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Work interests:
Affiliation/website:
Preferred contact method: Reply to post in blog/forum/group
Preferred contact language(s):
Contact:
Favourite publications:
Founding Member
Location: NIGERIA
Work: FOOD CHEMISTRY/BIOCHEMISTRY/BIOTECHNOLOGY, BIOACTIVE COMPONENTS, FOOD ENZYMOLOGY, MALTING AND BREWING, FERMENTATION TECHNOLOGY, ETC.
Affiliations: PABOD BREWERIES LTD, PORT HARCOURT, NIGERIA. DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF UYO, NIGERIA.
Biographical: TO ADVANCE MY RESEARCH HORIZON, CREATE CONTACTS AND COLLABORATIONS IN ACADEMIC RESEARCH AND PUBLICATIONS.
Favourite Publications: ELSEVIER, TAYLOR AND FRANCIS, SPRINGER, WILEY BLACKWELL, AMERICAN CHEMICAL SOCIETY, GROUP OF JOURNALS.
Work: FOOD CHEMISTRY/BIOCHEMISTRY/BIOTECHNOLOGY, BIOACTIVE COMPONENTS, FOOD ENZYMOLOGY, MALTING AND BREWING, FERMENTATION TECHNOLOGY, ETC.
Affiliations: PABOD BREWERIES LTD, PORT HARCOURT, NIGERIA. DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF UYO, NIGERIA.
Biographical: TO ADVANCE MY RESEARCH HORIZON, CREATE CONTACTS AND COLLABORATIONS IN ACADEMIC RESEARCH AND PUBLICATIONS.
Favourite Publications: ELSEVIER, TAYLOR AND FRANCIS, SPRINGER, WILEY BLACKWELL, AMERICAN CHEMICAL SOCIETY, GROUP OF JOURNALS.
Dear Christian,
Thanks very much for joining. I hope our network will be useful for you.
The best way to use this network is to look around the forums and topic groups and member profiles, using the in house search systems to find people you might share research interests with.
The best kind of research comes from people working together as teams to cross-check their ideas and gradually build the information and writing needed to publish good research papers and reach new audiences.
Researchers need personal networks to develop their research, and publishing is also a form of social networking. Here at the Research Cooperative we are trying to promote all three activities at the same time.
Best wishes, Peter (Admin.)