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Dr. Crossby Osei Tutu (BSc, (Ghana) PGCert. (Stellenbosch) MPhil, PhD (Ghana))

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Dr. Crossby Osei Tutu (BSc, (Ghana) PGCert. (Stellenbosch) MPhil, PhD (Ghana))
Lecturer
coseitutu@ug.edu.gh

 

Academic Qualifications

  1. University of Ghana, Ghana: PhD. (Food Science & Technology)
  2. Stellenbosch University, South Africa: Post Graduate Certificate (Food Systems)
  3. University of Ghana, Ghana: MPhil. (Food Utilisation and Community Nutrition)
  4. University of Ghana, Ghana: BSc. (Family & Consumer Sciences – Foods Option)

 

Research

Dr. Osei Tutu is a scholar and research scientist with a focus on exploring the potential of indigenous food crops that possess climate-smart attributes, are less known, or face the risk of extinction. His research endeavours extend to advancing technologies that enhance the effective utilization of these crops in both food and industrial contexts. This involves leveraging underutilized climate-smart food crops to bolster food and nutrition security through processes such as value addition, extending shelf life, and fostering consumer acceptance. Dr. Tutu employs innovative processing methods and packaging techniques to achieve these goals.

Additionally, his work encompasses the thorough examination and application of indigenous food crops. This entails determining their physicochemical properties, minimizing postharvest losses, and refining techniques in food processing, preservation, and packaging. A specific focus lies in the creation of high protein-energy food products utilizing plant protein sources, with a keen emphasis on nutritional and sensory characteristics. Dr. Osei Tutu's comprehensive research agenda aims to not only uncover the potential of indigenous crops but also contribute to their sustainable integration into our food and industrial systems.

 

Conferences attended

  1. The Institute of Food Technologists Conference (IFT21) July 18 – July 21, 2021. An annual virtual conference and food expo where the most talented and creative minds in the science of food came together to collaborate, share, learn, and network, to inspire and be inspired, gain insights, and gather intel, and hear the latest research and see the most innovative products.
  2. 6th Annual Agriculture, Nutrition & Health (ANH) Academy Week to share innovative research in agriculture and food systems for improved nutrition and health, with learning sessions, June – July 2021. Virtual Conference with interactive sessions on critical skills and tools facilitated by experts worldwide, and research conference featuring rich collaborative discussions, research presentations, keynote speakers, panels, and social networking events.
  3. The Institute of Food Technologists Conference (SHIFT20) July 11 – July 15, 2020. An annual virtual conference and food expo where the most talented and creative minds in the science of food came together to collaborate, share, learn, and network, to inspire and be inspired, gain insights, and gather intel, and hear the latest research and see the most innovative products.
  4. 5th Annual Agriculture, Nutrition & Health (ANH) Academy Week to share innovative research in agriculture and food systems for improved nutrition and health, with learning sessions, June 23 – July 2, 2020. Virtual Conference with interactive sessions on critical skills and tools facilitated by experts worldwide, and research conference featuring rich collaborative discussions, research presentations, keynote speakers, panels, and social networking events.
  5. Osei Tutu, C., Amissah, J.G.N., Amissah, J.N., Saalia, F.K. (2019). Physicochemical and Sensory Characteristics of Bread made from Wheat-Frafra Potato (Solenostemon rotundifolius) Composite Flour. A paper presented at the Institute of Food Technologists Conference (IFT19), June 2 – 5, 2019. New Orleans, Louisiana, USA.
  6. 3rd Annual Agriculture, Nutrition & Health (ANH) Academy Week to share innovative research in agriculture and food systems for improved nutrition and health, with learning sessions, June 25 – 29, 2018. Kempinski Hotel, Accra, Ghana.

 

Recent Publications

  1. C. Osei Tutu, J.G.N. Amissah, J.N. Amissah, P.T. Akonor, W. Arthur, A.S. Budu & F.K. Saalia, (2023). Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch. International Journal of Food Properties, 26:1, 1624-1635, DOI: 10.1080/10942912.2023.2228513.

  2. P.T. Akonor, C. Osei Tutu, N.S. Affrifah, A.S. Budu, & F.K. Saalia, (2023). Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application. Journal of Food Processing and Preservation, 2023.

  3. P.T. Akonor, C. Osei Tutu, N.S. Affrifah, A.S. Budu, & F.K. Saalia, (2023). Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage. Journal of Food Processing and Preservation, 2023.

  4. P.T. Akonor, C. Osei Tutu, W. Arthur, J. Adjebeng-Danquah, N.S. Affrifah, A.S. Budu, & F.K. Saalia, (2022). Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes. International Journal of Food Properties, 26(1), 259-273, DOI: 10.1080/10942912.2022.2161572.
  5. C. Osei Tutu, J.G.N. Amissah, J.N. Amissah, & F.K. Saalia, (2019). Physicochemical and Sensory Characteristics of Bread made from Wheat-frafra Potato (Solenostemon rotundifolius) Composite Flour. Science and Development, 3, 20-29.

 

Networking

  1. Institute of Food Technologists (IFT), USA (since 2017)
  2. Agriculture, Nutrition and Health Academy (ANH) (since 2018)
  3. Agriculture-to-Nutrition (Ag2Nut), Ghana (since 2018)
  4. Agriculture-to-Nutrition (Ag2Nut), International (since 2018) 
  5. University Teachers Association of Ghana (UTAG)