Rodney Owusu-Darko

Rodney Owusu-Darko is a Lecturer in Food Science & Technology at the School of Health and Life Sciences, Teesside University. He holds a PhD in Food Science from the University of Pretoria, an MSc in Food Biotechnology from the University of Strathclyde, and a BSc (Hons) in Nutrition and Food Science from the University of Ghana, Legon. He is actively involved in teaching at both undergraduate and postgraduate levels and serves as Module Leader for Food Biotechnology and Food Safety and Microbiology.

His research interests span microbial food safety, genomic epidemiology, antimicrobial resistance, gut microbiome, food fermentations, alternative proteins, and microbial bioprospecting. He applies next-generation sequencing (NGS) technologies to study foodborne pathogens and microbial communities in food and environmental systems. His work emphasizes sustainable solutions at the intersection of food safety, security, health, and policy systems.

The recent publications highlight a strong focus on the genomics of Bacillus species, particularly B. sporothermodurans, B. oleronius, and B. cereus, with applications in dairy safety, heat resistance, and source tracking in food processing environments. One earlier study also explores the phytochemical and genetic aspects of the medicinal plant Cryptolepis sanguinolenta in Ghana, reflecting his interest in agrarian and health systems.

Rodney previously held a postdoctoral scholar position at the University of Pretoria on a Bill & Melinda Gates Foundation-funded international project involving Mozambique, Tanzania, Ethiopia, Nigeria, Canada, and Denmark. The project aimed to characterize foodborne pathogens and estimate disease burden using NGS technologies.

He is accepting PhD students and continues to contribute to research through publications and academic teaching. While no scientific awards are listed, his work has garnered citations and readership across platforms like Mendeley and social media.

Rodney is affiliated with research labs and teams focused on food microbiology and genomics, though specific lab names are not mentioned. His collaborative projects indicate strong international and interdisciplinary network engagement.