Damaris Okafor

Damaris Okafor is a Lecturer in the Department of Food Science and Technology at Federal University of Technology Owerri, Nigeria. Her academic career includes a Master's degree from the University of Alberta (2022) in Bioresource Technology and an earlier Master's in Food Science and Technology (2012) from the same institution. She is currently pursuing a PhD in Engineering Sciences at the Estonian University of Life Sciences. Okafor specializes in food processing, enzymology, and nutritional analysis, with a focus on improving food safety, product development, and sustainable agricultural practices. Her research spans topics such as starch modification, fermented foods, and the valorization of plant-based resources.

• Education:
  • PhD in Engineering Sciences (ongoing), Estonian University of Life Sciences (2021–)
  • MSc in Bioresource Technology, University of Alberta (2019–2022)
  • MSc in Food Science and Technology, Federal University of Technology Owerri (2008–2012)
  • BSc in Food Science & Technology, Imo State University (1998–2003)

Research interests include the application of enzymes in food processing, functional food development, and the nutritional evaluation of plant-based products. She has contributed to studies on cassava, yam, and legumes, focusing on enhancing their nutritional value and reducing anti-nutritional factors. Okafor’s work also addresses challenges in sustainable food production, such as optimizing fermentation processes and utilizing waste materials (e.g., fruit peels) in food products.

Her publications reflect a strong focus on food chemistry, biotechnology, and product development. Notable research includes the characterization of biomass feedstocks, the functional properties of blended flours, and the antimicrobial activities of oyster mushrooms. Over the years, she has received several awards, including grants from the University of Alberta and the Tertiary Education Trust Fund (TETFUND).

Okafor advises on food science projects and collaborates on grants aimed at advancing food technology in Nigeria. Her contributions to food quality and safety have positioned her as a key researcher in West African food science networks.