Dr. George A. Annor is an Associate Professor of Cereal Chemistry and Technology in the Department of Food Science and Nutrition at the University of Minnesota. He is also the chair for the General Mills Endowed Professorship in Cereal Chemistry and Technology. Dr. Annor obtained his Ph.D. in Food Science in the Department of Food Science at the University of Guelph in Canada. His research interests with respects to the Plant Protein and Innovation Center include the non-thermal modification of cereal proteins, starch-protein-lipid integrations, cereal grain quality and functionality and wheat dough rheology. Dr. Annor is interested in exploring the use of cold plasma techniques to modify cereal proteins and flours. He is also interested in the use of Electrochemically Activated water for protein modification purposes. Dr. Annor also has experience in the application of statistics for process optimization.
Researcher Spotlight
What is your area of expertise?
My lab group’s research focuses on grain quality and processing across the market value chain. Our research can be summarized into the following themes: starch structure and function, grain quality and functionality, non-thermal processing, extrusion, brewing and ingredient interactions, with starch structural characterization our primary focus. We also look at how the structure and architecture of starches impact its functions, processing and the health of consumers. We also investigate how non-starch polysaccharides such as arabinoxylan and b-glucans impact the functionality of dough systems. Using anionic exchange chromatography, we screen various cereals grains for their levels of FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides and polyols) and how these sugars could be reduced by fermentation. My group has recently been exploring the use of cold plasma technology as a food processing aid, specifically to modify the characteristics of starches, proteins and cereal flours including intermediate wheatgrass (Thinopyrum intermedium) also commercially known as Kernza®
How did you get to where you are now?
My academic journey began in the Department of Food Science and Nutrition at University of Ghana, where I got my bachelor’s degree in nutrition and food science. After my bachelor’s degree, I continued with a master’s degree in food science in the same university. Thereafter, I became a faculty in the department for about 2 years. I then moved to Ontario, Canada to pursue a PhD in food science at the University of Guelph. My Ph.D. focused in understanding why millets had low in-vitro starch digestibility and how its starch structure contributed to this phenomenon. After completing my Ph.D., I moved to Ireland to work for Megazyme International for 6 months, characterizing non-starch polysaccharides in mushrooms. In 2016, I joined the University of Minnesota as an Assistant Professor for the General Mills Land-Grant Professorship in Cereal Chemistry and Technology. I am currently an Associate Professor and a McKnight Presidential Fellow.
Where do you see plant proteins research going over the next decade?
I see research efforts on plant protein continue to increase partly due to the increase demand for plant proteins, but also due to the need to find more sources of plants proteins. I also see a significant increase in research efforts on the upcycling of co-products of plant proteins in the coming years. As plant protein demand continue to increase, there is the need to find uses for these co-products, which in most cases are more than the protein content of the crops. Characterizing and understanding these co-products and how they are impacted by the different processes used for plant protein isolation is very important
How would you like to contribute to this body of research?
My expertise in carbohydrate chemistry comes in handy when looking at co-products from plant protein extraction and what they can be used for. Our work on extrusion could also be explored to develop new products from these co-products. Our research on cold plasma technology could be extended to the modification of proteins.
What are some of your current ongoing research projects?
We have been working on developing products from Kernza®. These products include saké, meat analogues and low moisture expanded extrudates. For the first time we are experimenting with the use of air-classification for the separation of proteins from Kernza®. In collaboration with the Cornell University and UC Davis, we are currently exploring cold plasma technology for increased seed germination, vigor and plant growth.
Which plant proteins are you most intrigued by?
I have had some proteins from pea protein, and I am intrigued at how well they looked and tasted, of-course with some pea flavor in there as well. I have however recently been interested in the possibility of using Kernza® proteins for the production of meat analogues. I hope the research from my lab group will shed some insights into how KernzaÒ protein will perform when used for meat analogues.
