Mrs Serah Ogechi Alagbaoso
Lecturer II
B.Tech., M.Sc. Food Science and Technology
Email: serah.alagbaoso@futo.edu.ng
Biography
Academic Qualification
- M.Sc. Food Science and Technology, 2015 (FUTO)
- B. Tech. in Food Science and Technology, 2007 (FUTO)
Membership of professional bodies:
- Nigeria Institute of Food Science and Technology (NIFST)
- Organization for women in science for the developing world (OWSD)
- Nutrition Society of Nigeria (NSN)
Course codes and courses assigned to teach
- FST 515 – Processing of miscellaneous commodities
- FST 531 – Food quality assurance and safety
- FST 530 – Food toxicology
- FST 508 – Food bioreactor design
- FST 308 – Human nutrition
- FST 542 – International food policy research
- FST 407 – Principles of Food Quality Management and Experimental Designs
Experience
- Department of Food Science and Technology, Federal University of Technology, Owerri, Graduate Assistant: 2011-2015
- Department of Food Science and Technology, Federal University of Technology, Owerri, Assistant Lecturer: 2015-2019
- Attended and completed the course on advanced digital appreciation programme for tertiary institutions (ADAPTI) at Federal University of Technology Owerri, Imo state from November 13- 17, 2017, organized by Digital Bridge Institute, International Centre for Information and communications Technology Studies.
- Attended and completed the seminar Titled: Effective Oral Presentation Using Microsoft PowerPoint organized by Center for Research and International Development (CRID) FUTO. Date: 2nd and 3rd of November, 2017.
- Attended and completed Training on Tomato Processing and Packaging- Technologies and Methods. Organized by Global Alliance for Improved Nutrition (GAIN), Facilitated by Betamark Production Company Limited. Dated May 30th – June 1st 2018.
- Undergraduate seminars 2014- Date.
- Supervision of undergraduate research work 2015- Date
- Handling some FST courses, 2015 till date
Research Interest
Edible films and coatings: I am interested in the usage of renewable sources such as starch, proteins in the production of films and coatings
Processing and analyzing of under-utilized legumes
Research specialization: Food chemistry and nutrition
