The Department of Food Science and Technology (FST) in collaboration with the Ghana Association of Food Scientists and Technologists (GhAFoST), has hosted the maiden edition of its International Webinar, bringing together researchers, academics, industry professionals, and students to discuss innovations in food science, human health, sustainable food systems, and career development.
Speaking on "Building Strategic Partnerships to Advance Food Science Innovation, Human Health and Sustainable Food Systems," the Head of the Department of Food Science and Technology and General Secretary of GhAFoST, Prof. Jacob K. Agbenorhevi, underscored the importance of partnerships among academia, industry, government, and professional bodies in addressing food and nutrition challenges.
He highlighted opportunities for collaboration in areas such as functional foods, climate-smart food processing, sustainable packaging, and the circular bioeconomy.
According to him, these partnerships will strengthen research, technology transfer, student training, and innovation while contributing to the achievement of several United Nations Sustainable Development Goals.
Prof. Monica Nemtanu, Principal Research Scientist at the National Institute for Laser, Plasma and Radiation Physics, Romania, discussed innovative approaches to producing healthier foods.
She explained how food irradiation technologies can safely modify starch properties to improve their nutritional value, particularly by reducing rapid spikes in blood sugar levels. She also called for stronger interdisciplinary collaborations to advance healthier and more sustainable food processing technologies.
Mr. Ebenezer Asiamah, a PhD student at the China Agricultural University, highlighted the growing global burden of diabetes and the role of starch digestion in blood glucose management.
He shared recent advances in resistant starch research and practical dietary strategies for improving blood sugar control, while pointing to emerging innovations such as AI-driven precision nutrition and functional food design.
In a career-focused presentation, Dr. Dominic Aboagye, a Chemical Engineer and Postdoctoral Researcher at Pennsylvania State University, encouraged students to prepare early for careers in food science by pursuing internships, scholarships, networking opportunities, and entrepreneurial ventures. He also emphasized the growing importance of digital skills, including artificial intelligence, Python programming, and machine learning, in modern food science research and industry.
Drawing from his academic journey across Ghana, Uganda, China, Spain, and the United States, Dr. Aboagye urged participants to embrace lifelong learning, remain resilient, and actively engage with professional organizations such as GhAFoST to broaden their career prospects.
The webinar reaffirmed the shared commitment of GhAFoST and the Department of Food Science and Technology to promoting international collaboration, knowledge exchange, and innovation in food science. It also highlighted the critical role of research, emerging technologies, and strategic partnerships in building healthier populations and more sustainable food systems.
