Curriculum Vitae

Berufserfahrung

Since March 2024	Postdoc, School of Life Sciences, Plant Proteins and Nutrition, Prof. Ute Weisz, Technical University of Munich
Since October 2022	Associate Professor, Department of Food Science and Technology, University of Nigeria, Nsukka
October 2019 - September 2022	Senior Lecturer, Department of Food Science and Technology, University of Nigeria, Nsukka
October 2016- September 2019	Lecturer I, Department of Food Science and Technology, University of Nigeria, Nsukka
October 2013- September 2016	Lecturer II, Department of Food Science and Technology, University of Nigeria, Nsukka
September 2012-September 2013	Assistant Lecturer, Department of Food Science and Technology, University of Nigeria, Nsukka
July 2008- September 2012	Graduate Assistant, Department of Food Science and Technology, University of Nigeria, Nsukka
November 2007- July 2008	Technologist II, Department of Food Science and Technology, University of Nigeria, Nsukka

Ausbildung

May 2019	Ph.D in Food Science and Technology (Cereals, Legumes and Tuber Processing Technology) at the University of Nigeria, Nsukka
September 2013-May 2019	Ph.D. Dissertation “Production, Nutrient Composition and Shelf Stability of Complementary Foods from Cereal-Legume Flour Blends”
September 2012	Masters in Food Science and Technology at the University of Nigeria, Nsukka
September 2008- September 2012	Masters Thesis “Production and evaluation of baked and extruded snacks from blends of millet, pigeon pea and cassava cortex flour”
September 1999	Bachelors degree in Food Science and Technology, Enugu State University of Science and Technology, Enugu State Nigeria
September 1993- September 1999	B.Sc Research Project, “Nutrient Composition of Soups Consumed in Eastern Nigeria”

 

Publikationen

Zeitschriftenbeiträge (peer-reviewed):
@ORCID

 

Other articles:

Omah, E.C., Azuka, C. V., and Obiorah, K. C. (2022). Effect of Different Soil the Quality of Soybean Flour and Milk. International Journal of Sustainable Agricultural Research, 9(1):18–27

Sadiq, B. D., Nkama, I., and Omah, E. C. (2022). Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours. Asian Food Science Journal, 21(6): 36-44. 

Asogwa, I.S., Omah, E. C. and Asogwa, M.M. (2020). Empowering women through agribusiness: a key to reducing poverty and food insecurity in Nigeria. Sapientia Foundation Journal of Education, Sciences and Gender Studies (SFJESGS), 2(3): 55-67

Eze C. R., Okafor G. I., Omah E. C. and Azuka, C.E. (2020). Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends. African Journal of Food Science, 14(1): 25-31.

A.D. Omah, E.C. Omah, S. C. Madu, P.O. Offor, E.G. Okonkwo, I.C. Ezema (2019). The development of mathematical model for the prediction of the breakdown voltage of cassava cortex epoxy particulate composites. The International Scientific and Engineering Journal, 12(1): 10-18.