Mrs Serah Ogechi Alagbaoso

Lecturer II

B.Tech., M.Sc. Food Science and Technology


Academic Qualification

  • M.Sc. Food Science and Technology, 2015 (FUTO)
  • B. Tech. in Food Science and Technology, 2007 (FUTO)

Membership of professional bodies:

  • Nigeria Institute of Food Science and Technology (NIFST)
  • Organization for women in science for the developing world (OWSD)
  • Nutrition Society of Nigeria (NSN)

Course codes and courses assigned to teach

  • FST 515 – Processing of miscellaneous commodities
  • FST 531 – Food quality assurance and safety
  • FST 530 – Food toxicology
  • FST 508 – Food bioreactor design
  • FST 308 – Human nutrition
  • FST 542 – International food policy research
  • FST 407 – Principles of Food Quality Management and Experimental Designs


  • Department of Food Science and Technology, Federal   University of Technology, Owerri, Graduate Assistant: 2011-2015
  • Department of Food Science and Technology, Federal University   of Technology, Owerri, Assistant Lecturer: 2015-2019
  • Attended and completed the course on advanced digital appreciation programme for tertiary institutions (ADAPTI) at Federal University of Technology Owerri, Imo state from November 13- 17, 2017, organized by Digital Bridge Institute, International Centre for Information and communications Technology Studies.
  • Attended and completed the seminar Titled: Effective Oral Presentation Using   Microsoft PowerPoint organized by Center for Research and International Development (CRID) FUTO. Date: 2nd and 3rd of November, 2017.
  • Attended and completed Training on Tomato Processing and Packaging- Technologies and Methods. Organized by Global Alliance for Improved Nutrition (GAIN), Facilitated by Betamark Production Company Limited. Dated May 30th – June 1st 2018.
  • Undergraduate seminars 2014- Date.
  • Supervision of undergraduate research work 2015- Date  
  • Handling  some FST courses, 2015 till date

Research Interest

Edible films and coatings: I am interested in the usage of renewable sources such as starch, proteins in the production of films and coatings

Processing and analyzing of under-utilized legumes

Research specialization: Food chemistry and nutrition