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Patricia Bourba Korneh
May 24, 20245 min read
Sequesters: The secret to long-lasting freshness
Beyond the familiar names of salt and sugar listed on the labels of our food products, there is a whole other world of other ingredients...
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Nelson Quarshie Attipoe
May 16, 20244 min read
Advances in Dried Food Products: A Ghanaian Perspective
Dried Foods - A Brief Intro Dried food products have long played a crucial role in ensuring food security and preserving essential...
34 views
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Patricia Bourba Korneh
Apr 30, 20244 min read
The Rays of Preservation: Irradiation Uncovered
Imagine all kinds of evil bacteria and viruses having a field day on your food products and causing all sorts of destruction. Then out of...
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Nelson Quarshie Attipoe
Apr 23, 20243 min read
Mushrooms - Hope For The Future?
For centuries, mushrooms have occupied a vague yet interesting position in the public consciousness. While some varieties are prized for...
5 views
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Patricia Bourba Korneh
Apr 11, 20243 min read
Packaged Microwave Popcorn: Friend or Foe?
In recent times, we notice that more and more people tend to go for packaged or pre-packaged food products due to how convenient they...
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Lois Adofowaa Amponsah
Apr 8, 20244 min read
Insects as Food
Introduction According to projections made by the Food and Agriculture Organization (FAO), by 2050 we will need to produce about 60% more...
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Eric Tetteh
Apr 1, 20244 min read
The role of Artificial Intelligence in food microbiology
The world is moving at a very fast pace in terms of digitization and improvement in novel analytical techniques and as such there have...
259 views
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Eric Tetteh
Mar 22, 20244 min read
Phthalates As A Food Processing Toxicant
There are claims that the continuous use of packaged plastics in foods increases the risk of cancers in humans. How true is that?...
322 views
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Lois Adofowaa Amponsah
Mar 1, 20244 min read
Zero Sugar or Diet (Soda Alternatives)
The distinction between Zero and diet sodas
280 views
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Lois Adofowaa Amponsah
Feb 16, 20244 min read
Antioxidants: Why you should grab an Orange
Fun fact: Oranges are technically berries, and the zest is not only flavorful but also rich in antioxidants from peels to fruit.
399 views
1 comment

Eric Tetteh
Feb 12, 20244 min read
EGG, THE MYSTICAL BINDING AND PRESERVATIVE AGENT
The tendency of products such as ice cream, chocolate, milk, cakes, etc. containing oil, water, or even gas in some cases as their...
482 views
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Eric Tetteh
Feb 6, 20244 min read
Relationship between Dietary patterns and Cancer
According to estimates from different authorities, food, nutrition, and physical activity factors account for around one-third of cancer...
538 views
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Lois Adofowaa Amponsah
Feb 5, 20242 min read
Food and Brain Health
It is undisputed that food we eat may have either positive or negative impact on our gut microbiome. But have we wondered what the...
610 views
6 comments

Eric Tetteh
Jan 31, 20243 min read
Why refrigerate smoked meat?
Meat is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, meat is...
326 views
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Eric Tetteh
Jan 31, 20243 min read
Shelf life of Quince Juice
Fruits generally serve as rich sources of vitamins, mainly vitamins A and C, and excellent sources of fiber. They also contain some...
217 views
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The Food Scientist
Jan 21, 20244 min read
FACTORS THAT ACCOUNT FOR THE SHELF-LIFE OF PIZZA
Pizza is a dish that was invented in Naples, Italy, and is made with a flattened disk of bread dough and then topped with ingredients of...
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The Food Scientist
Jan 21, 20244 min read
SUPERFOODS: MYTHS V FACTS
The contents of this article are based on facts except stated otherwise. In this article, we will discuss what superfoods are, examples...
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The Food Scientist
Jan 21, 20244 min read
SUNFLOWER OIL AND OTHER VEGETABLE OIL, WHICH IS BETTER?
How many of us have the perception that sunflower oil is a much better choice than our normal vegetable oil? We will be looking at what...
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The Food Scientist
Jan 20, 20243 min read
BOILED V. STEAMED FOODS: WHAT YOU SHOUD KNOW!
I have always wondered whether boiling is a better cooking method that steaming or vice versa. In this article, we will look at what...
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The Food Scientist
Jan 20, 20245 min read
COLOUR ADDITIVES: THE MYTH V THE FACTS
FOOD ADDITIVES – WHAT ARE THEY? For centuries, chemical compounds have been added to foods with the purpose of achieving special and or...
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