Francis Alemawor

Food Science and Technology

About

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.

Research Summary

(inferred from publications by AI)

The researcher focuses on integrating bioactive compounds from plants such as Ginkgo biloba, Cashew, and cocoa husks into innovative applications across health, agriculture, and organic farming. Their work emphasizes enhancing nutritional benefits in traditional foods like cashew and cocoa products while developing biofuel production techniques and sustainable agricultural practices. The researcher employs sensory analysis and statistical methods to evaluate the quality of these compounds and their impact on food quality, quality of life, and environmental sustainability.

Research Themes

All (24 Papers)

Health Sciences (5 Papers)

Physical Sciences (4 Papers)

Life Sciences (15 Papers)

All Papers

Nutritional value and health benefits of cashew apple(2023)

Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization(2022)

Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice(2024)

Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn2+ supplementation on the fermentation process.(2009)

Enzyme cocktail for enhancing poultry utilisation of cocoa pod husk(2009)

Bioconversion impact of Pleurotus ostreatus on the value of rice and groundnut by-products as feed resources.(2013)

Coconut Coir and Beans Straw as Substrates for Mushroom Growth(2017)

Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine(2021)

Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels(2019)

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours(2014)

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana(2024)

Some blood indices in finisher broiler chickens fed cocoa pod husk ( Theobroma cacao L.) fermented with Pleurotus ostreatus or treated with enzymes as ingredients in their diets(2014)

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate(2014)

Use of stearin and olein as a cocoa butter equivalent in chocolate making(2021)

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate(2014)

Assessment of the Consumers’ Awareness and Marketing Prospects of Organic Fruits and Vegetables in Techiman, Ghana(2018)

Pentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization(2023)

Proximate analysis of shea nut kernel cake/meal samples from industry and cottage industry and some methods of removal of anti-nutritional factors(2012)

Physicochemical Evaluation of Shea Butter Treated with Borututu (Cochlospermum Angolensis) Bark(2023)

Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana(2023)

Broiler performance on finisher diets containing different levels of either Pleurotus ostreatus-fermented dried cocoa pod husk or dried cocoa pod husk supplemented with enzymes(2009)

Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. “apentu”)(2023)

Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom(2025)

Influence of Drying on the Phytochemicals and Antioxidant Properties of Bombax buonopozense (Gold Coast Bombax) Sepals(2019)

Collaboration Network

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Research Collaboration Map

Collaboration Frequency

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About This Profile

This profile is generated from publicly available publication metadata and is intended for research discovery purposes. Themes, summaries, and trajectories are inferred computationally and may not capture the full scope of the lecturer's work. For authoritative information, please refer to the official KNUST profile.