George Annor
Background & Expertise
George Annor is an associate professor in the Department of Food Science and Nutrition at the University of Minnesota and holds the General Mills Endowed Professorship in Cereal Chemistry and Technology. He earned his Ph.D. in Food Science from the University of Guelph and a B.Sc. from the University of Ghana.
His research focuses on cereal chemistry, starch structure and functionality, grain quality, novel food processing technologies and the development of sustainable crop-based food systems. His work spans cereal and pulse ingredients, perennial grains such as Kernza®, extrusion processing, cold plasma technologies, and food quality and safety. He collaborates extensively with academic, industry, grower and government partners to advance innovations that improve food quality, nutrition, sustainability and agricultural resilience.
Annor serves as Director of the Undergraduate Food Science Program at the University of Minnesota and is actively involved in professional leadership and outreach. He has held leadership roles within the Institute of Food Technologists (IFT), currently chairs the NC-213 multistate research committee on grain quality, and serves on the Executive Committee of the Forever Green Initiative. His teaching, research and service activities are dedicated to advancing food science education and developing practical solutions for the food and agricultural sectors.
Featured Project: George Annor
Circular Bioprocessing of Ethanol Carbon Dioxide and Thin Stillage for Sustainable Food Ingredient Production Using Microalgae
Challenge
Ethanol production in Minnesota generates large volumes of carbon dioxide emissions and nutrient-rich thin stillage (a liquid byproduct of the ethanol distillation process) that remain underutilized, representing both an environmental burden and a missed economic opportunity.
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