Prof. Felix Narku Engmann
Designation
Head of Department
Staff Grade
Associate Professor
Department
Department of Food Technology
Faculty
Faculty of Applied Sciences and Technology
Website
Email

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Prof. Felix Narku Engmann is a PhD. holder in Food Science and Engineering from Jiangsu University, PR China. He also holds an MSc. Degree in Food Science and Technology from the Kwame Nkrumah University of Science and Technology, Kumasi-Ghana, and a BSc. in Food Science (Major) from the University of Ghana.

After his first degree in Food Science, he started working in the food industry, playing roles such as Factory Manager, Product Development Manager and Quality Assurance Manager. During this period, he gained a lot of experience on the job and benefitted from several training in Food Processing and Food Safety programmes. During his career at the industrial level, he developed several food products which were approved by the Food and Drugs Authority (FDA) and Ghana Standards Authority (GSA) of Ghana.

With a burning desire to impart knowledge at the tertiary level, Prof. Engmann joined the then Kumasi Polytechnic in 2007. Prof. Engmann rose through the ranks, and he is currently an Associate Professor of Food Science and Technology. He was the first Head of the Food Technology Department, and presently the Dean of the faculty of Applied Sciences and Technology, Kumasi Technical University. His area of research and specialty is in new product development, phytochemical analysis of foods, formulation and implementation of Hazard Analysis Critical Control Point (HACCP) systems for food companies.

Prof. Engmann serves as a Food Science and Technology Programme Expert and conducts programme accreditation exercises in tertiary institutions for the Ghana Tertiary Education Commission (GTEC).  

Further, Prof. Engmann serves as an External Examiner/Assessor to universities and research institutions within and outside of the country, such as Makerere University of Uganda, Kwame Nkrumah University of Science and Technology, Council for Scientific and Industrial Research, University for Development Studies, Koforidua Technical University, Sunyani Technical University, Bolgatanga Technical University, and Cape Coast Technical University, among others.

His initial background in the food industry, coupled with knowledge and experience gained in academia have positioned well to offer consultancy services to Food Businesses.

Prof. Engmann is an Executive Member of African Society of Food Science and Technology (ASoFoST), as well as a registered member of Ghana Association of Food Scientists and Technologists (GhaFoST). He had earlier been a member of the Royal Environmental Health Institute of Scotland (REHIS) and helped in training Restaurant Operatives, Traditional Food Caterers, and Hoteliers in the Ashanti and Eastern regions of Ghana. 

He has published copious number of refereed articles in well recognized journals.

  1. PhD. Food Science and Engineering, Jiangsu University, China  (January, 2014)
  2. MSc. Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana (June 2006
  3. BSc. Food Science, University of Ghana (June 1998)
  • Institute of Food Technologists (IFT)
  • Royal Environmental Health Institute of Scotland (REHIS)
  • Polytechnic Teachers Association of Ghana (POTAG)
  •  New Product Development
  • Cereal Processing and Fortification
  • Non-thermal Processing of fruits and vegetables
  • Food Safety and Toxicology
  • Food Analysis
  • Fermented Beverage Technology
  • Food Product Development
  • Food Packaging
  • Food Quality Management Systems
  • Food Processing Technology
  • March 2022 to February 2024:        Vice President, National Executive of Technical University Teachers Association of Ghana (TUTAG).
  • March to September 2019:  Member, National Organizing Committee 1st Applied Research Conference of Technical Universities and Polytechnics in Ghana, Ho Technical University, Ho.
  • February to August 2018:    Member, Local Organizing Committee 16th Biennial Workshop of the Ghana Science Association, KNUST, Kumasi.
  • January 2018:            Member, Local Organizing Committee 16th Biennial Workshop of the Ghana Science Association, KNUST Chapter, Kumasi.
  • April 2017:     Rapporteur General, 6th Ghana Science Association Research Seminar and Poster Presentations, KNUST, Kumasi.
  • November 2016 to March 2017: Member, Committee set up by the Ministry of Environment Science, Technology and Innovation that conducted the National Science, Technology and Innovation (STI) baseline survey for Ghana.
  • May 2016:      Member, committee that organized the 2nd National Technology Fair/Symposium under the auspices of the Ministry of Environment, Science, Technology and Innovation (MESTI) and COTVET, Accra
  • January 2016:            Member, Scientific Committee for the 1st National Conference on Food Fraud, organized by the Department of Food Science and Technology, KNUST, Kumasi.
  • March to April 2015:            Instructor, Training of Traditional Caterers in the Ashanti Region, sponsored by COTVET and supported by the Ghana Tourism Authority.
  • August 2010:  Instructor, trained restaurant and hotel staff in Elementary Food Hygiene Certificate Course of the Royal Environmental Health Institute of Scotland (REHIS) in collaboration with the Food and Drugs Authority (FDA), Ghana.
  • July 2009:       Instructor, trained traditional restaurant (Chop bar) operators in basic Food and Personal Hygiene, in collaboration with Kumasi Metropolitan Assembly (KMA) and the FDA. 

 

  • Oral Presentation (by Zoom) of a paper at the 3rd International Research Conference on Science and Technology (IRCST), on the topic “Evaluation of the sensory and physicochemical properties of bread produced from aerial yam and wheat composite flour” November 28th and 29th, 2022. It was organized by Iloilo Science and Technology University (ISATU), Philippines
  • Keynote Speaker: Presented a paper at the 11th National Conference of the Institute of Hospitality on the topic “Food Security and The Hospitality and Tourism Industry: The Role of Education”. Kumasi Technical University, February 23rd – 26th, 2022.
  • Oral Presentation of a paper at the 6th International Conference on Applied Science and Technology (ICAST), entitled “Assessment of the Physico-chemical, Functional and sensory attributes of fufu flour developed from bitter yam (Dioscorea dumetorum)”. 2020.
  • Keynote Speaker: Presented a paper on “Exploring innovation and research in food and agriculture technologies: An approach to eradicate food insecurity in Africa” at the first Association of Food Science and Technology (ASoFoST) international conference. 2018
  • Presented a paper on ‘Progression Pathways to Further Education and Employment’ at the National Skills Exhibition on World Youth Skills Day, Kumasi Technical University, Kumasi. 2017.
  • Oral Presentation of a paper at the 2nd International Conference on Food Chemistry and Technology on the topic “The characteristics of alcohol fermentation and aroma compounds in wine making using different treatment methods on mulberry juice” at Las Vegas, USA. 2016
  • Keynote Speaker: Delivered a public lecture on “Nutrition and Health” at Kumasi Polytechnic. 2016

Keynote speaker: Delivered a public lecture on “High standard of Food Hygiene: a pre-requisite for food safety and good health” at Koforidua Technical University. 2015.

Oral Presentation of a paper at the 2nd International Conference on Applied Science and Technology (ICAST), entitled “The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice”. 2015.

Oral Presentation of a paper at the 1st International Conference on Science and Technology (ICAST), entitled “ultrasonication treatment effect on anthocyanins, colour, microorganisms and enzyme inactivation of mulberry (Moraceae nigra) juice”. 2014

Poster presentation “The use of response surface methodology to optimize high hydrostatic pressure and ultrasonication parameters to produce high quality mulberry juice” at the 3rd Sino-Foreign Postgraduate Research Forum, Jiangsu University, China. 2013.

Poster presentation on “The Effect of Pre-treatment Method on the Yield and Taste of Cashew nuts (Anacardium occidentale L)” at the 2nd Sino-Foreign Postgraduate Research Forum, Jiangsu University, PR China. 2012.

Oral Presentation of a paper on “Festivals in Ghana; A Tool for Social Cohesion and Community Development” at the Second Sino-Foreign Postgraduate Research Forum, Jiangsu University, PR China. 2012

Presented a paper on “The Agro Processing Sector in Ghana, a Look at Maize Processing - The Yedent Story”, Jiangsu University, PR China. 2012.

Delivered a paper on “The Effect of High Hydrostatic Pressure on Anthocyanins of Mulberry (Morus moraceae) juice, at the 18th Tri-University International Joint Seminar and Symposium, Jiangsu University, PR China. 2011

Oral Presentation of a paper on “High Hydrostatic Pressure Processing of Food; The Past, Present, and Future: A Review” in a seminar at the School of Food and Biological Engineering, Jiangsu University, PR China. 2011

Poster presentation on “Investigating the effect of drying methods on the quality of the giant African snail (Achatina achatina) meat” in the First Sino- Foreign Postgraduate Research Forum, Jiangsu University, China. 2011.

Participated in the 15th World Congress of Food Science and Technology organized by the International Union of Food Science and Technology (IUFoST), held in Cape Town, South Africa. 2010.

 

 

 

 

 

  1. Engmann FN, Ma, Y-K and Sanful, R. (2020). The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice. International Food Research Journal. 27(1): 88 - 95.
  2. Agbenorhevi JK, Alemawor L, Engmann FN, Aduboffour SK. (2019). Quality of Miracle Berry Wine as Influenced by pH and Inoculum Levels. Journal of Food and Nutrition Research. 7(2): 148-154.
  3. Engmann FN, and Sanful RE. (2019). Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum). International Journal of Food and Nutrition Research. 3(26): 1–8.
  4. Mingle E, Sanful RE and Engmann FN (2017). Sensory and physicochemical properties of bread made from aerial yam (Dioscorea bulbifera) and wheat (Triticum aestivum) flour. International Journal of Innovative Food Science and Technology. 1: 29–35.
  5. Yu L, Engmann FN, Lin, J and Baoming, T (2017). Study into an Alternative Treatment Method to Sulphur Dioxide in Mulberry Winemaking. Journal of Microbiology, Biotechnology and Food Science. 7 (1): 7–13.
  6. Sanful RE and Engmann FN (2016). Physico-Chemical and Pasting Characteristics of Flour and Starch from Aerial Yam. American Journal of Food Science and Nutrition. 3(1): 1–7.
  7. Tchabo W, Ma Y, Engmann FN and Hua Ye (2015). Effect of enzymatic treatment on phytochemical compounds and volatile content of mulberry (Morus nigra) must by multivariate analysis. Journal of Food and Nutrition Research. 54(2): 128–141.
  8. Tchabo W, Ma Y, Engmann FN and Zhang H (2015). Ultrasound-assisted enzymatic extraction (UAEE) of phytochemicalcompounds from mulberry (Morus nigra) must and optimizationstudy using response surface methodology. Industrial Crops and Products. 63: 214–225.
  9. Engmann FN, Ma Y, Tchabo W and Ma H (2015). Ultrasonication Treatment Effect on Anthocyanins, Colour, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice. Journal of Food Processing and Preservation. 39: 854–862. 
  10. Engmann FN, Ma Y, Tchabo W, Ma H and Zhang H (2014). Optimization of ultrasonic and high hydrostatic pressure conditions on quality parameters of mulberry (Morus moraceae) juice using response surface methodology.  Journal of Food Quality. 37: 297–308.
  11. Engmann FN, Ma Y, Zhang H, Yu L and Deng N (2014). The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice. Journal of the Science of Food and Agriculture. 94: 2345–2356.
  12. Owusu J, Ma H, Afoakwah NA, Amissah A and Engmann FN (2014). The effect of tomato wine pH on its buffer capacity. Annals of Food Science and Technology. 15(2): 1–5.
  13. Afoakwah AN, Amoabeng AA, Engmann NF and Adomako C (2013). The Impact of Lifestyle Variables and Dietary Patterns on Non-Communicable Diseases. Journal of Chemical, Biological and Physical Sciences. 3(1): 264–275.
  14. Abano EE, Haile MA, Owusu J and Engmann FN (2013). Microwave-vacuum drying effect on drying kinetics, lycopene and ascorbic acid content of tomato slices. Journal of Stored Products and Postharvest Research. 4(1): 11–22.
  15. Abano EE, Sam-Amoah LK, Owusu J and Engmann FN (2013). Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango. Croatian Journal of Food Science and Technology. 5(1): 1–10.
  16. Engmann NF, Ma Y, Ying X and Qing Y (2013). Investigating the Effect of High Hydrostatic Pressure Processing on Anthocyanins Composition of Mulberry (Morus moraceae) Juice. Czech Journal of Food Sciences. 31(1): 72–80.
  17. Engmann FN, Afoakwah NA, Darko PO and Sefah W (2013). Proximate and Mineral Composition of Snail (Achatina achatina) Meat; Any Nutritional Justification for Acclaimed Health Benefits? Journal of Basic and Applied Science Research. 3(4): 8–15.
  18. Afoakwah A, Adomako C, Owusu J, Engmann FN and Amoabeng AA (2012). Spray Drying as an Appropriate Technology for the Food and Pharmaceutical Industries - A Review. Journal of Environmental Science, Computer Science and Engineering and Technology. 1(3): 467–476.
  19. Engmann FN, Ma Y, Abano E and Owusu J (2012). The Effect of Pre-treatment Methods on the Yield and Taste of Cashew Kernels (Anacardium occidentale L.). African Journal of Food Science. 6(20):  487-493. 
  20. Owusu J, Ma H, Abano EE and Engmann FN (2012). Influence of two inocula levels of Saccharomyces bayanus, BV 818 on fermentation and physico-chemical properties of fermented tomato (Lycopersicon esculentum Mill.) juice. African Journal of Biotechnology. 11(33): 8241– 8249.
  21. Engmann FN, Ellis WO, Dzogbefia VP, Ma Y, Abano E and Owusu J (2012). A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat. African Journal of Food Science. 6(14): 392–400.