September 16, 2016

george annor at deskDr. George A. Annor joined the FSCN faculty as an Assistant Professor and General Mills Endowed Professor in Cereal Chemistry and Technology.

Dr. Annor obtained his Ph.D. in Food Science in the Department of Food Science at the University of Guelph, Canada with former FSCN professor Koushik Seetharaman. Dr. Seetharaman held the same Endowed Professorship in Cereal Chemistry and Technology in FSCN before his passing in 2014. Dr. Annor’s Ph.D. research focused on characterizing the fine structure of millet starches and also understanding why millets are slowly digestible.

Prior to coming to Minnesota, Annor obtained his Bachelor’s degree in Nutrition and Food Science in 2001 in the Department of Nutrition and Food Science at the University of Ghana, Legon-Accra and went on to receive a Master’s in Food Science in the same department, where he also became a faculty member in 2008. 

Annor has several research interests, including: non-thermal modifications of cereals and cereal products, cereal grain quality and functionality, ingredient interactions, starch structure and digestibility, gluten/proteins, b-glucan functionality and phenolics/antioxidants.

He is a member of the American Association of Cereal Chemists International (AACCI) and the Institute of Food Technologist (IFT).

In addition to his academic success, Annor has experience in the application of statistics in process optimization and has experience in industrial collaborations. He has collaborated with companies such as Megazyme International, Ireland, Ajinomoto Inc, Japan and Biofern INC, Canada. He has also worked with international organizations such as the World Food Program (WFP) and the Food and Agriculture Organization (FAO) of the United Nations.

His full bio, including publications is available on our website.