Who we work with
Council for Scientific and Industrial Research
our partner
Who We Are
CSIR-FRI is leading the WP7- validation of quality, acceptance, LCA and certification of products in the INNOECOFOOD project. The specific objectives in WP7 are to evaluate the nutritional, functional, microbiological and chemical safety of fish, spirulina and insect products; to evaluate the sensory attributes of innovative new food products containing spirulina and insects; to undertake consumer acceptance studies in rural communities including women and youth; to evaluate the environmental impact of three fish, spirulina and insect chains by LCA, and to design a certification program to promote change towards sustainable and resilient food production systems.
Additionally, CSIR-FRI is involved in activities of WP1, 2, 3, 4, 5, 6, 8, and 9.
For more information, visit Council for Scientific and Industrial Research CSIR-FRI
CSIR-FRI
What We Do
The CSIR-Food Research Institute, established in 1963 and integrated into CSIR in 1965, focuses on applied research in food processing, safety, and policy. Its mission supports the food and agricultural sectors, providing technical services and products. It operates under three pillars: Research and Development, Commercialization, and CCST academic programs.
Specific Objectives
Explore our initiatives
Discover how we're advancing sustainability and innovation in aquaculture through these focused objectives.
Food and Agri Growth
To provide scientific and technological support for the growth of the food and agricultural sectors of the national economy in line with corporate prioritization and national objectives
Technical Services
To provide technical services and products profitably to the private sector and other stakeholders.
Income Generation
To assist in poverty alleviation through creation of opportunities for generating and increasing incomes within the micro, small, medium and large-scale food industry
Food Security and Eco-Tech
To contribute to food security, foreign exchange earnings and the application of cost-effective food processing technologies that are environmentally friendly.
Making Waves
Our Project Team
Mr. Kwabena Asiedu Bugyei
Co-lead, WP7 Task 7.3 and WP7 Task 7.4.
Involved in the activities of installation and configuration of sensors and IoT smart devices as well as other network devices in the ECOHUB and Living Lab to collect real-time data.
setting up of Local Area Network Infrastructure to store ECOHUB and Living Lab data for onward transmission to the cloud.
Involved in the development of AI algorithms/models to analyze large volumes of data generated by IoT devices.
Dr. Mary Glover-Amengor
Lead, WP7
Lead, WP7 Task 7.2 – Sensory testing, nutritional and acceptability
Dr. Lawrence Dzarkwei Abbey
Coordination and supervision of Innoecofood project-Ghana which includes WP7 and other work packages that the CSIR-FRI is involved in.
Dr. Etornyo Agbeko
Co-PI and in charge of the design, construction and implementation of the ECOHUB and Living Lab as well as the aquaculture and quality assurance within the ECOHUB and Living Lab.
Dr. Esther Wahaga
Co-PI, assists with the coordination and supervision of Innoecofood project-Ghana which includes WP7 and other work packages that the CSIR-FRI is involved in.
Dr. Benjamin Mintah
Co-Work Package Lead - WP7 (Validation of quality and safety of fish, spirulina and insect products for human consumption and marketing)
WP6 – Partner (CSIR-FRI) role in Food Product Development
Involved in the production of insects and spirulina in ECOHUB, and the processing thereof
Minor and related roles in the other WPs (1 - 9)