Chinaza has a BSc. in Food Science and Technology from the University of Nigeria, Nsukka, Nigeria, and a MSc. of Science in Food Identity from an Erasmus Mundus Joint Master’s Program delivered by École Supérieure d’Agricultures, France. The program has also allowed her to study in different European Higher Education Institutions across Italy, Romania, and Greece. Chinaza conducted a research internship with the LUPINEX research group at Ghent University in Belgium, within the Department of Food Technology, Safety and Health. She was also affiliated with the Primoris Laboratory, Belgium.
In the Department of Food Science under the supervision of Dr. Maria Corradini, Associate Professor and Arrell Chair in Food Quality, Chinaza’s research will focus on acrylamide, a common toxin found in popularly consumed baked food products. Acrylamide is a potential carcinogenic compound found in baked cereal products, popularly consumed in developed and developing countries, which makes it crucial to find novel strategies to mitigate its formation while maintaining the desirable characteristics of the food products.
Chinaza hopes to start a research career within the agri-food sector and contribute to providing solutions to the world’s food problems through innovative and multidisciplinary research with a major focus in advancing food safety and quality. She aspires to become a professor in food science so she can instill her passion for food in her students through effective teaching, novel research, and community outreach.
Chinaza chose to study at the University of Guelph because of its global reputation in Food Science and its outstanding commitment to providing experiential learning for students in their chosen disciplines. She is fascinated by Arrell Food Institute’s vision, engagement in community projects and leadership opportunities for its scholars.