Famous Sosah

I am a focused food scientist with 2 years of research, analysis, experiment development, and food processing. I am well-versed in food processing techniques and laboratory skills, food safety, and preventive management practices, including HACCP, GMPs, and GHPs, and have demonstrated success in applying these practices and principles in quality assurance and control to ensure food products conform to specifications and standards. I believe in integrity, and I am highly organized, proactive, and punctual with a team-oriented mentality.

Peer Tutor, Department of Nutrition and Food Science, 01/2020, 09/2022, Explained course and laboratory concepts to co-study group members., Organized revision session prior to examination for co-study group members., Taught colleagues re-sitting Organic Chemistry, Structure and Functions of Biomolecules of Life, Enzymology, and Intermediary Metabolism modules.

Familiar with using centrifuge, spectrophotometer, muffle furnace, refractometer, Soxhlet apparatus, pH meter, autoclave, incubator, drying ovens, water bath, hammer mill, drum drier, retort machine, seamer machine, colloid mill, pasteurizer, industrial blender, boiler (steam generator), capping machine, modern titration machine, vacuum gauge, body composition scale, colorimeter, iCheck Fluoro test kit, compound light microscope, protein digestion unit, moisture analyzer and slicer.

• Breast Cancer Screening and Workshop, Federation of Universities Senior Staff Associations of Ghana, University of Ghana, 10/2023, Responsible for taking the readings and writing the BMI, body water, body fat and the waist to hip ratio of both men and women., Offered counseling of dietary habits and nutrition.
• Africa Youth Network for Agricultural Technology, 06/2023 & 11/2023, Participated in tree-planting, monitoring, agricultural practices on the University of Ghana campus., Involved in training the University Community on the use of GPS technology in tree-planting as a form of climate action geared towards advancing the Sustainable Development Goal 13
• Discovery You Mentorship, Undergraduate Students, University of Ghana, 07/2023, Guest speaker and spoke on 'life after school' and the strategies students must employ to excel academically irrespective of their family and society background.
• Academic committee member, Nutrition and Food Science Students Society, 01/2022, 10/2023

• University of Ghana Vice Chancellor's Academic Award, 04/2022
• Sadhu T.L. Vaswani/Indian Association of Ghana Endowment Fund Award for brilliant but needy students.
• University of Ghana, College of Basic and Applied Science Dean's Honor List, 06/2021, Dean's honors certificate awarded in recognition of excellent academic performance.
• National Science and Math's Quiz, 03/2015, Certificate awarded for participating in the regional competition of the national science & math's quiz for senior high schools.
• Accra Mathletics Challenge, 08/2014, Certificate awarded for participating in the Accra mathletics Challenge, the fun and practical side of mathematics.

Formulation of plantain-based snack ('kaklo') from orange fleshed sweet potato and Bambara groundnut flour blend, 3rd Biennial Science and Development Conference, College of Basic & Applied Sciences, University of Ghana, 03/2023, https://cbas.ug.edu.gh/sdp/conferenceprogramme, 83

• Research Assistant, Department of Nutrition and Food Science, University of Ghana, 08/2023, 10/2023, Food Chemistry Research: Effect of Fermentation Duration on the Quality and Yield of Virgin Coconut Oil using the Traditional Wet Method, Performed physicochemical properties including free fatty acid, acid value, iodine value, saponification value, peroxide value, moisture analysis, specific gravity, color of oil, refractive index, and pH on the different coconut oil samples subjected to the various fermentation periods., One-way ANOVA (Minitab) was used to analyze the laboratory results., Food Chemistry & Consumer Sensory Research: The Influence of Different Packaging Materials on the Quality Acceptance of Traditional foods, Performed physicochemical and quality analysis on the traditional foods including brix determination, pH, saponification value, peroxide value & titratable acidity on the various traditional food products., Conducted consumer perceptions of the influence of the different packaging on the quality of traditional foods in Ghana., Conducted microbiological analysis including total plate count., One-way ANOVA was used to analyze the results using Minitab & developed questionnaire to collect qualitative data from participants.
• Undergraduate Research, Department of Nutrition and Food Science, University of Ghana, 08/2022, 10/2022, Food Chemistry & Consumer Sensory Research: Formulation of plantain-based snack ('kaklo') from an orange fleshed sweet potato and Bambara groundnut flour blends, Performed proximate analysis including moisture, crude fat, crude ash, crude fibre, protein, and carbohydrate on the flour blends., Performed functional properties including swelling capacity, water absorption capacity, bulk density, oil absorption capacity, foaming capacity, emulsion capacity, emulsion stability, and least gelation capacity of the flour blends., Performed quality physicochemical properties (pH and color) of the flour samples., Conducted consumer sensory analysis including appearance, flavor, aroma, mouthfeel, aftertaste, and overall liking of the formulated plantain-based snack., Performed quality characteristics such as thickness, diameter, average weight, and color of the formulated plantain-based snack ('kaklo').
• Undergraduate Nutrition Research, Department of Nutrition and Food Science, University of Ghana, 05/2022, 05/2022, Nutrition Community Assessment Research: Assessing the nutritional status of the residents of ('Otinibi')- A rural community in the Eastern region of Ghana, Performed clinical assessment, dietary assessment, and biochemical assessment of the residents., Provided free counseling dietary habits and food safety.