Mrs. Chidi Immaculate OKORO photograph
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Mrs. Chidi Immaculate OKORO

Lecturer II

Faculty of Agriculture · Department of Food Science and Technology

Specialization • Food Science and Technology • Food quality control • Nutrition • Food waste management • Food Post Harvest Management . Food product development

Office: Department of Food Science and Technology, Faculty of Agriculture, FUOYE.

Phone: 08064603120

Email: chidi.okoro@fuoye.edu.ng

Biography

Mrs. Chidi Immaculate Okoro is a Lecturer II in the Department of Food Science and Technology, Faculty of Agriculture, Federal University Oye-Ekiti (FUOYE), Ekiti State, Nigeria. She serves as a Course Adviser to 200-level full-time and part-time students in the department. She holds a Master of Science (M.Sc.) degree in Food Science and Technology from the Federal University Oye-Ekiti (FUOYE) and a Bachelor of Science (B.Sc.) degree in Food Science and Technology from Michael Okpara University of Agriculture, Umudike (MOUAU). Her research interests include Food Quality Control, Food Processing and Preservation, Human Nutrition and Dietetics, Conversion of Edible Food Wastes into Value-Added Products, Sensory Evaluation Studies, Food Analysis, Post-Harvest Physiology, and Food Storage Technology. Mrs. Okoro has authored several journal publications (local and international). She is a member of the Nigerian Institute of Food Science and Technology (NIFST) and the Nigerian Institute of Management (NIM). Mrs. Okoro is married and blessed with three children. She hails from Ihitte-Uboma L.G.A in Imo State, Nigeria.

Research Interests

• Food Processing
• Functional Foods
• Food waste management
• Food Product Development
• Food Chemistry
• Food quality control
• Food Analysis
• Food Quality Control
• Instrumentation
• Food Preservation

Qualifications

Selected Publications

  1. Production And Qualitity Evaluation Of Nutrient-Dense Breakfast Cereals Produced From Sorghum And Chicken Eggshell Flour Blend
    Authors: . Okoro, C.I., Adepeju, A.B., Ojo, K.R.M., Agiriga, A.N., Jaiyeoba, C.N., Oni, O. K., Sanni, T.A., Ojo, T.P. and Okoro, U.A.
    FUOYE Journal of Innovation Science and Technology. (2026)
  2. Quality Evaluation of Functional Bread from Wheat, Carrot, Tilapia, and Herring Fish Flour Blends.
    Authors: Agiriga, A. N., Iwe, M. O., Otenaike, T. A., Ayeni, O.D and Okoro, C. I.
    FUDMA Journal of Sciences (FJS). (2025)
  3. Physio-Chemical, Microbiological and Sensory Properties of Composite Jams from Pineapple, Avocado and Mango Pulps
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. Emmanuel, O. A., Okoro, C. I.
    JABU International Journal of Agriculture and Food Science (2021)
  4. Effect of Different Processing Methods on the Quality, Yield and Storage Stability of Soymilk (Glycine max. L).
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. Emmanuel, O. A., Okoro, C. I. and Idowu- Adebayo, F.
    JABU International Journal of Agriculture and Food Science. (2021)
  5. Effect of Drying Methods and Sulphiting on the Physico-Chemical and Microbial Quality of Tomato Powder
    Authors: Oni, O. K., Oyinloye, A. M., Adepeju, A. B. Okoro, C. I. and Idowu-Adebayo, F.
    Fuoye Journal of Pure and Applied Science (2021)

Professional Qualification

Membership of Professional Bodies

Paper Presentation - Local

Paper Presentation - International

Undergraduate Project Supervision

Course Teaching

Custom Fields

• Departmental Committee Member: Departmental Committee Member

• Course Adviser 200L: Academics

• Seminar Coordinator: Academics

• Ire- Ikole Oil Plantation Committee Member: University service

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