Prof. Jacob Kwaku Agbenorhevi

Associate Professor


Dept: Food Science and Technology
Department of Food Science and Technology
College of Science
Room TF13

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Research Areas/Interests

Food Chemistry. Food Biopolymers (polysaccharide/protein systems) and Rheology. Food Bioactive Compounds (polyphenols/phytochemicals, antioxidant ...~more

My full CV

Profile

Prof. Jacob Kwaku Agbenorhevi is an Associate Professor in the Department of Food Science and Technology, KNUST. Prof. Agbenorhevi holds B.Sc. (Hons) degree in Biochemistry from KNUST (in 2006), an M.Sc. degree in Nutrition and Food Sciences (in 2008), and a Ph.D. in Food Science (in 2012) from the University of Huddersfield, UK. Upon completion of his Masters and Doctorate degrees at the University of Huddersfield, UK, he returned to join the Department in August 2012 and it has been a wonderful experience in the alma mater where he previously served as a Teaching and Research Assistant (under the National Service Scheme in the Department of Biochemistry & Biotechnology and Department of Food Science & Technology, for a year; August 2006-August 2007). He served as the Coordinator for the third-year students’ Industrial Internship/Placement from 2013 to 2016, Coordinator for the Postgraduate Programmes (2013-2018), Departmental and College Web Content Manager, and the Departmental Exams Officer (2018-Date).

Prof. Agbenorhevi served as a Member of the Council of Convocation-KNUST (2018-2021) and the Association of Commonwealth Universities (ACU) Champion/Rep for KNUST (2019). He is also an active Fellow of the Independence Hall-KNUST and Parishioner of the Our Lady of the Holy Rosary Catholic Chaplaincy -KNUST. He has served on several committees within the University and internationally. He served as the Head Coordinator and First President of the Commonwealth Scholars and Fellows Alumni, Ghana (CoSFAG) (2015-2020). He has been a member of Professional bodies namely; Institute of Food Science and Technology (IFST, UK), Institute of Food Technologists (IFT, USA), Ghana Nutrition Association, and Ghana Biomedical Convention. He is the current President of the Ghana Science Association (GSA) Kumasi Branch. He is also a Member of Ghana Young Academy, Ghana Academy of Nutrition and Dietetics, and  the Commonwealth Scholarships Commission Alumni Advisory Panel. 

Prof. Agbenorhevi serves as an External Examiner/Assessor for UDS, UCC, UEW, AAMUSTED, HTU,  CSIR/CCST, and NAB/GTEC. He is also a Reviewer for several journals in the field of Food Science and Technology including; Food Hydrocolloids, International Journal of Food Science and Technology, Journal of Food Science, Journal of Food Engineering, Journal of Food Science and Technology, International Food Research Journal, African Journal of Food Science, International Journal of Nutrition and Food Sciences, Journal of Food and Nutrition Sciences, Scientific African, Food Science  & Nutrition, CyTA -Journal of Food, British Food Journal, Applied Food Research, Agricultural and Food Science Journal of Ghana.

Prof. Agbenorhevi served as Editor for Scientific African. He is also the Editor of Everyday Science for Schools (ESS) Magazine of the Ghana Science Association (2017-Date).

Prof. Agbenorhevi's research areas include Food Chemistry (composition and analysis), Food Biopolymers (polysaccharide/protein systems) and Rheology, Food Product Development and Sensory Evaluation, Food Safety, Nutrition and Health. His research interests are focused in the area of polysaccharide characterization, physical chemistry of food systems and nutritional improvement of foods. Developed considerable expertise in physicochemical characterization of food materials and hydrocolloid systems. Served as a collaborating scientist and coordinator on a number of projects/research teams.

Currently working on evaluation of some underutilized crops for potential food applications. Isolation and characterization of polysaccharides for use as functional ingredient in food and/ or pharmaceutical systems. These include physical, chemical and technological properties of starch, pectin and gums found in underutilized sources for their beneficial applications to improve livelihood and global food and nutrition security.

Prof. Agbenorhevi has successfully supervised 3 PhDs, 8 MPhil, 40 MSc and 37 BSc Students/Theses. He has over 60 publications in peer-reviewed journals, 100 conference papers, 1 book, 2 book chapters, and 13 other articles including handbooks/training manuals/magazines.

RESEARCH AREAS/EXPERIENCES

  • Food Chemistry (composition and analysis)
  • Food Biopolymers (polysaccharide/protein systems) and Rheology
  • Food Bioactive Compounds (polyphenols/phytochemicals, antioxidant activity, and functional foods)
  • Food Product Development
  • Food Safety/Security, Nutrition, and Health

WEBSITE/RESEARCH PROFILE LINKS


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