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Hire Dr. Ann K.

Nigeria

USD 80 /hr

PhD Food Scientist | Expert in Food Processing Technology & Functional Food Formulation

Profile Summary

I am a Chief Research Scientist with a PhD in Food Science and Technology, specializing in Food Microbiology and Processing Technology. With over a decade of experience in the research of root and tuber crops. I bridge the gap between rigorous academic research and commercial food applications. My research background is rooted in the deep study of food safety, microbial genomics, and the optimisation of processing systems to enhance food security. I have authored and co-authored over 60 Journals and conference proceedings published in both local and international Journals. Expert in antimicrobial efficacy and spoilage analysis. I specialise in ensuring the microbial safety of processed foods: Extensive experience in thermal validation, rheology, and shelf-life extension, particularly for root and tuber crops (Cassava, Sweet Potato, Ginger, and Turmeric). Specialist in the development of functional foods, including the formulation of antioxidant-rich spice blends and bio-fortified food products. I’m a technical writer and peer reviewer with a track record of preparing high-impact manuscripts. I’m proficient in data collation and advanced statistical modelling (ANOVA to validate research outcomes. My research portfolio is focused on Value Addition and Nutritional Bio-fortification. Key projects include: • Functional Beverage Formulation: Ongoing studies on developing dry spice tea blends (Ginger, Turmeric, Clove, Cinnamon) and analysing their antioxidant potential and mineral content. • Root Crop Optimisation: Leading research into the processing and shelf-stability of orange-fleshed sweet potatoes and cassava-based products to combat micronutrient deficiencies. Beyond the lab, I have leadership qualities and have served as the Sister leader/Vice Chairperson of the student fellowship of the Nigeria Fellowship of Evangelical Students, and as General Secretary of the Organisation of Women in Science for the Developing World (OWSD), Umudike Branch. I have held leadership roles within the Nigerian Institute of Food Science and Technology (NIFST), the PRO of the Nigeria Institute of Food Science and Technology Umuahia Branch. The Vice Chairperson of the NIFST Umuahia branch, the Treasurer of the NIFST South East of Nigeria. I am currently involved in international collaborations, including research partnerships with some African Collaborators from Ghana, Cotonou, Tanzania, etc. I am available for remote technical consultancy, scientific editing, and manuscript reviewing, bringing a "Doctorate-level" lens to every project.

Subject Matter Expertise

• ☆ Data Analysis
• ☆ Data Processing
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Safety
• ☆ Food Processing
• ☆ Food Testing
• ☆ Peer Review
• ☆ Scientific Proofreading & Editing
• ☆ Formulation

Services

• Writing
• Research
• Data & AI
• Product Development

Writing Technical Writing, General Proofreading & Editing

Research User Research, Gap Analysis

Data & AI Statistical Analysis

Product Development Product Evaluation

Work Experience

Scientific researchers(CHIEF RESEARCH OFFICER)

National Root Crops Research Institute Umudike

February 2014 - Present

SENIOR RESEARCH OFFICER

National Root Crops Research Institute

January 2014 - Present

Internship student

GOLDEN GUINEA BREWERY

December 1999 - March 2000

Education

PhD Food processing Technology

Benue State University - Nigeria

January 2016 - October 2019

PhD (Chemistry)

Benue State University

January 2016 - October 2019

MSC (FOOD SCIENCE AND TOURISM )

Michael Okpara University of Agriculture

2009 - 2012

BSC (FOOD SCIECE)

Enugu State University of Science and Technology

1997 - 2002

Certifications

• PhD Certificate

  Benue state university/ world bank

  January 2016 - Present

Publications

JOURNAL ARTICLE

Kanu, A. N., Okogbue, G., & Onwusiribe, C. S. (2025). Effect of Different Improvers on Gluten-Free Cassava Bread For Enhanced Sensory Attributes, Physical Quality and Proximate Composition. Journal of Science, Technology and Innovation Research, 1(Special-Issue) .

Kanu A.N1, Nwohu O.N1, Njoku R.N1, Onwuziribe C. S1 and Omodamiro R.M1.

Omodamiro Rachel Majekodunmi1,2, Kanu A N.1, Etudaiye, H.A.1, Afuape, S. O.1, and Emetole J. M1.

Ann Nkeiruka Kanu, Nwohu O.N & Good luck Obioma Okereke.

*Ogunka, N. P. and Kanu, A.N .

Kanu, A. N. and Ogunka, N. P.

Kanu A. N and Uzoaga L N. .

N A Kanu*, P N Onuoha and N C Nwachukwu.

Okereke Goodluck Obioma, Igbabul Bibiana Doshima, Ikya Julius Kwagh-hal, Kanu Nkeiruka Ann, Damak Aaron Mutlong Amak. (2022). Proximate Composition and Pasting Properties of Modified Starches of White Yam, Trifoliate Yam and Sweet Potato. World Journal of Food Science and Technology, 6(3), 58-68. https://doi.org/10.11648/j.wjfst.20220603.11 .

Okereke Goodluck Obioma1, 4*, Igbabul Bibiana Doshima1, 2, Ikya Joseph1, 2, Kanu Nkeiruka Ann1,.

@article{Kanu_2020, doi = {10.9734/jamb/2020/v20i230220}, url = {https://doi.org/10.9734%2Fjamb%2F2020%2Fv20i230220}, year = 2020, month = {mar}, publisher = {Sciencedomain International}, pages = {61--69}, author = {N. A. Kanu and T. L. Kingsley}, title = {Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends}, journal = {Journal of Advances in Microbiology}} .

Chinelo Vanessa Ezeocha1 | Lovette Chioma Ihesie1 | Ann Nkeiruka Kanu.

Kanu, A.N., Nwohu, O.N. and Uchechukwu-Agua, A.D.

@article{Kanu_2018, doi = {10.9734/afsj/2018/41180}, url = {https://doi.org/10.9734%2Fafsj%2F2018%2F41180}, year = 2018, month = {may}, publisher = {Sciencedomain International}, volume = {2}, number = {3}, pages = {1--11}, author = {Ann N. Kanu and Joseph S. Alakali and Michael O. Eke and Abraham T. Girgih and J. A. Bosha and Solomon N. Ijioma}, title = {Yam and Moringa oliefera Seed Blend in Lipid Profile Disorders, Kidney and Liver Toxicities, in Alloxan Induced Diabetic Rats}, journal = {Asian Food Science Journal}} .

ANN KANU(2018). A Review on Bioactive Compounds of Yam Varieties for Human Disease Management . Asian Food Science Journal. 1. (4). Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1--10. Sciencedomain International

Citation: Ezeocha, Vanessa Chinelo et al. Ijsrm.Human, 2016; Vol. 5 (1): 15-22.

CONFERENCE PAPER

A.N Kanu1 , S. Afuape1 , and S. C. Osodeke.

G.O.Okereke1 ., . N.A Kanu 2 and S.C. Nwafor 3.

N.A. Kanu1 ., R, E. Traore2 ., P. Kavana 3., F. N’Guessan4 ., N.A.Antwi5 and V.C.Ezecha6 I.Nnabue7.

BOOK CHAPTER

Kanu A. N (2023). 2.Management of Post-Harvest Losses in Root and Tuber as a Panacea to Food Security: A Review Kanu A.N., Udemezue, J. C. and Ehiogu- Kelvin, O.C. ). Centennial book of readings building a resilient root and tuber crops farming system for prosperity.

Kanu A.N.

Kanu A. N (2022). 8.YAM: IT’S CHARACTERISTICS AND UTILIZATION Kanu A.N, 1Onwusiribe C, 2Okereke G.O. and 3Agim.U . Dr E.E OGUH’S memorial lecture and presentation of Book of Readings, Imo State polythechic, Ehime Mbano Campus. 14th Dec 2022.