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 (composition and analysis) Food Biopolymers (polysaccharide/protein systems) and Rheology. Food Bioactive Compounds (polyphenols/ph...~more

My full CV


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 Master's 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 (2015-2022), and the Departmental Exams Officer. He is currently the Professorial Representative of the Faculty of Biosciences on the College Board - College of Science, KNUST and the Chairman of College of Science Media and Web Committee. 

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 a Fellow and Council Member of the Independence Hall-KNUST. He has served on several committees within the University and internationally. He served as the Head Coordinator and Foundation 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 served as the President of the Ghana Science Association (GSA) Kumasi Branch (2019-2023), the Commonwealth Scholarships Commission Alumni Advisory Panel (2021-2023)  and currently the Interim General Secretary of the Ghana Association of Food Scientists and Technologists (GhAFoST) (2022-Date). He is also a Member of Ghana Young Academy, Ghana Academy of Nutrition and Dietetics, Commonwealth Scholars and Fellows Alumni (CoSFAG). 

Prof. Agbenorhevi serves as an External Examiner/Assessor for UDS, UCC, UG, UEW, AAMUSTED, HTU,  CSIR/CCST, KsTU, ATU, CHW-BK, GAEC 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 Food Properties, 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, Food Chemistry, LWT-Food Science and Technology, Foods, Plos One, 

Prof. Agbenorhevi served as Editor for Scientific African and the Editor of Everyday Science for Schools (ESS) Magazine of the Ghana Science Association (2017-2023). He is currently a Subject Area Editor for the Journal of Ghana Science Association and an Associate Editor for Food Biophysics, Springer Nature.

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 on polysaccharide characterization, the physical chemistry of food systems, and the nutritional improvement of foods. Developed considerable expertise in the 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 the evaluation of some underutilized crops for potential food applications. Isolation and characterization of polysaccharides as functional ingredients 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 9 PhDs,  9 MPhil, 50 MSc, and 59 BSc Students/Theses. He has over 72 publications in peer-reviewed journals, 103 conference papers, 2 books, 2 book chapters, and 15 other articles including handbooks/training manuals/magazines.


  • 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


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