UCC Launches AI Project to Detect Spice Adulteration and Boost Food Safety

The University of Cape Coast (UCC) has launched an innovative project aimed at tackling spice adulteration and improving food safety systems in Ghana and across West Africa.

The project, led by Professor Ernest Teye and funded by the European Union under the Food Safety Africa (FS4Africa) programme, introduces a new system called SpiceCheck-OnSpot, which combines sensor technology and artificial intelligence to detect the authenticity of spices such as turmeric, ginger, and pepper in real time.

The innovation is designed to provide rapid, non-destructive, and on-the-spot analysis using a smartphone-connected device that gives simple “traffic-light” results indicating whether a product is authentic, suspicious, or adulterated.

The project will be implemented in collaboration with key stakeholders including the Food and Drugs Authority (FDA), Ghana Standards Authority (GSA), Fountain Foods Limited, and market actors to ensure its alignment with regulatory standards and real-market conditions.

Speaking at the launch, Professor Teye described the initiative as a breakthrough for Africa’s food safety systems, noting that it merges advanced sensor technology with AI to bring laboratory-level testing directly to markets and production centres.

He explained that the broader vision, referred to as the “Food Oracle,” is to empower society with real-time tools to assess food quality and protect consumers while supporting honest traders.

The project will also focus on building a comprehensive database, training stakeholders, and conducting field validation across major markets, particularly in informal trading spaces where monitoring is often limited.

SpiceCheck-OnSpot is expected to enhance consumer protection, strengthen regulatory enforcement, and improve confidence in Ghana’s food systems locally and internationally.