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International Journal of Food, Nutrition & Dietetics

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Allbright Ovuchimeru

International Editorial board member

Mr. Allbright Ovuchimeru Amadi

  • Address : Lecturer, Food Science and Technology, Rivers State University, Nigeria
  • E-Mail : allbright.amadi@ust.edu.ng

Research Interests :


Introduction


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.

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.

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.


AFFILIATION


Lecturer

Food Science and Technology

Rivers State University

Nkpolu-Oroworukwo,

Port Harcourt

Nigeria

501001

Email : allbright.amadi@ust.edu.ng


RESEARCH IDS



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, 6 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, 6 months, 16 days

PAPERS PRESENTED IN CONFERENCES



RESEARCH PROJECTS



MEMBERSHIPS



TRAINING PROGRAMS ATTENDED



HONOURS AWARDS AND DISTINCTIONS



EVENTS ATTENDED



EVENTS ORGANIZED