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Udeh Henry Okwudili, Lecturer in Applied Microbiology and Brewing, State University of Medical and Applied Sciences, Igbo-Eno, graduated with B.Sc. Honors (Applied Microbiology and Brewing) from Enugu State University of Science and Technology, Nigeria, and an M.Sc. (Food Science and Technology) from the University of Venda, South Africa. He obtained a PhD in Agriculture, specializing in food science and technology from the University of Venda, South Africa. He has extensive experience as a researcher and academic for over 9 years, including at local and international universities and research institutes. His current research encompasses areas of food microbiology, food bioactive compounds, food processing, nutrition and health promotion, and sustainable livelihoods. He is widely published in his core areas of research.
University of Venda Agriculture (Food Science and Technology) PhD
University of Venda Food Science and Technology MSc
Enugu State University of Science and Technology Applied Microbiology and Brewing BSc
Jideani, A I. O., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., and Anyasi, T. A. (2021). Antioxidant-rich natural fruit and vegetable products and human health. International Journal of Food Properties, 24(1). DOI: 10.1080/10942912.2020.1866597.
Udeh, H. O., Duodu, K. G., and Jideani, A. I. O. (2018). Malting period effect on phenolic composition and antioxidant activity of finger millet (Eleusinecoracana L. Gaertn) flour. MDPI – Molecules, 23(9), 2091. DOI: 10.3390/molecules23092091.
Udeh, H. O., Duodu, K. G., and Jideani, A. I. O. (2018). Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (Eleusine coracana) flour varieties. Food Science and Nutrition, 6(7): 1858-1869. DOI: 10.1002/fsn3.696.
Udeh, H. O., Duodu, K. G., and Jideani, A. I. O. (2017). Finger millet bioactive compounds, bioaccessibility and potential health effects – a review. Czech Journal of Food Sciences, 35, 7-17.
Udeh, H.O., Kgatla, T. E., and Jideani, A. I. O. (2014). Effect of mineral ion addition on yeast performance during very high gravity wort fermentation. International Journal of Biological, Veterinary, Agriculture and Food Engineering, 8, 1080-1088.
Jideani, A. I. O., Silungwe, H., Takalani T., Anyasi, T. A., Udeh H., and Omolola A. (2013). Antioxidant-rich natural grain products and human health. In: Antioxidant-antidiabetic agents and human health. Oguntibeju O. (ed), InTech Publisher, Croatia, pp. 167-186.
Udeh, H. O. and Kgatla, T. E. (2013). Role of magnesium ions on yeast performance during very high gravity fermentation – review. Journal of Brewing and Distilling, 4, 19 – 45.
Proficient in Word processor, excel, power point
Data analysis – use of statistical software SPSS and RSM
Advanced oral and written communication in English Language
Good team player