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Ph.D. Student
University of Georgia
Athens, GA, United States
Ityotagher Philip Aondoakaa is a Ph.D. student and graduate research assistant in the Food Science and Technology Department at the University of Georgia, USA. Under the mentorship of Dr. Casimir C. Akoh, his research focuses on the enzymatic synthesis, characterization, and application of trans-free fats produced from soybean oil. His work is dedicated to developing healthier lipid alternatives for food applications, particularly structuring fats through enzymatic modifications to enhance their functional, thermodynamic, and nutritional properties. With a strong academic foundation, Ityotagher earned his M.Sc. in Food Technology (with distinction) from the University of Ibadan, Nigeria. His thesis explored the physicochemical, functional, and anti-hyperglycemic properties of polysaccharides from Digitaria exilis enriched with Clendendrum volubile leaf extract. Prior to that, he obtained his B.Sc. in Food Science and Technology from the Federal University of Agriculture, Makurdi, where he graduated summa cum laude and was recognized as the best graduating student in his department, college, and university.
Ityotagher has a diverse research portfolio spanning food lipids, functional foods, and metabolic health. His work has been published in peer-reviewed journals, including Food Chemistry Advances and the Journal of the American Oil Chemists' Society. Beyond academia, Ityotagher has industry and regulatory experience, having served as a Quality Control and Regulatory Affairs Intern at the National Agency for Food and Drug Administration and Control (NAFDAC) in Nigeria. There, he was involved in food safety assessments, regulatory compliance evaluations, and post-market surveillance. His background also includes teaching Food and Nutrition at the high school level, where he integrated nutritional tools and hands-on laboratory sessions to enhance student learning.
He was also selected as an EducationUSA Opportunity Fund Program (OFP) 2022 Scholar, a prestigious program that strengthens American communities and classrooms by assisting high-achieving international students who are likely to be awarded full financial aid from U.S. colleges and universities but lack the financial resources to cover the up-front costs to apply, such as testing, application fees, or airfare support. A committed scholar and leader, Ityotagher is a member of several professional organizations, including the American Oil Chemists' Society (AOCS), the Institute of Food Technologists (IFT), and Phi Tau Sigma, the Honor Society of Food Science and Technology. He has presented at academic seminars, contributing to discussions on functional foods, lipid applications, and food processing technologies.
Ityotagher’s long-term goal is to bridge the gap between scientific research and food industry applications by developing innovative lipid-based ingredients that align with global health trends. Passionate about advancing sustainable and health-conscious food solutions, he continues to seek novel approaches to modifying fats and oils for improved functionalities. At the 2025 AOCS Annual Meeting and Expo, he will present his latest research on structured lipid synthesis and its applications to produce low-saturated trans-free fat soft margarine to advance lipid science and food technology.
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Tuesday, April 29, 2025
8:35 AM – 8:55 AM PST