Patrick Obi Ngoddy

Patrick Obi Ngoddy is a Nigerian professor of Food Engineering and Processing at the Faculty of Agriculture University of Nigeria, Nsukka. He is the pioneer head of department of Food Science and Technology, and a member of the Nigeria Academy of Science

Early life and education Patrick Obi Ngoddy was born on June 24, 1940. He earned his first degree in Agricultural Engineering from California Polytechnic State University, San Luis Obispo in 1965. In 1967 and 1969, he obtained his M.Sc. and Ph.D. in Agricultural Process and Food Engineering from Michigan State University, East Lansing, Michigan respectively. Uvere, P. O., Onyekwere, E. U., & Ngoddy, P. O. (2010). Production of maize–bambara groundnut complementary foods fortified pre‐fermentation with processed foods rich in calcium, iron, zinc and provitamin A. Uzochukwu, S. V., Balogh, E., Tucknot, O. G., Lewis, M. J., & Ngoddy, P. O. (1994). Volatile constituents of palm wine and palm sap. Uvere, P. O., Ngoddy, P. O., & Nnanyelugo, D. O. (2002). Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods. Ngoddy, P. O. (1972). Closed system waste management for livestock. US Environmental Protection Agency. Uvere, P. O., Ngoddy, P. O., & Nwankwo, C. S. (2014). Hardness as a modification index for malting red and white sorghum (kaffir) grains.