KsTU Lecturers Make Significant Contribution to West African Food and Nutrition Research
Picture: Dr. Patricia Owusu-Darko (holding the book) and the team from the Faculty of Applied Sciences and Technology (FAST) present their newly published book to the Vice-Chancellor, Prof. Gabriel Dwomoh (center), and members of the University Management, in a group photo following the official presentation at the Council Chamber.
Some lecturers from the Faculty Applied Science & Technology (FAST) of Kumasi Technical University (KsTU) have made a substantial contribution to the field of food and nutrition with their involvement in the book, "Nutritional and Health Aspects of Food in Western Africa." The book which is part of the Elsevier Traditional and Ethnic Food Series, was presented to the University Management yesterday at the Council Chamber.
The book, edited and authored by a distinguished group of food and nutrition experts from across West Africa, includes major contributions from KsTU’s own staff. Dr. Patricia Gyaa Owusu-Darko, Deputy Director of the Institute of Research, Innovation and Development (IRID) and Senior Lecturer at KsTU, served as one of the volume editors, lending her expertise to the project. Other notable contributors from KsTU include Prof. Felix Narku Engmann, Associate Professor of Food Science, Prof. Ishmael Ayim, Associate Professor of Food Technology, Dr. Mrs. Vida Commey, Senior Lecturer in Hotel Catering and Institutional Management and Dr. Wilfred Sefah, Senior lecturer in Food Technology.
The book delves into the origin, history, preparation, nutritional composition, and health implications of some traditional and ethnic foods from Cameroon, Ghana, and Nigeria. It also explores the impact of historical eating habits and cultural factors on contemporary diets, addressing issues such as food safety, processing and regulatory compliance.
According to Dr. Owusu-Darko, the book took over two years to complete and offers valuable insights for students, researchers, and food industry professionals. She emphasised the book's potential to enhance learning and understanding of food and nutrition, making it a valuable addition to the curriculum of Applied Science students.
Receiving the book on behalf of the University, the Vice-Chancellor, Prof. Gabriel Dwomoh, expressed his pride in the Faculty’s contribution to this important work. He praised the lecturers for their dedication to advancing knowledge in the field of nutrition, which is critical to the health and well-being of the nation. Prof. Dwomoh also underscored the importance of making the book available in the University library, ensuring it becomes a key reference material for students and faculty alike.
This significant achievement by KsTU’s faculty members not only elevates the profile of the University but also contributes to the broader academic and practical understanding of nutrition in West Africa. The publication stands as a testament to the commitment of KsTU’s faculty to excellence in research and education, reinforcing the University’s role as a leader in applied sciences and technology.
