Alberta N.A. Aryee

Alberta N.A. Aryee, PhD is an Associate Professor in the Department of Human Ecology (Food Science & Biotechnology) at Delaware State University (DSU). She holds a PhD from McGill University and completed postdoctoral research at Agriculture and Agri-Food Canada. Her research focuses on the impact of natural products and bioactive compounds on nutrition, health, and metabolic diseases, with particular emphasis on food processing effects, functional food development, and biofortification strategies.

Education:

• Postdoctoral Research: Agriculture and Agri-Food Canada
• PhD: McGill University (Dissertation: Enzyme Immobilization and Biodiesel Production)
• MSc: McGill University (Thesis: Lipase Purification)
• BSc (Hons): Kwame Nkrumah University of Science and Technology

Research Interests: Food science, functional ingredients, nutraceuticals, fermentation science, lipid technology, and sustainable food systems. She explores how processing impacts food matrices, bioavailability of nutrients, and the application of nanotechnology and machine learning in food analysis.

Recent Research Trends: Her work spans encapsulation of bioactives, plant-based food innovation, and leveraging AI for nutrient prediction. Studies include optimizing hempseed processing, analyzing fermented cassava chemistry, and designing smart food packaging.

Awards:

• 2020 DSU Faculty Excellence in Research
• 2018 Hornet Award (Early College High School)
• Mini Grant for hands-on food science education

Advising & Grants: Mentors students in food chemistry and product development. Collaborates on grants focused on value-added food products from agricultural byproducts. Leads experiential learning programs integrating global food challenges.

Labs & Teams: Based in DSU’s Baker Annex, her lab focuses on lipid science and functional food formulation. Collaborates with industry partners on sustainable food technologies and nanodelivery systems.