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Dr. John Edem Kongor

Dr. John Edem Kongor

Research Scientist

Specialities

Processing of cocoa, Chocolate science and technology, Roots and tubers, Cereals and Legumes

Contact Info

0302-519091-5

jonkongor@yahoo.com

Available Hours

  • Monday 8:00 - 4:30
  • Tuesday 8:00 - 4:30
  • Wednesday 8:00 - 4:30
Request Appointment

About The Scientist

Dr. John Edem Kongor is a Food Technologist. He holds a PhD degree in Applied Biological Sciences from Gent University, Belgium; MPhil Food Science and B.Sc Nutrition and Food Science degrees from the University of Ghana. His primary research area is cocoa and chocolate processing. His research interest include sustainable intensification of high-quality cocoa beans, postharvest (fermentation and drying) processing of cocoa, development of chocolates using alternative ingredients and processing methods. He is also interested in value addition and industrialization of roots and tubers, cereals and legumes. He has authored and co-authored 15 publications consisting of 11 peer reviewed journal publications and 4 conference presentations with published abstracts. He also reviews for a number of international scientific journals.

 

 

R & D Activities

Key Research Areas

Sustainable intensification of high-quality cocoa beans, Cocoa fermentation and drying, Development of new chocolates using alternative ingredients and processing methods, Aroma profile of chocolates, Cassava industrialization, Value addition to fermented millet drink

 

Projects worked on/on-going projects

 

2019
GCIPP Ghana Cassava Industrialization Partnership Project (GCIPP)
2018
Constraints and potential for sustainable intensification Constraints and potential for sustainable intensification of high-quality cocoa bean production by smallholder farmers in Ghana
2013
Varietal diversity of cassava from South-Eastern African region Varietal diversity of cassava from South-Eastern African region
2012
Changes in physico-chemical constituents Changes in physico-chemical constituents, flavour precursors, and polyphenolic constituents during fermentation and drying of pulp pre-conditioned Ghanaian cocoa beans
2005
Process development and quality characteristics of soybean fortified gari Process development and quality characteristics of soybean fortified gari

Collaborating Institutions or Partners

Alliance for a Green Revolution in Africa (AGRA)

Work Experience

Mar 2019 - Present
Research Scientist CSIR-Food Research Institute, Accra, Ghana
Mar 2014 - Dec 2018
PhD Student Laboratory of Food Technology and Engineering (FTE), Faculty of Bioscience and Engineering, Ghent University, Belgium.
Aug 2012 – Feb 2014
Teaching Assistant Department of Nutrition & Food Science, University of Ghana, Legon, Ghana.
Jul 2007 – Aug 2010
Quality Assurance Supervisor Myroc Food Processing Company Ltd, Tema, Ghana.
Mar 2006 – Jul 2007
Chemistry Tutor Cledans College, Ashaiman.
Oct 2005 – Jul 2006
Monitoring and Evaluation Officer Ghana School Feeding Programme, Accra (National Service Personnel)
Jun 2004 – Jul 2004
Quality Assurance Officer (Industrial Attaché) Cocoa Processing Company Ltd, Tema, Ghana.

Education & Certification

Dec 2018
PhD, Applied Biological Sciences Ghent University, Belgium
Jul 2012
MPhil, Food Science University of Ghana, Legon
Jun 2005
B. Sc, Nutrition and Food Science University of Ghana, Legon

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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