John Edem Kongor

About

Dr. John Edem Kongor is a Food Technologist and a Research Scientist at the Council for Scientific and Industrial Research – Food Research Institute, Ghana. His primary research areas are cocoa processing, and chocolate science and technology. He has deep knowledge of the cocoa value chain and he has carried out extensive research in the areas of sustainable intensification of high-quality cocoa beans, the postharvest and industrial processing of cocoa, development of chocolates using alternative ingredients and processing methods. He is currently investigating the effect of agronomical and technological factors on the polyphenols and methylxanthines contents of cocoa beans, a project funded by the Spanish National Research Council. Dr. Kongor is a recipient of the 2021 International Foundation for Science (IFS) – Basic Research Grant for Young Scientists, which is been used to study the process and product development of beetroot dark chocolate using the melanger.

Employment

• CSIR-College of Science and Technology Lecturer
  2022 - Present
• CSIR-Food Research Institute Research Scientist
  2019 - Present

Education

• Universiteit Gent PhD
  2014 - 2018
• University of Ghana MPhil
  2010 - 2012
• University of Ghana Bsc
  2001 - 2005

Projects & Funding

Projects & funding information is unavailable.

Publications (19)

• Modular Biointelligent Starter Cultures for Cocoa Pulp Juice (Mucilage) Fermentation: A Scoping Review
  2026 DOI: 10.21203/rs.3.rs-9587715/v1
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• Quorum Sensing Signalling Molecules in Cocoa Pulp Wine Fermentation: A Systematic Review
  2026 DOI: 10.21203/rs.3.rs-9583044/v1
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• AI-Enhanced Digital Twins as Decision-Support Layers for Precision Management of Microbial Communication: The Case of Cocoa Pulp Juice Fermentation
  2026 DOI: 10.20944/preprints202605.0102.v1
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• Cocoa production in the 2020s: challenges and solutions
  CABI Agriculture and Bioscience 2024 DOI: 10.1186/s43170-024-00310-6
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• Processing of Cocoa and Development of Chocolate Beverages
  Reference Series in Phytochemistry 2023 DOI: 10.1007/978-3-031-04195-2_7-1
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• From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
  International Journal of Molecular Sciences 2022 DOI: 10.3390/ijms232214365
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• A validated HPLC – FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder
  LWT 2021 DOI: 10.1016/j.lwt.2021.111790
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• Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana
  Agroforestry Systems 2019 DOI: 10.1007/s10457-018-0253-3
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• Constraints for future cocoa production in Ghana
  Agroforestry Systems 2018 DOI: 10.1007/s10457-017-0082-9
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• Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review
  Food Research International 2016 DOI: 10.1016/j.foodres.2016.01.012
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