Eric Owusu Mensah (PhD) is an applied Food Scientist and Technologist, with a great passion for converting food and related research outcomes into enterprises. He thus established a yoghurt manufacturing company (Quama Food Pro. Co. Ltd) while undertaking his master’s degree in Food Science and Technology. Eric developed and grew the company to earn national recognitions including the Best Food Processing Company (SME) of the Year (2016 & 2017) and Overall Best SME Company in Ghana (2017). Eric has over 20 years of industrial and corporate experience haven worked as the Postharvest Supervisor at the Sweetpotato Laboratory of the International Potato Center (CIP) under the Crops Research Institute, Field Coordinator at the Ministry of Food and Agriculture/GRAD, Project Facilitator at the Ministry of Trade and Industry (MoTI) and a Demonstrator at Department of Food Science and Technology, KNUST. Dr Owusu Mensah joined the Department of Food Science and Technology, under the College of Science, of Kwame Nkrumah University of Science and Technology (KNUST) as a part-time lecturer in 2019 and was later granted a full-time status in 2020. Dr Owusu Mensah holds a PhD in Food Science and Technology (KNUST, 2016), an M.Sc. also in Food Science and Technology (KNUST, 2008) and a B.Sc. (Hons) in Botany/Zoology from the University of Cape Coast (UCC, 2003).

Dr Owusu Mensah’s research focuses on Food Fermentation (e.g., traditional fermented foods), Food microbiology, Food Safety and Hygiene, Food Product development, Food Processing/Manufacturing, Sensory analysis, and agribusiness. He is currently exploring the hidden potential of Calotropis procera (milkweed plant) and has won the KNUST Research Fund (Kref) with his team to investigate its commercialization. He is also the Principal Investigator examining the emulsifying properties of Okra pectin and Tamarind Xyloglucan in Chocolate spread. Dr Owusu Mensah has self-funded a very high-impact project of commercial value, which seeks to add value to indigenous food products, create economic opportunities, and reduce postharvest losses in senescence plantain fruits (Ofam). He has published several articles in peer-reviewed journals, contributed to a book “Nutritional and Health Aspects of Food in Western Africa” published by Elsevier, and supervised 54 students (PhD - 4, MPhil/MSc -15, and B.Sc - 38). Eric is a reviewer for 5 reputable peer-reviewed international journals and is affiliated with 4 international food/scientific associations. Eric has served as a chair/member in several committees, including the Food Festival and Convocation Games, and he is currently the Honourable organizer for the Ghana Association of Food Scientists and Technologists, Assistant Examination Officer for the Department of Food Science and Technology, and the Manager overseeing the operationalization of the KNUST Food Processing Unit.  

Eric admires training (e.g., Mastercard Scholars) and delivering public speeches on entrepreneurship and business creation to reduce the unemployment rate among the youth, as well as consulting for food industries like Premium Foods on product development, quality assurance, and product certification.