The teaching and research foci of Department of Food Science and Technology are listed below.

1. Product development including the use of biofortified crops (e.g., orange-fleshed sweet potato, purple-fleshed sweet potato, orange maize, soybean, etc).
2. Postharvest handling of agro-produce: cereals, legumes, roots and tuber, fruits and vegetables.
3. Biocontrol of Postharvest diseases of fruits and vegetables
4. Food safety, quality control technology and toxicological evaluation research in foods.
5. Improving essential nutrient contents in the Ghanaian diet using bio-fortified food crops
6. Application of bioprocess and fermentation technology in food products development and safety. 
7. Nondestructive detection for food safety, quality and authentication using optical methods (Raman spectroscopy near-infrared spectroscopy and hyperspectral imaging)
8. Biosensors (electronic nose, calorimetric sensor arrays)    
9. Data fusion strategy together with machine learning and deep learning approaches (MATLAB proficiency).
10. Food safety, quality and regulatory affairs (FSQR) as well as food risk analysis, HACCP and food safety management systems training.
11. Profiling the nutritional composition of wild tropical edible crops

Programmes

1. BSc. Food Science and Technology
2. MSc/MPhil Food Science and Technology
3. PhD Food Science and Technology