Godfrey Okoye University (GOUNI), Enugu, is steadily strengthening its presence on the global research stage through its participation in the Africa-UniNet Research Cooperation Project, “Capacity Building on Cross-Cultural Insights into Underutilized Fermented Foods in Austria and Nigeria: Sensory Perception, Functionality and Safety (Ferment2Taste).”
Last month, two of the University’s researchers, Dr. Chidinma A. Okafor and Dr. Charles U. Uba, visited the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria, where they were received by Dr. Philipp L. Fuhrmann, Dr. Denisse Bender, and their team. The visit provided an opportunity for meaningful collaboration, practical learning, and the exchange of ideas.
While at BOKU, the GOUNI team took part in hands-on laboratory work and discussions centered on modern fermentation techniques. These included controlled and spontaneous fermentation methods, food safety and microbial analysis, and product development using locally available raw materials such as cassava, Abacha, Akamu, yoghurt, and sauerkraut. They also explored cross-cultural approaches to sensory evaluation.
One of the most insightful aspects of the project was the sensory evaluation, which brought to light the diversity and strong potential of Nigerian fermented foods. The findings point to the need for better structuring and promotion of these foods within a sustainable value chain, with a view to improving nutrition, encouraging commercialization, and gaining wider global acceptance.
The research is ongoing, with plans for deeper studies and expanded collaboration that will translate into practical, industry-relevant outcomes.
Godfrey Okoye University appreciates Africa-UniNet for creating this platform for collaboration and knowledge exchange. The University remains committed to using such opportunities to advance research, inspire innovation, and contribute meaningfully to sustainable development in Nigeria and beyond.
