Dr. Chinenye Azuka, University of Nigeria Nsukka, Nigeria
Dr. Chinenye Azuka is a dedicated researcher and academic specializing in food science and technology. She earned her Ph.D. from the University of Nigeria, focusing on functional food development from germinated brown rice and pigeon pea for diabetes management. Currently serving as Lecturer I at the University of Nigeria, Nsukka, she has extensive experience in teaching and mentoring students in food safety, food engineering, and cereal technology. Her research revolves around processing and product development of functional foods, with expertise in enzymatic activity, polyphenol extraction, and food processing techniques. Dr. Azuka is also skilled in hands-on instrumentation, experimental design, and academic writing. She has received several prestigious awards, including the Tertiary Education Trust Fund (TETFund) award for research excellence. With a strong passion for innovation in food science, she continues to make significant contributions to academia and the industry through her research, publications, and teaching excellence.
Professional Profile:
🏆 Suitability for Best Researcher Award
Dr. Chinenye Azuka is an outstanding candidate for the Best Researcher Award due to her exceptional contributions to food science research, particularly in functional food development. Her Ph.D. research on germinated brown rice and pigeon pea extrudates for diabetes intervention demonstrates a strong commitment to addressing global health challenges through food technology. With extensive experience in designing and conducting experiments, enzyme activity evaluation, and food processing techniques, she has pioneered innovative methodologies in her field. Dr. Azuka’s expertise in UHPLC/HPLC instrumentation, response surface methodology, and solid-phase extraction further underscores her technical prowess. Additionally, her teaching and mentoring roles have shaped numerous students in the field of food science. Her research excellence has been recognized through prestigious awards like the TETFund Research Excellence Award. With her strong academic record, impactful research, and commitment to scientific advancement, Dr. Azuka is highly deserving of this award.
🎓 Education
Dr. Chinenye Azuka holds a Ph.D. in Food Science and Technology from the University of Nigeria, where she conducted pioneering research on developing functional foods for diabetes management using germinated brown rice and pigeon pea. Her research focused on malting, formulation, polyphenol extraction, enzyme inhibition, and physicochemical analysis of extrudates. She was supervised by renowned scholars, including Prof. G. I. Okafor, Dr. Christine Bosch, and Dr. Lisa Marshall. Prior to her doctoral studies, she earned a Bachelor’s degree in Food Science, demonstrating excellence in food processing techniques and food safety. Her strong academic background has equipped her with expertise in food engineering, product development, and analytical techniques. Through her education, she has developed a profound understanding of food technology, functional food innovation, and dietary interventions for metabolic diseases, making her a significant contributor to the field of food science and technology.
📚 Experience
Dr. Chinenye Azuka is a seasoned academic and researcher with extensive experience in food science and technology. Currently, she serves as Lecturer I at the University of Nigeria, Nsukka, where she teaches undergraduate and postgraduate courses in food safety, cereal technology, food engineering, and processing techniques. She has also supervised numerous students in their research projects and dissertation presentations. Prior to her current role, she worked as Lecturer II, where she played a crucial role in curriculum development, student mentoring, and research supervision. Additionally, she has administrative experience as a Faculty ICT Representative and Treasurer for the Local Committee of the Nigerian Institute of Food Science and Technology. Her expertise in hands-on laboratory research, experimental design, and food processing techniques has made her an influential figure in academia. Dr. Azuka’s dedication to teaching, research, and administration highlights her excellence in both academic and scientific leadership.
🏅 Awards and Honors
Dr. Chinenye Azuka’s remarkable research contributions have been recognized through multiple awards and honors. She received the prestigious Tertiary Education Trust Fund (TETFund) Nigeria Award in 2022 for research excellence and staff development, highlighting her outstanding work in food science. In 2008, she was honored with the Tantalizers Undergraduate Excellence Award, recognizing her academic brilliance and innovative research approach. Additionally, she has earned professional certifications, including Quality Management for Operational Excellence (2023) and UK Foundations in Teaching (2023), further demonstrating her commitment to academic and professional development. Her leadership roles, including serving as Treasurer of the Local Committee of the Nigerian Institute of Food Science and Technology (UNN Chapter), underscore her contributions to the academic community. These awards and recognitions affirm her dedication, expertise, and impactful research in food science, making her a leading figure in functional food technology and nutritional science.
🔬 Research Focus
Dr. Chinenye Azuka’s research primarily focuses on functional food development and processing for disease prevention and management. Her work explores nutritional interventions for metabolic diseases, particularly diabetes, through innovative food processing techniques. She specializes in extrusion technology, enzyme inhibition studies, polyphenol extraction, and food formulation using response surface methodology. Her research also involves physicochemical characterization of food products, ensuring optimal nutritional benefits. She has conducted extensive studies on germinated brown rice and pigeon pea-based extrudates, evaluating their alpha-glucosidase and amylase enzyme inhibition properties for diabetes management. Additionally, she applies advanced analytical techniques, including UHPLC/HPLC, scanning electron microscopy, and textural analysis, to assess food quality and functionality. Dr. Azuka’s groundbreaking work bridges the gap between food technology and healthcare, contributing to nutritional science, food safety, and functional food innovations. Her research continues to impact food industry advancements and global health initiatives.
Publication Top Notes:
Title: Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends
Title: Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria
Title: Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria
Title: Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria
Title: Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria