Nigerian Institute of Food Science and Technology (NIFST)
FUOYE Academic Staff Profile
Mrs. Chidi Immaculate OKORO
Lecturer II
Department of Food Science and Technology, Faculty of Agriculture
Area of Specialization: • Food Science and Technology • Food quality control • Nutrition • Food waste management • Food Post Harvest Management . Food product development
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
| Degree | Institution | Year |
|---|---|---|
| M.Sc. ( Food Science and Technology) | Federal University Oye-Ekiti, Ekiti State, Nigeria. | 2025 |
| B.Sc. ( Food Science and Technology) | Micheal Okpara University of Agriculture, Umudike, Abia State, Nigeria. | 2012 |
Professional Qualification
Nigerian Institute of Management (NIM)
Nigerian Institute of Management (NIM)
Membership of Professional Bodies
Professional member
Graduate member
Paper Presentation - Local
THE 1ST INTERNATIONAL CONFERENCE OF THE FACULTY OF AGRICULTURE, FEDERAL UNIVERSITY OYE-EKITI (FUOYE)
THE 1ST INTERNATIONAL CONFERENCE OF THE FACULTY OF AGRICULTURE, FEDERAL UNIVERSITY OYE-EKITI (FUOYE)
the 11th Regional Food Science And Technology Summit (Refosts), Ekiti Kete 2025. Nigerian Institute of Food Science and Technology.
the 11th Regional Food Science And Technology Summit (Refosts), Ekiti Kete 2025. Nigerian Institute of Food Science and Technology.
the 11th Regional Food Science And Technology Summit (Refosts), Ekiti Kete 2025. Nigerian Institute of Food Science and Technology.
the 11th Regional Food Science And Technology Summit (Refosts), Ekiti Kete 2025. Nigerian Institute of Food Science and Technology.
Paper Presentation - International
Bio Web of Conferences/Asia
Undergraduate Project Supervision
Quality Evaluation of selected Thawed Fish (Hake (Merluccius merluccius), Mullet (Mugil cephalus) And Rupchanda (Pampus argenteus)) muscle flour.
Quality Evaluation of selected Thawed Fish Titus(Scomber Scombrus), Kote(Tracherus Trachurus) and Shawa (Clupea Harengus)) muscle flour.
Quality Evaluation of selected African garden egg
Course Teaching
Food Laws, Quality Assurance and Statistical QC
Principle of human nutrition and dietetics
Food chemistry
Units operations in food technology
Introduction to food science and technology
Nigerian foods and industrial raw materials
Food analysis and instrumentation
Heat and mass transfer in food processing
Principle of food processing and preservation
Custom Fields
• Departmental Committee Member
Departmental Committee Member
• Course Adviser 200L
Academics
• Seminar Coordinator
Academics
• Ire- Ikole Oil Plantation Committee Member
University service
Selected Publications
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
Open publicationQuality 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
Open publicationPhysio-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
Open publicationEffect 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
Open publicationEffect 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
Open publicationPhoto Gallery / Picture Evidence
