Eugenie Lum Chi

+237-***-***-***

adzkt4@r.postjobfree.com

Mile Three(3) Nkwen Bamenda.

Food scientist

Good in English

Good mastery in Microsoft Word

Domain of competence

Formulate new food products

Evaluate the nutritional value, colour, flavour and texture of foods.

Physicochemical analysis of foods.

Microbial analysis of food samples for particular types of moulds, yeast and bacteria that might be harmful.

Explore alternative food manufacturing methods

Ensure food manufacturing practices are up to standard (HACCP).

Processing and preservation of food products.

Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.

Educational profile

2018-2021 M.S.c in Food Science and Technology Benue State University, Makurdi

2017 B-TECH in Food Science and Technology COLTECH (UBa)

2014 GCE Advanced level GBHS Mankon

2012 GCE Ordinary Level GBHS Mankon

Internship

2019(2 months) University of Mkar Bakery and Processing Unit, Gboko Nigeria

2017(4 months) IRAD Bambui Food Technology and Post-Harvest Laboratory

2016(2 months) Tadu Dairy Processing unit

2015(2 months) Monastery Mbengwi Dairy, cattle and Bakery Section

2014(1 month) IRAD Bambui Food Processing Laboratory, Root and Tubers and Agricultural unit

2011(1 month) Starge at National Employment Fund

Duties

Production of various types of yoghurt, butter and cheese

Production of soy-corn yoghurt

Evaluation of physicochemical, microbial and sensory properties of yoghurt

Production of wine and fruit juices

Baking of cakes and pasteries

Work experience

2022 - Present - Teaching in the Department of Nutrition, Food Science and Tech. CATUC

- Teaching School of Food Science and Hospitality Management National Polytechnic University Institute (NPUI) Bamenda

2022 - Teaching in the Department of Nutrition, Food Science and Tech. CATUC

-Food Science Laboratory CATUC Bamenda

2018 Bakery and pastry unit, cashier at super market The Bunch Bakery Bamenda

Publications

-Physicochemical and sensory properties of yoghurt produced form soy-yellow corn milk spiced with ginger

-Proximate composition of baked foods produced from various composite flours: a review

Hobbies

Team work, teaching, reading, baking, cooking, and cleaning.

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