MR. JOSEPH ABUGRE AYAMDOOLECTURERDEPARTMENT OF BIOTECHNOLOGY AND MOLECULAR BIOLOGYFACULTY OF BIOSCIENCENYANKPALA Campus
Background
Mr. Joseph Abugre Ayamdoo is a Lecturer in the Department of Biotechnology and Molecular Biology, Faculty of Biosciences, UDS, Nyankapala campus. I currently serve as the coordinator of 海角乱伦社区Drinking Water, a unit that purifies and package clean drinking water for the university community and its environs. I also served as the coordinator of post graduate programmes in the Department of Biotechn0ilogy and Post graduate Porgrammes.
Mr. Ayamdoo has over 5 years of working experience as a teacher and researcher in the university community and has authored several articles including 5 refereed article publications. He has attended several international and local conferences. His teaching covers areas such as Agricultural By-Product Utilization, Industrial Bioprocessing, Biotechnology in the Food Industry, Fermentation Technology, Biosafety and Ethical Issues in Biotechnology, Food Biotechnology, Agricultural By-Product Utilization and Biochemistry of Food.
His research interests include “Nutritional imparts of parboiling processes on some selected food stuff of the Savannah Ecology of Ghana, Nutritional benefits of the Ghanaian/traditional fermented foods, Microbiota induced nutrition on selected meals in the northern ecology, Food borne illness analysis and forensics and development of simple temporary immersion bioreactors (STIBs) for plant regeneration”. Mr. Ayamdoo aspires to;
Provide first-class training, consultancy and community services to students, clients and the general public in the safe-food value chain sector
Influence government policies and programmes through cutting-edge research which will lead to improved food safety and nutrition
Lead campaigns for safe-food supply for the general public using modern technologies.
Research Gate:
Google scholar:
Institutional Email: jayamdoo@uds.edu.gh
Mobile Phone Contact: (+233) 245754580/208083323
Ayamdoo A.J, Amikizunu J and Abdul-Razak A. (2015) Effects of varied parboiling conditions on proximateand mineral composition of Jasmine-85 and Nerica-14rice varieties in Ghana. International Journal of Food Research, IJFR 2 (2015) 1-11.
Ayamdoo A.J, Demuyakor B., Saalia F.K and Addy F. (2014) Effects of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Varieties. American Journal of Food Technology, 103923/ajft.2014 @ 2014 Academic Journal Inc
Ayamdoo J.A, Demuyakor B, Dogbe W and Owusu R. (2013) Parboiling Of Paddy Rice, The Science and Perceptions of It as Practiced in Northern Ghana. International Journal of Scientific & Technology Research Volume 2, issue 4, April 2013.
A.J Ayamdoo, B. Demuyakor, W. Dogbe, R. Owusu and M. Ofosu (2013) Effects of Varying Parboiling Conditions on Physical Quality of Jasmine 85 and Nerica 14 Rice Varieties. American Journal of Food Technology, 103923/ajft.2013 @ 2013 Academic Journal Inc.
Ayamdoo A.J, Demuyakor B, Badii K.B and Sowley E.N.K (2013) Storage Systems for Bambara Groundnut (Vigna Subterranean) and Their Implications for Bruchid Pest Management in Talensi-Nabdam District, Upper East Region, Ghana. International Journal Of Scientific & Technology Research Volume 2, Issue 2, February 2013