Elikem Folivi TaykoOct 172 min readNew Horizons for Millet: Food and Nutrition SecurityFood and nutrient insecurity are threats to human survival, and in the wake of climatic modifications, water scarceness, increasing world po
Elikem Folivi TaykoOct 31 min readPhysico-chemical and chemometric analysis of milk chocolate sold in Ghana using NIR spectroscopyChocolates sold in Ghana are stored under different conditions that are suspected to affect their appearance, flavour and texture. Rapid...
Nelson Quarshie AttipoeJul 93 min readMolecular Spectroscopy: A Wild “Industrial” Revolution Making Waves in Food AuthenticityIn today's global market, where consumer demand for high-quality, authentic food products is at an all-time high, food fraud is gradually...
Nelson Quarshie AttipoeJul 84 min readThe Evolution of Food Quality Assessment: E-tongue, E-nose, and NIR SpectroscopyIn today's global food market, especially considering the rising world population, it is more important, now more than ever, to ensure...
Nelson Quarshie AttipoeJul 33 min readElectronic nose & tongue (Advanced Sensor Based Instruments) – Making your meat, poultry & fish safer by the hourYou would be surprised how many meals come with chicken, meat, fish, and their numerous processed forms, just name them. Who would not...
The Food ScientistJun 21 min readRapid and non-destructive detection of ponceau 4R red colored porkThe characteristic colour of pork desired by consumers is a widespread phenomenon on the Ghanaian market that has led to some suspected...
The Food ScientistJun 21 min readAuthenticating and quantifying crude palm oil QualityAnalytical techniques such as GC-MS and HPLC are benchmarks for determining vegetable oil adulteration but novel methods of oil...
The Food ScientistJan 211 min readDetecting Shrimp Powder Adulteration with Near Infrared SpectroscopyShrimp is a common seafood that is often processed into culinary powder by using only the abdomen of the shrimp. Some producers are...