Helen N. Onyeaka

Dr. Helen Nnenna Onyeaka is a Nigerian industrial microbiologist and Associate Professor at the University of Birmingham (School of Chemical Engineering) in the United Kingdom. With a career spanning over two decades, she has focused on bridging microbiology with global sustainability, food safety, and climate action[4][1]. Her work emphasizes innovative microbial solutions for food security and environmental challenges. Dr. Onyeaka holds a BSc in Industrial Microbiology (Federal University of Technology, Owerri, Nigeria, 1991), an MSc in Biomedical Sciences (Wolverhampton University, UK, 1998), and a PhD in Biochemical Engineering (University of Birmingham, UK, 2004)[1]. After completing her doctoral studies in 2004, she joined the University of Birmingham in various research roles and became a full-time faculty member in Chemical Engineering in 2013[1].

Early Life and Education#

Helen Onyeaka was born and raised in Nigeria, where she received her initial training in microbiology. She earned a BSc in Industrial Microbiology from the Federal University of Technology, Owerri (1991)[1]. She then moved to the United Kingdom for graduate studies, obtaining an MSc in Biomedical Sciences from Wolverhampton University (1998)[1]. Onyeaka continued at the University of Birmingham for doctoral work, completing a PhD in Biochemical Engineering in 2004[1]. Her PhD research was recognized with the Bridon postgraduate award for Best PhD Project (2003)[1]. During this period, she also won a prize for best poster at a biochemical engineering conference and earned support from the Royal Academy of Engineering for conference participation[1].

After completing her degrees, Dr. Onyeaka worked as a research assistant and fellow at the University of Birmingham (1998–2005)[1]. In 2013 she joined the Chemical Engineering department as a full-time faculty member. Her education and training in both biology and engineering laid the foundation for a career at the interface of industrial microbiology, food science, and sustainability[2][1].

Scientific Career and Microbiological Contributions#

Dr. Onyeaka’s scientific career spans academia and industry, with expertise in applied microbiology and biochemical engineering. She is currently an Associate Professor of Chemical Engineering at Birmingham, where she teaches and supervises a wide range of microbiology and food safety courses[1]. Her research focus is on food safety, sustainable microbial bioprocessing, and environmental microbiology. According to her profile, “Helen’s research focuses on food safety and sustainable microbial bioprocessing”[1]. This includes studying microbial responses to environmental stress, natural food preservatives, fermentation processes, antimicrobial resistance, and food waste valorization[1]. She has authored or co-authored numerous publications on topics like novel food processing technologies, biodegradable packaging, and the use of microbes to enhance sustainability in the food sector[1][4].

In an industry profile, Dr. Onyeaka is described as “an industrial microbiologist with over 25 years of experience” in food microbiology[2]. She has worked on translating microbiological knowledge into practical solutions, such as developing safer food processes and products. For example, her group has published on sous-vide processing for microbial safety in food, the safety of nanomaterials in food production and packaging, and the valorization of food industry by-products. She co-edited the forthcoming book Green Microbiology: Sustainability, Climate Change, Food, and Water, which provides a comprehensive overview of how microbes can contribute to sustainable development[7]. These contributions illustrate her role in advancing the field of green microbiology and applying microbiological innovations to global challenges.

Dr. Onyeaka is an active member of professional societies, including the Institute of Biomedical Science, Society for General Microbiology, Institute of Chemical Engineers (Biochemical Engineering Subject Group), and others[1]. Her career includes organizing and presenting at international conferences on food safety and applied microbiology[2][1]. By integrating laboratory research with industry partnerships, she has influenced both academic knowledge and real-world practice in microbial food safety and sustainability.

Leadership and Global Impact#

Beyond her research, Dr. Onyeaka has taken on leadership roles that extend her impact globally. In January 2024, the University of Birmingham appointed her (along with a colleague) as a Deputy Director of the Birmingham Institute for Sustainability and Climate Action (BISCA)[3].

In this role, she works to foster interdisciplinary sustainability research and engage external stakeholders. As the BISCA news release explains, her appointment aims to “engage our academic community and external stakeholders” and to develop a network for sustainability and climate action[3]. At BISCA, Dr. Onyeaka emphasizes the connection between food systems and environmental resilience, noting that the intersection of technology and food systems is key to the planet’s future[3].

Her leadership extends internationally as well. Dr. Onyeaka collaborates with global partners on food security and public policy issues. The Applied Microbiology International news article highlights her work on food security and sustainable food systems, noting that she collaborates with institutions as far afield as the Iraq Ministry of Higher Education and UK policymakers on the right-to-food campaign[4]. She also serves in leadership at the Green Institute (Nigeria), a social enterprise focused on environmental sustainability, where she holds a vice-presidential role in education and training. Dr. Onyeaka’s efforts contribute to Sustainable Development Goals (SDGs) on ending hunger (Zero Hunger), improving health (Good Health), and promoting responsible production and climate action[2][4].Through her institutional and organizational roles, Dr. Onyeaka has helped shape policy and practice. She engages in public outreach on climate-smart agriculture, food fraud prevention, and training food safety officers. For instance, she has worked with the UK Chartered Institute of Environmental Health (CIEH) on training programs, and she advocates for food safety and “right to food” initiatives with global stakeholders[4][1]. Her leadership is recognized by her peers: she is a Senior Fellow of the UK Higher Education Academy (SFHEA) and a Fellow of the Institute of Food Science & Technology (FIFST), reflecting her contributions to education and industry standards.

Sustainability Contributions#

Sustainability is a central theme of Onyeaka’s work. She emphasizes reducing environmental impact in food systems. Her research on biodegradable food packaging exemplifies this focus. For example, she co-authored a 2022 review in Polymers showing that starch-based biodegradable films can replace petrochemical plastics in packaging[5]. That review found that starch – an abundant, low-cost biopolymer – is particularly promising for sustainable food packaging, and it calls for further development of starch-based films and nanomaterial additives to extend shelf life[5]. This work directly addresses “Responsible Consumption and Production” (UN SDG 12) by promoting alternatives to conventional plastics in the food industry.

Dr. Onyeaka also works on food waste valorization and microbial bioprocesses. She investigates ways to convert agricultural and food waste into useful products through microbial fermentation, thereby reducing waste and carbon emissions. According to her BISCA profile, her research “spans sustainable and resilient food systems: waste valorisation, food safety and security,” with a goal of cutting the food sector’s carbon footprint[3]. In practice, this has led to projects on using algae-based flour to create new food ingredients, and on applying ohmic heating (a novel food processing technology) to improve nutrition and reduce energy use. These innovations aim to transform production methods for a smaller environmental footprint[4][3].

Food safety and climate resilience are closely linked in Onyeaka’s work. She has explored how microorganisms can mitigate pollution, for example via bioremediation of environmental contaminants. In a 2025 review, she and co-authors discussed how microbes and phytoremediation can tackle organic pollutants in coastal ecosystems (Applied Sciences) – part of the emerging field of “green microbiology”. More broadly, by focusing on the UN’s Zero Hunger goal and reducing food fraud and waste[6][4], her contributions advance sustainability in agriculture and nutrition. She explicitly connects her lab research with SDGs: her publications and speaking engagements often frame microbiology as a tool for achieving food security, climate action, and sustainable cities[2][4].

Through these efforts, Dr. Onyeaka has become known as a champion of green and sustainable microbiology. Her co-edited book Green Microbiolility, Cliogy: Sustainabmate Change, Food, and Water (to be published in 2025) synthesizes the ways microbes can help solve climate and resource challenges[7]. She also advocates for climate-smart agriculture, such as diversifying crops and using digital tools for farmers in Africa, as part of building resilient food systems (interview answers). In summary, Dr. Onyeaka’s work consistently emphasizes practical microbiological solutions – from cleaner packaging to waste-to-value processes – that advance global sustainability and food security.

Awards and Legacy#

Dr. Onyeaka’s contributions have been recognized by major awards and honors. In 2024 she received the Basil Jarvis Food Security and Innovation Award, part of the Applied Microbiology International (AMI) Horizon Awards[4]. This prestigious award celebrates researchers whose work has significant impact on food safety, security, and sustainability. The citation specifically highlighted her “groundbreaking research” on food security and sustainable food systems[4]. AMI noted her 25+ year career and commitment to transforming food production with innovations like biodegradable packaging and food waste valorization[4].

Earlier in her career, Onyeaka earned academic awards for her doctoral work: she won the Bridon Postgraduate Award for Best PhD Project (2003) and a Royal Academy of Engineering travel prize (2003)[2]. She has also been recognized for excellence in food safety: for instance, she received a Hazard Analysis and Critical Control Point (HACCP) award from the UK food industry for contributions to food manufacturing[2]. These honors reflect her impact on both science and industry.

Beyond formal awards, Dr. Onyeaka’s legacy is evident in her mentorship and leadership. She has supervised many PhD and MSc students in food and environmental microbiology, shaping the next generation of scientists[2]. As Deputy Director of BISCA and a key figure at the University of Birmingham’s sustainability efforts, she is influencing institutional priorities and policies on climate and food. Colleagues and students respect her as a bridge between disciplines. Reflecting on her career, Dr. Onyeaka emphasizes that true sustainability “is more than a concept; it’s a guiding principle” for research and teaching[3]. Her advocacy for merging science with social and environmental goals suggests a lasting legacy of fostering interdisciplinary solutions to global problems.

Selected Publications#

• Onyeaka, H. N. & Nwabor, O. F. (2022). Food Preservation and Safety of Natural Products. Academic Press[2].
• Onyeaka, H., Obileke, K., Makaka, G. & Nwokolo, N. (2022). “Current research and applications of starch-based biodegradable films for food packaging.” Polymers, 14(6), 1126[5].
• Onyeaka, H., Ukwuru, M. U., Anumudu, C. C. & Anyogu, A. C. (2022). “Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa.” Trends in Food Science & Technology, 125, 26–32[6].
• Akinsemolu, A. A. & Onyeaka, H. N. (2025). Green Microbiology: Sustainability, Climate Change, Food, and Water. Academic Press (forthcoming)[7].
• Onyeaka, H., Miri, T. & Anumudu, C. (2021). “Minimizing carbon footprint via microalgae as a biological capture.” Carbon Capture Science & Technology, 2, 100007[2]. (Example of earlier work on sustainability)

Spotlight on a Key Study: Food Fraud Risks in African Food Supply Chains (COVID-19 Context)#

Brief Overview#

One of Dr. Onyeaka’s highly cited works is the commentary “Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa” (Trends in Food Science & Technology, 2022), which she led as first author[6]. This paper examines how the COVID-19 pandemic impacted food safety in Africa by exacerbating conditions for food fraud. The authors review evidence that supply chain disruptions and pandemic-driven vulnerabilities could increase incidents of economically-motivated adulteration and mislabeling. The study synthesizes published cases and stakeholder concerns to highlight the current state of food fraud on the continent.

Key Insights#

The paper’s key findings are that the pandemic has made consumers more vulnerable to food fraud, but reliable data is scarce[6]. Onyeaka et al. show that while there is widespread concern that COVID-19 created “optimal conditions for fraudulent agents” (e.g., shortages, weakened oversight)[6], actual monitoring of fraud incidents is limited. They document examples of African food fraud (e.g. milk adulteration, counterfeit staples) and note that lack of reporting makes it hard to quantify trends. The authors recommend strengthening data collection, laboratory testing, and regulatory coordination. Thus, the paper provides one of the first comprehensive reviews of food fraud risks in Sub-Saharan Africa during a global crisis.

Why This Matters#

This study matters because it connects food science with global health and development. By focusing on Africa – a region where both food insecurity and illicit food practices are pressing issues – the paper underscores the importance of food integrity for public health. Dr. Onyeaka’s analysis calls attention to a hidden threat to sustainable development: food systems weakened by emergencies. It supports SDG 2 (Zero Hunger) and SDG 3 (Good Health) by advocating evidence-based actions (like AFCON-NGO programs and AFDB initiatives) to secure food quality during upheavals[6]. In highlighting data gaps, the study also influences policymakers to invest in monitoring and education. Overall, it exemplifies Dr. Onyeaka’s approach of combining microbiological expertise with policy insight to improve food system resilience.

Summary Table: Spotlight Study#

Category	Details
Lead Researchers	Helen N. Onyeaka; Michael U. Ukwuru; Christian C. Anumudu; Amarachukwu C. Anyogu
Affiliations	University of Birmingham (UK); University of Nigeria (Nigeria)
Research Focus	Food fraud risks in African food supply chains under COVID-19
Key Breakthroughs	First comprehensive review of pandemic-era food fraud in Sub-Saharan Africa; identified data gaps and need for coordinated monitoring
Collaborative Efforts	UK–Nigeria research collaboration; co-authors from chemical engineering and food science
Published Work & Perspective	Trends in Food Science & Technology (review commentary)
Publication Date	2022 (Vol. 125)
Location	Africa (continent focus)
Key Findings	The COVID-19 pandemic increased consumer vulnerability to food fraud, but data on incidents are lacking. Enhanced testing, data collection, and policy measures are needed.

Conclusion#

Dr. Helen N. Onyeaka’s career exemplifies the integration of microbiology, engineering, and sustainability. From her early education in Nigeria and the UK to her leadership at the University of Birmingham and international organizations, she has consistently applied scientific knowledge to real-world challenges in food and the environment. Her research contributions – in areas such as food safety technologies, biodegradable packaging, and environmental bioremediation – have advanced both academic understanding and practical solutions. As a leader (Deputy Director of BISCA and Green Institute vice-president) she shapes policy and education on global sustainability. Her numerous publications and awards (most recently the Basil Jarvis Award) testify to her impact in applied microbiology. Dr. Onyeaka’s work continues to inspire efforts to make food systems safer, fairer, and more sustainable worldwide.

Reference#

1. University of Birmingham. (n.d.). Dr Helen Onyeaka – School of Chemical Engineering. University of Birmingham. Retrieved 2025, from https://www.birmingham.ac.uk/staff/profiles/chemical-engineering/onyeaka-helen.aspx birmingham.ac.ukbirmingham.ac.uk
2. Onyeaka, H. N., & Nwabor, O. F. (2022). Food Preservation and Safety of Natural Products. Academic Press. (Info from Elsevier author pageshop.elsevier.combirmingham.ac.uk)
3. University of Birmingham News. (2024, January 24). Deputy directors appointed to the Birmingham Institute for Sustainability & Climate Action (BISCA). University of Birmingham. Retrieved from https://www.birmingham.ac.uk/news/2024/deputy-directors-appointed-to-the-birmingham-institute-for-sustainability-climate-action.aspx birmingham.ac.ukbirmingham.ac.uk
4. Applied Microbiology International. (2024, November 25). Dr Helen Onyeaka named as winner of Basil Jarvis Food Security and Innovation Award 2024. Applied Microbiology International. Retrieved from https://appliedmicrobiology.org/resource/dr-helen-onyeaka-named-as-winner-of-basil-jarvis-food-security-and-innovation-award-2024.html appliedmicrobiology.orgappliedmicrobiology.org
5. Onyeaka, H., Obileke, K., Makaka, G., & Nwokolo, N. (2022). Current research and applications of starch-based biodegradable films for food packaging. Polymers, 14(6), 1126. https://doi.org/10.3390/polym14061126research.birmingham.ac.uk
6. Onyeaka, H., Ukwuru, M. U., Anumudu, C. C., & Anyogu, A. C. (2022). Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa. Trends in Food Science & Technology, 125, 26–32. https://doi.org/10.1016/j.tifs.2022.04.017 research.birmingham.ac.ukresearch.birmingham.ac.uk
7. Akinsemolu, A. A., & Onyeaka, H. N. (2025). Green Microbiology: Sustainability, Climate Change, Food, and Water. Academic Press. (Forthcoming)books.apple.com