About The Scientist

Gregory Afra KOMLAGA is a qualified Food Technologist and Quality management professional with over nineteen (19) years’ experience in research and development and experience in project and consultancy management. Gregory holds a PhD degree in Food Science and Technology from Kwame Nkrumah University of Science and Technology, Kumasi, Ghana and a Certificate in Project Management from the Ghana Institute of Management and Public Administration (GIMPA), Accra, Ghana.  He worked on myriad of international donor funded Agricultural Value Chain Projects in a reputable Research Institute in Ghana; Council for Scientific and Industrial Research–Food Research Institute (CSIR-FRI). He successfully attracted significant research funding through the submission of a number of marketable research proposals and managed, amongst others, a World Bank funded project; “West Africa Agriculture Productivity Programme Phase II (WAAPP II) Project” which focused on promoting High Quality Cassava Flour (HQCF) and Gari processing. Another project of importance Gregory attracted funding for and managed is the “Cassava: Adding Value for Africa Phase II (C:AVA II) Ghana Project” sponsored by Bill and Melinda Gates Foundation which focused on promoting processing and expanding new markets for cassava based products. Gregory had assisted a couple of cassava processing enterprises in Ghana in terms of capacity building as in quality management practices and delivery of standard cassava products to meet end user requirements. The activities outlined often involved basic research, product development activities, quality management, working with rural communities, domestic and industrial end-users, facilitating various meetings and workshops as well as coordination and monitoring of activities between several government and non-governmental institutions and private sector stakeholders to ensure effective delivery on project outputs. Gregory is currently a Senior Research Scientist and The Head, Food Technology Research Division of CSIR-Food Research Institute. The research interests of Gregory is in the areas of Roots and Tuber Crops, Cereals and legumes, Fermentation Science and Quality Management Systems of food processing. Gregory has over 35 publications in the above research areas.