About The Scientist

Professor Mary Obodai is a Food Scientist majoring in Food Microbiology. She holds a Ph.D. in Food Microbiology from the University of Nottingham, UK. She also has a certificate in Business Administration from Ghana Institute of Management and Public Administration, Ghana. Her research interest include among others molecular characterization of microorganisms in fermented African foods and Mushroom Biotechnology. In mushroom biotechnology she has worked on various aspects such as taxonomy, production of secondary metabolites, utilization and processing, mushroom preservation and food product development. She has over twenty years of research and development experience in technology development, technology dissemination and consultancy services and has contributed significantly to improvements in household and national food and nutrition security. She has 107 publications to her credit consisting of 40 refereed journal publications, 21 conference papers/abstracts, 13 extension farmer handbooks and pamphlets and 33 technical reports. She is responsible for initiating, leading and co-PI in some international collaborative projects funded by Agencies such as USAID, Africa-Brazil Marketplace, EU and the World Bank. She was an African Women in Agricultural Research and Development (AWARD) fellow from 2010 to 2012 and currently is the Science co-ordinator on the CSIR Mentoring programme.