Dr. Agnes Asagbra is a diligent scientist with a specialization in Food and Industrial Microbiology at Ph.D. (2004). She started her working career as a Research Officer 1 at the Federal Institute of Industrial Research Oshodi and rose to become Acting Director -General/CEO in 2020.
ACADEMIC QUALIFICATIONS
- Doctor of Philosophy (Ph.D.) [Microbiology – Food & Industrial], University of Ibadan, Nigeria. November 2004.
- Master of Science (MSc.) [Microbiology] — Food & Industrial Microbiology, University of Benin, Nigeria. September 1987.
- Bachelor of Science (BSc.) [Hons] Biology, University of Lagos, Nigeria. July 1983.
AWARDS / MERITS / FELLOWSHIPS
- African Women in Agricultural Research and Development (AWARD) Mentor (2015-2016)
- GRATITUDE Project (EU Project) – The use of Cassava and Yam peels in the cultivation of edible mushrooms. (2012-2014)
- World Association of Industrial and Technological Research Organizations (WAITRO) / Islamic Educational Scientific and Cultural Organization (ISESCO) – Food Security and Muslim Women Empowerment through Technology Dissemination on Standard Kunu-Zaki Production Techniques for Local Consumption and Export (2011 – 2012)
- WAITRO – Hazard Analysis Critical Control Point (HACCP) system for African fermented foods: Soy-ogi (1995 – 2000)
- Attendance at WAITRO Biennial /AGM
MEMBERSHIP OF PROFESSIONAL / LEARNED SOCIETIES
- Association of Industrial Microbiologists of Nigeria (AIMN) Member
- Nigerian Society for Microbiology (NSM) Member
- Nigerian Institute of Food Science and Technology (NIFST), Fellow
- Institute of Public Analysts of Nigeria (IPAN)00897
RESEARCH PROJECTS EXECUTED
- Fermentation Technology
- Quality Systems (HACCP) / Quality Control and Assurance/ HACCP Plans
- Waste Utilization Technology
- Enzyme Technology
She is a lead auditor in Quality Management Systems (QMS), a co-auditor in Food Safety Management Systems (FSMS), and a member of the International Register of Certificated Auditors (IRCA)
She has made a significant contribution to the body of knowledge in science, especially in the area of fermentation (alcoholic, antibiotic, and lactic acid), upgrading of local technologies of beverages and fermented foods. Quality Systems process for locally fermented foods in order to produce safe and quality products. Her extensive study on food safety has formed the basis for some of the locally acquired technology for small-scale and medium-scale entrepreneurs in the country.
As a research leader and manager, she coordinated and managed with great success the projects on “Production of wines from Nigerian fruits, vegetables and flowers”, “Dark and Light ale from malted sorghum”, “Quality Systems for African Fermented Foods – HACCP for soy-ogi production”, “Ogiri production”, “Production of Oxytetracycline for animal feeds”, “Phytase production for animal feed production”. She has been involved in projects sponsored by International bodies such as the United Nations, the World Association of Industrial and Research Organization (WAITRO), the European Union (EU), and the Netherlands Fellowship Programme (NFP).
She is an erudite scholar of national and international reputation. Currently, she has well over sixty-two publications in national and international academic journals and conference papers, and contributed chapters in three books.
She is an African Women in Agriculture Research and Development (AWARD) Mentor, chairperson of the FIIRO Ethics committee, Gender desk officer, and member of other committees in the Institute. She is happily married with children.
HOBBIES
- Reading and Travelling
