Dr. Chinazom Martina Eze (nee Obodoechi) obtained her doctoral degree at the Department of Food Science and Technology, University of Nigeria Nsukka, and the highlights of her Ph.D research was influence of local stabilizers on the quality characteristics and stability of freeze-dried yoghurt. She Obtained her Master’s degree in 2015, from the same institution. She is currently lecturing at the Department of Food Science and Technology, University of Nigeria, Nsukka. She enjoys doing her research, interacting and mentoring her students. She is a Professional member of the Nigerian Institute of Food Science and Technology (NIFST)

Her research interest lies in Animal products technology, quality control and assurance, product development and food microbiology.