Dedicated faculty member with over a decade of teaching and research experience in the Department of Food Science and Technology, KNUST. He holds a B.Sc. in Biochemistry and a Ph.D. in Food Science and Technology from KNUST. In 2011, he served as a Visiting Scholar/ Professor at the State University of New York, Geneseo, NY, U.S.A., where he lectured on a couple of undergraduate courses, one of which he developed the syllabus. His professional activities include mentoring students; conducting original research in Food Chemistry (characterization of food quality/ safety), Food Microbiology, Fermentation, and Bio-valorization of underutilized agro-residues; and serving the university community by participating in committees, working groups, and performing other administrative responsibilities.