Meet the Faculty
Dr. Abua Ikem
204 Foster Hall
904 Chestnut Street
- Ph.D, M.S., B.S. from University of Ibadan, Nigeria
- MBA from University of Wales, United Kingdom
- Water Quality
- Food Toxicology
- Chemical Instrumentations
- Method Development
Abua Ikem is an Associate Professor at Lincoln University and teaches Env 520 (Instrumental Analysis), Env 401 (Environmental Seminars) and CHM 103 Online (Living with Chemistry). Dr. Ikem’s background is in the area of Analytical Chemistry with considerable experience in chemical instrumentation, quality assurance, water quality, and laboratory development & management. Dr. Ikem’s major research interests include the fate of nutrients (N, P) in ecosystems, toxicology/implications of volatile organics in drinking water, exposure risk assessments of toxic metals in foods/food products and development of analytical methods for multimedia environmental analyses. His peer reviewed articles on drinking, ground and surface waters; food/food ingredients; and chemical remediation of toxic compounds are available in scientific databases. Dr. Ikem is a member of the editorial board of chemical sciences journal and also serves as a reviewer for several notable international journals.
- Abua Ikem, Bob Broz, Jimmie Garth, Samson Tesfaye and Lin Chung-Ho. Evaluation of surface water quality impacted by sewage overflows from animal and residential lagoon systems using principal component analysis. J Environ Anal Toxicol 2013, 3:7; http://dx.doi.org/10.4172/2161-0525.1000197
- Abua Ikem, Shade Adisa. Runoff effect on eutrophic lake water quality and heavy metal distribution in recent sediment. Chemosphere 2011, 82: 259-267.
- Jonathan N. Egilla and Abua Ikem. Influence of nutrient source and growing environment on tissue elemental concentration and yield of Cos lettuce in hydroponic culture. International Journal of Vegetable Science 2011, 17: 83-103.
- Abua Ikem. Measurement of volatile organic compounds in bottled and tap waters by purge and trap GC-MS: Are drinking water types different? Journal of Food Composition and Analysis 2010; 23: 70-77.