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About Dr Richard Owusu-Apenten

Undergraduate lectures by David A Bender were inspiring. I subsequently transferred to the Department of Chemistry, Royal Holloway College (University of London) to work on my doctorate degree dealing with the application of flow micro-calorimetry to biological systems, supervised Professor Arthur Finch. Following my PhD, I undertook a short stay in China as a British Council Visiting Scholar at the University of Wuhan. I did post-doctoral research work within the Department of Applied Science, University of Wales Institute of Science and Technology, Cardiff, working with Professor J.D.R. Thomas’s group (UWIST) and the organic synthesis group of Professor J Frazier-Stoddart (Sheffield University). The project designing novel liquid membrane ion-selective electrodes for agricultural herbicides provided fundamental training in redox reactions. My second postdoctoral research appointment, at University College London with Professor Donald Cowan, dealt with extreme environment biocatalysts. Lessons from UCL were influential for my first University teaching post as lecturer in Food biochemistry and nutrition. At the Proctor Department of Food Science (University of Leeds), I applied my knowledge of bioenergetics, extremophiles, and low water-activity reactions to consider how bioactive proteins, peptides frm foods (e.g. enzymes, allergens, antibodies, storage proteins etc.) and microorganisms respond to food processing and preservation conditions. My food science and technology interests led to an appointment as Associate Professor in Food Chemistry at the Pennsylvania State University (USA) looking at dairy proteins and teaching a complete “introductory foods science” curriculum for the first time. 

From 2005-2018, I underwent a veritable career shift from “straight” food scientists to a “Food, Nutrition” academic working at the School of Biomedical Sciences, Ulster University. During this period I contributed to the introduction of two new Postgraduate (PgDip/ MSc) courses in the Food and Nutrition area, and developed skills in online teaching and attained membership and fellowship of the AFN and HEA, respectively. I also functioned variously as Industrial Placement tutor for BSc Food & Nutrition, and Programme lead for MSc Nutraceuticals, Functional Foods, and Supplements –the only course of its kind within the UK.

In July of 2018, I joined the University of Chester as a Senior Lecturer (Food Science) attracted by the prospects for enhancing teaching and learning provisions at the nexus of food and nutrition sciences. I am currently the Programme Lead (acting) for BSc (Hons) Food Science & Innovation, and Programme Lead (designate) for BSc (Hons) Nutrition and Food.


My learning and teaching functions extend to a range of modules (see list below)

  • FS6004 – Food Business Innovation
  • FS6005 – Food Safety, Quality And Innovation
  • FS6009 – Dissertation
  • FS7002 – Food Nanotechnology
  • FS7006 – Food Security And Integrity
  • XN6126 – Key Concepts In Food And Nutrition Sciences


I am research active, publishing 3+ papers per year (over past 10 years) and presenting work at conferences. My scholarship is exemplified by authorship of 4 text books including two books completed since 2010. I maintain relevant subject content, through membership of professional bodies (IFST, IFT, and AFN) and engagement with the requirements for accreditation. I participated in Knowledge transfer activity, helping local industry to develop novel technologies for stabilizing fish oil supplements, adding value to rapeseed oil, and developing novel protein sources. I developed two patents related to glutathione and so understand the IP issues.

My current research interests cover,: Dietary antioxidants, food proteins, functional foods, anticancer activity. Techniques of interest include, HPLC-MS, GC-MS, fluorescence and the development of high through-put assays. I am working on honey as novel sources of phytochemicals. UK Researchers ID.

Published Work

Refereed Journal Articles

Wong, L. Y, Singh Nigam, P., Owusu-Apenten, R. (2018)  Effect of iron and hydrogen peroxide supplementation on the total phenols content and cytoxicity of honey for MCF-7 breast cancer cells. Journal of Advances in Biology, Biotechnology18 (2): 1-10, 2018; Article no.JABB.42344

Mohd Yusof, H.I., Owusu-Apenten, R., Singh Nigam, P., (2018). Determination of iron (III) reducing antioxidant capacity for Manuka honey and comparison with ABTS and other methods. Journal of Advances in Biology & Biotechnology 18 (1),

Kirkpatrick, G. Nigam, P. S., Owusu-Apenten, R. (2017). Total phenols, antioxidant capacity and antibacterial activity of Manuka honey chemical constituents. Journal of Advances in Biology, Biotechnology 15(4): 1-7.

Dosunmu, Y., Owusu-Apenten, (2017). Effects of ascorbic acid, dehydroascorbic acid and methotrexate on breast cancer cell viability. Journal of Applied Life Sciences International 14(2): 1-9.

Chau, TC, Owusu-Apenten, R.  Nigam, PS (2017). Total phenols, antioxidant capacity and antibacterial activity of Manuka honey extract. Journal of Advances in Biology, Biotechnology 15(4): 1-6.

Maginnes, Ashleigh and Owusu-Apenten, R. K. (2017) Methotrexate combination effects with genistein and daidzein on MDA-MB-231 breast cancer cell viability. Journal of Applied Life Sciences International, 13 (1). pp. 1-9.

Aldhirgham, T, Henderson, K, Nigam, P and Owusu-Apenten, R K. (2016) A combination of curcumin from turmeric and alpha-linolenic acid shows antagonism with MCF-7 Breast Cancer Cells in phenol-red free medium. Journal of Applied Life Sciences International, 10 (1). pp. 1-12. [Journal article]

Chan, Yuk Man, Cheng, Nga Kwan, Nigam, P and Owusu-Apenten, R.K. (2016) Effect of pH on the radical quenching capacity of tea infusions using the ABTS•+ Assay. Journal of Applied Life Sciences International, 6 (2). pp. 1-8.

Cheung, T, Singh - Nee Nigam, Poonam and Owusu-Apenten, R. (2016) Antioxidant activity of curcumin and neem (Azadirachta indica) powders: Combination studies with ALA using MCF-7 breast cancer cells. Journal of Applied Life Sciences International, 4 (3). pp. 1-12.

Henderson, K, Aldhirgham, T, Nigam, P.S., Owusu-Apenten, R. K. (2016) evaluation of Manuka honey estrogenic activity using the MCF-7 cell proliferation assay. Journal of Advances in Biology, Biotechnology, 10 (3). pp. 1-11.

Mustaq M, Sultana B, Akram S, Adnan A, Owusu-Apenten R, Nigam Singh P (2016). Enzyme assisted extraction of polyphenols from pomegranate (Pumica granatum) peel. Journal of Microbiology, Biotechnology 5(2):27-34.

Cheung TKN, Singh Nigam P, Owusu-Apenten R (2016). Antioxidant activity of curcumin and neem (Azadirachta indica): Combination studies with ALA using MCF-7 breast cancer cells. Journal of Applied Life Sciences International 4(3), 6-12.

Yasir M, Sultana B. Singh Nigam P, Owusu-Apenten R (2016). Antioxidant and genoprotective activity from selected cucurbitaceae seeds and LC-ESIMS/MS identification of phenolic components. Food Chemistry 199, 307-313.

Barlow R. Barnes D, Campbell A, Singh Nigam P, Owusu-Apenten R (2015). Antioxidant, anticancer and antimicrobial, effects of Rubia cordifolia root extracts in vitro. Journal of Advances in Biology, Biotechnology, 5(1), 6-14.

Barnes DA, Barlow R, Singh Nigam P, Owusu-Apenten R (2015). Antioxidant, anticancer and antibacterial activity of Withania somnifera aqueous root extract. Journal of Advances in Biology, Biotechnology, 5(1), 1-6

Wong CW, Cheung WSM, Lau YY, Bolanos de la Torre AAS, Owusu-Apenten R (2015). A FRAP assay at pH 7 unveils extra antioxidant activity from green, black, white and rooibos tea but not apple tea. F Nutr Reprt 1(1), 16-23.

Bolanos de la Torre, AAS, Henderson T, Singh Nigam P and Owusu-Apenten RK. (2015) A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey. Food Chemistry, 174 (1). pp. 119-123.

Dubey V. Apenten, RKO (2015) Enhanced growth-inhibitory effect of microemulsified curcumin formulation in human prostate cancer LNCaP Cells. British Journal of Pharmaceutical Research, 5 (3)209-216.

Kelly T, Owusu-Apenten R. (2015) Effect of methotrexate and tea polyphenols on the viability and oxidative stress in MDA-MB-231 Breast Cancer Cells. Journal of Applied Life Sciences International, 4 (2), 152-159.

Dubey V, Owusu-Apenten RK (2015). Evaluation of chemopreventive activity of micro- emulsified curcumin using prostate LnCaP cells. British Journal of Pharmaceutical Research 5(3): 209-216.

Dubey, V., Owusu-Apenten (2014). Curcumin restores glutathione-S-transferase activity for LNCaP prostate cancer cells,                                  Pure and Applied Chemical Sciences, 2, (2):61-72,

Lam, Yui-Sze, Owusu-Apenten R (2013) Enzyme induction and cytotoxicity of phenethyl isothiocyanate and its glutathione conjugate towards breast cancer cells. Pure and Applied Chemical Sciences, 1 (2). pp. 63-73.

Owusu-Apenten R Xu W-L (2012) Entrance qualifications affect the performance of nutrition students at university: A Pilot Study. Bioscience Education, 20. pp. 84-91.

Magee PJ, Owusu-Apenten R. McCann M.J., Gill C. I., Rowland I.R. (2012). Chickpea (Cicer arietinum) and other plant derived protease inhibitor concentrates inhibit breast and prostate cancer cell proliferation in vitro. Nutrition and Cancer: An International Journal 64(5): 741-748.

Das AJ, Chalil S, Nigam S, Magee P, Janneh O, Owusu-Apenten R. (2011). Glutathione transferase-P1-1 binding with naturally occurring ligands: assessment by docking simulations. Journal of Biophysical Chemistry .2 (4), 401-407.)

Krasaechol N, Sanguandeekul R., Duangmal, K., Owusu-Apenten, R. K. (2008). Structure and functional properties of modified threadfin bream sarcoplasmic protein. Food Chemistry 107, 1-10.

Ni Y, Owusu-Apenten R, Zhu, L, and Seetharaman, K. (2006). Effect of Alkali Dipping on Dough and Final Product Quality. Journal of Food Science 71(3):C209-C215.

Adulyatham P and Owusu-Apenten R. (2005). Stabilization and partial purification of a protease from Ginger Rhizome (Zingiber offinale Roscoe). Journal of Food Science 70(3), C231-234.

Owusu-Apenten, R. K. (2005). Colorimetric analysis of protein Sulfhydryl groups in milk: Applications and processing effects. CRC Critical Reviews in Food Science, Nutrition 45, 1-23.

Owusu-Apenten, R.K., Chee, C. (2004). Measurement of beta-lactoglobulin SH activation using Casein 5, thio-2-nitrobenzoic acid. International Dairy Journal 14, 195-200.

Mduli, K, Owusu-Apenten, R.K. (2003). Enzymatic browning in marula fruit 1: Effect of endogenous antioxidants on marula fruit polyphenol oxidase. Journal of Food Biochemistry 27:67-82.

Owusu-Apenten, R. K., Celia Chee, Ong Peng Hwee (2003). Evaluation of a Sulfhydryl- disulphide exchange index for whey proteins- -Lactoglobulin and Bovine Serum Albumin. Food Chemistry 83, 541-545.

Khokhar S., Owusu Apenten, RK. (2003).Iron binding characteristics of phenolic compounds: some tentative structure–activity relations. Food Chemistry 81, 133-140.

Owusu-Apenten R. (2002). Revised conformational stability parameters for -lactoglobulin isothermal denaturation by urea. Journal of Food Biochemistry 26, 181-190.

Banerjee, S Khokhar, Apenten RKO (2002). Characterization of lipoxygenase from mackerel (Scomber scombrus) muscle. Journal of Food Biochemistry 26 (1), 1-20.

Amiza, M. A., R. K. Owusu Apenten (2002). A single step purification of gastricsin-like proteinase from Atlantic Cod (Gadus morhua) Online Journal of Biological Sciences 2 (9): 591- 595, 2002.

Apenten, R.K. O. Khokhar, S., Galani, D. (2002). Stability parameters for -lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0. Food Hydrocolloids 16, 95- 103.

Orruno, E., Apenten, R. K.O., Zabetakis, I. O. (2001). The role of -glucosidase in the biosynthesis of 2, 5-dimethyl-4-hydroxy-3(2H)-furanone in strawberry (Fragaria x ananassa cf. Elsanta). Flavour and Fragrance Journal 16, 81 – 84.

Apenten, R. K.O., Galanai, D. (2000). Thermodynamic parameters for beta-lactoglobulin dissociation over a broad temperature range at pH 2.6 and 7.0. Thermochimica Acta 359, 181


Apenten, R. K. O., Buttner, B., Mignot, B., Pascal, D., Povey, M.J.P. (2000) Determination of the adiabatic compressibility of bovine serum albumin in concentrated solution by a new ultrasound method. Food Hydrocolloids 14, 83 – 91.

Apenten RKO. Galani D. (2000). Protein stability function relations: native -lactoglobulin Sulfhydryl-disulfide exchange in PDS. Journal of the Science of Food and Agriculture 80, 447 -452.

Galani, D., Apenten, R. K. O. (2000). Revised equilibrium thermodynamic parameters for the denaturation of beta-lactoglobulin at pH 2.6. Themochimica Acta 363, 137-142.

Liaquat, M. and Apenten, R.K.O. (2000). Synthesis of low molecular weight flavour esters using seedling powders in organic solvents. Journal of Food Science 65 (2) 295-299.

Owusu Apenten, R.K. (1999). Low temperature organic phase biocatalysis using cold-adapted enzymes in Biotechnological Applications of Cold adapted enzymes, Margesin, R, Schinner,F. Springer Verlag, Heidelberg, Germany 1999. Pp 35-48.

Galani, D., Apenten, R.K.O. (1999). Heat induced denaturation and aggregation of - lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates. International Journal of Food Science , Technology 34, 467 – 476.

Apenten, R.K.O, Galani, D. (1999). Is the rate of sulphur-disulfide exchange between native - lactoglobulin and PDS related to protein conformational stability? International Journal of Food Science, Technology 34, 483 – 486.

Apenten, R.K.O, Mahadevan, K. (1999). The heat resistance and conformational plasticity of the Kunitz soybean trypsin inhibitor. Journal of Food Biochemistry 23 (2), 209-224.

Galani, D., Apenten, R.K.O (1999). -lactoglobulin denaturation by dissociation-coupled unfolding. Food Research International 32, 93 – 100.

Hughes, R. K., Hornostaj, A. R., Robinson, D. S., Hardy, D., West, S. I., Apenten, R. K.O, Firhust, S. A., Chan, M., Lawson, D. M., Casey, R. (1999). Recombinant pea and potato lipoxygenases: versatile biocatalysts for industry. Agro Food Industry Hi Technology 10 (3) 3-6.

Busto, M.D., Apenten, R.K.O, Robinson, D. S., Wu, Z., Casey, R. and Hughes, R. K. (1999). Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability. Food Chemistry 65, 323-329.

Forsyth, J.L., Apenten, R.K.O., Robinson, D.S. (1999). The thermostability of purified isoperoxidases from Brassica oleracea Var gemmifera. Food Chemistry 65, 99- 109.

Duangmal, K, Apenten R.K.O. (1999). A Comparative study of polyphenol oxidase from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry 64, 351- 359.

Apenten, R. K.O. (1998). Protein stability function relations: -lactoglobulin-A sulfhydryl group reactivity and its relation to protein unfolding stability. International Journal of Biological Macromolecules. 23, 19-25.

Apenten, R. K.O. (1998). The effect of protein unfolding stability on their rates of irreversible denaturation. Food Hydrocolloids 12, 1-8.

Amiza, M. A., Galani, D., Owusu Apenten, R.K. (1997) 'Thermal inactivation of cod (Gadus morhua) trypsin: A reaction kinetic study. Journal of Food Biochemistry 21 (9), 273-288.

Galani, D, Owusu Apenten, R. K. (1997). The comparative heat stability of bovine - lactoglobulin in buffer and complex media. Journal of the Science of Food and Agriculture. 74, 89-98.

Nyman, R, Owusu Apenten, R. K. (1997). The effect of heat treatment on anilinoaphthalene- 8-sulfonate binding to rapeseed albumin (napins). Journal of the Science of Food and Agriculture 74, 485-489.

Owusu Apenten, R.K., Folawiyo, Y. L. (1997). The effect of pH on rapeseed globulin (cruciferin) binding to anilinonapthalene-8-sulphonate. Journal of Food Biochemistry 19, 455- 465.

Folawiyo, Y. L., Apenten, R K.O. (1997). The effect of heat and acid treatment on the structure of rapeseed albumin (napins). Food Chemistry 58, 237-243.

Amiza, M. A., Owusu Apenten, R K. (1996). Urea and heat unfolding of cold-adapted Atlantic cod (Gadus morhua) trypsin and bovine trypsin. Journal of the Science of Food and Agriculture. 70, 1-10.

Makhzoum, A., Owusu Apenten, R.K., Knapp, J. S. (1996). Purification and properties of lipase from Pseudomonas fluorescence strain 2D. International Dairy Journal. 6, 458-472.

Folawiyo, Y. L., Apenten, R K.O. (1996). Effect of pH and ionic strength on the heat stability of rapeseed 12S globulin (cruciferin) by the ANS fluorescence method. Journal of the Science of Food and Agriculture. 70, 241-246.

Galani, D., Owusu-Apenten, R. K. (1996). The effect of heat on whey proteins. Food Science, Technology Today 10(3), 163-168.

Owusu Apenten, R. K., Qing-hong Zhu. (1996). Interfacial parameters for Spans and Tweens in relation to water-in-oil-in-water multiple emulsion stability Food Hydrocolloids 10, 245-250.

Owusu Apenten, R.K., Qing-Hong Zhu. (1996). Interfacial parameters for selected Spans and Tweens at the hydrocarbon-water interface. Food Hydrocolloids 10, 27-30.

Tan, S., Owusu Apenten, R. K., Knapp, J. (1996). Low temperature organic phase biocatalysis using cold adapted lipase from psychrotrophic Pseudomonas P38. Food Chemistry 57, 415.

Apenten, R. K. O. (1995). A three-state heat-denaturation of bovine -lactalbumin. Food Chemistry 52, 131-135.

Apenten, R. K.O. (1995). Thermodynamic parameters for 3-state thermal denaturation of human and bovine -lactalbumin. Thermochimica Acta. 262, 1-12.

Makhzoum, A. Knapp, J. S., Owusu, R. K. (1995). Factors affecting growth and extra cellular lipase production by Pseudomonas fluorescens 2D. Food Microbiology 12, 277-290.

Amiza Mat Amin, Apenten, R.K.O. (1994). Thermal inactivation parameters for alkaline proteinases from North Sea Cod (Gadus morhua) and bovine chymotrypsin. Journal of the Science of Food and Agriculture 66, 389-391.

Apenten, R K.O., Berthalon, N. (1994). Determination of enzyme global thermostability from equilibrium and kinetic analysis of heat inactivation. Food Chemistry 51, 15-20.

Jideani, A., Owusu, R.K., Muller, H.G. (1994). Proteins of acha (Digitaria exilis. Stapf): solubility fractionation, gel filtration, and electrophoresis of protein fractions. Food Chemistry 51, 51-59.

Owusu, R.K., Doble, C. (1994). Heat-stability of a proteinase from psychrotrophic Pseudomonas fluorescens P38, chymotrypsin and thermolysin. Food Chemistry 51, 137-142.

Jideani, A. Owusu, R.K., Muller, H.G. (1994). The effect of cooking on proteins from acha (Digitaria exilis) and durum wheat. Journal of the Science of Food and Agriculture 65, 465-476.

Dickinson, E., Owusu, R.K., Williams, A. (1993). Orthokinetic destabilization of a protein - stabilized emulsion by a water-soluble surfactant. Journal of the Chemical Society. Faraday Transactions 89, 865-866.

Dickinson, E, Owusu, R.K., Tan, S , Williams, A.(1993) Oil-soluble Surfactants Have Little Effect on Competitive Adsorption of α-Lactalbumin and β-Lactoglobulin in Emulsions. Journal of Food Science 58, 295-298.

Makhzoum, A. Owusu, R.K., Knapp, J.S. (1993). The conformational stability of a lipase from a psychrotrophic Pseudomonas fluorescens. Food Chemistry 46, 355-359.

Owusu, R K., Berthalon, N. (1993). A test for the 2-state thermo-inactivation model for chymotrypsin. Food Chemistry 48, 231-235.

Owusu, R.K. (1992). The effect of calcium on bovine -lactalbumin conformational transitions by ultraviolet difference and fluorescence spectrophotometry. Food Chemistry 43, 41-45.

Owusu, R. K (1992). Thermodynamic analysis of the effect of calcium ions on -lactalbumin unfolding. Food Chemistry 44, 189-194.

Owusu, R.K., Makhzoum, A., Knapp, J. S. (1992). Heat inactivation of lipase from psychrotrophic Pseudomonas fluorescens P38: Activation parameters and enzyme stability at low and ultrahigh temperatures. Food Chemistry 44, 261-268.

Owusu, R.K., Zhu, Q., Dickinson, E. (1992). Controlled release of L-tryptophan and vitamin B2 from model water-in-oil-in-water multiple emulsions. Food Hydrocolloids 6, 443-453.

Dickinson, E., Evison, J., Owusu, R.K. (1991). Protein-stabilized multiple emulsions. Food Hydrocolloids 5, 481-485.

Owusu, RK, Makhzoum, A, Knapp, J.S. (1991). Thermodynamic stability of lipases and proteases from psychrotrophic bacteria. Food Chemistry 39, 187-195.

Owusu, R. K., Cowan, D.A. (1991) Isolation and partial characterization of a novel thermostable carboxylesterase from a thermophilic Bacillus. Enzyme and Microbial Technology 13, 158-163.

Owusu, R. K., Cowan, D.A. (1990) Biocatalysis in organic solvent systems using thermostable enzymes: Esterase-catalysed transesterification of N-Carbobenzozyl-tyrosine p-nitrophenyl ester. Enzyme and Microbial Technology, 12, 374-377.

Owusu, R.K., Cowan, D. A. (1989). A correlation between microbial protein thermostability and resistance to denaturation in aqueous: organic solvent two-phase systems. Enzyme and Microbial Technology 11, 468-474.

Owusu, R.K., Cowan, D.A., (1989) Thermostable microbial protein stability in aqueous: organic two solvent phase systems. Biochemical Society Transactions 17, 581-582.

Moody, G J., Owusu, R.K., Thomas, J.D.R. (1988). Analysis of diquat by ion selective electrodes. Analytical Letters 21, 1653-1664.

Moody, G J., Owusu, R.K., Thomas, J.D.R. (1988). Studies on crown ether based potentiometric sensors for 4, 4-dipiridinium and related dications. Analyst 113, 65-69.

Moody, G.J., Owusu, R.K., Slawin, A.M.Z., Spencer, N., Stoddart, J.T., Thomas, J.D.R , Williams, D.J. (1987). Noncovalent bonding interactions between tetraphenylborate anions and paraquat and diquat dications. Angewndte Chemie (English edition) 26, 890-892.

Moody, G J., Owusu, R. K., Thomas, J.D.R. (1987). Ion-paring agents in ion-selective electrodes for diquat, paraquat and 4, 4-Dypiridinium dications. Analyst 112, 1347-1351 (1987).

Moody, O J., Owusu, R.K., Thomas, J.D.R. (1987). Liquid membrane ion-selective electrodes for diquat and paraquat. Analyst, 112, 121-127.

Assubaie, F.N., Moody, G.J., Owusu, RK. Thomas, J.D.R. (1987). Membrane electrodes of herbicidal and pharmaceutical interest. Poltugaliae Electrochimica Acta 5, 103-124.

Owusu, R.K., Trewhella, M. J., Finch, A (1987). Enthalpimetric flow analysis of urea using immobilized urease. Thermochimica Acta, 111, 1-7.

Owusu, R.K., Xie Chan li, Xu Quiduon, Qu Songsheng (1986). Studies on thermokinetic methods. 1. Determination of reaction rate constants and activation energies by calorimetry. Acta Physica-Chimia Sinica. 2, 363-369.

Owusu, R.K., Finch, A. (1986). Determination of sugars by thermochemical monitoring of immobilized enzyme reactions. Journal of Wuhan University 1, 57-64.

Owusu, R.K., Finch, A. (1986) Flow-microcalorimetry study of immobilized enzyme kinetics using the co-immobilized glucose oxidase catalase system. Biochimie et Biophysica Acta, 872, 83-91.

Trewhella, J.J., Owusu, R.K., Finch, A (1985). Enthalpimetric measurement of the strengths of immobilized cholinesterase inhibitors. Thermochimica Acta 90, 301-312.

Owusu, R. K, Trewhella, J.J., Finch, A. (1985). Flow-microcalorimetric study of immobilized enzyme kinetics using the urea-immobilized urease system Biochimie et Biophysica Acta, 830, 282-287.

Owusu, R. K., Finch, A. (1985). Study of immobilized yeast, Saccharomyces cerevisiae using flow microcalorimetry. Journal of General, Applied Microbiology 31, 221-230.

Books authored

Ernest Vieira., Owusu-Apenten, R (2016). Elementary Food Science (5th Ed), Springer, 450pp (projected) [Books Authored]

Owusu-Apenten, R. (2010) Bioactive Peptides: Applications for Improving Nutrition and Health. CRC Press 400 pp [Books Authored]

Owusu-Apenten, R. K. (2005). Introduction to Food chemistry. CRC Press, 250 pp [Books Authored]

Owusu-Apenten, R.K. (2002).Food Protein Analysis. Quantitative effects on processing. CRC Press, 488 pp. [Books Authored]

Chapters, reviews

Nigam, P.S., Owusu-Apenten, R. (2016) Studies on Biosynthetic Production of Antioxidant Glutathione Using Microbial Cultures. In: Frontier Discoveries and Innovations in Interdisciplinary Microbiology Ed. P. Shukla Springer ISBN: 978-81-322-2609-3 (Print) 978- 81-322-2610-9 (Online), pp1-8

Nigam, P.S., Apenten, R KO (2013) Studies on a Pharmaceutically Important Antioxidant-Glutathione. In: Advances in Industrial Biotechnology. (Eds: Singh, Ram Sarup, Pandey, Ashok and Larroche, Christian), IK International Publishing House Pvt. Ltd., India, pp. 363-371. ISBN 978-93-82332-53-4 [Book section]

Owusu-Apenten, R. (2010) Anabolic Dysfunction. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 275-321. ISBN 978143981363-8 [Book section]

Owusu-Apenten, R. (2010) Bioactive Peptides for Alleviating Illness Anorexia. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 323-367. ISBN 978143981362-1 [Book section]

Owusu-Apenten, R. (2010) Bioactive Peptides for Nutrition and Health. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 21-57. ISBN 978143981363-8 [Book section]

Owusu-Apenten, R. (2010) Dietary Protein Requirements for Health. In: Bioactive Peptides. CRC Press, pp. 59-95. ISBN 978143981363-8 [Book section]

Owusu-Apenten, R. (2010) Infection and Sepsis. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 239-274. ISBN 97814398-1363-8 [Book section]

Owusu-Apenten, R. (2010) Inflammation and Innate Immune Response. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 181-238. ISBN 978143981362-1 [Book section]

Owusu-Apenten, R. (2010) Major Processes for Muscle Gain and Loss. In: Bioactive Peptides. CRC Press, Boca Raton, Florida, pp. 135-179. ISBN 978143981362-1 [Book section]

Owusu-Apenten, R. (2010) Nutrition and the Host Response to Infection and Injury. In: Bioactive Peptides. CRC Press, Boca Raton, pp. 1-20. ISBN 978143981363-8 [Book section]

Owusu-Apenten, R. (2010) Protein Turnover and Economics within the Body. In: Bioactive Peptides. CRC Press, pp. 97-133. ISBN 978143981362-1 [Book section]

Khokhar, S., Owusu Apenten, R.K. (2003). Anti-nutritional factors in Food Legumes and effects of processing, in The role of food, agriculture, forestry and fisheries in human nutrition (Editor) in ., pp 82-116, in Encyclopaedia of Life Support Systems (EOLSS), Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford ,UK, [], ISBN-10: 1848266456

Owusu-Apenten, R. K. (2004). Testing protein functionality. In. Proteins in Food processing. Yada, R. (editor). Woodhead pub. New York. Pp. 217-244.

Owusu-Apenten, R.K. (2002) Kjeldahl Method, Quantitative Amino Acid Analysis And Combustion Analysis. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 1-42. ISBN 978082470684-5 [Book section]

Owusu-Apenten, R. (2002) The Alkaline Copper Reagent. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 43-61. ISBN 978020391058-0 [Book section]

Owusu-Apenten, R. (2002) The Lowry Method. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 62-87. ISBN 978020391058-0 [Book section]

Owusu-Apenten, R. (2002) The Bicinchoninic Acid Protein Assay. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 88-108. ISBN 978020391058-0 [Book section]

Owusu-Apenten, R. (2002) Biological And Chemical Tests For Protein Nutrient Value. In: Food Protein Analysis. CRC Press, Boca Raton, Florida, pp. 299-332. ISBN 978082470684-5 [Book section]

Owusu-Apenten, R. (2002) Bradford Assay-Applications. In: Food Protein Analysis. CRC Press, pp. 173-195. ISBN 978020391058-0 [Book section]

Owusu-Apenten, R. (2002) The Bradford Method-Principles. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 150-172. ISBN 978-0-203-91058-0 [Book section]

Owusu-Apenten, R. (2002) Determination of Trace Protein Allergens In Foods. In: Food Protein Analysis. CRC Press, Boca Raton, Florida, pp. 262-298. ISBN 978082470684- 5 [Book section]

Owusu-Apenten, R. (2002) Effect of Processing On Protein Nutrient Value. In: Food Protein Analysis. CRC Press, Boca Raton, Florida, pp. 333-357. ISBN 978-0-8247-0684-5 [Book section]

Owusu-Apenten, R. (2002) Food Protein Analysis; Quantitative Effects on Processing. CRC Press, Boca Raton, Florida USA. 488 pp ISBN 978-0-8247-0684-5 [Book (authored)]

Owusu-Apenten, R. K. (2005). Food protein determination in the food and agriculture system. In. Handbook of Food Science. Hui, Y. H. (editor). Marcel Dekker, N. Y. (ISBN: 0849398479).

Owusu-Apenten, R. (2002) Immunological Assay. In: Food Protein Analysis. CRC Press, Boca Raton, pp. 196-217. ISBN 978020391058-0 [Book section]

Owusu-Apenten, R. (2002) Protein Digestibility-Corrected Amino Acid Scores. In: Food Protein Analysis. CRC Press, Boca Raton, Florida, pp. 358-388. ISBN 978020391058-0 [Book section]

Tan, S and Apenten, R. KO (1995) Low temperature organic phase biocatalysis using psychrotroph derived lipase. In: Bioflavour 95: Analysis - Precursor Studies - Biotechnology. (Eds: Etievant, P and Schreier, P), Institute National de la Recherche Agronomique, pp. 361-364. ISBN 02931915 [Book section]

Dickinson, E., Evison, J., Owusu, R.K. (1994) Protein stabilized water-in-oil-in-water emulsions, Gums and Stabilizers for the food industry 7 (Philips, G. O. et. al. eds.), Oxford University Press, London. Pp 95-101.

Jideani, I. A., Owusu, R. K., Muller, H. G. (1994). Sodium dodecyl sulphate polyacrylamide gel electrophoresis of reduced proteins from durum and Digitaria exilis (Acha) in Gluten Proteins 1993. Proceedings of the 5th International Workshop on Gluten Proteins, Detmold, Germany (1993) pp. 492-497.

Conference papers and presentations

Lau WH Wilson, R. Owusu-Apenten, Poonam Singh Nigam, Evaluation of effect of unique Manuka factor (UMF) honey on the stability of fish oil emulsions towards auto- oxidation. Invited lecture presented at First International conference on advances in food science and technology, 20-22 Nov 2015, Organised by Institute of macromolecular science, engineering, Kerala India and Ayurveda und Venen klinik, Klagenfurt, Austria. Session IL 17, Proceedings Abstract page 05.

Hasif IM Yusof, R. Owusu-Apenten, Poonam Singh Nigam, Studies on correlation of methylglyoxal (MG) contents and anticancer properties of unique Manuka factor (UMF) honey. Invited lecture presented at International conference on New Horizons in Biotechnology, XII Annual Convention of The Biotechnology Research Society, Nov 22-25, 2015. Council of Scientific, Industrial Research – National Institute of Interdisciplinary Science, Technology, Kerala, India. Session VIIIC-IL-105 proceedings Abstract Page 136.

Chalil, S, Das, AJ, Singh - Nee Nigam, Poonam and Apenten, R. KO (2013) Novel Approaches for production and downstream processing of glutathione from microbial sources. In: The Society for General Microbiology, Irish Division Autumn Meeting, Gut Microbes - Friend, or Foe? University of Ulster, Coleraine, Northern Ireland, UK. SGM, Irish Branch Coleraine. [Conference contribution]

Owusu-Apenten, R. K. (2010). At last, fried food can be good food- Prospects for improving the health-impact of deep-fried foods using cold-pressed rapeseed oil, Consultancy report commissioned by Bap Express Food Service Ltd, Penny burn Industrial Estate (UK), 44pp.

Owusu-Apenten, R.K. (2010). Stabilization of fish omega-3 fatty acids using olive oil. Consultancy report commissioned by the Paradox-Omega oil, UK (, 26pp.

Owusu-Apenten RK (2007). The effect of concentration and exposure time on soybean protease inhibitor anticancer activity (Poster presentation): IFT annual meeting, July 29- August 3rd-Chicago, Illinois.

Magee, PJ, Owusu-Apenten RK, McCann, MJ. Gill, C.I.R., I.R. Rowland (2006). Soybean and Other Plant-Derived Protease Inhibitor Concentrates Inhibit Cancer Cell Proliferation In Vitro (Poster). Soy, Health, Clinical Evidence and Dietetic applications, Dusseldorf, Germany (October 12-13th, 2006).

Lokre, M, Owusu-Apenten, R. Et al. (2005). 71B-9 Effect of pre-drying thermal treatment on commercial dried milk powder protein technofunctionality. 2005 IFT Annual Meeting, July 16-20; New Orleans, LA

Krasaechol, N., Sanguandeekul, R., Duangmal, K., Owusu-Apenten (2005). Characteristics and functional properties of sarcoplasmic proteins from threadfin bream (Nemipterus hexodon).IFT Meeting Abstract 71B-14 (Poster); 2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana.

Nordmark, S., Peterson, DG. Owusu-Apenten, RK , Seetharaman, K. (2004). Release of acrylamide from a food matrix during in-vitro digestion. IFT Abstract No. 67C-29, 2004 IFT Annual Meeting, July 12-16 - Las Vegas, NV.

Chee, C. P, Owusu-Apenten. (2003). the effect of solution conditions on bovine serum albumin sulfhydryl reactivity. IFT Meeting Abstract   42-6. 2003 FT Annual Meeting,

Owusu-Apenten. (2003). Site directed modification of beta-Lactoglobulin and its effect on in- vitro digestibility. IFT Meeting Abstract 42-1. 2003 FT Annual Meeting,

Amiza M.A. and Apenten, R. K.O. (2002). Thermal inactivation parameters for cod pepsin, cod pepsinogen and porcine pepsin. 2002 WSEAS International Conferences MCBC, MCBE, ICAMSL, ICAI, Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. (N. Mastorakis (Greece), Meng Joo Er (Singapore), Carlos D'Attelis (Argentina) Editors).

Neeman, R., Gordon, N., Owusu-Apenten, R. (1999). Reductive alkylation of blood proteins. 1999 IFT Annual Meeting, July 24 - 28, Chicago, IL


  • Fellow, Institute of Food Science and Technologists
  • Fellow, Higher Education Academy
  • Registered Nutritionists, Association for Nutritionists (AFN)
  • Registered Scientist, Institute of Food Science , Technology
  • PhD, Chemistry, University of London, UK
  • BSc Honours. Biochemistry, University of London