<p class="MsoNormal"><span lang="aa-ET">I am a dedicated academic and researcher
currently serving as a Lecturer at Rivers State University, Port Harcourt,
Nigeria. My academic journey began at Imo State University, Owerri, Nigeria,
where I earned my B.Sc. in Food Science and Technology, followed by an M.Sc. in
same field (specialising in Food Microbiology and Biotechnology), from Rivers
State University. I am currently advancing my expertise as a Ph.D. candidate at
the same institution, focusing on innovative solutions within Food Science.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="aa-ET">My primary research contribution and
proudest professional achievement lies in the application of spice oleoresins
for the preservation of seafood. I am an advocate for bio-preservation, and I
strive to create global awareness regarding sustainable, natural methods to
enhance food safety and shelf life.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="aa-ET">Beyond the laboratory and lecture hall, I
am an avid follower of current affairs and have a deep appreciation for
autobiographies, which offer insights into the lives and mindsets of influential
figures. I am also a passionate football enthusiast, both as a fan and a hobby.<o:p></o:p></span></p>
International Editorial board member
Mr. Allbright Ovuchimeru Amadi
Research Interests :
Introduction
AFFILIATION
Lecturer
Food Science and Technology
Rivers State University
Nkpolu-Oroworukwo,
Port Harcourt
Nigeria
501001
Email : allbright.amadi@ust.edu.ng
RESEARCH IDS
| # | ID Type |
|---|---|
| 1. | ORCiD |
| 2. | Google Scholar |
| 3. | Research Gate |
| 4. | SCOPUS |
RESEARCH INTERESTS
| # | Area |
|---|---|
| 1. | Food Microbiology |
| 2. | ood Science and Technology |
PAPERS PUBLISHED
| # | Article Title | Year |
|---|---|---|
| 1. | Obinna-Echem, P. C., Amadi, A. O., Ekuma, C. C., and Fyne-Akah, H. (2024). Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced from the Blends. IPS Journal of Nutrition and Food Science, 3(1), 102–109. | 2024 |
| 2. | Obinna-Echem, P. C., Amadi, A. O., and Ogan, S. A. (2024). Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour. IPS Journal of Nutrition and Food Science, 3(1), 86–93. | 2024 |
| 3. | Orisa, C.A., Amadi, A.O., and Ezenwa, H.C. (2024). Effect of boiling and roasting on the nutrient and anti-nutrient composition of African Elemi (Canarium schweinfurthii). International Journal of Food Science and Nutrition, 9(3): 7-12. | 2024 |
| 4. | Eke-Ejiofor, J., Albright, A. and Achinewhu, S. C. (2023). Effects of Spice Oleoresin Preservation on the Nutrient content of Selected Shellfish. Delta Agriculturist, 15(1): 21-33. | 2023 |
| 5. | Orisa, C.A., Amadi, A.O. and Oguzor, G.B. (2023). Assessment of the Iodine status of Women of reproductive age (15-49 Years) in Rivers State, Nigeria. Nigerian Journal of Nutritional Sciences, 44(2): 253-259 | 2023 |
| 6. | Obinna-Echem, P.C, Enente, U.J, Amadi, A.O. and Fyne-Akah, H. (2023). Effect of Processing Methods on the Quality Characteristics of Ogi from two Varieties of Millet. Research Journal of Food Science and Quality Control (RJFSQC), 9(3):1-18. | 2023 |
| 7. | Orisa, C.A., Amadi, A.O., and Owuno, F. (2023). Physicochemical and sensory properties of cookies produced from blends of wheat and defatted African elemi pulp flours. International Journal of Food Science and Nutrition, 8(4):16-24. | 2023 |
| 8. | Orisa, C.A., Amadi, A.O., Achinewhu, S.C., and Owunna, R.N. (2023). Effect of selected spices on the proximate composition, shelf life and sensory properties of cashew nut butter. Research Journal of Food Science and Nutrition, 8(3):40-47. | 2023 |
| 9. | Orisa, C.A., Amadi, A.O., Fyne-Akah, H., and Otito, M.S. (2023). Effect of processing methods on the nutritional composition and sensory properties of two African mango (Irvingia gabonensis) seed varieties. Research Journal of Food Science and Nutrition, 9(2):52-60. | 2023 |
| 10. | Amadi, A.O. (2020). Nutritional Effects of Full-fat Soy Flour as an Extender on Cooked Beef Sausage Quality. Asian Food Science Journal, 17(3): 44-53. | 2020 |
BOOKS PUBLISHED
| # | Title | Publication Year |
|---|
BOOK CHAPTERS PUBLISHED
| # | Chapter Title | Book Title | Publication Year |
|---|
ACADEMIC PROFILE
| # | Examination | Passing Year | Country |
|---|---|---|---|
| 1. | M.Sc. | 2023 | Nigeria |
| 2. | B.Sc | 2015 | Nigeria |
EMPLOYMENT DETAILS
| # | Institution | Position | Country | Service Period |
|---|---|---|---|---|
| 1. | Rivers State University | Assistant Lecturer | Nigeria | 2 years, 5 months, 16 days |
| 2. | Rivers State University | Graduate Assistant | Nigeria | 2 years, 0 months, 0 days |
| 3. | Dufil Prima Foods Plc | Laboratory Technologist | Nigeria | 3 years, 0 months, 0 days |
| 4. | Stone Bridge College | Teaching Assistant | Nigeria | 1 years, 0 months, 0 days |
| Total Period : | 8 years, 5 months, 16 days |
PAPERS PRESENTED IN CONFERENCES
RESEARCH PROJECTS
MEMBERSHIPS
TRAINING PROGRAMS ATTENDED
HONOURS AWARDS AND DISTINCTIONS
EVENTS ATTENDED
EVENTS ORGANIZED