PROF. GABRIEL AYUM TEYEProfessorDEPARTMENT OF Animal ScienceFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
Background
Gabriel Ayum Teye (PhD) is a Professor in the Department of Animal Science and the former Vice Chancellor of University for Development Studies (UDS). He has served as the Head of Department for Animal Science, Dean of Faculty of Agriculture (now Faculty of Agriculture, Food and Consumer Sciences) and the Pro-Vice Chancellor of UDS. Prof. Teye has over 25 years of working experience in the UDS as a Lecturer and Researcher with over 75 refereed publications and several international and local conferences’ papers. His teaching covers areas such as Meat Biochemistry, Farm Animal Welfare, Meat Production and Processing, Cattle, Sheep and Goat Production, Environmental Physiology and Animal Behaviour, and Anatomy and Physiology of Farm Animals. His research focus covers the use of local/natural spices in meat products, hygienic meat handling, processing and packaging of meat and meat products, improvement in animal welfare in Ghana and improvement in the productivity of the local guinea fowls. He is a member of Ghana Animal Science Association, Ghana Society of Animal Production, Ghana Science Association, Fellow of the Ghana Academy of Arts and Science among others. He has been involved in international project partnership with organisation such as GTZ, Urban Food Plus, British Council (DEPHE), International Water Management Institute (IWMI), JIRCAS etc.
Aduah, M., Adzitey, F., Ekli, R., Teye, A.G. and Huda, N. (2023). Phenotypic antimicrobial resistance of Salmonella enterica isolated from meats, humans and working tools. Journal of Food: Microbiology, Safety & Hygiene, 8:1-7.
Akwetey, W.Y., Teye, G.A. and Adzitey, F. (2022). Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive. International Journal of Agricultural Research, Innovation and Technology, 12(2): 60–63.
Mogre, J.W.S., Adzitey, F., and Teye, G.A. (2021). Assessment of cattle welfare on Ghanaian farms. Asian Pasific Journal of Sustainable Agriculture, Food and Energy, 9:1-9.
Monten, S.K.K., Teye, G.A. and Adzitey, F. (2020). The influence of open market packaging materials on the marketing and consumption of meat and meat products in Ghana. International Journal of Life Sciences Research, 8: 14-23.
Ossom, R.N., Teye, G.A. and Adzitey, F. (2020). Sensory and nutritional qualities of Frankfurter sausages with sweet potato as extender. African Journal of Food, Agriculture, Nutrition and Development, 20: 15222-15234.
Nsoah, J., Teye, G.A. and Adzitey, F. (2019). Aesthetic quality and consumers’ preference towards purchasing fresh beef: a case study in the Techiman Municipality of Ghana. Journal of Meat Science and Technology, 7: 18-23.
Abu, A., Teye, G.A. and Adzitey, F. (2019). Effects of sweet basil (Ocimum basilicum) leaf powder on the sensory and nutritional qualities of beef and frankfurter sausages. UDS International Journal of Development, 6:84-91.
Teye, G.A., Adzitey, F., Bawah, J. and Takyi, F. (2015). Dawadawa (Parkia biglobosa) pulp as an extender in beef sausage. UDS International Journal of Development, 1: 30-35.
Teye, G.A., Bawa, J., Adzitey, F. and Lartey, N.N. (2014). Effect of sweet basil (Ocimum basilicum) leaf extract as a spice in Hamburger. Global Journal of Animal Scientific Research, 2: 92-96.
Teye, G.A., Mustapha, F.B., Abu, A. and Teye, M. (2013). Effect of moringa (Moringa oleifera) leaf powder and sweet basil (Ocimum basilicum) leaf paste on sensory and nutritional qualities of beef and ham burgers – A preliminary study. Scientific Journal of Animal Science, 2:1-8.
Teye, G.A., Taame, F., Bonsu, K. O. and Teye, M. (2013). Effect of dawadawa (Parkia biglobosa) as a spice on sensory and nutritional qualities of meat products: – a preliminary study. International Journal of Current Research, 5:110-112.
Teye, G.A. and Sunkwa, W.K. (2010). Carcass characteristics of tropical beef cattle breeds (West African Shorthorn, Sanga and Zebu) in Ghana. African Journal of Food Agriculture, Nutrition and Development, 10: 2866-2883.
Teye, G.A. and Okutu, I. (2009). Effect of ageing under tropical conditions on the eating qualities of beef. African Journal of Food Agriculture, Nutrition and Development, 9: 1901-1913.
Teye, G.A. (2009). Effects of age/weight and castration on fatty acids composition in pork fat and the qualities of pork and pork fat in Meishan x Large White pigs. African Journal of Food Agriculture, Nutrition and Development, 9:1697 -1711.
Teye, G.A., Sheard, P.R., Whittington, F.M., Nute, G.R., Stewart, A. and Wood, J.D. (2006). Influence of dietary oils and protein level on pork quality, effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science, 73: 157-165.
Who We Are
The Faculty of Agriculture, Food and Consumer Sciences (FOAFCS), located at the Nyankpala Campus, is the premier faculty of the University for Development Studies (UDS), having begun in 1993 as the Faculty of Agriculture.
