Dr. OSUJI CHIJIOKE MADUKA

Dr. OsujiDr. OSUJI CHIJIOKE MADUKA

Reader

Contact Information

cosuji@futo.edu.ng

Biography

CHIJIOKE OSUJI is a Ph.D graduate of the Department of Food Science and Technology of the Federal University of Technology, Owerri

– Has worked in the food industry as an accomplished Brewmaster and Master Baker

– Has served as a resource person for some international organizations like:

Africa Development Bank (AfDB)

Africa Rice Centre (formerly West Africa Rice Development Association (WARDA)

United States Agency for International Development (USAID)

United Nations International Fund for Agricultural Development (IFAD)

United Nations Food and Agricultural Organization (FAO)

– He served as the Technical Advisor to the Honorable Minister of Agriculture and Rural     Development

– He is a Professional member of the Institute of Food Technologists (IFT) of USA

– He is a Certified Food Scientist of the International Food Certification Commission (USA)

– He is a Fellow of the Nigerian Institute of Food Science and Technology (NIFST)

– He was the National President of Nigerian Institute of Food Science and Technology (NIFST)

Academic and Professional Qualification

  • Imo State University, Okigwe (now Abia State University, Uturu Okigwe, Nigeria) (1984 – 1989): B.Sc. (Hons.) Food Science & Technology.
  • Federal University of Technology Owerri, Nigeria. (1991 – 1997):
  • M.Sc. Food Science & Technology. (1998 – 2006):
  • Ph.D. Food Science & Technology.(2006)

Honours

  • National Youth Service Corp State Chairman’s Award 1991
  • Best Researcher Dept. of Food Science and Technology, Federal University of Technology, Owerri, Nigeria 2010
  • Fellow of Nigerian Institute of Food Science and Technology (NIFST) (2010).
  • Most Versatile Member of Governing Council of Nigerian Institute of Food Science and Technology (NIFST) (2010).

Membership of professional bodies

  • Fellow of Nigeria Institute of Food Science and Technology (NIFST) – 2010
  • Professional Member of the Institute of Food Technologists (IFT), USA (Till date)

Publications

  • Nsofor, L.M. and Osuji C.M (1997) Stability Rheology and Chemical Properties of Soymilk Concentrates Developed from Sprouted Soybeans. J. Sci and Technol 34 (1) 33 – 40.
  • Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grapefruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
  • Nsofor, L.M. and Osuji, C.M. (1994) “Stability, Rheology and Chemical Properties of Soymilk Concentrate from Spouted Soybeans. In Proceedings of the 18th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Port Harcourt, December 1994. Pp. 33
  • Osuji, C.M. and Nsofor, L.M. (2002) “Stability Rheology and Chemical Properties of Soymilk Concentrate with added Sorghum Malt extract”. In Proceedings of the 26th annual conference of the Nigerian Institute of Food Science and Technology (NIFST) Owerri, November 2002 Pg. 87.
  • Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grapefruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
  • Osuji, C.M. (2003). Effect of simplified carbonation on the quality attributes of pineapple (Ananas sativus) juice. In Proceedings of the 27th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Kano, October 2003. Pg. 146 – 147.
  • Osuji, C.M. and Ubbaonu, C.N. (2003) Chemical and physical properties of predigested soymilk concentrates developed by enzyme hydrolysis of soybean extracts. In Proceedings of the 34th Annual Conference and Scientific Meeting of the Nutrition Society of Nigeria (NSN) Umudike Umuahia, November 2003. Pg. 116 – 119.
  • Nsofor, L.M.; Okpara, B.U. and Osuji, C.M. (1997). Storage Stability and Chemical Properties of Soymilk from Spouted Soybeans. J. Food Sci. Technol 34 (6) 477 – 482.
  • Uzomah, A.; Ubbaonu, C.N. and Osuji, C.M. (2005). Vitamin A retention in “palm oil-gari” during processing and storage. Nig. Food J. 23 69 – 73.
  • Uzomah A. and Osuji, C.M. (2004). Effect of alkali and alkali salts treatment on the aqueous dispersion of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Ibadan October 2004.
  • Osuji, C.M. and Uzomah, A. (2004). Effect of enzyme hydrolysis on sedimentation of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigeria Institute of Food Science and Technology (NIFST), Ibadan October 2004.
  • Durunna, A.I and Osuji, I.A. (2005). The effect of three dehulling wet treatments on the sensory quality of moin-moin made form Africa yam beans (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 173-174.
  • Osuji, I.A. and Durunna, A (2005). Comparative study on the efficiency of three wet dehulling methods for African yam bean (Sphenostylis sternocarpa). In proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 175-176.
  • Uzomah, A. and Osuji, I.A. (2005). Chemical Composition and physicochemical properties of a rare variety of cowpea (Vigna unguiculata) as affected by storage time and processing. In proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and technology, pp 181-182.
  • Nwakaudu, A.A., Olawuni, I.A. and Nwakaudu, M.S. (2007). Performance profiles of selected coagulants used in H2O treatment. In proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology. pp 20-21.
  • Osuji, I.A And Uzomah, A. (2006). Effect of NaC1 ionic strength on the gelation and foaming capacity of “Akidi Elu’ (Vigna unguiculata) flour. In proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology. pp 276-277.
  • Osuji, I.A and Uzomah, A. (2007). Physiochemical properties, culinary and functional properties of a lesser known variety of cowpea seeds “Akidi Elu” Int J. Agric. Rural Dev. 2007, 10:7-14.
  • Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007a). Effect of soaking of cowpea and use of cowpea flour on phase separation of moi-moi from different cowpea (Vigna unguiculata) varieties. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October, 2007.
  • Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007b).Mechanical compression of moi-moi as a quality parameter. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October, 2007.
  • Osuji, C.M. and Azubuike, U. (2006). Effect of glucanase and protease treatment of soybean on sedimentation of soybeverage from wet milled soybean. In Proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Lagos, October, 2006.
  • Osuji, C. M. (2007). Importance and use of additives in bread making. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 16 – 18.
  • Osuji, C. M. (2007). Regulations guiding the use of additives in bread Industry: Role of Nigerian regulating agencies.. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 19 – 21.
  • Osuji, C. M.; Nwanekezi, E. C.; Amadi, E. M. and Osuji, C. A. (2010). Yield of ethanol from enzyme-hydrolyzed yam (Dioscorea rotundata) and cocoyam (Xanthosoma sagittifolium) flours. Nig. Food J. (28): 139 – 145.
  • Osuji, C. M. and Anyaiwe, U.C. (2010). Stability, yield and chemical properties of soymilk whey from soybean (Glycine max) varieties. Nig. Food J. (28): 154 – 161.
  • Osuji, C. M. and Anih, P. O. (2011). Physical and chemical properties of glucose syrup from different cassava varieties. Nig. Food J. (29): 83 – 89.
  • Osuji, C. M. and Nwosu, J. C. (2011). Effect of soybean sprouting and beta-glucanase treatment of wet milled soybean on the chemical properties of soymilk from different varieties of soybean. Nig. Food J. 29(1): 94 – 102.

Research archive

Brewing and Beverage Technology; Vegetable Protein Milk Systems; Enzyme Hydrolysis and Molecular Breakdown in Foods; Food Safety Management, Food Commodity Value Chain Development; Food Process Optimization; Food Product Development; Exogenous Enzyme Application Technology; Bakery and Confection Technology – Bakery Process and Improvers/Ingredient Development; Soymilk Concentrate Stabilization Technology and Soy/Legumes Cell Wall Enzymic Degradation Optimization.

Working Experience

  • Reader (Associate Professor) – Department of Food Science and Technology, Federal University of Technology Owerri (FUTO), Owerri, Nigeria (Current)
  • Technical Adviser Rice Value Chain and Post-Harvest to Honorable Minister for Agriculture and Rural Development (2013 – 2014)
  • Part-time Lecturer, Department of Food Science and Technology, Imo State University, Owerri (1998 to 2013).
  • Food Processing Instructor Community Development Resource Centre, Ministry of Social Development, Akwa Ibom State (NYSC 1990 – 1991).
  • Manager, Marcon Bakeries Ltd. Owerri (1995 – 1998). Major duties involved supervision of all departments of the factory including: Administration, Production, Accounts, Security, Maintenance, Sales and Purchasing.
  • Brewer Golden Guinea Breweries Plc Umuahia (1998 – 2002). Major duties included Grain liquefaction and extraction, fermentation, new product development and packaging of lager beer, stout beer and non-alcoholic malt drinks.
  • Full-time Lecturer, Department of Food Science and Technology, Federal University of Technology Owerri (FUTO) (2002 to date)
  • Nigerian Bottling Company PLC (Bottlers of Coca Cola Brands in Nigeria) (Internship Work Experience, 1987).
  • Golden Guinea Breweries Plc. (Internship Work Experience, Work Experience, 1988).
  • Consultant for set up of Baron Bakeries Ltd. Nkporo lane by Ossah street, Umuahia Abia State (1998).
  • Brewing, Breverages and Food Products Liability/Loss Prevention Consultant, Charles, Zuberu Associates (An Insurance Loss Prevention Firm) (2005 to date). Major assignments include: a) Product and process loss prevention inspection of Iganmu Lagos, Ama Enugu, Kaduna and Ibadan brewing plants of the Nigerian Breweries Plc. (2005). b) Product and process loss prevention inspection of Ijebu Ode brewing plant of Consolidated Breweries Plc.(2006). c) Product and Process loss prevention inspection of the Dangote Sugar Refinery PLC (2010).
 
follow us online
FUTO WallTwitter