Henry Wiafe Akenten

• Completed professional development in Food Microbiology, Product Development, Food Chemistry between 2018-2023.

Research and thesis-

• Comparison of Inoculation Days of Yeasts and Moulds Using Different Selective Media- May 2021
• Preservation of Coconut Water Using Local Additives: papain and c.procera- September 2022
• Served as Welfare Chair for Science Students Association in 2020/2021 academic Year.
• Appointed as Executive Envoy for the KNUST Student Representative Council in 2019/2020 academic year.

• Elected Senior Prefect/ SRC General Secretary for Student Representative Council in 2017/2018 academic year.

Research and Development Laboratory

• Performed wet lab physicochemical and microbial analyses on raw materials and finished products
• Researched the development of new products
• Provided input on ingredients and other materials and processes for product development work
• Utilized trends and technical information to design and test new products
• Conducted sensory analyses on products
• Developed shelf life and other product testing frameworks

Physico-chemical Laboratory

• Analyzed cocoa products for fineness, particle size, moisture, fat, pH, and free fatty acid content
• Analyzed cocoa butter for turbidity, refractive index, slip point temperature, saponification value, unsaponification value, iodine value, and peroxide value
• Extracted cocoa butter from cocoa beans using the Soxhlet apparatus
• Ensured accuracy of results, verifying laboratory equipment had undergone required servicing and calibration before use.
• Determined the cooling curve of butter using the Shukoff exotherm machine
• Conducted inspections and samplings each day.
• Prepared and standardized solutions for chemical analyses
• Drafted appropriate administrative rules for environmental protection programme area.
• Distilled water for chemical analyses using the distillation unit
• Identified cost reduction strategies resulting in significant annual cost savings.
• Maintained qualified skills by proactively participating in professional development activities.
• Maintained up-to-date equipment records and logbooks, ready for audits at all times.

Microbiology Laboratory

• Conducted microbial analyses to detect the presence of salmonella, coliform bacteria, E Coli, enterobacteria, yeast, and mold as well as the total plate count of cocoa powder, cocoa liquor, cocoa cake, cocoa butter chocolate, chocolate drinks, and chocolate spread
• Conducted pathogenic environmental monitoring analyses such as air sampling analysis, water analysis, equipment swap analysis, and floor swap analysis
• Prepared media for culturing microorganisms and alcohol (70%) for disinfection
• Sterilized items for microbial for use in microbial analysis using the autoclave
• Verified the efficiency of devices such as electronic balances, ovens, and incubators

Quality Assurance

• Professional Development Training Hazard analysis and Critical Control Point (HACCP), Good Manufacturing Practices training- December 2022
• Participated in special projects related to environmental protection.
• Conducted and attended public hearings and meetings to discuss pollution and environmental quality issues.
• Performed prompt and efficient sampling, labelling and testing of raw materials to guarantee timely release for production.
• Facilitated SOP development by maintaining detailed, accurate process and procedure documentation.
• Documented test results, deviation reports and trend analyses to guarantee completeness as per cGMP.
• Oversaw clean up of chemical and oil spills and assisted in evaluation and selection of remedial action.
• Implemented safety initiatives, leading to decreased site accidents.

• Part of transport team responsible for regulating transport activities in the sub - metro
• Part of special operations team in charge of ensuring safe parking in the sub- metro
• Assist the environmental protection team in routine sanitary inspections across the sub-metro
• Answered phone enquiries and directed phone calls to specific departments.
• Team work and effective dialoging through working with supervisors and members of sub-metro.
• Formulated surveys to acquire feedback from sub-metro
• Sorted, labeled and filed documents by alphabetical order to maintain consistency.

• Knowledge in the process flow of cocoa processing by studying at the production department
• Knowledge in bean analysis by studying at the bean laboratory Assist the physiochemical analysis of cocoa liquor and cocoa shells in the physiochemical laboratory
• Analysis include: moisture, fats, iron, free fatty acids, pH, Assist the microbial analysis of cocoa liquor at the microbiological laboratory
• Assist the sensory analysis team in analyzing sensory properties of cocoa liquor
• Documented test results, deviation reports and trend analyses to guarantee completeness as per cGMP.
• Fair knowledge gained in integrated pest management (IPM) by working with the IPM team
• Assist the quality assurance team in routine inspections and record keeping
• Introduced new laboratory methods to improve error-detection times, resulting in efficiency increase.
• Ensured accuracy of results, verifying laboratory equipment had undergone required servicing and calibration before use.
• Adhered to compliance and business timetable to meet set deadlines.
• Maintained up-to-date procedures for complaints and compliance.
• Conducted and completed quality assurance checks for in-process and finished products.