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 Dr Gyebi Duodu


Dr KG Duodu is a Senior Lecturer in Food Chemistry and Food Engineering in the Department of Food Science in the Faculty of Natural and Agricultural Sciences at the University of Pretoria. His research focus is on phytochemicals of cereal and legume grains and their potential health benefits.


Dr Duodu received his PhD in 2000. His doctoral research was pivotal in providing crucial insights into the causes of low protein digestibility of sorghum on wet cooking.


He has been either main author or co-author of 18 articles in international peer-reviewed journals and two book chapters. Dr Duodu was recipient of a Commonwealth Scholarship in 1999 for doctoral research at the Institute of Food Research, Norwich, United Kingdom, and a Commonwealth Academic Staff Fellowship for postdoctoral research at the University of East Anglia (UK) in 2006. Dr Duodu serves on four professional bodies: he is an executive committee member of Cereal Science and Technology-SA, a professional member of the South African Association for Food Science and Technology, a member of the American Association of Cereal Chemists International, and a member the Professional Advisory Committee for Food Science of the South African Council for Natural Scientific Professions.

Tel: + 27 12 420-4299
Fax: + 27 12 420-2839




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