Food technologists build capacity

foodCorporate bodies have been entreated to maximize investment in food extrusion science and technology, particularly in research-based tertiary institutions.

Mr. Tom Gambrah, a food processor, stated that with that commitment, food technologists would have the opportunity of being exposed to the latest trends in food processing.

Great possibilities, he said, were offered in food processing, using extrusion technology and cited its potential in addressing post-harvest losses to enhance food security.

Extrusion processing had become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks and textured vegetables.

Mr. Gambrah, Chief Executive Officer of Premium Food Limited, a grains milling company, told the Ghana News Agency (GNA) in Kumasi that extrusion was being widely applied in the production of nutritious foods and improvement of protein quality.

This was on the sidelines of a week’s training course on food extrusion technology being organized jointly by the company and Department of Food Science, Kwame Nkrumah University of Science and Technology (KNUST).

The programme targeted food technologists from the KNUST and University of Ghana, and would be expected to treat topics, ranging from the overview of various types of extruders to the history and working principles of extrusion technology.

Mr. Gambrah urged the participants to concentrate on the course for the benefit of the nation.

Professor Ibok Oduro of the Food Science Department, KNUST, said the participants would undertake a three-day practical programme as part of the course.

She challenged private sector to liaise with the Department for the advancement in research that addresses food security concerns.

Source: GNA

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