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About Us

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History of Food Research
Institute

Food Research Institute (FRI) is one of the thirteen affiliate Institutes and Centres of the Council for Scientific and Industrial Research (CSIR). It was established by the Government of Ghana on 1st Oct. 1963. Legislative Instrument No. 438 of 19th March 1965 later incorporated it into the CSIR as one of the Institutes by a revocation of LI 438 when NLC Decree 293 established the CSIR in October 1968.

Operations of FRI started in 1965 with assistance from the United Nations Development Programme (UNDP) while the Food and Agriculture Organisation (FAO) acted as the executing agency. The phase of UNDP/FAO project assistance lasted for five years, from October 1965 to September 1970. FRI has since blossomed into a full-fledged Research Institute and much more.
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Our Director

Mandate

The CSIR-FRI is mandated to conduct applied market oriented research into problems of food processing and preservation, food safety, storage, marketing, distribution and utilisation, and national food and nutritional security in support of the food industry and also to advise government on its food policy.

Overall Goal

The overall goal of the Institute is to assist in poverty alleviation through creation of opportunities for generating and increasing incomes within the micro, small, medium and large-scale food industry; contribute to food security, foreign exchange earnings and the application of cost-effective food processing technologies that are environmentally friendly.

Vision

The Food Research Institute's vision is to be recognised nationally and internationally as an S&T institution that is playing a key role in the transformation of the food processing industry to be internationally competitive with particular reference to product safety, quality and presentation.

Organisational Capacity

CSIR-FRIs’ overall capacity depends upon its resources (human, physical, financial, and technological) and its management (Leadership, program and process management, and networking and linkages). CSIR-FRIs’ resources include personnel, facilities; vehicles, equipment, and funding that are at its disposal.

Mission

The Institute's mission focuses on providing scientific and technological support to the growth of the food and agricultural sectors of the national economy in line with corporate prioritisation and national objectives. Primarily, the CSIR-FRI's mission is to conduct market-oriented applied research and provide technical services and products profitably to the private sector and other stakeholders. To do this the food Research Institute will conduct business in a conducive and transparent working environment with a cadre of highly qualified and motivated staff for timely delivery of quality services and products to clients.

Core Values

Our core values are Professionalism, Team Work, Innovativeness, Competitiveness and Quality Delivery.

Some Fun Facts

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Customers Are From

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Skill Strength

Our professional team possesses the following skills


Food Microbiology

90%

Food Chemistry & Nutrition

92%

Food Processing & Preservation

94%

Food Safety & Quality Management

94%

Biotechnology

94%

Our Management Team

Prof. Charles Tortoe
Prof. Charles TortoeAG. DIRECTOR
Prof. Charles Tortoe is a Chief Research Scientist and the Ag. Director of the Institute.

Dr. Gregory Afra Komlaga
Dr. Gregory Afra KomlagaHEAD OF FOOD TECHNOLOGY RESEARCH DIVISION
Dr. Gregory Afra Komlaga is a Senior Research Scientist and the head of the Food Technology Research Division.

Mr. David Ahiabor
Mr. David AhiaborHEAD OF FINANCE AND ACCOUNTS DIVISION
Mr. David Ahiabor is a Senior Accountant and the Head of Finance and Accounts Division.

Mrs. Gifty Naa Densuah Aryee
Mrs. Gifty Naa Densuah AryeeHEAD OF ADMINISTRATION DIVISION
Mrs. Gifty Naa Densuah Aryee is a Senior Administrative Officer and current head of the administration division.

Mr. Stephen Nketia
Mr. Stephen NketiaHEAD OF COMMERCIAL DIVISION
Mr. Stephen Nketia is the head of the commercial division. He holds an MBA & MPhil from KNUST.

Dr. Margaret Owusu
Dr. Margaret OwusuHEAD OF FOOD MICROBIOLOGY AND MUSHROOM RESEARCH DIVISION
Dr. Margaret Owusu is a Senior Research Scientist and head of the Food Microbiology and Mushroom Research Division.

Mr. George Anyebuno
Mr. George AnyebunoHEAD OF FOOD CHEMISTRY AND NUTRITION RESEARCH DIVISION
Mr. George Anyebuno is the Ag. Head of the Chemistry and Nutrition Research Division. He holds an MPhil from the University of Ghana, Legon.

“If you don’t value your time, neither will others. Stop giving away your time and talents. Value what you know & start charging for it.”
Kim Garst

Our Scientists

Professor Mary Obodai Chief Research Scientist
Prof. Charles Tortoe Ag. Director/Chief Research Scientist
Dr. Mrs. Charlotte Oduro-Yeboah Senior Research Scientist/Food Technologist
Dr. Gregory Afra Komlaga Senior Research Scientist/Food Technologist and Quality management

Our Clients

Explore Our State of The Art Library

The Food Research Institute library is one of the most important research libraries that provides and disseminates information in the field of food science and technology, nutrition, food microbiology, aflatoxins and mycotoxins, agricultural economics and food engineering in the country.

Explore More

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-962068/+233-243302980 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

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