Prof. (Mrs.) Ibok Nsa Oduro


Dept: Food Science and Technology Office:
College of Science Complex Building, Third Floor, TF 9

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Research Areas/Interests

Development and Product Diversification of Underutilized Crops Perishable Crops Processing Food Compostional Studies Traditional Foods and Sys...~more

My full CV


Ibok Oduro is a professor of postharvest technology. She has been lecturing in the Departments of Food Science & Technology as well as Biochemistry & Biotechnology, KNUST since June 1996. Trained originally as a Chemist from the University of Ibadan, Nigeria, and proceeded to the University of Cranfield, UK where she obtained her PhD degree in Post-harvest Technology. Her research experience at IITA-Nigeria and Forestry Research Institute of Ghana led to her career goal of improving food and nutrition security, particularly for the African population, with emphasis on identifying and exploring the food potential of underutilized crops. Prof Oduro researches on developing new methods of extracting, preserving, and enhancing the nutritional value of staples and other local crops including roots & tubers through product development.

Currently she is the Provost of the College of Science - KNUST, a board member of Council for Scientific and Industrial Research, and a Board member of Christian Service University College. She is an international advocate for sweetpotato, a leading member of the annual KNUST-CRI-CIP collaborative Training-of-Trainers Course on “Everything you need to know about sweetpotato”, the Co-Principal Investigator for the Ghanaian team on the IFAD-McGill-IITA Cassava-bread project, a collaborating scientist of the DANIDA-KNUST Strengthening Root and Tuber Value chains and an advisory member of the Sweetpotato Action for Security and Health in Africa (SASHA).

Prof Oduro with astute moral values has the passion of nurturing and empowering the young generation in innovation and creativity with an entrepreneurial spirit. Prof Oduro’s contribution to research on value added food products capable of meeting the different but unique nutritional requirements of diverse groups of people and promoting traditional African dishes have resulted in over 96 publications, 94 Conference papers and abstracts and 11 technical reports

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