Nonyelum L. O Anumba

Innovative Food science professional with several years of diverse experience. Skilled in enhancing systems and aligning technical solutions with business objectives. Proven success in leading projects from start to finish and contributing to organizational growth and success. Seeking professional engagement with visa sponsorship.

• Serving as a technical expert on national food standardization committees, Involved in the review and development of science-based standards for selected food groups. Partner with regulators, academia, and industry stakeholders to strengthen national regulatory frameworks, support food industry compliance, facilitate fair trade, and enhance food safety and quality throughout the food value chain.
• Led national food safety capacity-building initiatives, training 300+ farmers across Abuja, Nigeria, on Good Agricultural Practices (GAP), food safety systems, and post-harvest management under a Federal Ministry of Science and Technology agricultural extension program, strengthening food safety compliance and sustainable agricultural production.
• Directed the 9th Regional Food Summit of the Nigerian Institute of Food Science and Technology (NIFST), themed "Positioning Nigerian Foods for Global Trade Through Sustainable Food Standards and Innovative Processing." Successfully coordinated academia, government, regulators, and industry stakeholders to deliver one of the organization's most impactful regional scientific conferences, advancing dialogue on food innovation, standards, and international market competitiveness.
• Championed research innovation and statistical optimization, introduced advanced experimental design methodologies—including Response Surface Methodology (RSM), mixture design, and Design-Expert® software—for food product development and process optimization during doctoral research. Subsequently mentored faculty members and postgraduate researchers, strengthening institutional research capacity and improving experimental rigor and reproducibility.
• Led product formulation and process optimization initiatives that enhanced dough rheology, product quality, and consumer acceptability of commercial bakery products, contributing to an estimated 20% increase in confectionery sales and improved product competitiveness.
• Built an internationally recognized research portfolio through peer-reviewed publications in food science, food safety, fermentation technology, functional foods, and plant-based food innovation, generating 100+ scholarly citations and contributing to advances in sustainable food systems and alternative protein research.
• Established multidisciplinary expertise spanning food safety and quality management, product development, regulatory compliance, functional foods, fermentation technology, statistical process optimization, sustainable food systems, and plant-based dairy alternatives, supporting translation of scientific research into industry-relevant solutions.

• Premier Member, Institute of Food Technologists (IFT)
• Nigerian Council of Food Science & Technology (NiCfoST)
• Nigerian Institute of Food Science & Technology (NIFST)
• West African Association of Food Science & Technology
• Standards Organization of Nigeria Technical Committees
• Fellow, Institute of Management Consultants

• Certified Food Scientist of Nigeria (CFSN)
• HACCP (Basic & Advanced)
• Food Handlers Certification (Canada)
• Project Management in Global Health – University of Washington
• Leadership & Management in Global Health – University of Washington
• Data Analysis

• https://scholar.google.com/citations?hl=en&user=3rPV174AAAAJ
• (Publication list available upon request)
• Probiotic potentials and Antibiotic Susceptibility of a yoghurt analogue from a mixture of 3-plants water extracts
• Germinated Bambara groundnut (Vigna subterranean) flour as an ingredient in wheat bread: physicochemical, nutritional and sensory properties of bread.
• Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

• 15+ years of experience in food science, food safety, quality assurance, and product development.
• PhD in Food Science & Technology with expertise in functional foods, fermentation, plant-based product innovation, and food chemistry.
• Led national food safety training programs, scientific conferences, and standards development initiatives.
• Extensive experience in regulatory compliance, HACCP, GMP, ISO-based quality systems, and food safety management.
• Proven success translating research into commercially viable food products and process improvements.
• Published researcher with 100+ scholarly citations and recognized expertise in sustainable food systems.
• Experienced educator and mentor, having trained researchers, students, food processors, and agricultural stakeholders.
• Skilled in statistical process optimization using Design-Expert®, Response Surface Methodology (RSM), Design of Experiments (DOE), and data-driven product optimization.
• Strong cross-functional leadership working with government agencies, academia, industry, and international partners.