Prof Duodu appointed as Head of Consumer and Food Sciences

Posted on March 18, 2022

“Creating a unique Africa-focused food, nutrition and well-being and consumer studies offering which meets the needs of its graduates and people of Africa in the 21st century”. This, in a nutshell, is what Prof Gyebi Duodu, the newly appointed Head of the Department of Consumer and Food Sciences at the University of Pretoria (UP), envisages for his term starting on 1 March 2022.

When asked about his appointment, he said, “I am incredibly excited about being the Head of the Department of Consumer and Food Sciences. I believe the Department is well placed and poised to become the leading research-intensive department of its kind in Africa. I am looking forward to this opportunity to lead it to attain this vision.”

He has been a full Professor of Food Science since January 2020 and served a stint as Acting Deputy Dean: Research and Postgraduate Education in the Faculty of Natural and Agricultural Sciences from September 2020 to January 2021.

Prof Duodu is involved in undergraduate and postgraduate teaching in Food Chemistry and Food Engineering. His research focuses on the health-promoting properties of African grains and foods, and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. In addition, Prof Duodu has a research interest in the nutritional aspects of African grain-based foods, focusing on mineral bioaccessibility and protein quality.

As an established researcher with a C1-rating from the National Research Foundation, he has supervised many MSc and PhD students and postdoctoral fellows. His current H-Index is 27 on Scopus and 25 on Web of Science.

Prof Duodu is a member of the South African Association for Food Science and Technology, Cereals and Grains Association (formerly American Association of Cereal Chemists International), Institute of Food Technologists, International Society of Food Engineering; and the International Society for Nutraceuticals and Functional Foods. He serves on the Bioactive Compounds Technical Committee of the Cereals and Grains Committee. He is also a member of the editorial boards of Journal of Food Composition and Analysis, Legume Science, and ACS Food Science and Technology.

- Author Martie Meyer

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