Mr. William Odoom | Food Science | Best Researcher Award

Senior Lecturer at Koforidua technical University, Ghana.

Mr. William Odoom is a Senior Lecturer and Head of the Department of Food and Postharvest Technology at Koforidua Technical University, Ghana. He holds an MSc. in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology and a BSc. in Agriculture Technology from the University for Development Studies. With over 20 years of professional experience, he has contributed significantly to both education and research. His work focuses on postharvest factors affecting fresh produce, food quality, processing, and value addition. Mr. Odoom is also an active researcher, publishing extensively on topics related to food technology and crop handling.

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Education

Mr. William Odoom holds a Master’s degree (MSc.) in Food and Postharvest Engineering from Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana, which he earned from 2007 to 2009. Prior to this, he obtained a Bachelor of Science (BSc.) degree in Agriculture Technology, specializing in Irrigation and Mechanization, from the University for Development Studies (UDS), Tamale, Ghana, between 1999 and 2003. He also holds a Teachers’ Certificate ‘A’ from Wesley College of Education, Kumasi, Ghana, which he completed from 1994 to 1997. Additionally, he completed his Senior Secondary School Certificate Examination (SSSCE) at Asamankese Secondary School, Ghana, in 1993.

Professional Experience

Mr. William Odoom has an extensive professional background in both academia and education. He began his career with the Ghana Education Service in 1997 as a Tutor at Sefwi-Essam D/C Junior Secondary School, later moving on to Annor Adjaye Secondary School, where he served as a Tutor and Head of the Science Department until 2007. He continued his educational leadership as Headmaster at A.M.E. Zion Junior High School in Kumasi from 2011 to 2012. In 2012, Mr. Odoom transitioned to Koforidua Technical University, where he started as an Assistant Lecturer in the Department of Food and Postharvest Technology. He was promoted to Lecturer in 2014, and to Senior Lecturer in 2017. Currently, he serves as Head of the Department, where he has been instrumental in curriculum development, research supervision, and department leadership. Throughout his career, he has contributed to several departmental and academic committees, including serving as the Departmental Examination Officer and as a member of the Faculty Appointment and Promotions Board.

Research Interest

Mr. William Odoom’s research interests focus on understanding the pre-harvest and postharvest factors affecting fresh produce, with a goal of enhancing food quality, safety, and value addition. He is particularly interested in identifying innovative technologies to address challenges in postharvest physiology, food processing, and storage. His research spans a range of topics including food product development, crop drying, handling, and storage of both perishable and durable crops. Mr. Odoom’s work benefits various stakeholders such as produce growers, processors, marketers, and consumers, contributing to the broader horticultural and food industry.

Research Skills

Mr. William Odoom possesses a diverse set of skills that make him an effective educator, researcher, and leader. He is a strong team player with excellent leadership abilities and high emotional intelligence, enabling him to thrive in multicultural environments. His communication and analytical skills are complemented by a high level of discipline and adaptability, allowing him to learn and apply new concepts quickly. Mr. Odoom also demonstrates a deep understanding of organizational culture, making him well-suited to collaborate with colleagues and lead academic initiatives. Additionally, he is proficient in various computer applications, including MS Word, PowerPoint, and Excel, which further enhance his teaching, research, and administrative capabilities.

Award and Recognition

Mr. William Odoom has received several awards and recognitions throughout his career, reflecting his contributions to academic excellence and program development. Notably, in July 2019, he successfully reviewed the 4-Year B. Tech Food Technology curriculum for submission to the National Accreditation Board (NAB). His leadership was further recognized when he led his department in defending proposals for the 4-Year B. Tech in Food Technology and Postharvest Technology at the National Council for Tertiary Education (NCTE) in May 2019. Mr. Odoom also played a key role in obtaining re-accreditation for the HND Food Technology and HND Postharvest Technology programs in February 2019. His commitment to enhancing academic programs and his participation in key national educational evaluations underscore his significant impact on higher education in Ghana.

Conclusion

With his extensive experience, significant research contributions, and active role in curriculum development and leadership, Mr. William Odoom is a highly suitable candidate for the Best Researcher Award. His commitment to improving food and postharvest technology and his continuous contributions to both academia and the industry underscore his qualifications for this prestigious recognition.

Publication Top Notes

“Evaluation of saponification value, iodine value and insoluble impurities in coconut oils from Jomoro District of the Western Region of Ghana”
- Authors: W Odoom, VO Edusei
- Journal: Asian Journal of Agriculture and Food Sciences
- Volume: 3 (5)
- Cited by: 75
- Year: 2015
“Nutritional value and health benefits of cashew apple”
- Authors: YG Akyereko, GB Yeboah, FD Wireko‐Manu, F Alemawor
- Journal: JSFA Reports
- Volume: 3 (3), pages 110-118
- Cited by: 12
- Year: 2023
“Assessment of freshcut fruit handling and vending in the central business area of Koforidua, Ghana”
- Authors: VO Edusei, W Odoom, S Kwofie
- Journal: Asian Journal of Agriculture and Food Sciences
- Volume: 4 (2)
- Cited by: 6
- Year: 2016
“Assessment of microbial load on fresh-cut pineapple in Koforidua (Ghana) market”
- Authors: RO Asante, W Odoom, C Adomako, VO Edusei
- Journal: Advances in Nutrition & Food Science
- Volume: 4 (2), pages 1-3
- Cited by: 5
- Year: 2019
“Extraction of coconut oil by small-scale processors in Ghana: Operations and constraints”
- Authors: W Odoom, VO Edusei, MKA Piegu
- Journal: Extraction
- Volume: 55
- Cited by: 3
- Year: 2016
“Production and Quality Assessment of Composite Bread Using Wheat Flour and Coconut Flour”
- Authors: C Adomako, A RO, W Odoom
- Journal: Yeast
- Volume: 2 (2g), 2g
- Cited by: 1
- Year: 2023
“Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour”
- Authors: M Adu, SO Anim, W Odoom, C Adomako, RK Osei-Asibey
- Journal: Applied Food Research
- Article: 100518
- Year: 2024
“Assessment of locally produced waxing materials on the shelf life and quality of tomato fruits (Solanum lycopersicum)”
- Authors: W Odoom, RO Asante, C Adomako, E Tei-Mensah
- Journal: European Journal of Food Science and Technology
- Volume: 9 (2), pages 9-20
- Year: 2021

William Odoom | Food Science | Best Researcher Award