Mrs. Rita Cynthia Udemba
Mrs. Rita Cynthia Udemba is a LECTURER II in FOOD SCIENCE AND TECHNOLOGY Department, Faculty Of Agriculture in Nnamdi Azikiwe University
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Staff Profile
Mrs Udemba Cynthia is lecture in FOOD SCIENCE AND TECHNOLOGY Department,Faculty Of Agriculture in Nnamdi Azikiwe University.
Personal Information
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Phone: | |
Address: | Food Science And Technology, Faculty Of Agriculture, Nnamdi Azikiwe University, Awka. |
Faculty/Unit: | FACULTY OF AGRICULTURE |
Department/Sub-Unit: | FOOD SCIENCE AND TECHNOLOGY |
Social Profiles
Interest Areas
Academic Qualifications
| Degrees / Basic Certificates | |
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| 1 | Nnamdi Azikiwe University, Awka. (Master Degree, April, 2024) November, 2020 to December, 2023 M.sc Food Microbiology And Quality Control |
| 2 | Abia state university uturu okigwe. (Bachelor Degree, November, 2015) November, 2008 to November, 2014 Bsc Food Science And Technology |
Relevant/Working Experience
| 1 | Lecturer/Exam officer, Nnamdi Azikiwe University, Awka June, 2024 to Present |
| 2 | Administrative officer, Nnamdi Azikiwe University, Awka August, 2020 to June, 2024 |
Creative Output
| Journal Articles | |
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| 1 | Nzenwata Chukwuemeka Divine., Ishiwu C. N.,Mofunanya Grace Nneka.,Udemba Rita Cynthia. (2025, July), "Production and Characterization of Composite Flour Made From Mixture of Cassava Fiber (Seviet), Maize andPlantain, Intended for Cooked-Dough", NTERNATIONALJOURNALOF RESEARCHANDINNOVATIONINAPPLIEDSCIENCE (IJRIAS), Vol. 10, (Issue 6), pp 23 |
| 2 | Odoh Eunice Ngozi, Ezegbe Clement Chinedum, Udemba Rita Cynthia, Osigwe Blessing Amarachukwu, Orieke Chid Orieji Mba, Kolawole Oladimeji Olubusayo, Okorie-Humphrey Chinasa and Ngwoke Stephen Ifeanyichukwu. (2025, February), "Proximate, micronutrients and sensory properties of instant breakfast flakes from orange fleshed sweet potato-cocoyam composite flour sweetened with date palms", International Journal of Horticulture and Food Science, pp 12 |
| 3 | O. O Odoh, E. N., Ezegbe, C. C., Udemba, R. C., Emediegwu, E. O., Ejiofor, K. L., Eze, M. C., Okorie-Humphrey, C., & Kolawole. (2025, May), "Proximate composition, sensory evaluation and shelf stability of instant snacks produced from tigernuts, orange-fleshed sweet potato starch, and date blend", Insight journal, Vol. 1, (Issue 1), pp 1-11 |
| 4 | Udemba, Rita Cynthia, A. T. Víctor-Aduloju and C. N. Ishiwu. (2023, October), "“CONSUMER ACCEPTABILITY AND NUTRIENT CONTENT OF WESTWOOD (CIRINA FORDA) LARVA-ENRICHED VEGETABLE SOUPS”", Asian Journal of Food Research and Nutrition, Vol. 2, (Issue 4) |
| Conference Papers | |
| 1 | Mofunanya, G. N.* 1 , Okocha, K. S.1 , Nwankwo, E. C.2 , Anigbogu, C. B. 1 , Udemba, R. C.1. (2025, March), "Physical Properties and Mineral Content of Bread Produced from Wheat, Malted Mung Bean, and Watermelon Rind Flour Composites", |
| 2 | Mofunanya, G. N.*1, Okocha, K. S.1 , Nwankwo, E. C.2 , Anigbogu, C. B. 1 , Udemba, R. C.1. (2025, March), "Physical Properties and Mineral Content of Bread Produced from Wheat, Malted Mung Bean, and Watermelon Rind Flour Composites", |
| 3 | Udemba, Rita Cynthia Chisom. (2022, December), "Food Packaging: Challenges and Strategies for Improvement", Global E-Smart Technologies., Vol. 11, (Issue 2) |