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Worlah Yawo Akwetey

Animal Science

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About

ADDRESSDepartment of Animal ScienceFaculty of AgricultureCollege of Agriculture and Natural ResourcesKwame Nkrumah University of Science and TechnologyKumasiGhana Correspondence:         E-mail:                                     wyakwetey.canr@knust.edu.gh or worlahakwetey@yahoo.comMobile Phone:             +233 501 349 018  ACADEMIC RANK: Senior LecturerADMINISTRATIVE POSITIONS HELD:Head of Department: Department of Animal Science, KNUSTExecutive Member: University Teachers Association (KNUST)Sectional Head: Livestock Section, Department of Animal Science, KNUSTUnit Head: Meat Science and Processing Unit, Department of Animal Science, KNUSTEDUCATION                                   Institution       Degree/Certificate     Date                Area/Field of SpecializationKNUST                       MSc                 2011    Food Sci. & TechnologyOSU                           MS                  2009    Food and Nutrition (Meat Science Processing)WUR                           Cert.                2002    Food Industry and Agribusiness Mgt.KNUST                       BSc.                1998    AgricultureWUR: Wageningen University and Research; OSU: Ohio State University   RESEARCH INTERESTSON-GOING RESEARCHMEMBERSHIP/PROFESSIONAL AFFILIATIONSUniversity Teachers Association of Ghana (UTAG)American Meat Science AssociationGhana Society of Animal ProductionInternational Food Technologist AssociationGhana Animal Science AssociationCOURSES TAUGHTUndergraduate courses                                                                      DatePostgraduate courses                                                             DateSCIENTIFIC PUBLICATIONS ARISING OUT OF RESEARCH WORKS

Research Summary

(inferred from publications by AI)

The researcher investigates the sensory attributes, production methods, nutritional profiles, and culinary applications of meat and animal products across diverse domains, including Livestock and Poultry Management, Food Composition and Properties, Ruminant Nutrition and Digestive Physiology, Organic Food and Agriculture, Economic and Environmental Valuation, and Medicinal Plants and Neuroprotection. Their work integrates insights into sensory evaluation, production techniques, nutritional studies, and the biological interactions of ruminants with meat, while also examining the economic implications of food safety and quality, the role of natural agents in animal nutrition, and the societal impact of indigenous products.

Research Themes

All Papers

Sensory attributes and texture profile of beef burgers with gari(2012)
Using Whole Cowpea Flour (WCPF) in Frankfurter-Type Sausages(2012)
Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)(2019)
Cured Characteristics, Physicochemical Properties and Sensory Profile of Frankfurters Produced with Ocimum Gratissimum Extract Leaf Extracts(2021)
Producing low-fat pork patties with solar-dried plantain (Musa acuminate) flour(2013)
Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain(2023)
How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers? An Observational Approach(2022)
Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat(2022)
Amino Acids and Minerals in Fresh and Processed Catfish, Mackerel and Pork(2021)
Comparative study of indigenous chickens on the basis of their health and performance(2020)
Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf(2013)
Carcass characteristics and meat quality of adult Sahelian does fed a basal diet of Brachiaria decumbens grass supplemented with probiotics and concentrates(2023)
Consumers’ acceptability of indigenous cockerel(2018)
Economic welfare implications of policy changes regarding food safety and quality in Ghana(2018)
Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive(2023)
Proximate composition, sensory and physicochemical properties of chicken sausages produced in Kumasi(2025)

Collaboration Network

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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.