CURRICULUM VITAE

Nwakalor, Chizoba Nkiru

** ****** ****** ******,*.O.274 Awka, Anambra State, Nigeria

+234**********,

ady40v@r.postjobfree.com

Profile

A committed senior lecturer with over 10 years of experience at leading Nigeria academic institution, teaching students from various social and cultural backgrounds. A subject matter expert in Food science with numerous publications in reputable journals. Possessing excellent administrative, verbal communication and written skills along with constructive and effective teaching methods that promote a stimulating learning environment. Able to work in a managerial role or as part of team and having the proven ability to successfully work to tight schedules and deadlines. Holds doctorate degree in Food Science & Technology with specialty in Food Processing.

Educational Background

Date Qualification Institution

2018 Doctor of Philosophy (PhD) University of Nigeria Nsukka, Enugu State.

In Food Science & Technology

2007 Master of Science in University of Nigeria Nsukka, Enugu State.

Food Technology

2003 Bachelor of Science in Michael Okpara University of Agriculture

Food Science & Technology Umudike, Abia State.

1996 Senior School Certificate Loretto Special Science School Agulu, Anambra

State

Professional Qualification

2009 Member, Nigeria Institute of Management Chartered

2006 Professional Member of the Nigeria Institute of Food Science & Technology

Training and Development

2008 Proficiency Certificate in Management

2008 West Africa Capital Market School Training

Work Experience

2011 Till Date: Federal Polytechnic Oko

Job Description:

Lecturing in Food Science & Technology

Conducting research activities, classroom instruction and curriculum development

Publications

Development and Evaluation of Vegetable Milk from Treculia africana (Decne) Seeds (2009). Pakistan Journal of Nutrition. Vol.8 (3): 233-238.

Sensory Evaluation of Cookies Produced from Different Blends of Wheat and Moringa oleifera Flour (2014). International Journal of Food Science and Nutrition. Vol. 3(4):307-310.

The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana) (2014). Journal of Food and Nutrition Science. Vol. 2(5): 215-219.

Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour (2014). International Journal of Food Science and Nutrition. Vol. 3(5): 387-390.

Production and Sensory Evaluation of Biscuits Using the Composite Flours of African Yam Bean and Wheat Flour (2015). IOSR Journal of Environmental Science, Toxicology and Food Technology. Vol. 9 (11): 83-84.

Microbiological assessment and sensory evaluation of steamed African yam bean paste(Moi-moi) treated with ginger, garlic and alkaline salt(trona)(2015). Bioglobia (An Interdisciplinary Biannual journal of biosciences- an impact factor journal). Vol. 2(2): 48-52.

Production and sensory evaluation of Nigerian Snacks (Cake &Chin-Chin) food from composite flour blends of African Yam Bean (Sphenostylis stenocarpa Hochst ex A Rich Harms) and wheat flour(2016). Bioglobia (An Interdisciplinary Biannual journal of biosciences- an impact factor journal). Vol. 3(1): 6-10.

Effect of process variables on physical properties of extruded snacks produced from blends of sorghum, African yam bean and moringa leaf powder. An Interdisciplinary journal of Academic Staff Union of Polytechnics Zone D, Vol 1 (1) 2021. Pp119-126.

Optimization of proximate composition of extruded snacks from the blends of AYB, sorghum and moringa leaf powder- Aresponse surface methodology (RSM) approach. An Interdisciplinary journal of Academic Staff Union of Polytechnics Zone D, Vol 1 (1) 2021. Pp119-126.

Quality characteristics of cake produced from the blends of wheat and pigeon pea composite flour. International Journal of Scientific Research in Multidisciplinary Studies. Vol.7 (11).2021. pp 54-57.

Comparative studies on the proximate and sensory properties of cookies produced from composite flours of wheat, malted and unmalted African yam bean. International Journal of Scientific Research in Multidisciplinary Studies. Vol.8(2),2022. Pp 35-40.

The effect of dehulling on the phytochemical composition of roasted and unroasted African yam bean flour. International Journal of Scientific Research in Multidisciplinary Studies. Vol.8(2), 2022. Pp.59-62.

2009 Royal Cakes ‘n’ Pasteries By Chizoba

Job Description:

Baking of birthday cake

Baking such as wedding cake

2008 CIL Risk & Asset Management Limited

Position: Analyst

Job Description:

Analyzing different companies financial statement

Issuing of Eurobonds to companies that met the stipulated requirement

2001 Doyin Pharmaceutical Company

Position: Industrial Trainee Quality Control Analyst under Quality Assurance Department

Job Description:

Chemical analysis on water (for production), raw materials, intermediates and finished goods.

Microbiological analysis on water (for production), raw materials, intermediates and finished goods.

Bioassay test of intravenous drugs

Team player for the in-process section.

Detail of NYSC

Date Scope of Work Employer

2003-2004 Home Science & Nutrition Lecturer College of Education Jalingo, Taraba

State.

Extra – curricular Activities

Reading,

Singing

Research work.

Personal profile:

Ability to work under pressure and tight reporting schedule.

Good team player.

Excellent communication skills.

Skilled in computer appreciation, Microsoft Word, Excels and power point.

Innovative and enjoy problem solving.

Good interpersonal relationship

Have interest in reading, singing and new findings.

Referees

Prof. (Mrs).Ifeoma Nwaoha

Food Science and Technology Department,

University of Nigeria

Nsukka, Enugu State.

Dr. Lovelyn Udoka Nwosu

Federal Polytechnic Oko,

Anambra State

Nigeria.

Dr. Chinwe Elochukwu

Federal Polytechnic Oko,

Anambra State

Nigeria.

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