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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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
- Sale of Research
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
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)
We offer analytical services of food processing and preservation.
Analytical tests offered are:
- Water Activity
- Texture Analysis
- Shelf life studies
- Functional Properties
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
- 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
Other Services We Offer includes.
- Extension Services
- Product Development and Upscaling
- Product Development and Training
- Collaborative Research and Consultancy
- Feasibility Studies
- Hiring of Conference Facilities
- Facility Set-Up
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.know more
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.Read More
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 securityRead More
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 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.Read More
- 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
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