Tuskeegee University | United States
Jacqueline Afua Yeboah is a passionate researcher in Food and Nutritional Sciences, currently pursuing her M.S. in Food and Nutritional Science at Tuskegee University, Alabama, under the supervision of Dr. Norma Dawkins. Her graduate research focuses on “The Effect of Blueberries and Collard Greens Vegetable Diet on Selective Biomarkers of Obesity,” exploring dietary interventions for obesity management and cardiometabolic health. She earned her B.Sc. in Biochemistry from the Kwame Nkrumah University of Science and Technology (KNUST), Ghana, where she graduated with Second Class Upper Division. Her undergraduate thesis investigated the nutritional and bioactive profiles of functional sports beverages derived from beetroot and coconut water blends. Jacqueline’s research interests span cardiovascular disease prevention, diabetes, obesity, functional foods, glucose metabolism, and dietary biomarkers. She has served as a Teaching and Research Assistant at KNUST, where she supervised laboratory sessions, evaluated student projects, and conducted studies on sarcopenia, edible insects, and the effects of cooking oils on metabolic disorders. Her work has been featured in peer-reviewed journals such as Future Foods and Plant Foods for Human Nutrition. She is a member of the Institute of Food Technologists, Ghana Science Association, and Ghana Biochemistry Students Association. Jacqueline has earned accolades including 3rd Place at the South East IFT Product Development Competition (2025). Guided by her commitment to nutrition-driven disease prevention, Jacqueline aims to contribute innovative research that integrates functional foods and diet-based strategies to promote global health and wellness.
Profiles: Orcid | Google Scholar
Featured Publications
Amoah, I., Cobbinah, J. C., Yeboah, J. A., Essiam, F. A., Lim, J. J., Tandoh, M. A., & Rush, E. (2023). Edible insect powder for enrichment of bakery products – A review of nutritional, physical characteristics, and acceptability of bakery products to consumers. Future Foods, 8, 100251.
Amoah, I., Cairncross, C., Osei, E. O., Yeboah, J. A., Cobbinah, J. C., & Rush, E. (2022). Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption – A review. Plant Foods for Human Nutrition, 77(3), 329–339.
Amoah, I., Cobbinah, J. C., Tawiah, P., Lim, J. J., Yeboah, J. A., & Rush, E. (2025). Glycaemic and satiety responses associated with the consumption of parboiled and braised rice: A systematic review and meta-analysis. Cogent Food & Agriculture, 11(1), 2550070.