Dr. George A. Annor is an Assistant Professor of Cereal Chemistry and Technology at the Department of Food Science and Nutrition at the University of Minnesota. He is also the chair for the General Mills Endowed Professorship 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 Koushik Seetharaman (1966-2014). 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 that, he 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. He 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.
Areas of Interest
Non-thermal modifications of cereals and cereal products; Cereal grain quality and functionality; Ingredient interactions in cereals (Starch-protein-lipid interactions); Starch structure and digestibility; Gluten/Proteins; β-glucan functionality; Phenolics/Antioxidants
