プロフィール詳細

プロジェクトを作成

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Dr. Isiguzoro O.に依頼

South Africa

Food scientist | Sensory and consumer scientist | Researcher (10+ years of experience) | Academic entrepreneur

プロフィール概要

Expertly skilled in food processing, especially retort and extrusion cooking operations | Expert in sensory and consumer testing methodologies and use of sensory software including Compusense Cloud | Highly skilled in statistical analysis, especially using XLStat, Statistica |

専門分野

• ★ Food Science
• ★ Shelf-Life Testing
• ★ Consumer Behavior & Theory
• ☆ Statistics
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Public Health
• ☆ Food Security
• ☆ Technical & Scientific Writing
• ☆ Manuscript & Journal Article Writing
• ☆ SOP & Protocol Writing
• ☆ Blog Posts
• ☆ Grant Writing
• ☆ Consumer Goods
• ☆ Consumer Products

サービス

• Writing
• Research
• Consulting
• Data & AI
• Product Development

Writing Clinical Trial Documentation, Technical Writing, Copywriting, Creative Writing

Research Market Research, Feasibility Study, Gap Analysis, Gray Literature Search, Systematic Literature Review

Consulting Scientific and Technical Consulting, Regulatory Consulting

Data & AI Statistical Analysis, Data Insights

Product Development Formulation, Stability/Shelf Life Testing, Product Evaluation, Concept Development, Prototyping

職務経験

Director for Business and Linkages

African Food Research Network (AfREN)

6月 2022 - 現在

Graduate Student and Research Assistant

University of Pretoria

3月 2013 - 8月 2021

学歴

PhD Food Science (Consumer and Food Sciences)

University of Pretoria

3月 2016 - 9月 2021

MSc Food Science

University of Pretoria

5月 2012 - 9月 2015

BSc (Hons) Food Science

university of nigeria Nsukka

10月 2001 - 9月 2007

認定資格

• Hands on XLSTAT Training Course: Advanced Food Product Testing and Mapping

  Enterprises University of Pretoria

  5月 2016 - 現在

出版物

JOURNAL ARTICLE

De Groote, H., Munyua, B., Traore, D., Taylor, J.R.N., Ferruzzi, M., Ndiaye, C., Onyeoziri, I.O., Hamaker, B.R.(2021). Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal . International Food and Agribusiness Management Review. 24. (3). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 499-522.

Onyeoziri, I.O., Torres-Aguilar, P., Hamaker, B.R., Taylor, J.R.N., de Kock, H.L.(2021). Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder . Journal of Food Science. 86. (9). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 3824-3838.

Onyeoziri, I.O., Kinnear, M., de Kock, H.L.(2018). Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance . Journal of the Science of Food and Agriculture. 98. (6). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 2231-2242.