Ernest Chukwudi Ogbete is a seasoned Food Scientist and Researcher with over eight years of experience in food processing, biotechnology, and quality control. Currently serving as a Research Scientist at the National Root Crops Research Institute (NRCRI) in Nigeria, Ernest plays a leading role in research focused on cassava fermentation and food safety. He has been instrumental in several multi-national research initiatives including the RTBfoods and NEXTGEN Cassava Breeding Projects, where he contributed to innovations in Near-Infrared Spectroscopy (NIRS) for rapid quality assessment of root and tuber crops. Ernest holds a Master’s degree in Food Quality Control and Assurance from Michael Okpara University of Agriculture, Umudike, and a Bachelor’s degree in Food Science and Technology from Abia State University, Uturu. He is currently pursuing a B.Sc in Health Science at the University of the People, USA, demonstrating his commitment to continuous learning and interdisciplinary integration of food science and public health. His research interests span food chemistry, biotechnology, functional foods, and the application of spectroscopic tools for food quality evaluation. He has authored numerous peer-reviewed publications in leading journals and has presented his work at international conferences in Kenya, Zambia, Uganda, and Nigeria. A dedicated professional, Ernest is a member of several notable scientific bodies including the Nigerian Institute of Food Science and Technology (NIFST), the Agricultural Society of Nigeria (ASN), and the International Society of Tropical Root Crops (ISTRC). His technical skills include NIRS analysis, SOP development, and scientific writing, with an established presence on platforms like ResearchGate, Google Scholar, and LinkedIn.