Faculty & Staff

Dr. Addo is a graduate of Washington State University with a degree in Food Science and Human Nutrition. In addition to serving as an Associate Professor in the Department of Nutrition and Food Science, he also serves as Associate Dean in the Graduate School’s Office of Recruitment and Multicultural Affairs. Dr. Addo previously served as Director of Graduate Studies in the Department. He is also an associate faculty in the Center for Nutritional Sciences in the College of Medicine. On the University of Kentucky campus, Dr. Addo serves on numerous committees including the Provost’s Internationalization Task Force and the Non-Medical Institutional Review Board.

Dr. Addo’s research activities focus on the general area of cereal chemistry with emphasis on new food product development, enzyme-catalyzed wheat-muscle protein interactions and Rheology. His publications include several articles, abstracts, and proceedings in national and international journals such as Cereal Chemistry, Journal of Food Science, and Food Research International. He is a recipient of the AACC International award on Rheology. In addition to serving as an ad-hoc reviewer for several food science journals Dr. Addo is also a member of the AACC International, the Institute of Food Technologists and the Cereal Chemistry Division of the Royal Australian Chemical Institute.

Dr. Addo’s current instructional/advising responsibilities include teaching undergraduate nutrition and dietetics courses and supervising graduate student research in the college. He has been recognized for outstanding teaching by the University of Kentucky.