Dr. Adanma (Atuonwu) Innocent-Ukachi

Dr. Adanma (Atuonwu) Innocent-Ukachi

adanma.iukachi@mouau.edu.ng
Lecturer I
Room 137 – CAFST Complex
Lecturer, MOUAU, 2006-present
Regional Coordinator, Midlands and Oxford Scholars’ regional network (CSC, UK), 2011-2014
Ph.D. Food Microbiology & Biotechnology – University of Nottingham, UK, 2016
MSc. Food Processing and Preservation – MOUAU, Nigeria, 2010, Food processing and preservation
BSc. Food Science and Technology – MOUAU, Nigeria, 2003, Food Science and Technology
ND, General Agriculture – FCA, Nigeria 1998, General Agriculture

Others: CIEH level 2 Award in Food Safety for Catering/Manufacturing, Nottingham , UK Certificate in
Food Flavour, Nottingham, UK
·          Institute of Food Technology (IFT)
·         American Society for Microbiology (ASM)
·         Society for Applied Microbiology (SfAM)
·         Society for General Microbiology (SGM)
·         Nigerian Institute of Food Science and Technology (NIFST)
·         Nutrition Society of Nigeria (NSN)
Food Microbiology and Biotechnology
Food processing and preservation
Food flavour
Microbial enumeration, isolation, cultural identification (phenotypic, morphological and biochemical) and molecular characterization of microbial populations to specie and sub-specie levels to understand their interactions, roles and control in the food system.

Processing and quality assessment of underutilized plant foods.
A. Undergraduate Courses Taught
· FST 211: Strength of Materials (1 credit), 2009/2010.
· FST 225: Introduction to Food Science and Technology (2 Credits)2009/2010.
· FST 311: Food Engineering Operations 1 (2 Credits), 2009/2010, 2010/2011.
· FST321: Fundamentals of Food Processing (4 Credits), , 2009/2010.
· FST 322: Food Machinery (4 Credits), 2009/2010 and 2010/2011.
· FST 324: Food Microbiology (4 Credits), 2009/2010, 2015/2016, 2016/2017, 2017/2018, 2018/2019
· FST 411: Food Process Plant Design (4 Credits). 2016/2017
· FST 412: Cereal Technology (4 Credits) 2010/2011 2016/2017
· FST 413: Food Process Engineering (3 Credits), 2009/2010 and 2010/2011.
· FST 523: Oilseed Processing (4 Credits), , 2009/2010 and 2010/2011.
· FST 513: Meat Science and Technology (4 Credit), 2010/2011.
· FST 514: Dairy Science and Technology (4 Credit), 2010/2011, 2016/2017 , 2018/2019
· FST 515: Processing of Miscellaneous Foods (4 Credits), 2010/2011
· FST 524: Fermented food Technology (4 Credits), 2015/2016.

B   :   Postgraduate courses Taught
· Food Microbiology 1 (FST714: 2 credits) 2018/2019
· Pilot work in Food processing (FST 723, 1 credit) 2019,2020
 
1.Innocent-Ukachi, A. C. and Onukwugha U. C (2019). Quality evaluation of tea brewed from blends of soursop (Annona muricata) and moringa (Moringa oleifera) leaves. European Journal of Nutrition and Food Safety. 10(1):1-15.
2. Innocent-Ukachi, A.C.(2019). Chemical and nutritional evaluation of pumpkin (Cucurbita pepo) seed proteins. Asian Food Science Journal 8(2):1-11
3. Atuonwu, A. C, Onwuka, G. I and Ibeawuchi, G.I (2010). Comparative study on the role of food gums in the production of cocoa-enriched candies. NIFOJ 28 (1).199-206
4. Atuonwu, A. C and Akobundu E. N. T (2010). Functional and pasting properties of pumpkin (Cucurbita pepo) seed products. Journal of Agriculture and Veterinary Sciences, 2:32-49
5. Atuonwu, A. C and Akobundu E. N. T (2010). Nutritional and sensory qualities of cookies supplemented with defatted pumpkin (Curcurbita pepo) seed flour. Pak. J. Nutr.9 (7): 672-677
6. Atuonwu, A. C and Nwabueze, T. U (2007). Effect of malting African Breadfruit (Treculia africana) seeds on flour properties and biscuit sensory characteristics as composite. J. Food Tech. 5(1): 42-48