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Vision
The Food Research Institute's vision is to be recognised nationally and internationally as an S&T institution that is playing a key role in the transformation of the food processing industry to be internationally competitive with particular reference to product safety, quality and presentation.
Mandate
The CSIR-FRI is mandated to conduct applied market oriented research into problems of food processing and preservation, food safety, storage, marketing, distribution and utilisation, and national food and nutritional security in support of the food industry and also to advise government on its food policy.
Mission
The Institute's mission focuses on providing scientific and technological support to the growth of the food and agricultural sectors of the national economy in line with corporate prioritisation and national objectives.

Introduction

Food Research Institute (FRI) is one of the thirteen affiliate Institutes and Centres of the Council for Scientific and Industrial Research (CSIR). It was established by the Government of Ghana on 1st Oct. 1963. Legislative Instrument No. 438 of 19th March 1965 later incorporated it into the CSIR as one of the Institutes by a revocation of LI 438 when NLC Decree 293 established the CSIR in October 1968.

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Accredited Analytical Methods
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Scientists
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On-going projects
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Happy Clients

Research Programmes

Root and Tuber Products
Programme

Scientific Research into Root and Tuber

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Meat, Fish, Poultry and Dairy
Products Programme

Scientific Research into Meat, Fish, Poultry and Dairy Products

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Cereal, Grains and Legume
Products Programme

Research into Cereal, Grains and Legume Products

Fruit, Vegetable and Spice
Products Programme

Research into Fruit, Vegetable and Spice Products

Take A Tour Of
Our Facilities

The Institute has three main sites; Okponglo South Legon Accra (Main office, laboratory and Processing); Pokuasi Amasaman District ( Pilot Processing of Root and turber products) ; Bronz Tito Avenue Cantonments Accra (Offices and residential).

Services We Provide

Microbiological Analysis offered by the CSIR-Food Research Institute, Ghana

The food microbiology laboratory has accreditation to (lSO/IEC17025:2005) for 11 microbiological methods. This was granted by the South Africa National Accreditation System (SANAS).

Accredited Microbiological tests are:

  • Enumeration of yeasts and moulds. ISO 7954.1987 (E)
  • Detection and enumeration of presumptive Escherichia coli. -Most Probable NumberTechnique ISO 72512005 (E).
  • Detection of Salmonella, NMKL No. 71.1999, 5th Ed. Method. AOAC 920.39C (2000)
  • Coliform bacteria detection in food NMKL No.44, 2004 6th Ed.
  • Determination ofBacillus cereus in food NMLK N. 67, 2003 5th Ed
  • Determination of aerobic microorganisms in foods at 30 C NMKL No.86, 2006, 4th Ed.
  • Thermo-tolerant coliform bacteria and Escherichia coli Enumeration in food and feed NMKL No. 125,2005 4th Ed.
  • Enterococcus determination in food. NMKL No.68, 20044th Ed.
  • Aerobic microorganisms and presumptive NMKL No.5,2001 5th Ed.
  • Enterobacteriae-Enumeration on surfaces and utensils aerobic and anaerobic bacteria in canned food NMKL No. 59,2004 3th Ed.
  • Enumeration of coagulate positive Staphylococcus aureus in food. NMKL No. 66,2003
Chemical Analysis at the Mycotoxin Lab

CSIR-FRI offer comprehensive chemical analytical services to the local beverage, food, feed and brewing industries.

Commodities tested include: Fish and fish products, chocolate and cocoa products, water, fruit juices and soft drinks, biscuits, toffees, dairy products, poultry products, spices, flavorings, condiments and vegetables.

We have been granted accreditation to ISO/IEC17025:2005 by South Africa National Accreditation System (SANAS) for the following chemical analysis

  • Moisture determination in food and feed-Air Over Method AOAC 925.10 (1990)
  • Protein in food and feed-Kjeldahl method AOAC 984.13 (1990)
  • Fat (crude) or ether extract in food and animal feed-Soxhelt method AOAC 920.39 C (2000)
  • Determination of Ash in dried food and feed AOAC 923.03 (2000)
Professional Using one of the physical analysis equipment

We offer analytical services of food processing and preservation.

Analytical tests offered are:

  • Water Activity
  • Texture Analysis
  • Shelf life studies
  • Centrifugation
  • Functional Properties
  • Viscosity
  • Color
  • Moisture
Assorted Research by-product of the CSIR-Food Research Institute, Ghana

Processing of High Quality Natural Food Products.We have a range of Research By-Products for sale to the general public. They are so called because they were developed as a result of research carried out by the Institute.

Products Offered for Sale are.

  • Plantain Fufu Flour
  • Kokonte Fufu Flour
  • Cocoyam Fufu Flour
  • Yam Fufu Flour
  • Maize Cereal Mix
  • Rice Cereal Mix
  • Maize Grits
  • Groundnut Paste
  • Banku Mix
  • Fermented Maize Meal
  • Gari
  • Mushroom Oyster Spawns
  • Mushroom Oyster Compost Bags

We tailor our service package to your individual needs.

Some of the most common services we provide are:

  • Technology Transfer
  • Sensory Evaluation
  • Technical Advice
  • Engineering Services
  • Fabrication of Food Processing Equipment
  • Primary Food Processing
  • Technology Business Incubation
  • Contract Research
Community Outreach programme by the Food Research Institute of the CSIR Ghana

Other Services We Offer includes.

  • Extension Services
  • Product Development and Upscaling
  • Lecturing
  • Product Development and Training
  • Collaborative Research and Consultancy
  • Feasibility Studies
  • Hiring of Conference Facilities
  • Facility Set-Up
OUR STRENGHT

Organisational Capacity

CSIR-FRIs’ overall capacity depends upon its resources (human, physical, financial, and technological) and its management (Leadership, program and process management, and networking and linkages). CSIR-FRIs’ resources include personnel, facilities; vehicles, equipment, and funding that are at its disposal.

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Our Contribution to National Development

Food Product Development

Food products and appropriate technologies have been developed and transferred for the production of several new convenience foods which are either adequate alternatives to imported materials or have export potential. These products include Root and Tuber-based convenience foods such as fortified gari, improved kokonte flour, agbelima flour and fufu powders (yam, cocoyam and plantain), yam porridge as well as cereal/legume-based convenience foods such as Dehydrated Fermented Maize Meal, High protein Infant Weaning Foods, Protein and mineral fortified recipes and products from low grade broken rice fractions, Composite Flours and High Quality Legume Flours. The local production, utilization and export of some of these products constitute a large saving on foreign exchange for the country.

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The Institute has over the years played a significant role in developing appropriate technologies for storage and preservation as well as adding value to various food commodities to reduce post-harvest losses.

Also significant is the Institute's unique efforts at embarking on projects aimed at addressing livelihood constraints of farm families through promotion of small-scale processing activities to improve their incomes for enhanced household food and nutrition security

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The health sector has benefitted from the activities of the Institute through our community nutrition interventions, food safety awareness creation, development and promotion of technologies for weaning foods as well as addressing food related health hazards through research. Some of the achievements in this area are as follows:

Food Safety

Food safety awareness has been created through screening of raw and processed foods for mycotoxins, heavy metal contamination, agrochemical residues, pathogens etc., and advice given on preventive measures.

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  • Generate scientific information for teaching at tertiary level
  • High level staff members who are part-time lecturers of the Universities
  • External Examiners for graduate students
  • Supervise and offer facilities for post-graduate training
  • Internship for 2nd and 3rd –Year Students from the Universities
  • Practical Training for tertiary students on attachment annually
  • Run training programmes for teachers in specific areas

Strategic Partners

From The Blog

New
Applications are invited from suitably qualified candidates to fill the following vacancies at the CSIR-FOOD RESEARCH

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The new Director –General (in black suit) of the Council for Scientific and Industrial research (CSIR), Dr. Victor Kwame Agyeman has paid glowing tribute to Dr. Abdulai Baba Salifu, out-going

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Dr. George Owusu Essegbey, Director of CSIR Science and Technology Policy Research Institute (STEPRI), has said that the institute is concerned with the application of Science and Technology to

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Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-519092-5 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

© 2016 Food Research Institute.

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