also focuses on developing resource-efficient technologies to foster sustainable food systems that provide health benefits and prolonged shelf life. Complementary areas of study include exploring the utilization of food processing residues for bioenergy production, such as converting fruit pomace into biogas and advancing bio-based materials and packaging within the food processing sector to reduce dependency on fossil fuels.