About The Scientist

Dr. Margaret Owusu is a Senior Research Scientist and current Head of the Food Microbiology and Mushroom Research Division. She was a former Head of the Chemistry Industrial Services Unit (2012-2015). She has worked as a researcher in the CSIR-Food Research Institute for eighteen years. She has a PhD from the University of Copenhagen in Food Science (Quality and Technology) and has expertise in flavour analysis and organoleptic analysis of foods, cocoa processing and chocolate production. She has undertaken research in a number of donor-funded projects that has focused on value addition, food safety and food quality. She has undertaken research/training consultancies for some international organizations including African Rice Centre, International Food Policy Research Institute (Ghana) and Mondelez International in the areas of sensory evaluation and training as well as cocoa processing. Her current research includes an EU-Leap Agri-funded project on small fish processing and utilization for food.