Prof Richard Osae

Prof Richard Osae

Senior Lecturer
Department Of Food And Post-harvest Technology

Profile

Prof. Richard Osae is an Associate Professor of Food Science and Engineering and the Vice Dean of the School of Graduate Studies and Research at Cape Coast Technical University, Ghana. He holds a BSc in Agricultural Technology from the University for Development Studies, Ghana, an MPhil in Crop Science (Postharvest Technology) from the University of Ghana, and a PhD in Food Science and Engineering from Jiangsu University, China.

With extensive academic and administrative experience, Prof. Osae has held various leadership roles, including Director of the Center for Educational and Professional Studies (CEPS), Vice Dean of the School of Applied Science and Technology, Head of the Department of Food Science and Postharvest Technology, and Department Examination Officer. He has also served as Department Programme Coordinator, Department Industrial Liaison Coordinator, Academic Board Representative on the University Joint Admissions Board, and a Member of the Directorate of Research, Innovation, and Consultancy. Additionally, he has contributed to university governance as a Member of the Pro-Vice Chancellor Selection Committee, Staff Development and Scholarship Committee, Sport and Recreation Committee, a member of the School of Applied Sciences and Technology Appointment and Promotion Board, and a member of the Academic Board at Cape Coast Technical University.
Beyond academia, Prof. Osae is actively involved in professional associations and serves as the National Organizer of the Technical University Teachers Association of Ghana (TUTAG).

Research Interests and Contributions

Prof. Osae’s research spans several thematic areas, including postharvest technology, non-thermal processing techniques, food separation techniques, food process engineering, food product development, chemical characterization and phytochemical analysis of dehydrated agricultural products, sustainable agriculture, food physical processing technology, and drying technology.
He has a proven track record of high-quality research outputs in food science and nutrition, agricultural sciences, food processing and preservation, food separation techniques, food process engineering, chemical characterization and phytochemical analysis of agricultural products, food processing and manufacturing, and food waste management.
His scholarly contributions include:
-Over 49 Science Citation Indexed (SCI) publications in high-impact peer-reviewed journals.
-Three (3) conference papers.
-Nine (9) book chapters covering food science and technology, public health nutrition, agricultural technology, food fermentation technology, bacterial toxins and human health, biochemistry, nutrition, and therapeutics.
-H-index: 20 and a citation score of 1075

Prof. Osae is a member of the African Society of Food Science and Technology (ASoFoST) and the Ghana Association of Food Science and Technologists (GHAFOST). He is also a reviewer for several academic journals. His international experience includes serving as a Visiting Scholar at the University of Missouri, USA, and a Research Fellow at the United States Department of Agriculture (USDA).

Academic Qualification

#Qualifications
1Ph.D Food Science & Engineering Jiangsu University, China 2020
2M.Phil. Crop Science-Postharvest Technology University of Ghana 2014
3BSc. Agricultural Technology University for Development Studies, Tamale 2009

Publications

Publications
1. Osae, R., Adjonu, R., Apaliya, M. T., Engmann, F. N., Owusu-Ansah, P., Fauzia, A. S., . . . Alolga, R. N. (2024). Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying. Food Chemistry Advances, 5, 100843.https://doi.org/10.1016/j.focha.2024.100843
2. Kwaw, E., Osae, R., Apaliya, M. T., Sackey, A. S., Alolga, R. N., Kaburi, S. A., Pitcher, V. M. (2024). Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips. Food and Humanity, 3, 100351. https://doi.org/10.1016/j.foohum.2024.100351
3. Apaliya, M. T., Kwaw, E., Osae, R., Alolga, R. N., Aidoo, P., Mensah, L. A., . . . Wilson, C. L. (2024). Effect of different drying methods on the rehydration kinetics, physiochemical and functional properties of unripe plantain (Musa parasidiaca) flour. Food Chemistry Advances, 100610. https://doi.org/10.1016/j.focha.2024.100610
4. Osae, R., Kwaw, E., Apaliya, M. T., Alolga, R. N., Sackey, A. S., Yongkun, M., . . . Obikyembi, V. (2023). Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice. Journal of Food Measurement and Characterization, 1-11. https://link.springer.com/article/10.1007/s11694-023-02306-8. (Scopus Index, Web Science, SCI Index, Q2, IF: 3.006).
5. Osae, R, Apaliya, M. T., Kwaw, E., Serwaa. A. R., Ernest, B, Owusu-Ansah, P., Alolga, R. N. (2023). Evaluation of various drying approaches on the physicochemical properties, rehydration kinetics, mathematical modelling and quality of tiger nut (Cyperus esculentum). Journal of Agriculture and Food Research.100584. https://doi.org/10.1016/j.jafr.2023.100584. (Scopus Index, Web Science, SCI Index, Q1, IF: 3.48).
6. Osae, R., Kwaw, E., Apaliya, M. T., Alolga, R., Aikins, A. S. S., Olivia, A.Veronica, O. (2023). Influence of different osmotic dehydration pretreatment on the physiochemical and sensory characteristics of fried cassava chips (Manihot esculenta). Journal of Agriculture and Food Research, 100613. (Scopus Index, Web Science, SCI Index, Q1, IF: 3.48). https://doi.org/10.1016/j.jafr.2023.100613
7. Osae, R, Apaliya, M. T., Kwaw, E., Serwaa. A. R., Ernest, B, Owusu-Ansah, P., Alolga, R. N. (2023). Influence of freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice dried using hot air drying. Food Chemistry Advances. (In press). (Scopus Index, Web Science, SCI Index, Q1, IF: 9.48).
8. Apaliya, M. T., Kwaw, E., Osae, R., Alolga, R. N., Aikins, A. S. S., Otoo, G. Serwaa., Amo-Broni, C. (2022). The Impact of COVID-19 on Food Security: Ghana in Review. Journal of Food Technology Research, 9(3), 160-175. https://ideas.repec.org/a/pkp/joftre/v9y2022i3p160-175id3228.html
9. Alolga, R. N., Osae, R., Ibrahim, T. S., Onoja, V., Apaliya, M. T., Kwaw, E., & Huang, F.-Q. (2022). Industrial Crops & Products. Distinct metabolomes and quality characteristics of vacuum-assisted osmosonic-pretreated Curcuma longa L. rhizomes subjected to different drying methods. 185, 115156. https://doi.org/10.1016/j.indcrop.2022.115156. (Scopus Index, SCI Index, Q1, IF: 5.645).
10. Yarley, O. P. N., Kojo, A. B., Jessica, O.-M., Zhou, C., Yu, X., Joseph, A., Osae, R., Abraham, Q. (2022). Industrial Crops & Products. Structural and bioactive characterization of purified polysaccharide from deep-freeze pretreated Sorghum bicolor L. leaf sheath. 185, 115097. https://doi.org/10.1016/j.indcrop.2022.115097. (Scopus Index, SCI Index, Q1, IF: 5.645).
11. Osae, R., Alolga, R. N., Kwaw, E., Otu, P. N. Y. & Akaba, S. (2022). Journal of Applied Food Research. Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits. 100041. https://doi.org/10.1016/j.afres.2022.100041 . (Scopus Indexed)
12. Osae, R., Apaliya, M. T., Kwaw, E., Chisepo, M. T., Yarley, O. P. N., Antiri, E. A., Alolga, R. N. (2021). Industrial Crops & Products .Drying techniques affect the quality and essential oil composition of Ghanaian ginger (Zingiber officinale Roscoe). 172, 114048. https://doi.org/10.1016/j.indcrop.2021.114048. (Scopus Index, SCI Index, Q1, IF: 5.46).
13. Osae, R., Apaliya, M. T., Kwaw, E., Chisepo, M. T. R., Aforo Antiri, E., Phyllis Naa Yarley, O., & Alolga, R. N. (2021). Antioxidant activities, anti-inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions. Journal of Food Processing and Preservation, 45, e15994. https://doi.org/10.1111/jfpp.15994
14. Alolga, R. N., Osae, R., Essilfie, G., Saalia, F. K., Akaba, S. & Chikari, F. (2021). Food Chemistry. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics. 343, 128535. https://doi.org/10.1016/j.foodchem.2020.128535. (Scopus Index, SCI Index, Q1, IF: 7.46).
15. Alolga, R. N., Osae, R., Apaliya, M. T., Ibrahim, T. S., Ahmed, M. S. A., Kwaw, E. & Antiri, E. A. (2021). Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product. Ultrasonics Sonochemistry, 80, 105841. https://doi.org/10.1016/j.ultsonch.2021.105841
16. Yarley, O. P. N., Kojo, A. B., Zhou, C., Yu, X., Gideon, A., Kwadwo, H. H. & Richard, O. (2021). Reviews on mechanisms of in vitro antioxidant, antibacterial and anticancer activities of water-soluble plant polysaccharides. International Journal of Biological Macromolecules, 183, 2262-2271. (Scopus Index, SCI Index, Q1, IF: 5.28). https://doi.org/10.1016/j.ijbiomac.2021.05.181
17. Yang, X., Yu, X., Yagoub, A.-G., Chen, L., Wahia, H., Osae, R. & Zhou, C. (2021). Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex. LWT-Food Science and Technology, 136, 110335. https://doi.org/10.1016/j.lwt.2020.110335
18. Naa Yarley, O. P., Kojo, A. B., Felix Adom, T., Zhou, C., Yu, X., Henrietta, A., Matthew Makafui, O., Reuben Essel, A., Richard, O. (2021). Separation Science. & Technology. Subcritical Ethanol-Water and ionic liquid extraction systems coupled with multi-frequency ultrasound in the extraction and purification of polysaccharides. 1-15. https://doi.org/10.1080/01496395.2021.1987470
19. Naa Yarley, O. P., Kojo, A. B., Gedel, A. M., Zhou, C., Yu, X., Richard, O., Ababio, T. E., Jiang, H., Yang, H. (2021). Separation Science & Technology. Capacity of ethanol adjunct-treated interface of ionic liquid aqueous two phase system in simultaneous extraction and purification of sorghum leaf sheath polysaccharides. 56, 2750-2765. https://doi.org/10.1080/01496395.2020.1844237
20. Osae, R., Essilfie, G., Zhou, C., Akaba, S., Song X., Owusu-Ansah, P., & Ma, H. (2020). Application of non-thermal pretreatment techniques on agricultural products preceding drying: a review. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.10284.(Scopus Indexed, SCI Indexed, Q1, IF: 2.422, first grade journal).
21. Osae, R., Alolga, R. N., Essilfie, G., Osei-Agyei, G., Baduweh A.C., Out, P.N.Y & Zhou, C. (2020). Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.10351. (Scopus Indexed, SCI Indexed, Q1, IF: 3.622, first grade journal)
22. Owusu-Ansah, P., Yu, X., Osae, R., Mustapha, A. T., Zhang, R. & Zhou, C. (2020). Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties. LWT-Food Science and Technology, 133, 109939. (Scopus Index, SCI Index, Q1, IF: 6.62) https://doi.org/10.1016/j.lwt.2020.109939.
22. Owusu-Ansah, P., Yu, X., Osae, R., Mustapha, A. T., Zhang, R. & Zhou, C. (2020). Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties. LWT-Food Science and Technology, 133, 109939. (Scopus Index, SCI Index, Q1, IF: 6.62) https://doi.org/10.1016/j.lwt.2020.109939.
23. Amanor‐Atiemoh, R., Zhou, C., Mujumdar, A., Osae, R., Taiye Mustapha, A., Wahia, H., Sampson, G., Amoa‐Owusu, A. & Ma, H. (2020). Journal of Food Process Engineering. Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer. 43, e13535. https://doi.org/10.1111/jfpe.13535. (Scopus Index, SCI Index, Q2, IF: 3.21).
24. Osae, R., Essilfie, G., Zhou, C., Alolga, R. N., Bonah, E., & Ma, H. (2020). Influence of different drying techniques on the quality attributes, anti-inflammatory, antioxidant, and cytotoxic effects of Ghanaian ginger (Zingiber officinale Roscoe). Food chemistry, In Press. (Scopus Index, SCI Index, Q1, IF: 5.399)
25. Osae, R., Alolga, R. N., Essilfie, G., Osei-Agyei, G., Baduweh A.C., Out, P.N.Y & Zhou, C. (2020). Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.10351. (Scopus Indexed, SCI Indexed, Q1, IF: 2.422, first grade journal)
27. Osae, R., Essilfie, G., Zhou, C., Akaba, S., Song X., Owusu-Ansah, P., & Ma, H. (2020). Application of non-thermal pretreatment techniques on agricultural products preceding drying: a review. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.10284.(Scopus Indexed, SCI Indexed, Q1, IF: 2.422, first grade journal).
28. Osae, R., Essilfie, G., Alolga, R. N., Bonah, E., Ma, H. & Zhou, C. (2020). Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. Journal of Food Process Engineering, 43, e13348. https://doi.org/10.1111/jfpe.13348. (Scopus Index, SCI Index, Q2, IF: 2.889)
29. Osae, R., Essilfie, G., Alolga, R. N., Akaba, S., & Ofosu Anim, J. (2020).Locally produced edible coating materials enhances the physicochemical properties, shelf life, and quality attributes of tomato (Solanum lycopersicum) fruits. LWT-Food Science and Technology, In Press. (Scopus Index, SCI Index, Q1, IF: 3.71)
30. Owusu-Ansah, P., Yu, X., Osae, R., Zhang, R., Zhou, C., &Mustapha, (2020). Inactivation Trends of Bacillus Cereus from Pork by Thermal, Non-Thermal and Single-Frequency/Multi-Frequency Thermosonication: Modelling and Effects on Physicochemical Properties. Food control, In Press. (Scopus Index, SCI Index, Q1, IF: 4.248)
31. Owusu-Ansah, P., Yu, X., Osae, R., Zhang, R., Zhou, C., Mustapha, A.T., Li, M., & Ma, H. (2020). Optimization of Thermosonication on Bacillus cereus from Pork: Effects on Inactivation and Physicochemical Properties. Journal of Food Process Engineering. https://doi.org/:10.1111/jfpe.13401. (Scopus Index, SCI Index, Q2, IF: 2.889)
32. Otu P. N. Y., Osae R., Abdullateef T. M., Zhou, C., Yu, X., & Azumah. B.K. (2020). Characterization of Moringa oleifera Leaf Polysaccharides Extracted by Coupling Ionic Liquid Separation System with Ultrasound Irradiation. Journal of Food Process Engineering,43:e13417 https://doi.org/10.1111/jfpe.13417. (Scopus Index, SCI Index, Q2, IF: 2.889)
33. Amanor-Atiemoh, R., Zhou C., Mujumdar A. S., Osae. R., Abdullateef T. M., Wahia H., Sampson, G., Amoa-Owusu, A., & Ma. H. (2020). Effect of simultaneous dual-frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity and physicochemical properties of apple slices using pulsed vacuum dryer. Journal of Food Process Engineering, https://doi.org/10.1111/jfpe.13535 (Scopus Index, SCI Index, Q2, IF: 2.889)
34. Osae, R., Zhou, C., Alolga, R. N., Xu, B., Tchabo, W., Bonah, E., Alenyorege, E. A. & Ma, H. (2019). Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations. Journal of Food Science, 84, 2847-2858. https://doi.org/10.1111/1750-3841.14790. (Scopus Index, SCI Index, Q1, IF: 3.018)
35. Osae, R., Zhou, C., Xu, B., Tchabo, W., Tahir, H. E., Mustapha, A. T. & Ma, H. (2019). Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. Journal of Food Biochemistry, e12832. https://doi.org/10.1111/jfbc.12832. (Scopus Index, SCI Index, Q2, IF: 1.55)
Osae, R., Zhou, C., Xu, B., Tchabo W., Bonah, E., Alenyorege, E. A., Ma, H. (2019). Non-thermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices. Journal of Food process Engineering, https://doi.org/10.1111/jfpe.13117. (Scopus Index, SCI Index, Q2, IF: 1.95)
37. Osae, R., Zhou, C., Tchabo, W., Xu, B., Bonah, E., Alenyorege, E. A. & Ma, H. (2019). Optimization of osmosonication pretreatment of ginger (Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties. Journal of Food Process Engineering, e13218. https://doi.org/10.1111/jfpe.13218. (Scopus Index, SCI Index, Q2, IF: 1.95)
38. Osae, R., Essilfie, G., Zhou, C., Alolga, R. N., Bonah, E., & Ma, H. (2019). Drying of ginger slices – evaluation of quality attributes, energy consumption and kinetics study. Journal of Food Process Engineering. http://doi.org/ 10.1111/jfpe.1334. (Scopus Index, SCI Index, Q2, IF: 1.448)
39. Yin,X., Chavez,M.A., Osae, R., Linus,L.O., Lian-Wen Qi, Alolga, R.N. (2019).Xylopia aethiopica seeds from two countries in West Africa exhibit differences in their proteomes, mineral content and phytochemistry. Molecules 2019, 24, 1979; http://doi:10.3390/molecules24101979. (Scopus Index, SCI Index, Q1, IF: 3.018)
40. Alenyorege, E. A., Ma, H., Aheto, J. H., Ayim, I., Chikari, F., Osae, R., & Zhou, C. (2019). Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality. LWT- Food science and technology, 108991. http:/doi:10.1016/j.lwt.2019.108991 (Scopus Index, SCI Index, Q1, IF: 3.71)
41. Bonah, E., Huang, E., Aheto, JH, Osae R. (2019). Application of Hyperspectral Imaging as a Non-Destructive Technique for Foodborne Pathogen Detection and characterization. Journal Foodborne Pathogens and Disease. http:/doi:10.1089/fpd.2018.2617. (Scopus Index, SCI Index, Q1, IF: 2.46).
42. Bonah, E., Huang, X., Aheto, J. H. & Osae, R. (2019). Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review. https://link.springer.com/article/10.1007/s13197-019-04143-4 . Journal of food science and technology, 1-14
43. Bonah, E., Huang, X., Yi, R., Aheto, J. H., Osae, R. & Golly, M. (2019). Electronic nose classification and differentiation of bacterial foodborne pathogens based on support vector machine optimized with particle swarm optimization algorithm. Journal of Food Process Engineering, e13236. https://doi.org/10.1111/jfpe.13236 (Scopus Index, SCI Index, Q2, IF: 1.95)
44. Bonah, E., Huang, E., Aheto, JH, Osae R., (2019). Non-destructive analytical methods together with chemometrics for the detection of food adulterants. A review. Journal of applied spectroscopy. In press. (Scopus Index, SCI Index, Q3, IF: 2.67)
45. Tchabo, W., Ma, Y., Kaptso, G. K., Kwaw, E., Cheno, R. W., Xiao, L., Osae, R., Wu, M. & Farooq, M. (2019). Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality. Food and bioprocess technology, 1-25. https://link.springer.com/article/10.1007/s11947-018-2194-2. (Scopus Index, SCI Index, Q1, IF: 3.02)
46. Mustapha, A. T., Zhou, C., Sun, Y., Wahia, H., Sarpong, F., Owusu‐Ansah, P., Osae, R., Otu, P. & Ma, H. (2019). Simultaneous multifrequency: A possible alternative to improve the efficacy of ultrasound treatment on cherry tomato during storage. Journal of food processing and preservation, e14083. https://doi.org/10.1111/jfpp.14083 .(Scopus Index, SCI Index, Q2, IF: 1.5)
47. Alenyorege, E. A., Ma, H., Ayim, I., Zhou, C., Wu, P., Hong, C. & Osae, R. (2018). Effect of multi‐frequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of non‐heading Chinese cabbage. Journal of food processing and preservation, 42, e13747. https://doi.org/10.1111/jfpp.13747 . (Scopus Index, SCI Index, Q2, IF: 1.5)
48. Tchabo, W., Ma, Y., Kaptso, G. K., Kwaw, E., Cheno, R. W., Wu, M., Osae, R., Ma, S. & Farooq, M. (2018). Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder. Acta Chimica Slovenica. http://dx.doi.org/10.17344/acsi.2018.4420. (Scopus Index, SCI Index, Q3, IF: )
49. Osae, R., Essilfie, G., & Anim, J. O. (2017). Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum). Journal of Energy and Natural Resource Management (JENRM), 4(1). https://doi.org/10.26796/jenrm.v4i1.101
1. Osae, R., Apaliya, M. T., Ahima, J., Kwaw, E., & Alolga, R. N. (2025). The economic importance of insect oils and their sustainable use Insect Oil as a Source of Nutraceuticals (pp. 35-46): Elsevier
2. Ahima, J., Apaliya, M. T., Osae, R., Owusu, J., Agyekum, A. A., & Zhang, H. (2025). Lipid sources in the insect industry, regulatory aspects, and applications Insect Oil as a Source of Nutraceuticals (pp. 151-170): Elsevier.
3. Osae, R., Apaliya, M. T., Afoakwa, N. A., Kwaw, E., Mahunu, G. K., Alolga, R. N., & Sulieman, A. M. E. (2024). Bacterial Toxins and Human Health. In A. Moneim Elhadi Sulieman & N. I. Alshammari (Eds.), Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism (pp. 193-210). Cham: Springer Nature Switzerland.
5. Apaliya, M. T., Osae, R., Kwaw, E., Mahunu, G. K., Alolga, R. N., Voryehor, S. K., & Hudu, A. R. (2024). The Occurrence of Ochratoxin A in Food and its Risk to Human Microbial Toxins in Food Systems: Causes, Mechanisms, Complications, and Metabolism (pp. 361-372): Springer
6. Osae, R., Apaliya, M. T., Kwaw, E., Afoakwah, N. A., Owusu-Ansah, P., & Alolga, R. N. (2023). Effect of different food processing techniques on the composition of black cumin seed and seed oil. Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed, 89-112. https://doi.org/10.1016/B978-0-323-90788-0.00008-1
7. Apaliya M.T., Osae R., Kwaw E., Mahunu G.K., Osei-Kwarteng M., Hardi I.M. (2022). Omics in Traditional Fermented Foods and Beverages. In: Elhadi Sulieman A.M., Adam Mariod A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-03082902-5_37
8. Apaliya M.T., Osae R., Kwaw E., Mahunu G.K., Osei-Kwarteng M., Ahima J.K. (2022). Fermented African Cereal Products. In: Elhadi Sulieman A.M., Adam Mariod A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_30
Apaliya, M. T., Kwaw, E., Mahunu, G. K., Osei-Kwarteng, M., Osae, R. & Azirigo, M. (2021). Chapter 10 - Nutritional properties and feeding values of Hibiscus sabdariffa and their products. In: Roselle (Hibiscus sabdariffa) (edited by MARIOD, A. A., TAHIR, H. E. & MAHUNU, G. K.). Pp. 137-154. Academic Press. https://doi.org/10.1016/B978-0-12-822100-6.00006-9

Awards & Grants

#Grants & Awards
1Ghana Skills Development Fund (2024) – 1,650,000 cedis – Department of Food Science and Postharvest Technology, Cape Coast Technical University
2March. 2023 – June 2023: $43,700 - Visiting Scholar, University of Missouri, Columbia, Missouri, USA
3IFDC/2SCALE Project (2014) - $283,590 - Realdeeds Limited, Ghana (Citrus partnership Project)
4Sept. 2018 – To Feb. 2020: Research Fellow, State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University

Conferences Attended

Conference & Workshops
.Osae, R, Apaliya, M. T, Kwaw, E, Afoakwah, N. A, Alolga, R. N (2022). Source-Dependent Quality Characteristics of Ginger Rhizomes. 2ND Annual Applied Research Conference for Technical University in Ghana. 7th - 8th July, 2022.
Osae, R, Apaliya, M. T, Kwaw, E, Afoakwah, N. A, Alolga, R. N (2023). Trade barriers in Agriculture and Food Safety. Water for Food Global Conference at the University of Nebraska -Lincoln, USA. May 8-11, 2023.
Apaliya, M. T, Osae, R, Kwaw, Joseph. k, Ahima, Sandra. A. Kaburi, Francis P. Lamptey, Gifty. Serwaa Otoo, Hongyin Zhang (2024). Hanseniaspora Uvarum Controlled Ochratoxin: A Production of Aspergillus Tubingensis and Penicillium Commnune in Vitro and in Grape Wounds. 3RD Annual Applied Research Conference for Technical University in Ghana. Sunyani. 28th May – 1st June 2024.

Positions Held

No position held

Research Interests

Research Interest
Non-thermal processing technologies
Postharvest Technology and Sustainable Agriculture
Sensory evaluation of Foods and Package Technology.
Food Process Engineering
Food drying technologies and mathematical modelling in food processing
Food physical processing technology and equipment
Food quality and safety analysis
Quality assurance and Nutrition
Food separation techniques and Food product development
Chemical characterization and phytochemical analysis of dehydrated agricultural products