Dr. George Amponsah Annor

Dr. George Amponsah Annor |Clyto Access

Assistant Professor, University of Minnesota, United States

Editorial Board Member

Expertise: Non-thermal modifications of cereal products, Cereal grain quality and functionality, Ingredient interactions in cereals, Starch structure and digestibility, Food Processing, Gluten/Proteins, ß-glucan functionality

Bio:
Dr. George Amponsah Annor is an Assistant Professor of Cereal Chemistry and Technology in the Department of Food Science and Nutrition at the University of Minnesota (USA), and also the chair for the General Mills Endowed Professorship in Cereal Chemistry and Technology. He received his Ph.D. in Food Science from the Department of Food Science at the University of Guelph, Canada in 2014. His Ph.D. research focused on investigating the attributes that contributed to the hypoglycemic property of millets. Prior to obtaining his Ph.D., Dr. Annor obtained his Bachelor’s degree in Nutrition and Food Science as well as his Master’s degree in Food Science in the Department of Nutrition and Food Science at University of Ghana (Ghana). Dr. Annor’s research interests are on the non-thermal modifications of cereals and cereal products, cereal grain quality and functionality, ingredient interactions in cereals (starch-protein-lipid interactions), starch structure and digestibility, gluten/proteins, ß-glucan functionality and phenolic/antioxidants. Dr. Annor has also worked with international organizations such as the World Food Program (WFP) and the Food and Agriculture Organization (FAO) of the United Nations on developing food composition tables in Africa.

Related Journals & Conferences :

International Journal of Trends in Food and Nutrition