The Ghana Association of Food Scientists and Technologists (GhAFoST) warmly invites the researchers, students, industry practitioners, and stakeholders to its next webinar Series on the theme, “Tracking bacterial community shifts in selected fermented Ghanaian complementary food ingredients.” The session will unpack how fermentation alters bacterial communities in staple weaning-food ingredients, and what those shifts mean for safety, nutrition, shelf-life, and product consistency across Ghana’s food value chain. The presentation will translate current research into practical guidance for processors, nutrition and public-health professionals, regulators, academics, and students.

About the Presenter

Richard Atinpoore Atuna brings a practice-oriented lens to food safety and nutrition, with current research that blends traditional knowledge and modern food science to enhance indigenous foods through fortification, process optimisation, and nutrient preservation.

His ongoing work and training across UDS and partner institutions in Germany (DAAD scholar; guest researcher at FH Münster University of Applied Sciences and the Institute for Hygiene, University Hospital Münster) position him to translate cutting-edge insights into practical guidance for Ghana’s food ecosystem.

EVENT DETAILS

Date: 19^th September

Time: 14:00 GMT

Venue: Virtual