博士 Linda Akajiaku
Dr. (Mrs.) AKAJIAKU, Linda Oluchi is a Food Science Expert with a strong passion for advancing food systems, safety, and security. Linda's passion for Food and Nutrition shines through in her academic and professional pursuits.
Dr. Linda is currently working as a Lecturer in the Department of Food Science and Technology, Federal University of Technology Owerri, Imo State, Nigeria; where she is involved in teaching undergraduate and postgraduate courses (in such areas as Fruits and Vegetable Processing, Meat and Meat Product Processing, Postharvest Physiology and Storage, Bakery Technology, Processing of Miscellaneous Commodities, Human Nutrition, Food Packaging, Food Machinery, Unit operations in Food Processing, Food Laws and Standards, Food and Nutrition Biochemistry, Food Quality Assurance and Control) to students, conducting and supervising students’ research projects, and also engaging in community services. She has inspired and mentored numerous students, shaping the next generation of food scientists and technologists.
Dr. (Mrs.) AKAJIAKU, Linda Oluchi holds Ph.D in Food Processing and Preservation from Michael Okpara University of Agriculture Umudike, Abia State, Nigeria. She had her M.Sc degree in Food Technology (in 2012) from the University of Ibadan, Nigeria and had her B.Sc. in Food Science and Technology (in 2007) also from a reputed University in Nigeria. Dr. Linda has authored numerous publications in reputable international journals, contributing significantly to the advancement of food systems, food safety, food loss and waste, food security, and nutrition. She is a member of Nigerian Institute of Food Science and Technology (NIFST).
Research Interest:
Dr. Linda’s research focuses on addressing the complex challenges of ensuring sustainable, equitable, and nutritious food systems for all. Her research activities include but not limited to: Food Processing, Food Preservation, Food Storage Studies, New Food Product Development, Food Value Addition, Food Waste and By-product Management, Food Packaging, Food Science and Nutrition, Nutritional and Chemical composition of underutilized and lesser-known food crops – seeds and nuts, Bakery and Confectionery.
With a strong commitment to academic excellence and a passion for mentoring, Dr. Linda continues to make impactful contributions to the field of food science and technology.