Full Member
Martha Wunnam Alhassan
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Women in Science, Technology, Engineering and Mathematics (WiSTEM)
Member of Technical Team on Food Standards at Ghana Standards Authority
Member of University Teachers Association of Ghana
African Society of Food Science and Technology
Degrees:
2014
Martha Wunnam Alhassan > Degrees
Agricultural Sciences
2009
Martha Wunnam Alhassan > Degrees
Medical and Health Sciences incl Neurosciences
Publications resulting from Research
• Alhassan, M. W., Amagloh, F. K., Ojangba, T. (2019). Development of Gluten-free Biscuit from Peanut-Pearl millet Composite Flour. American Journal of Food Science and Technology, 7(2), 40-44. Doi:10.12691/ajfst-7-2-1.
• Awuni, V., Alhassan, M.W., and Amagloh, F. K. (2017). Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A. Journal of Food Science and Nutrition, 6 (1), 174-179. Doi:10.1002/fsn3.543.
• Sampson, G.O., Duah, N., Gyima, V., and Alhassan, M. (2017). Preparation of Semi-dairy Yoghurt from Soybean. American Journal of Food Science and Technology, 5(1)1-5. Doi:10.12691/ajfst-5-1-1.
• Alhassan, M.W., Dankwah, R., and Ofosu, I. W. (2015). Microwave Glycation of Bambara Protein-Cassava Starch Composites. ADRRI Journal of Agriculture and Food Sciences, Ghana, 2(1), 1-14.
• Alhassan, M., Sampson, G.O., and Quashie A. K. K. (2015). Microwave Glycation of Bambara Protein-Rice Starch Composites. Asian Journal of Agriculture and Food Sciences, 3(5) 1-5.
• Dankwah, R., Alhassan, M. W., and Ofosu, I. W. (2014). Acrylamide Resulting from Heat-Time Treatment in Cajanus cajan, a Neglected and Underutilized Legume. Ife Journal of Science, 16 (3) 461-473.
• Awuni, V., Alhassan, M.W., and Amagloh, F. K. (2017). Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A. Journal of Food Science and Nutrition, 6 (1), 174-179. Doi:10.1002/fsn3.543.
• Sampson, G.O., Duah, N., Gyima, V., and Alhassan, M. (2017). Preparation of Semi-dairy Yoghurt from Soybean. American Journal of Food Science and Technology, 5(1)1-5. Doi:10.12691/ajfst-5-1-1.
• Alhassan, M.W., Dankwah, R., and Ofosu, I. W. (2015). Microwave Glycation of Bambara Protein-Cassava Starch Composites. ADRRI Journal of Agriculture and Food Sciences, Ghana, 2(1), 1-14.
• Alhassan, M., Sampson, G.O., and Quashie A. K. K. (2015). Microwave Glycation of Bambara Protein-Rice Starch Composites. Asian Journal of Agriculture and Food Sciences, 3(5) 1-5.
• Dankwah, R., Alhassan, M. W., and Ofosu, I. W. (2014). Acrylamide Resulting from Heat-Time Treatment in Cajanus cajan, a Neglected and Underutilized Legume. Ife Journal of Science, 16 (3) 461-473.
1st African Society of Food Science and Technology International conference
2025
Accra, GhanaManaging food safety and quality in small-scale food processing for RTB value chains in Sub-Sahara Africa
2025
Nairobi, KenyaNational Science Technology and Innovation
2025
Accra, Ghana