学生
教职工
校友
访客
基本信息
Tsekwi Gracious Rinwi
合作导师：Professor Han Zhong
电子邮箱：graciousrinwi@gmail.com
通讯地址：School of Food Science and Engineering, South China University of Technology, Wushan, Guangzhou 510641, China
个人简介
Tsekwi Gracious Rinwi is an academic scholar and entrepreneur committed to bridging the gap between academia and research applications to address real-world problems affecting food production and processing by leveraging engineering and scientific principles to enhance the efficiency and safety of the food supply chain.He received his Bachelor's Degree in Agricultural and Environmental Resources Engineering from the University of Maiduguri, Nigeria, Master's in Food Process Engineering from the University of Uyo, Nigeria and PhD in Food Science and Engineering at the South China University of Technology. His pioneering work in exploring the isochoric phenomenon for meat preservation within the cold chain, as well as its broader applications in food processing as a novel nonthermal technique, has attracted significant attention from food scientists and engineers worldwide. He has published several articles in highly reputable journals, including Food Chemistry, LWT – Food Science and Technology, Food Bioscience, and the Journal of Bioscience Biotechnology Research Communications.Beyond his academic achievement, Tsekwi is an entrepreneur and is pivotal in establishing small to medium-scale agro/food processing businesses across Africa, impacting countries including Nigeria, Uganda, Cameroon, and Kenya.
科研项目
His research focuses on harnessing the isochoric phenomenon for innovative food processing applications, including food preservation, food fortification, precooked food cooling, and high-pressure cold-process techniques. He is also interested in broader aspects of food processing and the application of non-destructive analytical technologies combined with chemometrics for food quality and safety evaluation.
学术论文
(1). Rinwi, G. T., Sun, D., Ma, J., & Wang, Q. (2022). Effects of isochoric freezing on the freezing process and quality attributes of chicken breast meat. Food Chemistry, 405, 134732.
(2). Rinwi, G. T., Sun, D., & Ma, J., (2023). Effects of isochoric freezing on myofibrillar protein conformational structures of chicken breasts. LWT-Food Science and Technology, 181, 114768.
(3). Rinwi, G. T., Sun, D., & Ma, J., (2023) Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat. LWT-Food Science and Technology, 115305.
(4). Rinwi, T. G., Sun, D., Ma, J., & Wang, Q. (2024). Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat. Food Bioscience, 103641.
(5). Rinwi, T. G., Sun, D. W., Ma, J., & Wang, Q. J. (2024). Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage. LWT-Food Science and Technology, 208, 116608.
(6). Tsekwi G. R. (2023). Isochoric freezing prospects for food and biomaterial preservation. International Conference on Animal Science and Veterinary Medicine. September 11-13, 2023, Berlin, Germany.
(7). Tsekwi G. R. & Ngoddy P.O. (2019). LYE-peeling of cassava roots I. Process optimization of lye-digestion of Cassava Peel-specimens. International Journal of Advanced Biotechnology and Research, 10, 652-664.
(8). Tsekwi G. R. & Ngoddy P.O. (2021). LYE-peeling of cassava roots II. Brush-removal of Lye-digested peel from cassava roots. Biosc. Biotech. Res. Comm.14,719-727.
(9). Tsekwi G. R. & Ngoddy P.O. Critical Review by Inventorization of Technological R&D Efforts on Mechanized Peeling of Cassava Roots over 60 years (1960-2020). A book chapter in FESTSCRIFT. Nigeria Institute of Food Science & Technology (NIFST).