My role at Manchester Metropolitan University is as Senior Lecturer (Food Science and Technology) involved in teaching both undergraduate and postgraduate. Subject areas includes Food Safety and Health, Food Microbiology and HACCP, Food Commodities, Food Processing and Preservation, Processing and Storage of Animal Products and many more. I am also involved in the supervision of both undergraduate projects and postgraduate research students.
After graduating with Honours degree from the University of Science and Technology, Ghana, I continued to the University of Bristol where I obtained a Master of Science qualification in Meat Science and Technology.
I then worked at the University of Science and Technology as a lecturer for five years, teaching Meat Science, and Anatomy and Physiology. During this time, I was also Head of the Meat Science Unit, a project funded by the FAO and GTZ.
I was also involved in training, consultancy, technology transfer and the management of a number of industry focused research projects. Through this project, I also had the opportunity to visit the China Meat Research Centre in Beijing.
I obtained a PhD qualification in Food Microbiology and Food Safety from the Universiti Putra Malaysia. I worked as a Postdoctoral Research Associate at the Loughborough University involved in the management, experimental investigation and theoretical scale-up studies into the potential for using non-thermal atmospheric plasmas in the food industry; a project funded by DEFRA in collaboration with the Institute of Food Research and other industrial partners.
I also worked on the environmental assessment and monitoring of MRSA and C-Diff in hospital ward environment. Prior to joining MMU I worked at Doncaster College as a lecturer.
Key research interests are the control of food-borne pathogens, particularly Campylobacter, Salmonella, E. coli andListeria, in meat and poultry and their products. The control of foodborne pathogens pre-harvest and during processing using various novel technologies including the use of organic acids, ozone, non-thermal atmospheric plasma and other natural preservatives.
Studies to understand the interactions of production, handling, processing, and environmental factors on pathogens, e.g.campylobacter and their infections in the live animal. This will contribute to the development of measures to reduce contamination of the final product and infections in humans by these pathogens. Although there is some information in the literature about the colonisation of poultry with campylobacter, there is still more to understand to enable development of effective control measures for the increasing incidence of food poisoning for the pathogen.
Other research interest includes studies into the incorporation of different fibre sources into meat products and other foods products. There are a number of such high fibre sources, which are the by-products of other processed foods, not currently explored, with potential use in food product.
Their incorporation into food products will provide health benefit of high fibre diets to human health. Before these by-products can be used, there is a need to study their profile and develop ideas to incorporate the fibre into various food products. The benefit of consumption of such high fibre foods will be the lowering of the incidence of some form of cancers such as colon cancer.
Microbial Food Safety Risk Assessment Microbial Food Decontamination and Shelf life
DM. Anang, T. Amofa-Diatuo, FJ. Barba, BK. Tiwari (2017). Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of its physical properties and consumer acceptance. Journal of Food Composition and Analysis. 61, pp.73-81.
OR. Adegboye, C. Smith, D. Anang, H. Musa (2016). Comparing and Contrasting Three Cultural Food Customs from Nigeria and Analyzing the Nutrient Content of Diets from These Cultures with the Aim of Proffering Nutritional Intervention. Critical reviews in food science and nutrition. 56(15), pp.2483-2494.
DM. Anang, G. Rusul, HM. Moda (2015). Inhibitory Effects of oxalic acid on Listeria monocytogenes , Salmonella Enteritidis and Escherichia coli O157:H7 inoculated onto Chicken Breast stored at 4°C. International Journal of Food Science, Nutrition and Dietetics (IJFS). 4(6), pp.233-238.
H. Young, DM. Anang, BK. Tiwari (2014). Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C. Food Packaging and Shelf Life. 2(2), pp.59-64.
DM. Anang, G. Rusul, FH. Ling, R. Bhat (2010). Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. Int J Food Microbiol. 144(1), pp.152-159.
DM. Anang, G. Rusul, J. Bakar, FH. Ling (2007). Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C. Food Control. 18(8), pp.961-969.
DM. Anang, G. Rusul, S. Radu, J. Bakar, LR. Beuchat (2006). Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken. J Food Prot. 69(8), pp.1913-1919.
A. Donkoh, CC. Atuahene, DM. Anang, EK. Badu-Botah, KT. Boakye (2002). Response of broiler chickens to the dietary inclusion of Chromolaena odorata leaf meal. Journal of Animal and Feed Sciences. 11(2), pp.309-319.
A. Donkoh, DM. Anang, CC. Atuahene, MAS. Hagan (2002). Influence of processing temperature on chemical composition of solar-dried blood meal and on performance of broiler chickens. Journal of Animal and Feed Sciences. 11(3), pp.497-505.
CC. Atuahene, A. Donkoh, DM. Anang, J. Boateng (2002). A note on the use of breadfruit meal (Artocarpus incisus) as a feed ingredient for broiler chickens. Journal of Animal and Feed Sciences. 11(2), pp.321-329.
A. Donkoh, DM. Anang, CC. Atuahene, B. Koomson, HG. Oppong (2001). Further studies on the use of solar-dried blood meal as a feed ingredient for poultry. Journal of Animal and Feed Sciences. 10(1), pp.159-167.
A. Donkoh, CC. Atuahene, DM. Anang, SK. Ofori (1999). Chemical composition of solar-dried blood meal and its effect on performance of broiler chickens. Animal Feed Science and Technology. 81(3-4), pp.299-307.
DM. Anang (2014). Meat Processing. BK. Tiwari, T. Norton, NM. Holden. In: Sustainable Food Processing. West Sussex, UK: Wiley Blackwell, pp.169-193.
I. Zerin, ASM. Sayem, DM. Anang, S. Bajwa Traditional Cotton Dyeing with Natural Dyes from Plants: Colourimetric Analysis and Antibacterial Efficacy. In: TRC Book of Papers 2017. Dhaka, Bangladesh, 30/9/2017.
DM. Anang, G. Rusul, S. Radu, J. Bakar Extending the Shelf-life of Fresh Chicken Using Oxalic acid and Lauricidin – A Preliminary Study. Nikko Hotel, Kuala Lumpur, Malaysia, 15/10/2003.
DM. Anang, DB. Okai, F. Quarcoo, MK. Buadu, FA. Kwarteng Evaluation of sawdusts from ten (10) different wood species for the smoking of pork sausages. In: Proceedings of the 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000.
DM. Anang, A. Donkoh, CC. Atuahene, MAS. Hagan, A. Ayuba Influence of processing temperature on chemical composition of solar-dried blood meal and its effect on performance of broiler chickens. In: 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000.
DM. Anang, CC. Atuahene, A. Donkoh, A. Ayuba, A. Akpagloh The effect of water restriction on the performance of layer hens in the hot humid tropics. In: Proceegings of the 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000.
DM. Anang, DB. Okai, M. Oteng-Adu, JK. Akowuah Relationship between liveweight at slaughter and various cut in Large White pigs. In: Proceedings of the 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000.
DM. Anang, JA. Bulley, JK. Akowuah Solar Drying of Pork. In: Proceedings of the 25th Ghana Animal Science Symposium. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana, 4/10/2000.
DM. Anang, PR. Sheard The storage of meat at high temperature using brine or acetic acid. In: Proceedings of the 11th Conference of the Ghana Society of Animal Production. Kumasi, Ghana, 24/8/1999.
DM. Anang, WY. Akwetey The Effect of Preslaughter Fasting on Carcass and Meat Quality in Pigs. In: Proceedings of the 24th Ghana Animal Science Symposium. Kumasi, Ghana, 26/8/1998.
DM. Anang REPORT ON MICROBIOLOGY QUALITY OF FISH BALLS. , Commercial Food Processing Company.
DM. Anang, GA. Teye, NKA. Gyemfi THE USE OF SOLAR DRIED YAM IN COMMINUTED MEAT PRODUCTS.
BSc (Hon), MSc, PhD, PGC-AP FHEA