Dr. Felix Narku Engmann

Dr. Felix Narku Engmann
Staff Grade: 
  • PhD. Food Science and Engineering, Jiangsu University, China  (January, 2014)
  • MSc. Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana (June 2006)
    • BSc. Food Science, University of Ghana (June 1998)
Professional Membership: 
Institute of Food Technologists (IFT) Royal Environmental Health Institute of Scotland (REHIS) Polytechnic Teachers Association of Ghana (POTAG)
Research Interests: 

    New Product Development                           
    Cereal Processing and Fortification    
    Non-thermal Processing of fruits and vegetables

Teaching Areas: 

Food Science, Food Technology, Nutrition, Food Safety 

  • Use of high pressure to process fruit juices
  • Development and implementation of HACCP for food industries
  • Development of new food products.
  • Modification and fortification of existing products.
  • Product formulations and packaging processes.
  • Nutritional enhancement of food products.
  • Regulatory Compliance (Labelling, Compositional Standards, and Pack Claims).
Conferences Attended: 
  • November 2013   Poster presentation “The use of response surface methodology to optimize high hydrostatic pressure and ultrasonication parameters to produce high quality mulberry juice” at the Third Sino-Foreign Postgraduate Research Forum, Jiangsu University, China.
  • October 2012   Poster presentation on “The Effect of Pre-treatment Method on the Yield and Taste of Cashew nuts (Anacardium occidentale L)” at the Second Sino-Foreign Postgraduate Research Forum, Jiangsu University, China.
  • October 2012    Delivered a paper on “Festivals in Ghana; A Tool for Social Cohesion and Community Development” at the AnchorSecond Sino-Foreign Postgraduate Research Forum, Jiangsu University, China.
  • June 2012        Presented a paper on “The Agro Processing Sector in Ghana, a Look at Maize Processing - The Yedent Story”, Jiangsu University, China.         
  • October 2011      Delivered a paper on “The Effect of High Hydrostatic Pressure on Anthocyanins of Mulberry (Morus moraceae) juice, at the 18th Tri-University International Joint Seminar and Symposium, Jiangsu University, China.                  
  • June 2011    Presented a paper on “High Hydrostatic Pressure Processing of Food; The Past,   Present, and Future: A Review” in a seminar at the School of Food and Biological Engineering, Jiangsu University, PR China.
  • May 2011    Poster presentation on “Investigating the effect of drying methods on the
  • quality of the giant African snail (Achatina achatina) meat” in the First Sino-  Foreign Postgraduate Research Forum, Jiangsu University, China.
  • August 2010         Participated in the 15th World Congress of Food Science and Technology in Cape Town, South Africa, organised by the International Union of Food Science and Technology (IUFoST).
  1. Sanful RE and Engmann FN (2016). Physico- Chemical and Pasting Characteristics of Flour and Starch from Aerial Yam. American Journal of Food Science and Nutrition. 3(1): 1–7.
  2. Tchabo W , Ma Y , Engmann FN and Hua Ye (2015). Effect of enzymatic treatment on phytochemical compounds and volatile content of mulberry (Morus nigra) must by multivariate analysis. Journal of Food and Nutrition Research. 54(2): 128–141.
  3. Tchabo W , Ma Y , Engmann FN and Zhang H (2015). Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology. Industrial Crops and Products. 63: 214–225. http://dx.doi.org/10.1016/j.indcrop.2014.09.053.
  4. Engmann, F . N ., Ma, Y ., Tchabo, W . and Ma, H . (2015). Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice. Journ
  5. Engmann FN, Ma Y, Tchabo W, Ma H and Zhang H (Under Final Review). Optimization of ultrasonic and high hydrostatic pressure conditions on quality parameters of mulberry (Morus moraceae) juice using response surface methodology.  Journal of Food Quality. Wiley and Sons.
  6. Engmann FN, Ma Y, Zhang H, Yu L and Deng N (2014). The Appplication of Response Surface Methodology in Studying the Effect of Heat and High Hydrostatic Pressure on Anthocyanins, Polyphenol Oxidase, and Peroxidase of Mulberry (Morus nigra) Juice. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6612
  7. Afoakwah AN, Amoabeng AA, Engmann NF, and Adomako C (2013). The Impact of Lifestyle Variables and Dietary Patterns on Non-Communicable Diseases. Journal of Chemical, Biological and Physical Sciences. 3(1): 264-275.
  8. Engmann NF, Ma Y, Ying X, and Qing Y (2013). Investigating the Effect of High Hydrostatic Pressure Processing on Anthocyanins Composition of Mulberry (Morus moraceae) Juice. Czech Journal of Food Sciences. 31 (1): 72–80.
  9. Abano EE,. Haile MA, Owusu J and Engmann FN (2013). Microwave-vacuum drying effect on drying kinetics, lycopene and ascorbic acid content of tomato slices. Journal of Stored Products and Postharvest Research 4(1): 11 – 22.
  10. Engmann FN, Afoakwah NA, Darko PO and Sefah W (2013). Proximate and Mineral Composition of Snail (Achatina achatina) Meat; Any Nutritional Justification for Acclaimed Health Benefits? Journal of Basic and Applied Science Research. 3(4): 8-15.
  11. Afoakwah A, Adomako C, Owusu J, Engmann FN, and Amoabeng AA (2012). Spray Drying as an Appropriate Technology for the Food and Pharmaceutical Industries - A Review. Journal of Environmental Science, Computer Science and Engineering and Technology. 1(3): 467 – 476.
  12. Engmann FN, Ma Y, Abano E, and Owusu J (2012). The Effect of Pre-treatment Methods on the Yield and Taste of Cashew Kernels (Anacardium occidentale L.). African Journal of Food Science. 6(20):  487-493. DOI: 10.5897/AJFS12.061.
  13. Abano EE, Sam-Amoah LK, Owusu J, and Engmann FN (2012). Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango. Croatian Journal of Food Science and Technology. 5 (1): 1-10
  14. Engmann FN, Ellis WO, Dzogbefia VP, Ma Y, Abano E, and Owusu J (2012). A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat. African Journal of Food Science. 6(14): 392 – 400. DOI: 10.5897/AJFS12.062.
  15. Owusu J, Ma H, Abano EE, and Engmann FN (2012). Influence of two inocula levels of Saccharomyces bayanus, BV 818 on fermentation and physico-chemical properties of fermented tomato (Lycopersicon esculentum Mill.) juice. African Journal of Biotechnology. 11(33): 8241 – 8249. DOI: 10.5897/AJB11.4300.