Dr. Joris Gerald Niilante Amissah is a Senior Lecturer in the Department of Family and Consumer Sciences at the University of Ghana. He holds a PhD and an MS in Food Science from Cornell University and a BSc. in Biochemistry from the University of Science and Technology (Kumasi, Ghana).

His research interests focus on utilizing processing and packaging technologies to develop innovative value-added food products for local consumption and export while improving the shelf-life and consumer acceptance of local Ghanaian foods (dairy, livestock products, grains, tubers, fruits and vegetables). He is also interested in the minimization of postharvest losses, food processing, preservation, packaging and product development. He is developing innovative food products from indigenous underutilized fruits and vegetables that are resilient to climate change, to enhance food and nutrition security and contribute towards a more sustainable food system.

He is a founding member of the Dairy Research Improvement and Innovation Consortium (DRIInC) at the University of Ghana and has worked with DRIInC to develop a Technology Centre for Quality Dairy Production and Processing in Ghana and training materials for the “Holistic quality dairy production of small holder farmers and processors in Ghana” funded by The Council for Technical and Vocational Education and Training (COTVET). He has trained selected small holder dairy farmers and processors in food product development. He has also trained members of the food service industry on maintaining food safety and food hygiene in their operations.

Dr. Amissah has served as a Fresh Fruits and Vegetables Consultant to the African Union Interafrican Bureau for Animal Resources (AU-IBAR), Spices and Culinary Herbs Consultant to the African Agricultural Technology Foundation (AATF), and a Processing and Packaging Consultant to the Ghana Poultry Project (GPP). He serves as an expert on fresh fruits and vegetables on the Codex Committee for Fresh Fruits and Vegetables (CCFFV) and as an expert on spices and culinary herbs, on the Codex Committee for Spices and Culinary Herbs (CCSCH).