Ryan Kusi Osei-Asibey is a Food Scientist, academic, and emerging researcher with expertise in food safety, food toxicology, postharvest systems, food innovation, and sustainable agrifood development. He is an Assistant Lecturer in the Department of Food and Postharvest Technology at Koforidua Technical University (KTU), where he teaches undergraduates, supervises research, develops curricula, and mentors students.

He holds both Bachelor of Science (BSc) and Master of Philosophy (MPhil) degrees in Food Science and Technology from the Kwame Nkrumah University of Science and Technology (KNUST). He is currently pursuing a Doctor of Philosophy (PhD) in Food Science and Technology, specialising in Food Toxicology.

His research focuses on addressing critical food-system challenges through applied scientific research, innovation, and knowledge translation. He has professional experience in food processing operations, food safety training, agricultural research, and university-based agrifood development initiatives. In addition to his academic responsibilities, he serves as the Access and Success Lead for the Nkabom Collaborative at KTU, where he supports inclusive student development, capacity building, employability enhancement, and sustainable agrifood initiatives.

Teaching and Academic Practice

1. Food Safety
2. Food Toxicology
3. Food Product Development
4. Nutrition and Functional Foods
5. Food Processing and Quality Management
6. Undergraduate Research Supervision
7. Curriculum Development and Innovation
8. Industry–Academia Linkages
9. Student Mentoring and Academic Development

Selected Publications

1. Osei-Asibey, R. K. et al. (2022). Farmers’ Perception of the Use and Benefits of Cowpea Storage Methods in Northern Ghana. Sustainability.
2. Edusei, V. O. et al. (2025). Potential of Postharvest Extension Service Delivery in Reducing Food Losses. Agro-environmental Sustainability.
3. Odoom, W. et al. (2023). Determination of Phytochemicals in Plant Leaves as Food Packaging Material. International Journal of Technology and Management Research.
4. Odoom, W. et al. (2021). Comparative Analysis on the Nutrient Quality of Undried, Freeze-Dried and Oven-Dried Tomato Fruits. Food Science and Quality Management.