Dr. Eric Owusu Mensah


Dept: Food Science and Technology
Casely Hayford Building
Last Floor
Room 6
Faculty Area

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Research Areas/Interests

Milk and Cereal Fermentation, Kenkey Fermentation  Food microbiology, Product development, Sensory analysis, Packaging, and Shelf-life stu...~more

My full CV



    1. Matthew A. Achaglinkame, Eric Owusu-Mensah, Abena A. Boakye, Ibok Oduro, "Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)", International Journal of Food Science, vol. 2020, Article ID 5714140, 5 pages, 2020. https://doi.org/10.1155/2020/5714140
    2. Benard YadaGina Brown-GuediraAgnes AlajoGorrettie N. SsemakulaEric Owusu-MensahEdward E. CareyRobert O.M. Mwanga Craig Yencho, “Genetic analysis and association of simple sequence repeat markers with storage root yield, dry matter, starch and β-carotene content in sweetpotato”. Breeding Science 67: 140–150 doi:10.1270/jsbbs.16089
    3. Owusu-Mensah E, Oduro I, Ellis WO, Carey EE (2016). “Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties”. J Food Process Technol 7: 580. doi:10.4172/2157-7110.1000580
    4. Mensah EO, Ibok O, Ellis WO, Carey EE (2016) Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet-Potato Varieties during Processing. J Nutr Food Sci 6: 515. doi:10.4172/2155-9600.1000515
    5. Owusu-Mensah, I. Oduro, N. T. Dziedzoave and K. J. Sarfo (2011) mproving the malting qualities of rice malt. Amer. J. Exp. Agric. 1(4): 432-439.
    6. Owusu-Mensah,I. OduroK.J. Sarfo. “Steeping: A way of improving the malting of rice grain”. J. Food Biochem. 35 (2011) 80–91.


    1. Consumer participation in Ghana sweet-potato breeding program: The consumer preference approach (2015). ISTRC Guangxi, China
    2. Assessment of the Antioxidant Potential of Sweetpotato Peel Extract in Controlling Rancidity (2013). sweetpotatoknowledge.org
    3. Multilocational assessment of dry matter content and starch content of sweetpotato varieties (2012). Presented at ISTRC, Abeokuta, Nigeria.
    4. Temperature and time regimes determine stability of -amylase activity in sweetpotato roots (2013). Presented at APA, Kenya


    1. (2016) Carbohydrate composition and amylase activity of sweetpotato (Ipomoea batatas) root. PhD. Thesis submitted to Department of Food Science and Technology, KNUST, Ghana.
    2. (2008) The effect of steeping regimes and Gibberellic acid (GA3) on enzymatic activity of rice malt for the production of glucose syrup. MSc. Thesis submitted to Food Science and Technology Department, KNUST, Ghana
    3. (2003) Isolation and Culturing of Pure Wine Yeast; Saccharomyces cerevisiae var.ellipsoides from Cashew and Banana fruits. BSc. Thesis submitted to Department of Biology, University of Cape Coast, Cape Coast, Ghana.


    1. Aduse-Poku, K., Nyinaku, F., Atiase, V., Awuah, R., Owusu Mensah, E., Nyantakyi, D., Owusu, H. K., & Agyenim Boateng, B. (2003). Improving Rural Livelihoods within the the Context of Sustainable Development: A case Study of the Goaso Forest District. http://www.tropenbos.org/file.php/296/livelihood.pdf
    2. 2006 Inland Valleys Rice Development Project – Group Formation and Development report for Easter and Central Regions under Ministry of Food and Agric., Ghana. 
    3. 2005 Citrus Processing at Birim central District Assembly, under Rural Enterprise Development Project of Ministry of Trade and Industry, Ghana, 2004   
    4. Community Forestry Management (Sustainable Support Schemes) - Akim Oda under Forestry Commission/Ministry of Food and Agriculture.
    5. 2003 Improving Rural Livelihoods Within the Context of Sustainable Development; A case study of the Goaso Forest District; TROPENBOS International, Kumasi, Ghana
    6. 2003 Shea Butter – The Cream of Life; Blessed Tree Ltd, Accra.


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