Daniel Anang

Dr Daniel Anang is a Senior Lecturer in Food Science and Technology at Manchester Metropolitan University's Faculty of Health and Education. He specializes in teaching Food Safety and Health, Food Microbiology, HACCP, Food Commodities, and Meat Processing. His research focuses on microbial food safety, pathogen control (Campylobacter, Salmonella, E. coli, Listeria), and incorporating high-fiber by-products into food products to enhance human health. He supervises undergraduate and postgraduate students.

Academic Qualifications: BSc (Hon), MSc, PhD, PGC-AP (FHEA). Professional Membership: MSOFHT and Associate Member CIEH.

Key Research Projects: Microbial risk assessment, food decontamination technologies (e.g., organic acids, ozone, non-thermal plasma), and studying fiber incorporation in meat products to reduce colon cancer risks. His work addresses pre-harvest and processing-stage pathogen control in poultry and meat.

Publications span 1993–2022, emphasizing antimicrobial solutions, food preservation, and cultural/nutritional analyses. His research bridges food safety, technology, and public health.