Biography
I had my BSc. at Ebonyi State University where i graduated with second class upper division in Food Science and Technology. Hence i proceeded for my Master degree at Makerere University Kampala Uganda where i graduated with a CGPA of 4.12 in Applied Human Nutrition. I am currently doing my Ph.D at University of Nigeria Nsukka.
Prior to my work at SUMAS, i had worked for a period of 2 years at Enugu State University of Science and Technology as an adjunct staff. Prior to that, I had also taught secondary school students and Diploma students respectively.
Prior to my work at SUMAS, i had worked for a period of 2 years at Enugu State University of Science and Technology as an adjunct staff. Prior to that, I had also taught secondary school students and Diploma students respectively.
Academic Details
Courses Taught
NUD 412, NUD 416,SUMAS NUT 312, SUMAS NUT 232, NUT 303, NUT 201 ETC|400 Level
Research Profiles
Education & Qualifications
Applied Human NutritionMakerere University Kampala Uganda
Applied Human NutritionMakerere University Kampala Uganda
Food Science and TechnologyEbonyi State University Abakaliki
Work Experience
2022Enugu State University of Science & Technology–Present
2023
2022Enugu State University of Science & Technology–Present
2023
2017Uganda Institute of Allied Health & Management services–Present
2018
Publications
Evaluation of the protein quality of pap-based complimentary food enriched with the edible grasshopper Zonocerus variegatushttps://doi.org/10.9734/ajarr/2026/v20i41328 · 2026
Production and Evaluation of Amino Acid profile of Complementary Food made from pap and enriched with "otugo ant" Zonocerus variegatus (Edible Grasshopper)https://doi.org/10.9734/ajfrn/2026/v5i2386 · 2026
Anti-diabetic and Lipidemic Effect of Muskmelon Fruits and Seeds on Streptozocin Induced Diabetic Rathttps://www.sdiarticle5.com/review-history/89713 · 2022
Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Yearshttp://www.scirp.org/journal/fns · 2017
Acceptability, Nutritional Quality and Contribution of Vegetable-Enriched Products to Nutrient and Energy Requirements of School Children Aged 5 to 13 Yearshttp://www.scirp.org/journal/fns · 2017