Raphael Ayivi

At Johns Hopkins, Raphael Ayivi is a lecturer in the MS in Regulatory Science program. He is a scientist, educator, and food-safety professional whose academic and professional career bridges food science, microbiology, research and development, materials science, and nanotechnology. His multidisciplinary training and work reflects a commitment to translating scientific innovation into practical solutions that advance food safety, quality, and public health.

Ayivi’s career spans more than 15 years across academia and the food industry. He has held research and development, food safety, quality assurance, and technical positions with major consumer packaged goods companies, including McCormick & Company; Cargill Cocoa and Chocolate in Belgium, France, and Ghana; Nutriset in France; and Niche Cocoa Industry in Ghana. These experiences have enabled him to apply scientific principles to real-world challenges in food production, processing, quality systems, microbial safety, product development, and supply-chain management.

As a researcher, Ayivi has contributed to interdisciplinary research and peer-reviewed publications in food science, with work spanning food microbiology, lactic acid bacteria, fermentation, and food safety. His materials science research focuses on the development and characterization of advanced materials and sensor technologies for applications in food safety and environmental monitoring, including the detection of chemical contaminants.

Ayivi earned his PhD in Nanoscience, with a specialization in Materials Science, from the University of North Carolina Greensboro. He holds an MS in Food Science from North Carolina A&T State University, an MS in Food Technology from the Institut Supérieur d’Agriculture de Lille in France, and a BS in Food Science and Technology from Kwame Nkrumah University of Science and Technology in Ghana.