Dr. Isaac Amoah has been promoted to Senior Lecturer in recognition of his growing body of research on food innovation, clinical nutrition and their role in tackling diet-related health challenges.
The promotion marks a significant milestone for the Department of Biochemistry and Biotechnology, where Dr. Amoah teaches under the Human Nutrition and Dietetics unit and continues to build a research portfolio that connects science to everyday health outcomes.
Trained at KNUST and abroad, Dr Amoah holds a PhD in Human Nutrition and Food Science from Auckland University of Technology in New Zealand, with earlier degrees from KNUST.
His research experience also spans the University of Milan in Italy, reflecting an academic journey shaped by both local grounding and international exposure.
At the centre of his work is a focus on how food can be improved to better serve human health. His studies examine the bioactive composition and nutritional value of commonly consumed crops, and extend into human clinical trials to validate their effects on metabolic and vascular health.
One area that has defined his research is nutrition in ageing populations. His doctoral work explored how vegetable-enriched bread could be reformulated to improve texture, making it easier for older adults to chew and swallow, while maintaining nutritional quality.
He further investigated how such foods influence blood sugar response, satiety and nutrient biomarkers.
This combination of laboratory research and human-centred studies has positioned his work within a broader effort to address malnutrition, non-communicable diseases and food quality challenges.
Dr. Amoah is currently involved in a number of research initiatives, including studies on the health effects of cocoa consumption in collaboration with the Cocoa Research Institute of Ghana, as well as projects aimed at improving the safety and nutritional value of vegetables through better soil management practices.
He has also secured competitive research funding for studies examining dietary interventions in hypertension and obesity, as well as sustainable approaches to processing nutrient-dense foods.
Beyond research, he contributes to the academic community through peer review for several international journals and maintains affiliations with professional bodies including the Ghana Nutrition Association and the New Zealand Nutrition Foundation.
A Riddet Institute Scholar and Fellow of the European Institute of Innovation and Technology (EIT) Food Innovator Programme, Dr. Amoah’s work continues to gain recognition within and beyond Ghana.
For KNUST, his promotion reflects a broader commitment to advancing research-led teaching and strengthening the university’s impact in health and nutrition sciences.
