CSIR-FRI is mandated by the Government of Ghana to conduct market-oriented applied research on food processing and preservation, food safety, storage, marketing, distribution, and utilization, as well as national food and nutrition security in support of the food industry. It also advises the government on food policy and is Ghana’s leading science and technology institute in food transformation and processing. Its mission is to provide scientific and technological support to the growth of the food and agriculture sectors, aligned with corporate prioritization and national development. The main R&D centers focus on food technology, microbiology, and chemistry, aiming to deliver technical information, training, and services to the private sector (and other stakeholders), conduct market-driven research, and offer accredited technical services to the food industry. Research is centered on post-harvest technologies best suited to different aspects of Ghana’s food supply chain, including the processing of raw materials (both fisheries and agricultural products) into non-perishable forms. CSIR-FRI also holds technologies for developing new food products, products for vulnerable groups, and manufacturing food processing equipment.
CSIR-FRI in ACUICONECTA: CSIR-FRI will coordinate and support the organization and implementation of training activities and interventions planned by project beneficiaries in the region, focused on the transfer of protocols and technologies developed in the project for the establishment of sustainable aquaculture based on local R&D guidelines defined by the institute. These efforts will include options for aquaculture diversification in Ghana, focusing on native species, resilient organisms, and farming systems expected to be less affected by climate change. Another area of interest is improving the viability and efficiency of locally produced aquaculture feeds through the integration of insects, which requires research into optimal rearing conditions and enhancement of the nutritional properties and digestibility of the biomass using enzymatic approaches.
Go to the website of the Food Research Institute (Ghana)