Dr. Boateng is a lecturer in the University of Energy and Natural Resources’ Department of Food Science and Technology in Sunyani, Ghana. He obtained his Ph.D., M.Sc., and B.Sc. from NJAU (Nanjing, China), NJUST (Nanjing, China), and UDS (Tamale, Ghana), respectively. Dr. Boateng has broad expertise in food science and engineering, which is beneficial for human systems and improved nutrition.

Dr. Boateng’s research focuses on cold plasma non-thermal technologies, food packaging materials science, meat science, the quality and safety of processed meat products, and food science, with an emphasis on the science behind food quality and safety. To alleviate environmental sustainability issues, Dr. Boateng’s current research direction focuses mainly on the valorization of agro-waste into value-added, convenient products for the food industry. Additionally, the exploration of diverse functionalities among orphan crops aimed at achieving the “zero hunger” goal of the United Nations Sustainable Development agenda remains paramount. Further, assessing the holistic approach in securing “smart foods” to mitigate public health and global food crisis, and investigating the synergistic impact of food materials science engineering processes on food science technologies continue to be important aspects of his study interest.

Dr. Boateng’s current role is that of assistant/guest editor for Frontiers in Nutrition’s 2025 special issue, “Incorporating Non-Thermal Technologies to Enhance Food Fortification Strategies: Current Trends and Future Directions in Personalized Nutrition.” Additionally, he is a valued member of the “Young Editorial Board of Exploration of Foods and Foodomics,” which is made up of vibrant early-career food science and foodomics researchers with a lot of promise. He appropriately acknowledges duties as a resource person for academic events on a “pro bono” account as part of his community service activities and gladly accepts research collaborations.