Dr. Addo is a graduate of Washington State University with a degree in Food Science and Human Nutrition. In addition to serving as an Associate Professor in the Department of Dietetics and Human Nutrition, he also serves as Interim Chair in the Department of Merchandising, Apparel and Textiles. Dr. Addo served as Associate Dean in the Graduate School's Office of Recruitment and Multicultural Affairs from 2002-2010. On the University of Kentucky campus, Dr. Addo has served on numerous committees including the Provost's Internationalization Task Force and the Non-Medical Institutional Review Board.Dr. Addo's research activities focus on the general area of cereal chemistry with emphasis on new food product development, enzyme-catalyzed wheat-muscle protein interactions and Rheology. His publications include several articles, abstracts, and proceedings in national and international journals such as Cereal Chemistry, Journal of Food Science, and Food Research International. He is a recipient of the AACC International award on Rheology. In addition to serving as an ad-hoc reviewer for several food science journals Dr. Addo is also a member of the AACC International, the Institute of Food Technologists and the Cereal Chemistry Division of the Royal Australian Chemical Institute.
Dr. Addo's current instructional/advising responsibilities include teaching undergraduate nutrition and dietetics courses and supervising graduate student research in the college. He has been recognized for outstanding teaching by the University of Kentucky.
- NFS 101: Human Nutrition and Wellness
- NFS 304: Experimental Foods
- NFS 591: Special Problems in Foods and Nutrition
- Food Product Development
- Transglutaminase-catalyzed Wheat Gluten-Muscle Protein Interactions
- Cereal Chemistry