Research is a core ingredient in the development of the every organization or business therefore we focus our research on these core areas so as to ensure the realization of our vision.
- Sensory methods evaluation and validation
- Product design and developlment
- Product evaluation
- Perception and basic science of sensory perception
- Food choice and appetite
Research Projects
- Yam research project
- A difference from control test on pre-treated yams
- Non-alcoholic communion wine research project
- Developing communion wine using local based ingredients
Completed Research Projects
Here is a list of some of our completed projects...
- Adjei M. Y. B., Saliba,A.J., Carr, B.T., Hardie,W.J. and Heymann, H. Relative Preference Mapping (RPM) - A novel approach for simultaneous 2D relative scoring of difference and liking, to identify consumer preference for innovative wine styles. Food Quality and Preference. Elsevier Publisher.
- Djameh C., Ellis W. O., Oduro I., Saalia F. K., Blay Y. M. and Komlaga G. A., West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf-life and consumer acceptance. J. Inst. Brew. Wiley Publisher.
- Parry-Hanson Kunadu, A., Aboagye, E. F., Colecraft, E.K., Otoo, G.E., Adjei, M.Y.B., Acquaah, E.K., Afrifah-Anane, E. and Amissah, J.G.N. Low Consumption of Indigenous Fresh Dairy Products in Ghana Attributed to Poor Hygienic Quality. Journal of Food Protection. Allen Press.