Prof. (Mrs.) Faustina Dufie Wireko-Manu

Associate Professor

Dept: Food Science and Technology
Department of Food Science and Technology,
College of Science Building
Room B06
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Research Areas/Interests

RESEARCH AREA Food compositional studies  Value addition to agricultural produce Food product development Food quality s...~more

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Research Projects (Current and Past)

2019-2021 Okuafo Pa Project on market-focused training in agricultural value chains for youth empowerment and job creation in Ghana. 

2016—Date    Purdue Improved Crops Storage (PICS) 3 Project in collaboration with Purdue University-Sub contract project sponsored by Bill and Melinda Gate. Lead to recruit, supervise and train two MSc students in Ghana as part of the project’s capacity building objective.

2013—2017: Strengthening Root and Tuber Value Chains in Ghana, a DANIDA sponsored project. Work package leader, responsible for new product development and testing. Close to a million-dollar sponsorship from DANIDA.

2014—2016    Collaborative Scientist: Improving quality, nutrition and health: impacts of inclusion of HQCF in bread formulations in West African (Ghana and Nigeria). IITA-McGill-KNUST collaborative Project sponsored by IFAD

2013—2015    Improved Yam Storage for Income and Food Security in Ghana. AUSAID sponsorship of three hundred and seventy-five thousand U.S dollars ($375,000). Leader of food value addition work package in the project

2013-2014       Micronutrient Composition of Ghanaian Green Leafy Vegetables and Impact of Cooking Methods. A competitive research attachment at the Institút National de la Recherche Agronomiqu? (INRA), Avignon in France with sponsorship from AWARD and Agropolis Fondation.

2004-2007       Sustainable production and utilization of yam project with sponsorship from the Netherland Government.  Associate Professional Officer responsible for food quality assessment of yam.

  1. Nkabom Nutrition and Sustainable Agri-Food Collaborative in partnership with the Mastercard Foundation, 2025-Date. Role : Project team member, PhD supervisor and training facilitator.
  2. Collaborative Research Project with Nestlé on Development of affordable nutrition for a low-cost product concept which provides satiety (2023-2024). Role: Lead superviser of 1 MPhil student with a Grant sum of Six Thousand, Three Hundred and Fifty Four US Dollars ($6354).

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator. Design and Synthesis of Schiff-Base Compounds as Potential Chemosensors for Cyanide Detection in Water and Food (GHS 53,820)

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator.Potential of Okra Pectin and Tamarind Xyloglucan as emulsifier in Chocolate Spread. (20,000).

 

  1. Collaborative Research Project with Nestlé on Development of A Powdered Instant Beverage Mix From Fermented Millet And Orange-Fleshed Sweetpotato (2020-2021). Role: Lead supervisor of 2 Mphil students. Grant sum of Nineteen Thousand and Two Hundred US Dollars ($19,200)

 

 

  1. Improving quality, nutrition and health: impacts of inclusion of HQCF in bread formulations in West African (Ghana and Nigeria) (2014-2016). IITA-McGill-KNUST collaborative Project sponsored by IFAD. Role: Collaborative Scientist. Grant sum of Seventeen Thousand, Five Hundred and Forty-Five Dollars ($17,545).

 

 

 

 

 

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ESEARCH GRANT AWARDS

 

  1. Nkabom Nutrition and Sustainable Agri-Food Collaborative in partnership with the Mastercard Foundation, 2025-Date. Role : Project team member, PhD supervisor and training facilitator.

  2. Collaborative Research Project with Nestlé on Development of affordable nutrition for a low-cost product concept which provides satiety (2023-2024). Role: Lead superviser of 1 MPhil student with a Grant sum of Six Thousand, Three Hundred and Fifty Four US Dollars ($6354).
  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator. Design and Synthesis of Schiff-Base Compounds as Potential Chemosensors for Cyanide Detection in Water and Food (GHS 53,820)

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator.Potential of Okra Pectin and Tamarind Xyloglucan as emulsifier in Chocolate Spread. (20,000).

 

  1. Collaborative Research Project with Nestlé on Development of A Powdered Instant Beverage Mix From Fermented Millet And Orange-Fleshed Sweetpotato (2020-2021). Role: Lead supervisor of 2 Mphil students. Grant sum of Nineteen Thousand and Two Hundred US Dollars ($19,200)

  2. Improving quality, nutrition and health: impacts of inclusion of HQCF in bread formulations in West African (Ghana and Nigeria) (2014-2016). IITA-McGill-KNUST collaborative Project sponsored by IFAD. Role: Collaborative Scientist. Grant sum of Seventeen Thousand, Five Hundred and Forty-Five Dollars ($17,545).

  1. Nkabom Nutrition and Sustainable Agri-Food Collaborative in partnership with the Mastercard Foundation, 2025-Date. Role : Project team member, PhD supervisor and training facilitator.
  2. Collaborative Research Project with Nestlé on Development of affordable nutrition for a low-cost product concept which provides satiety (2023-2024). Role: Lead superviser of 1 MPhil student with a Grant sum of Six Thousand, Three Hundred and Fifty Four US Dollars ($6354).

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator. Design and Synthesis of Schiff-Base Compounds as Potential Chemosensors for Cyanide Detection in Water and Food (GHS 53,820)

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator.Potential of Okra Pectin and Tamarind Xyloglucan as emulsifier in Chocolate Spread. (20,000).

 

  1. Collaborative Research Project with Nestlé on Development of A Powdered Instant Beverage Mix From Fermented Millet And Orange-Fleshed Sweetpotato (2020-2021). Role: Lead supervisor of 2 Mphil students. Grant sum of Nineteen Thousand and Two Hundred US Dollars ($19,200)

 

 

  1. Improving quality, nutrition and health: impacts of inclusion of HQCF in bread formulations in West African (Ghana and Nigeria) (2014-2016). IITA-McGill-KNUST collaborative Project sponsored by IFAD. Role: Collaborative Scientist. Grant sum of Seventeen Thousand, Five Hundred and Forty-Five Dollars ($17,545).

 

 

 

 

 

Kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk

ESEARCH GRANT AWARDS

 

  1. Nkabom Nutrition and Sustainable Agri-Food Collaborative in partnership with the Mastercard Foundation, 2025-Date. Role : Project team member, PhD supervisor and training facilitator.

  2. Collaborative Research Project with Nestlé on Development of affordable nutrition for a low-cost product concept which provides satiety (2023-2024). Role: Lead superviser of 1 MPhil student with a Grant sum of Six Thousand, Three Hundred and Fifty Four US Dollars ($6354).
  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator. Design and Synthesis of Schiff-Base Compounds as Potential Chemosensors for Cyanide Detection in Water and Food (GHS 53,820)

 

  1. KNUST Research Fund (KReF) Award (2023-2024). Co-Investigator.Potential of Okra Pectin and Tamarind Xyloglucan as emulsifier in Chocolate Spread. (20,000).

 

  1. Collaborative Research Project with Nestlé on Development of A Powdered Instant Beverage Mix From Fermented Millet And Orange-Fleshed Sweetpotato (2020-2021). Role: Lead supervisor of 2 Mphil students. Grant sum of Nineteen Thousand and Two Hundred US Dollars ($19,200)

  2. Improving quality, nutrition and health: impacts of inclusion of HQCF in bread formulations in West African (Ghana and Nigeria) (2014-2016). IITA-McGill-KNUST collaborative Project sponsored by IFAD. Role: Collaborative Scientist. Grant sum of Seventeen Thousand, Five Hundred and Forty-Five Dollars ($17,545).

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