Eridiong O. Onyenweaku

A dedicated academic professional with extensive experience in university governance, curriculum development, and student supervision. Demonstrates advanced proficiency in English and intermediate proficiency in Spanish and French, enhancing communication in diverse educational settings. Skilled in statistical analysis using SPSS and ATLAS.Ti, with a strong background in data interpretation and nutritional assessment. Proven track record of publishing scholarly articles and conducting peer reviews, complemented by expertise in academic writing and multimedia use for lectures. Committed to fostering an enriching learning environment through effective course management and academic advising.

Seasoned professional in academia, specialising in curriculum development and pedagogical innovation. Capable of driving educational excellence and fostering engaging learning environment through innovative teaching methodologies. Noteworthy success in research and publication, contributing to knowledge creation within field.

• American Society of Nutrition (ASN), Member
• Federation of African Nutrition Societies (FANUS), Member
• Nutrition Society of Nigeria (NSN), Member

• “Nutritional composition, glycemic index and sensory attributes of some edible flours” presented at the 54th Annual General Meeting & Scientific Conference of the Nutrition Society of Nigeria (NSN) at Kano, Nigeria, from the 16th – 20th September, 2024. Onyenweaku, E. O. and Okonkwo, C. O.
• “Consumer perception on processed fruit peels as dietary additives: a preliminary study on minimising fruit wastes” to be presented at the 22nd International Union of Nutritional Sciences (IUNS-ICN) held at Tokyo, Japan from 6th to 11th December, 2022. Onyenweaku, E. O. and Kesa, H.
• “Effect of coronavirus pandemic on Nutrition and Health of people in Calabar, Nigeria” presented at the 52nd Annual General Meeting & Scientific Conference of the Nutrition Society of Nigeria (NSN) held at Abeokuta, Nigeria, from the 19th – 23rd September, 2022. Fila, W. and Onyenweaku, E. O.
• “Food security and health risk behaviours in sub-Saharan Africa during the covid-19 lockdown” presented at the 24th Biennial International Virtual Congress of the South African Association for Food Science & Technology (SAAFoST) on 20th – 22nd September, 2021. Onyenweaku, E. O. and Kesa, H.
• “Comparative Evaluation of some commonly consumed edible flours: A preliminary study” presented at the 4th Federation of African Nutrition Societies (FANUS Kigali Conference) held at Kigali – Rwanda, 26th – 29th August, 2019. Onyenweaku, E. O.
• “Egg Consumption Pattern and its effect on Blood Lipid Profile of Staff of University of Calabar, Nigeria” presented at the 47th Annual General Meeting & Scientific Conference of the Nutrition Society of Nigeria (NSN) held at Ibadan, Nigeria, 18th – 21st September, 2017. Onyenweaku, E. O. and Ene-Obong, H. N.
• “Nutrient and Cholesterol contents of Bird Egg varieties consumed in Nigeria: Implication for cardiovascular health” presented at the Nutrition Society of Nigeria (NSN), 45th Annual General Meeting & Scientific Conference held at, Lagos, Nigeria, 15th - 19th September, 2015. Onyenweaku, E. O., Ene-Obong, H. N. and Williams, I. O.
• Onyenweaku, E. O. (2025). Polycyclic aromatic hydrocarbons and heavy metals in some Nigerian commercial meats: a public health concern? Ibom Medical Journal, 18(2), 224 – 230. https://doi.org/10.61386/imj.v18i2.656
• Kesa, H. & Onyenweaku, E. O. (2024). Menu Evaluation versus Health and Well-being of Children Participating in School Feeding Programmes in South Africa. International Journal of School Health, 11(1), 1-12. https://doi.org/10.30476/intjsh.2023.90878.1342
• Onyenweaku, E. O., & Kesa, H. (2024). Micronutrient and antinutrient content of semi-processed fruit peels: Towards boosting immunity. Health SA Gesondheid, 29(0), a2682. https://doi.org/10.4102/hsag.v29i0.2682
• Onyenweaku, E. O. (2023). Geophagia in Nigeria: Perceptions and Practices of Pregnant Mothers versus Possible Health Outcomes. J. Gizi Pangan, 18(3), 187-196. DOI: https://doi.org/10.25182/jgp.2023.18.3.187-196
• Onyenweaku, E. O., & Kesa, H. (2023). The Impact and Challenges of South African School Feeding Programmes in the COVID-19 Context. International Journal of School Health, 10(4), 225-237. doi: 10.30476/intjsh.2023.88886.1311
• Onyenweaku, E. O., Fila, W., Akpanukoh, A., Kalu, M., Kamgain, A. T. & Kesa, H. (2023). The role of nutrition knowledge in dietary adjustments during COVID-19 pandemic. Heliyon, 9, e15044.
• Baloyi, C., Kesa, H., Kuhudzai, A. & Onyenweaku, E. (2023). South African Fast Food Outlets Contribution Towards Curbing Obesity: Managements’ Perspective. African Journal of Hospitality, Tourism & Leisure, 12(3), 973-988. DOI: https://doi.org/10.46222/ajhtl.19770720.411
• Onyenweaku, E. O., Kesa, H., Tchuenchieu, A., & Kuhudzai, A. (2022). Effect of the coronavirus pandemic on nutrition and health of adults in Calabar, Nigeria: A post-lockdown analysis. Health SA Gesondheid, 27, 8 pages. doi: https://doi.org/10.4102/hsag.v27i0.1876
• Onyenweaku, E. O., Kesa, H. & Akah, L. U. (2022). Consumer Perceptions on Processed Fruit Peels as Dietary Additives. African Journal of Hospitality, Tourism and Leisure, 11(3):1199-1212. DOI: https://doi.org/10.46222/ajhtl.19770720.285
• Onyenweaku, E. O., Akah, L. U., Kesa, H., Alawa, D. A., Ebai, P. A., Kalu, U. U., Ajigo, I. & Owan, V. J. (2022). Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores. Biochemistry Research International, Vol. 2022, Article ID 6536826 7 pages, 2022. https://doi.org/10.1155/2022/6536826
• Akah, L., Owan, V., Aduma, P., Onyenweaku, E., Olofu, M., Alawa, D., Ikutal, A. & Usoro, A. (2022). Occupational Stress and Academic Staff Job Performance in Two Nigerian Universities. Journal of Curriculum and Teaching, 11. 64. 10.5430/jct.v11n5p64.
• Tchuenchieu, K. A. D., Kesa, H. & Onyenweaku, E. O. (2022). Food safety behavioural changes among the population in Sub-Saharan Africa during the COVID-19 first wave. Heliyon, 8(6), e09785. https://doi.org/10.1016/j.heliyon.2022.e09785
• Onyenweaku, E. O., Kesa, H. & Tchuenchieu, A. K. (2022). Food Security and Health Risk Behaviours in Selected African Countries During the First COVID-19 Lockdown. African Journal of Hospitality, Tourism and Leisure, 11(2):795-809. DOI: https://doi.org/10.46222/ajhtl.19770720.258
• Onyenweaku, E. O., Ebai, P. A., Okonkwo, C. O. & Fila, W. A. (2021). Comparative evaluation of the nutrient and anti-nutrient content of edible flours consumed in Nigeria. Afr. J. Food Agric. Nutr. Dev., 20(7): 17254 – 17271.
• Tchuenchieu, A., Kesa, H., Koufie, G. & Onyenweaku, E. O. (2021). A pilot study of the Nutrition-related Apps and software in Africa during COVID-19 pandemic. SciMedicine Journal, Vol. 3, Special Issue “COVID-19”, pg 16 – 23.
• Okoro, C. A., Onyenweaku, E. O., Okwudire, E. G., Kalu, M. K., Kusimo, O. C. & Williams, V. (2021). Tuberculosis and COVID-19 screening at Health Facilities: A cross-sectional survey of healthcare workers in Nigeria during the COVID-19 pandemic. Journal of Tuberculosis Research, Vol. 9 (1): 18 – 30.
• Onyenweaku, E. O., Ebai, P. A. & Fila, W. A. (2020). Food Quality: A Comparison of the Proximate content & Sensory properties of some Composite flour meals. Asian Food Science Journal, 16 (2), 32 – 40.
• Onyenweaku, E. O., Ene-Obong, H. N., Oko, G. E. & Williams, I. O. (2019). Contribution of Eggs and Other Cholesterol-containing Foods to Total Dietary Cholesterol intake, and Their Influence on Serum Lipid Profile of Adults in Calabar, Nigeria. European Journal of Nutrition & Food Safety, 9 (4), 329 – 340.
• Onyenweaku, E. O., Oko, G. E. & Fila, W. A. (2019). Snack Consumption Pattern of Adults in the University of Calabar & its Health Implications. European Journal of Nutrition & Food Safety, 10, 43-49.
• Onyenweaku, E. O., Ene-Obong, H. N., Inyang, M. I. & Williams, I. O. (2018). Cholesterol and fatty acid profiles of some bird egg varieties: Possible health implications. Asian Food Science Journal, 3 (4), 1 - 9.
• Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. & Nwaehujor, C. O. (2018). Bird Eggs: Comparison of Nutritional Composition of Varieties Found in Southern Nigeria. Food Science & Nutrition Journal, Vol. 9: 868 - 879.
• Nwaehujor, C. O., Onyenweaku, E. O. & Mgbang, J. E. (2017). In vitro free radical scavenging activities of the saponin-rich fractions from Vernonia amygdalina Del. (compositae). American Journal of Pharmacological Sciences, Vol. 5 (1): 11 -17.
• Williams, I. O., Onyenweaku, E. O. & Atangwho, I. J. (2016). Nutritional and antimicrobial evaluation of Saccharum officinarum consumed in Calabar, Nigeria. African Journal of Biotechnology. Vol. 15 (33): 1789 – 1795.

• Postdoctoral Research Fellow (2020 to date): Food Evolution Research Laboratory, University of Johannesburg. Main project: Nutritional and health benefits of fruit peels: boosting immunity and minimizing fruit wastes (Product development - ongoing).
• Wageningen University & Research: Course participant - Governance and Food Safety in international food chains, March – May, 2022. Fully funded by the Organisers.
• International workshop on Systematic review and meta-analysis – Jointly organized by the Savitribai Phule Pune University (India) and University of Johannesburg (South Africa).
• Academic and Research Network for Scaling-Up Nutrition in Nigeria (ARN-SUNN) Seminar Series – Member and monthly course participant.
• Alumni, African Nutrition Leadership Programme (2019): Training course held at Potchefstroom, South Africa, under partial scholarship from the sponsors of the programme.
• The Food and Agriculture Organisation of the United Nations: Education for Effective Nutrition in Action (ENACT) course held at Abuja, Nigeria in February, 2019.
• Ph.D Research (2013 – 2017): Under the Study Fellowship Program of the University of Calabar “Chemical compositions of egg varieties and influence of their consumption on lipid profile of staff in University of Calabar, Calabar- Nigeria.” (April, 2017).
• M.Sc Research (2009 – 2012): “Nutritional, phytochemical and antimicrobial properties of the methanolic extract of Saccharum officinarum (sugarcane)” (February, 2012).

Award of Excellence from the Department of Biochemistry.

PhD Study fellowship Award

• Collaborated with team of five in development and execution of the project titled "Evaluation of School feeding programmes in South Africa".

Certificate of completion of the Food composition data course (University of Pretoria, South Africa)

Listening to music

Skipping

• H. N., Ene-Obong, Prof (Mrs), nkeneobong@yahoo.com, +2348036754151, University of Calabar - Nigeria, Former Head, Department of Human Nutrition & Dietetics, Calabar, Nigeria
• Hema, Kesa, Dr, hemak@uj.ac.za, +27833268146, University of Johannesburg – South Africa, Director, Food Evolution Research Laboratory, South Africa, School of Tourism & Hospitality, College of Business & Economics
• Eyong U., Eyong, Prof, eubana@yahoo.com, +2348037236701, University of Calabar – Nigeria, Provost, Post Graduate School, Calabar, Nigeria