Charles Noble

Colleague at The Kectil Program initiative of The Malmar Knowles Family Foundation
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Nigeria, NG

Topline Score

Bio

Generated by
Topline AI

0

/5.0
/ Based on 0 ratings
  • (0)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

No reviews to display There are currently no reviews available.

0

/5.0
/ Based on 0 ratings
  • (0)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

No reviews to display There are currently no reviews available.
You need to have a working account to view this content. Click here to join now

Credentials

  • ICT competence and digital lifestyle
    Cinfores Limited

Experience

  • The Kectil Program initiative of The Malmar Knowles Family Foundation
    • United States
    • Non-profit Organizations
    • 1 - 100 Employee
    • Colleague
      • Jan 2023 - Present
  • Department of Food Science and Technology. Rivers State University
    • Undergraduate Student Researcher
      • Jun 2022 - Nov 2022

      ▪️Conducted research on the nutritional and quality attributes of cookies produce from acha and pumpkin pulp flour. ▪️Conducted research on the processing of acha and pumpkin pulp. ▪️Conducted research on the analysis of physiochemical composition of the cookies produced. Carried out data analysis and interpretation using SPSS ▪️Conducted research on the nutritional and quality attributes of cookies produce from acha and pumpkin pulp flour. ▪️Conducted research on the processing of acha and pumpkin pulp. ▪️Conducted research on the analysis of physiochemical composition of the cookies produced. Carried out data analysis and interpretation using SPSS

  • Food Science and Technology Laboratory. Rivers State University.
    • Student Intern
      • Sep 2021 - Mar 2022

      ▪️Worked with research students to cordinate qualitative research in new food product development and evaluations ▪️Conducted sensory evaluation of raw and finished food products. ▪️Evaluated the proximate composition (moisture, Ash, fat, crude protein, crude fibre, and carbohydrate contents) and energy content of food. ▪️Analyzed the anti-nutritional function of food products. ▪️ Evaluated the functional properties (water and oil absorption capacities, bulk density, solubility and swelling index) of flour. ▪️ Analyzed the physiochemical properties (free fatty acids, peroxide value, saponification value, iodine value, pH) of food. ▪️ Maintaining laboratory equipment/reagent before and after usage. Show less

Education

  • Rivers State University
    Bachelor of Science - BS, Food Science and Technology
    2017 - 2022

Community

You need to have a working account to view this content. Click here to join now