Kwaku G DuoduKwaku Gyebi Duodu is Professor of Food Science and Head of the Department of Consumer and Food Sciences, University of Pretoria, South Africa. He is involved in undergraduate and postgraduate teaching in Food Chemistry and Food Engineering. His reseach focuses on the health-promoting properties of African grains and their foods and he investigates the metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also has research interest in nutritional aspects of African grain-based foods with focus on mineral bioaccessibility and protein quality. Gyebi co-edited the second edition of Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. He serves on the editorial boards of the Journal of Cereal Science and the Journal of Food Composition and Analysis. Read More Read Less