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CENTRE FOR FOOD TECHNOLOGY AND RESEARCH (CEFTER)
BENUE STATE UNIVERSITY, MAKURDI
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ONLINE ADMISSION APPLICATION FORM
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| PERSONAL
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APPLICATION
NUMBER: |
CEFTER/APP/02232 |
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LAST NAME: |
Ornguze |
OTHER NAMES: |
Terwase Joseph |
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SEX: |
Male |
MARITAL STATUS: |
Single |
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NATIONALITY: |
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COUNTRY OF RESIDENCE: |
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TITLE: |
Mr. |
STATE OF RESIDENCE: |
Benue |
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DATE OF BIRTH: |
22/02/1990 |
EMAIL: |
ornguzej@gmail.com |
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PERMANENT HOME
ADDRESS: |
St. Fidelis Catholic Church, Tyoakosu-Jov Mbavaa |
RESIDENCE CITY |
Makurdi |
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TEL No: |
07062989707 |
POSTAL CODE: |
+234 |
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| ACADEMIC DETAILS & QUALIFICATIONS |
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| NAME OF SCHOOL/ADDRESS |
DATE |
CERTIFICATE |
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TO |
| College of Education, Katsina-Ala |
2009 |
2011 |
NCE |
| RCM Pilot Primary School, Amua |
1996 |
2001 |
FSLC |
| Benue State University, Makurdi |
2016 |
2019 |
First Degree(B.Sc Chemistry) |
| NONGO U KRISTU KEN SUDAN HEN TIV SECONDARY SCHOOL, KATSINA-ALA |
2009 |
2015 |
SSCE |
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| EMPLOYMENT DETAILS |
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| EMPLOYER |
DATE |
JOB TITLE |
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TO |
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| FINANCIAL SUPPORT |
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| DOCUMENT(S) UPLOAD |
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| SNO |
| DOCUMENT NAME |
| 1 |
First degree |
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NCE |
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Certificate of State origin |
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Declaration of age |
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NYSC Discharge certificate |
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WAEC Certificate |
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FSLC |
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Payment Invoice |
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ACCEPTANCE FEE |
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| REFEREES |
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| NAME |
MOBILE |
ADDRESS |
EMAIL |
OCCUPATION |
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Dr. Adejo, S.O. |
08054557652 |
Chemistry Department, Benue State University, Makurdi. |
soadejo@gmail.com |
Senior Lecturer |
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Dr. Timothy Akpomie |
08033954992 |
Chemistry Dept. Federal University of Lafia. |
timothy.akpomie@science.fulafia.edu.ng |
Senior Lecturer |
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| RESEARCH PROPOSAL |
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| SNO |
| RESEARCH ABSTRACT |
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PRESERVATION AGAINST FUNGAL BIO-DETERIORATION OF FRESH TOMATOES
Tomato is a widely consumed fruit eaten in both raw and processed forms. Tomatoes are consumed worldide. One of their major challenges is perishability, which greatly reduces their shelf life. This research will intend to employ few active plants that will be studied and tested based on their phytochemical components. Components such as phenols, glycosides, tannins will be capable of inhibiting the action of or killing these microorganisms thereby developing a bio-preservative to improve their shelf life in an attempt to reduce post harvest losses. Tomatoes from the local market will be employed and used for the purpose of this research work. Fungi from Biodeteriorated Tomato Samples will be needed and characterized. From here the bio-preservative will be tested.
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| CHOICE OF PROGRAMME |
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| Food Chemistry(M.Sc) |
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| FINAL UNDERGRADUATE/POSTGRADUATE CGPA |
| Undergraduate CGPA: 3.98 |
| Postgraduate CGPA: |
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