Ms. Theresah Nkrumah,
Principal Technologist (Meat Science)

Office: ARI Room 41

Email:/

Degrees: M. Phil. (KNUST, Ghana),
Advance Diploma Project Management (ICM- UK),
Graduate Diploma Management Studies (ICM -UK), B. Sc. (KNUST, Ghana)

ACHIEVEMENTS

Active Affiliations
  • RSA

    • RESEARCH

    Research Interest

    My research interest focuses on the quality and safety of processed and value-added meat products. I specifically investigate new approaches to characterize and improve the functionality of existing and novel raw meat materials and non-meat ingredients as well as utilization of processing technologies, to facilitate and enable improvements in sensory, nutritional and microbiological product quality, food safety, product development and processing efficiencies.



    Current Research
  • Biogenic amines in fish for improving quality and shelf life of “Momone” (salted and fermented fish)
  • Value addition, shelf-life improvement and smoking methods of fermented meat
  • Effect of stress on broiler and pork quality

    • BRIEF PROFILE

    Ms. Theresah Nkrumah is a principal technologist at the Council for Scientific and Industrial Research-Animal Research Institute (CSIR-ARI). She is with the new product development and food safety division (NPDFSD). She holds a Bachelor of Science degree in Agriculture and an M. Phil. degree in Meat Science from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. She also holds a postgraduate diploma in Project Management from the Institute of Commercial Management – (ICM - UK). Her area of specialization is in meat science and food safety. She reviews for World Journal of Food Science and Technology (Science Publishing Group) and ACTA Scientific Nutritional Health (ACTA Scientific). She has 4 peer-reviewed journal papers to her credit.

    PUBLICATIONS

    Publications
    1. Nkrumah, T. and Akwetey, Y. W. 2018. Physicochemical and sensory analysis of frankfurter type fish sausage, American Journal of Food Science and Technology. Science and Education Publishing (SciEP).vol. 6. №3:118-122
    2. Nkrumah, T. and Akwetey, Y. W. 2018. Microbial and nutritional properties of frankfurter-type fish sausage, International journal of nutrition Open Access Pub. IJN-18-2212


    List of current publications
    (Peer-reviewed)
    1. Nkrumah, T. and Akwetey, Y. W. (2018). Physico-chemical and sensory analysis of frankfurter type fish sausage. American Journal of Food Science and Technology. Science and Education Publishing (SciEP); 6(3): 118 - 122
    2. Nkrumah, T. and Akwetey, Y. W. (2018). Microbial and nutritional properties of frankfurter-type fish sausage. International Journal of Nutrition. Open Access Pub. IJN-18-2212
    3. Aryee, G., Adu-Aboagye, G., Shiburah, M., Nkrumah, T. and Amedorme, D. (2020). Effects of Japanese Quail Eggs weight on egg characteristics. International Journal of Animal Science and Technology. In press
    4. Nkrumah, T., Tona, K. and Hamidu, A. J. (2020). Influence of heat stress and housing on broiler production: A Review. Acta Scientific Nutritional Health. In press


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