Mrs. Chidinma Blessing Akpadolu
Mrs. Chidinma Blessing Akpadolu is a LECTURER II in APPLIED MICROBIOLOGY AND BREWING Department, Faculty Of Bio-sciences in Nnamdi Azikiwe University
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Staff Profile
I am Chidinma Blessing Akpadolu,of the applied Microbiology department who specializes in Food Microbiology.
Personal Information
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Address: | Applied Microbiology And Brewing, Faculty Of Bio-sciences, Nnamdi Azikiwe University, Awka. |
Faculty/Unit: | FACULTY OF BIO-SCIENCES |
Department/Sub-Unit: | APPLIED MICROBIOLOGY AND BREWING |
Social Profiles
Interest Areas
Academic Qualifications
| Degrees / Basic Certificates | |
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| 1 | University of Ibadan, Ibadan, Oyo state. (Master Degree, November, 2021) September, 2017 to November, 2021 M.sc Food Microbiology |
Relevant/Working Experience
Creative Output
| Journal Articles | |
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| 1 | Ugwuoji,E.;Eruala,L; Akpadolu, C.; Akpadolu, K.. (2022, February), "Approaches to Enhancing Bioproduction using Lignocellulosic Biomass: A Major Focus on Biofuel Production. Preprints 2022,2022100149", Preprints |
| 2 | Balogu,T.V., Umar, Y., Akpadolu, C. B., Akpadolu, K.C.. (2020, September), "Yeast dynamics and Physiochemical evaluation of carrot wine produced with saccharomyces cerevisiae", Fungal Territory, Vol. 3, (Issue 1), pp 27, Doi10.36547/ft.2020.3.3.27-29 |
| 3 | Balogu,T.V., Ikegwu,T.M., Jubrin, F., Akpadolu, C. B., Akpadolu, K.C.. (2017, March), "Modelling the Sensory Shelf life of Mango juice stored at uncertain condition using pH factor.", Annals Food Science and Technology, Vol. 18, (Issue 2017) |
| 4 | Balogu,T.V., Ikegwu,T.M., Abdulkadir, I., Akpadolu, C. B., Akpadolu, K.C.. (2016, December), "Production and sensory evaluation of non alcoholic wine from sugarcane and tiger nut blend using saccharomyces cerevisiae", International journal of bioscience Agriculture and technology, (Issue 0975) |
| 5 | Balogu,T.V. Balogu, D. O., Ikegwu,T.M., Akpadolu, C. B., Akpadolu, K.C.. (2016, June), "Bacterial and vapour porosity of polyethylene materials used for sachet water packaging in Nigeria", Journal of foods,Natural and life sciences, pp 70 |