Ama received her Bachelor and an MPhil degree in Food Science from the University of Ghana. During her bachelor’s training, she interned at Fan Milk Limited (a DANONE subsidiary). She later worked in the same company in the Quality Assurance Department before proceeding to pursue an MPhil with a specialisation in sensory science. She worked at the Sensory Evaluation Laboratory of the Department of Nutrition and Food Science as a part-time staff while pursuing her master’s degree. Her research interests include consumer sensory research specifically, investigating sensory drivers of food choice and acceptance, the context effect on food preference and researching new methods for sensory and consumer research.

 

The title of her thesis is ‘How important is texture for consumer acceptance of plant-based protein foods?  It will develop and apply sensory and consumer science techniques to study texture perception and preferences across meat eaters and flexitarians for future protein foods. The relative role of texture in relation to other sensory modalities will be considered.

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