Prof. Ishmael Ayim
Head of Department
Staff Grade
Associate Professor
Diploma, Non-Tertiary, Distance & E-Learning
Faculty of Applied Sciences and Technology

Profile Menu

Ishmael Ayim is a senior lecturer in the Department of Food Technology, Kumasi Technical University, Ghana. He has a BSc. in Chemistry and an MSc. in Food Science and Technology, all from Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. He obtained his Ph.D. in Food Science and Engineering from Jiangsu University, China.

  • PhD. Food Science and Technology
  • MSc. Food Science and Technology
  • BSc. Chemistry
  • African Society of Food Science and Technology
  • Food product design and ingredient functionality
  • food process engineering
  • food analysis and biorefinery of food waste.
  • Food Processing and Preservation
  • Food Chemistry
  • Food Analysis
  • Chemistry
  • Research Methods
  • Food Science
  1. Cheng, Y., Donkor, P. O., Yeboah, G. B., Ayim, I., Wu, J., & Ma, H. (2021). Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment. LWT, 111856.
  2. Alenyorege, E. A., Ma, H., Aheto, J. H., Ayim, I., Chikari, F., Osae, R., & Zhou, C. (2020). Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality. Lwt, 122, 108991.
  3. Alenyorege, E. A., Ma, H., Ayim, I., Lu, F.  & Zhou, C. (2019). Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storage. Ultrasonics Sonochemistry.
  4. Ayim, I., Ma, H., Alenyorege, E. A., & Duan, Y (2019). In vitro inhibitory effect of tea extracts on starch digestibility. Journal of Food Process Engineering, e13023
  5. Ayim, I., Ma, H., & Alenyorege, E. A. (2018). Optimizing and predicting degree of hydrolysis of ultrasound assisted sodium hydroxide extraction of protein from tea (Camellia sinensis L.) residue using response surface methodology. Journal of Food Science and Technology, 55(12), 5166-5174
  6. Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., & Zhou, C. (2019). Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. LWT, 101, 410-418.
  7. Ayim, I., Ma, H., Alenyorege, E. A., Ali, Z., & Donkor, P. O. (2018). Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue. Journal of Food Science and Technology, 55(3), 1037-1046.
  8. Ali, Z., Ma, H., Ayim, I., & Wali, A. (2018). Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A doubleblinded, randomized, placebocontrolled study. Journal of Food Biochemistry, e12545. DOI:10.1111/jfbc.12545.   
  9. Ayim, I., Ma, H., Ali, Z., Alenyorege, E. A., & Donkor, P. O. (2018). Preparation of antioxidant peptides from tea (Camellia sinensis L.) residue. Journal of Food Measurement and Characterization, 12(3), 2128-2137.
  10. Ayim, I., Ma, H., Alenyorege, E. A., Ali, Z., Zhou, C., & Donkor, P. O. (2018). Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins. Journal of Food Process Engineering, 41(8), e12877.
  11. Ayim, I., Ma, H., Alenyorege, E. A., Ali, Z., Donkor, P. O., & Zhou, C. (2018). Integration of ultrasonic treatment in biorefinery of tea residue: protein structural characteristics and functionality, and the generation of by-products. Journal of Food Measurement and Characterization, 12(4), 2695-2707.
  12. Alenyorege, E. A., Ma, H., Ayim, I., Aheto, J. H., Hong, C., & Zhou, C. (2018). Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato. Journal of Food Measurement and Characterization, 1-10.
  13. Ali, Z., Ma, H., Ayim, I., & Wali, A. (2018). A double-blinded, randomized, placebo-controlled study evaluating the impact of date’s vinegar consumption on various blood biochemical factors in patients of type 2 diabetes. Tropical Journal of Pharmaceutical Research. Doi:
  14. Alenyorege, E. A., Ma, H., Ayim, I., & Zhou, C. (2018). Ultrasound decontamination of pesticides and microorganisms in fruits and vegetables: a review. Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 69(3), 80-91.
  15. Alenyorege, E. A., Ma, H., Ayim, I., Zhou, C., Wu, P., Hong, C., & Osae, R. (2018). Effect of multifrequency ultrasound surface washing treatments on Escherichia coli inactivation and some quality characteristics of nonheading Chinese cabbage. Journal of Food Processing and Preservation, 42(10), e13747.
  16. Cheng, Y., Donkor, P. O., Ren, X., Wu, J., Agyemang, K., Ayim, I., & Ma, H. (2019). Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels. Food Hydrocolloids, 89, 434-442.
  17. Ali, Z., Wang, Z., Amir, R. M., Younas, S., Wali, A., & Ayim, I. (2017). Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms. International Journal for Vitamin and Nutrition. 1, 12. DOI:10.1024/0300-9831/a000440  
  18. Ali, Z., Ma, H., Rashid, M. T., Ayim, I., & Wali, A. (2018). Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects. Journal of Food Biochemistry, e12554. DOI: 10.1111/jfbc.12554.     
  19.  Amankwah, E. A., Ayim, I., Dzisi, K. A. & Barimah, J. (2011). Nutritional content and functional properties fo French Horn, False Horn and FHIA-21. American Journal of Food Technology 6(4):322-328, 2011
  20. Ayim, I., E. A. Amankwah, & K. A. Dzisi. (2012). Effect of temperature and pretreatment on the air drying of French and False Horn plantain slices. Journal of  Plants and Animal Sciences  13(2):1771-1780
  21. Dzisi, K. A., Ayim, I., & Amankwah, E. A. (2012). Thin layer modeling of FHIA-21. ARPN Journal of Agricultural and Biological Sciences, vol 7(11).
  22. Darko, B., Ayim, I. & Voegborlo, R. B. (2014). Heavy metal content in mixed and unmixed seasonings on the Ghanaian market. African Journal of Food Science. Vol. 8(1), pp. 14-19
  23. Ayim, I. and Darko, B. (2014). Phytochemical screening and maximum allowable intake of selected seasonings from markets in Kumasi. International conference of Arts Science and Technology, Kumasi Polytechnic, Kumasi (November, 2014).