FOOD SCIENCE TECHNOLOGY

FUTO's department of Food Science and Technology offers comprehensive undergraduate and postgraduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensor, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.

The food industry is one of Nigeria´s most important sectors, and many opportunities exist for food science graduates. Some work in food companies with product development, quality management and company management. Our graduates are also involved with the development of new and healthy foods or working to prevent undesirable bacteria from entering food products.

The advances that have taken place in recent decades within technology and biological science have created completely new ways of producing and processing foods. Increasing technology has made food production extremely complex, and there is a growing need for highly qualified graduates who can grasp and apply the new technologies.

 

100 Level

1st Semester
Course Code Unit
BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE I BIO 101/103
GENERAL CHEMISTRY I CHM 101
ENGINEERING DRAWING ENG 103
INTRODUCTION TO FRENCH FRN 101
INTRODUCTION TO IGBO GRAMMAR IGB 101
ELEMENTARY MATHEMATICS I MTH 101
GENERAL PHYSICS I PHY 101
2nd Semester
Course Code Unit
BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE II BIO 102/104
GENERAL CHEMISTRY II CHM 102
ENGINEERING DRAWING II ENG 104
FRENCH LANGUAGE II FRN 102
USE OF ENGLISH II GST 102
SOCIAL SCIENCE I GST 108
SCIENCE, ENGINEERING AND TECHNOLOGY IN SOCIETY GST 110
IGBO LANGUAGE II IGB 102
ELEMENTARY MATHEMATICS II MTH 102
GENERAL PHYSICS II PHY 102

200 Level

1st Semester
Course Code Unit
PHYSICAL CHEMISTRY I CHM 201
COMPUTER APPLICATIONS I CSC 201
WORKSHOP PRACTICE III ENG 201
MATHEMATICAL METHODS I MTH 201
STATISTICS MTH 211
APPLIED ELECTRICITY I PHY 201
2nd Semester
Course Code Unit
INORGANIC CHEMISTRY II CHM 202
ORGANIC CHEMISTRY II CHM 204
INTRODUCTION TO NUMERICAL ANALYSIS MTH 222
MORDERN PHYSICS I PHY 204
SECOND YEAR LONG VACATION SIWES SIW 200

300 Level

1st Semester
2nd Semester
Course Code Unit
MARKETING MANAGEMENT MGT 304

400 Level

1st Semester
2nd Semester

500 Level

1st Semester
2nd Semester

Prof. ABIMBOLA UZOMAH

Professor

Contact Information

Biography

Abimbola Uzomah is a Food Chemist and an Associate Professor in the Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri.Imo State Nigeria.

She had her first degree BSc. Honours degree in Chemistry from the University of Ibadan, Nigeria, MSc from the University of Reading, Whiteknights Reading, United Kingdom, in 1983 and PhD. from University of Port Harcourt, Port Harcourt, Nigeria in 1991. She has about 20 years of teaching experience in the tertiary Institution. During this period, she supervised more than 10 postgraduate studies (both MSc and PhD students) and over 60 undergraduate research projects.

She has held different administrative positions in the University. She served as the Acting Head of Department, Food Science and Technology, (2002-2006); Member, University Senate, (2002-2006); Member, University entertainment committee 2006/2007; Member, University Committee on Personnel Issues 2007 amongst others. During her sabbatical leave (2007/2008) at Sheda Science and Technology Complex, Federal Ministry of Science and Technology, Abuja, she actively participated in the research project for the enhanced use of cassava flour in new product development.

She has served as resource person at different workshops (on the enhanced use of agricultural produce) organised by the Owerri Municipal Council for various stake holders within the agricultural sector. She also served as the team leader in a survey study by International Institute of Tropical Agriculture on “Needs Assessment Survey on Processing of Cassava and Marketing of Cassava/Cassava Products in Imo State of Nigeria. Cassava Mosaic Disease (CMD) Integrated Cassava Project”.

Academic and Professional Qualification

  • BSc. Honours degree in Chemistry, University of Ibadan, Nigeria,
  • MSc, University of Reading, Whiteknightes Reading, United Kingdom, in 1983
  • PhD. University of Port Harcourt, Port Harcourt, Nigeria in 1991.

Honours

Oyo State scholarship for post graduate studies in the UK (1982)

 

Membership of professional bodies

  • Nigerian Institute of Food Science and Technology (Fellow).
  • Institute Of Public Analyst of Nigeria (Member).
  • Nutrition Society of Nigeria (Member).
  • Organization for Women in Science for the Developing World (OWSDW Formerly TWOWS) (Member/President FUTO Chapter).
  • National Treasurer and member of the National Council of the Nigerian Institute of Food Science and Technology in 2000-2002 and a
  • Member of the Editorial Board of the Nigerian Food Journal (NIFOJ) (2000 till date) and currently the Deputy Editor-In-Chief.

Publications

  • Uzomah, A. and Ihekoronye, A. I. (2010). The effect of sprouting on the characteristic properties of Colocasia esculenta starch. Nigerian Food Journal. 28: 389 – 400.
  • Uzomah, A and Ibe, C. (2011). The functional properties, pasting and baking behaviour of chemically modified sour cassava starches. African Journal of Food Science. 5(12), pp. 686-694,
  • Uzomah, A. and Odusanya, O. S. (2011) Mucuna sloanei, Detarium microcarpum and Brachystegia eurycoma seeds - A preliminary study of their starch-hydrocolloids system. African Journal of Food Science 5(13), 733 - 740
  • Ihekoronye, A. I. and Uzomah, A. (2011). MANUAL ON SMALL SCALE FOOD PROCESSING - A Guide to Opportunities for Enterprise Development in Small Scale Food Processing. Tropical Publishers Nigeria, pp 1 – 133. ISBN 978-2739-62-X.

Responsibilities

  • Member of various committees in the University Community.
  • Vice Chairman of Council of the All Saints Chapel, (Protestant Chapel), FUTO.

Dr. BEDE NJIDEKA EVELYN

Professor

Contact Information
email@example.com

Biography

Academic and Professional Qualification

  • B Sc. Food Sci. and Tech. (Nigeria)
  • M.Sc. Food Tech. (Ibadan),
  • Ph.D. Food Nutrition (Umudike)

Membership of professional bodies

  • Member, Nigeria Institute for Food Science and Technology     
  • Member, Third World Organization for Women in Science
  • Member Nutrition Society of Nigeria

Publications

E. N. Bede

        Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and

        Organ Sizes of Alloxan-induced Diabetic Rats. International Journal of Nutrition and

        Food Sciences, 4(5), 535-540, 2015.

 

 

E. N. Bede, C. E. Okeke and C. Amandikwa. Physiochemical Properties and Sensory Evaluation

         of Kunu-Zaki Beverage  Produced by Substitution of Sweet Potatoes with Date Fruits.

         Journal of Environmental Science, Toxicology and Food Technology, 9(3), 81-84, 2015.

 

 

E. N. Bede, B. C. Mmuoasinam, N. O. Kabuo, A. I. Peter-Ikechukwu and C.   Amandikwa.

        Habitual Green Tea Intake and Effects on Blood Glucose and Blood Lipids of Diabetic

        Rats. International Journal of Life Sciences, 4(3), 192-196, 2015.

 

E. N. Bede, E. N. T. Akobundu and T. U. Nwabueze. Antihyperglycemic and Hypolipidemic 

        Effects of Chrysophyllum cainito (udara bekee) Herbal Tea on Diabetic Rats. Nigerian

 

        Food Journal, 34(1), 9-14, 2016. 

Research archive

Food Nutrition


Prof. IWUOHA CHINYERE I

Professor

Contact Information
chinyereiwuoha@futongr.com

Biography

Academic and Professional Qualification

  • B.Sc Tech (Food Proc Technol), 1986, Federal University of Technology, Owerri (FUTO), Imo State, Nigeria.
  • M.Sc (Food Technol), 1988, University of Ibadan, Ibadan, Oyo State, Nigeria
  • Ph.D (Food Sci & Technol), 1999, Federal University of Technology, Owerri (FUTO), Imo State, Nigeria
  • Winner, Prestigious Dubic Award for Best-graduating Student of Food Processing Technology (FPT), Dec. 1986
  • Winner, Tate & Lyle Post-graduate Scholarship, 1987-1988.
  • Chosen as Resource Person/Participant in IBC-TV Discovery Programmes, Dec. 1990.
  • University Fellow, FUTO Staff Fellowship for Ph.D Programme, 1992.
  • IFS Grantee Awarded the International Foundation for Science (IFS) Grant for Young Scientists in Less-Developed Countries (LSDs), 1996 – 1999.
  • Listed amongst WHO – IS – WHO in the World, 1999.
  • Ordained ‘Chief Deacon’,@ The New Jerusalem Liberation Ministries, Int’l Inc. (NJLMII), Owerri, May 14, 2000.
  • Appointed, The Administrator, the New Jerusalem Liberation Ministries Intl (NJLMI), Nekede, Owerri-West, Imo State, 2003 – Date.
  • Obtained the Position of Becoming the 1st FUTO Alumnus Professor in 2005.
  • Appointed the 1st Substantive HOD of FST, 2006 – 2007.

Honours

  • Winner, Prestigious Dubic Award for Best-graduating Student of Food Processing Technology (FPT), Dec. 1986
  • Winner, Tate & Lyle Post-graduate Scholarship, 1987-1988.
  • Chosen as Resource Person/Participant in IBC-TV Discovery Programmes, Dec. 1990.
  • University Fellow, FUTO Staff Fellowship for Ph.D Programme, 1992.
  • IFS Grantee Awarded the International Foundation for Science (IFS) Grant for Young Scientists in Less-Developed Countries (LSDs), 1996 – 1999.
  • Listed amongst WHO – IS – WHO in the World, 1999.
  • Ordained ‘Chief Deacon’,@ The New Jerusalem Liberation Ministries, Int’l Inc. (NJLMII), Owerri, May 14, 2000.
  • Appointed, The Administrator, the New Jerusalem Liberation Ministries Intl (NJLMI), Nekede, Owerri-West, Imo State, 2003 – Date.
  • Obtained the Position of Becoming the 1st FUTO Alumnus Professor in 2005.
  • Appointed the 1st Substantive HOD of FST, 2006 – 2007.

Working Experience

  • Elected by FST [FUTO] to participate in Short Course on Advances in Food Rheology, University of Nigeria, Nsukka (UNN), January, 1991.
  • Member, Committee on Review of the Postgraduate Regulations, Oct, 2003.
  • Member, SEET Research Committee, 2000 – 2004
  • Associate Dean SEET, Nov. 1, 2000 – Oct. 31, 2004.
  • Member, Senate Examinations Committee, Nov. 1, 2002 - Date
  • Head of Department (HOD), Dept. of Food Sci. & Technol, 2005 – 2007
  • University Chief Examiner (University Examinations Officer), 2008 – 2010
  • Director, Office for University Development (OUD), 2010 – Date
  • Appointed Reviewer to upto six (6) professional & Int’l Journals: JFS (2004-Date), IJARD (2004 – Date), NIFOJ (July 17, 2002 – Date), Niger Agric. J (2002), JCSN (March 7, 2001), and J. Chem. Soc. (Jan. 24, 2001).

Prof. ONUEGBU NGOZIKA CHIOMA

Professor

Contact Information
Ngozika.onuegbu@futo.edu.ng

Biography

Ngozika C Onuegbu has BSc, MSc and PhD degrees in Food Science and Technology. She is actively involved in research at both national and international levels. She is a member of the Nigerian Institute of Food Science and Technology (NIFST), Nutrition Society of Nigeria (NSN), Organisation for Women in Science and Development (OWSD), International Food Data Systems (INFOODS), Nigerian Food Data Systems (NIFOODS), Consultative Committee on Biofortification for improved Nutrition organised by WHO/FAO. State Committee on Food and Nutrition.

Academic and Professional Qualification

  • BSc. 1987, Food Science and Technology, Imo (now Abia) State University Uturu, Abia State, Nigeria
  • MSc. 1991, Food Science and Technology, University of Nigeria Nsukka, Nigeria.
  • PhD, 2004, Food Science and Technology Federal University of Technology Owerri, Nigeria.

Membership of professional bodies

  • Member, Nigeria Institute of Food Science and Technology
  • Member, Nutrition Society of Nigeria
  • Member, Third world Organization for Women in Science.

Publications

  • Onuegbu N.C (1997): The effects of malnutrition on brain development among children. Journal of Review in physical, Health Education and Recreation (JRPHER) 3 (1) 58-65
  • Onuegbu N.C (1998): The effects of processing on haemmaglutinating activity of Lima bean (Phaseolous lunatus). Journal or Review in physical Health Education and Recreation (JRPHER) 4 (1) 79-84.
  • Onyemaobi G.A and Onuegbu N.C. (2000): Highlights on Vitamin A deficiency in Southern Nigeria. African Journal of Science and Technology 1 (2) 170-174
  • Onuegbu N.C and Onyemaobi G.A (2001): Vitamin A deficiency in Nigeria. Journal of Sustainable Tropical Agricultural Research 2, 84-92
  • Onuegbu N.C (2001): The role of women towards providing adequate nutrition in the rural community. Occupation and Training 1 (1) 37-43
  • Ubbaonu C.N Onuegbu N.C., Banigo E.O. I and Uzoma A. (2003): Physico-chemical changes in Ubene (Maesobotrya barteri) berries during fruit development. Nigeria Food Journal 21, 151-154
  • Ubbaonu C.N., Onuegbu N.C Banigo E.O. I and Uzoma A (2005) Physico-chemical changes in velvet tamarind (Diallium genuineness Wild) during fruit development and Ripening. Nigeria food Journal 23 133-138.
  • Onyeka E.U., Onuegbu N., Onuoha N.U. and Ochonogor F. (2005): Effect of Extraction pretreatment on the Composition and Characteristics of seed and pulp Oil of African Black Pear (Dacryodes edulis) Nigerian Food Journal 23, 13-20.
  • Onuegbu N.C (2006): Total Cyanogen content of Garri from South-Eastern Nigeria. Cassava Cyanide Disease Network (CCDN) News (8) P2-3.
  • Onuegbu N.C (2007): Some properties of market samples of Garri from Owerri, Nigerian Journal of Nutritional Science 28(2) 177-180
  • Onuegbu N.C., Onyeka E.U. and Agbayi (2007): Evaluation for the potentials of African pear pulp and pulp oil in bread manufacture. Nigerian Food Journal 25(2):171-175
  • Onuegbu N.C. and Ihediohanma N.C.(2008): Some proximate analysis of African pear (Dacryodes edulis). Journal of Applied Science and Environmental Management. 12(1):83-85
  • Nwosuagwu U.H., Onuegbu, N.C. and Nkwoala, C. (2009): The chemical properties of African pear pulp at different stages of development. International NGO Journal 9 Pp380-385
  • Nwosu, J.N., Onuegbu, N.C., Kabuo, N.O. and Okeke M.O.(2010): The effect of steeping with chemicals (alum and trona) on the proximate and functional Properties of Pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8):962-968
  • Onuegbu, N.C., Iwuoha, C.I., Owuamanam, C.I. and Ihadiohanma N.C. (2011): Effect of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three-leaved yam (Dioscorea dumetorum) tubers. African Journal of Food Science 5(1):1-5
  • Onuegbu N.C., Adedokun, I.I., Kabuo, N.O. and Nwosu J.N. (2011): Amino acid profile and micronutrient composition of African pear (Dacrodes edulis) pulp. Pakistan Journal of Nutrition. 10(6):555-557
  • Adedokun I.I. and Onuegbu N.C. (2011): The physical properties of pulp and chemical characteristics of edible oil extracted from pulp of African pear (Dacyodes edulis). Pakistan Journal of Nutrition 10(6): 558-560
  • Nwosu J.N; Ogueke, C.C., Owuamanam, C.I. and Onuegbu N. (2011). The effect of storage Conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion 3(5):52-58
  • Onuegbu N.C., Ubbaonu C., Ajoku N. and Ihediohanma N.C. (2011); Effect of Developmental Stages on some Maturity Parameters of Plantain. Nature and Science 9(9):68-70
  • Onuegbu N.C., Nwosuagbu U.C., Kabuo N.O., Nwosu J.N. and Ihediohanma N.C. (2011). The Physical Properties of Ube (Dacryodes eclulis) at different Stages of Fruit Development, Nature and Science 9(9): 71-75
  • Onuegbu, N.C., Ihediohanma N.C., Okorafor U.C. and Nwankwere, A.C. (2011): Evaluation of the Potentials of African Pear (Dacryodes edulis) Pulp as an ingredient in biscuit-making. Nigerian Food Journal 29(1): 78-82.

Research archive

Determination of bioactive compounds in indigenous foods and their behaviour/properties under different processing conditions. Flavour profiles and identification of flavour. Determination of impact of ingredients in the flavour of foods.

Working Experience

Assumed duties in the Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria in 2002. Engaged in teaching Undergraduate and Postgraduate courses as well as supervision of students’ projects and research. The courses taught include: Total Quality management in the Food Industry, Sensory evaluation of Foods, Organoleptic Properties of Foods, Experimental Nutrition, Food Chemistry and Food Analysis.


Dr. OSUJI CHIJIOKE MADUKA

Reader

Contact Information
cosuji@futo.edu.ng

Biography

DR. 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 grape fruit (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 Concentrates 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 grape fruit (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).

Dr. IBEABUCHI JULIAN (NEE MBAOJE) CHIDI

Senior Lecturer

Contact Information
example@email.com

Biography

IBEABUCHI, JULIAN CHIDI has BSc, MSc and PhD degrees in Food Science and Technology. She is actively involved in research at both national and international levels. She is a member of the Nigerian Institute of Food Science and Technology (NIFST), Nutrition Society of Nigeria (NSN), Organisation for Women in Science and Development (OWSD), 

Academic and Professional Qualification

  • Ph.D. (2016) Federal University of Technology, Owerri
  • M.Sc. (2004) Federal University of Technology, Akure
  • B.Sc  (1998)  Federal University of Technology, Owerri
  • WASC O’Level(1988)| Akokwa SecondaryTechnical School Akokwa

Membership of professional bodies

  • Member Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)

Publications

Ngozi O. Kabuo, Moses Ojukwu, Gloria, Omeire and J.C Ibeabuchi (2015). Extraction and Preservation of Cashew Juice Using Sorbic Acids. American Journal of Food Science and Technology Vol. 3 No. 2 pp 48-51.

 

Okafor, D. C.; Enwereuzoh, R.O.; Ibeabuchi, J. C. Uzukwu, A.E.; Alagboso, S. O.; and Udenkwo, C (2015). Production of Flour Types from Blacxk Bean (Phaseolus Vulgaris) and Effect of pH and Temperature on the Functional and Physico chemical properties of the flours. European Journal of Food Sciences. Vol. 3 No. 2 pp 64-84.

 

Uzoukwu, A. E.; Ubbaonu, C.N.; Peter-Ikechukwu, A.I.; Ibeabuchi, J.C., Okafor D. C. and Okorie I.G (2015). Effects of treatment methods on the proximate composition and the anti-nutritional components of normal and late harvest trifoliate yam (Dioscorea dumentorium). World Journal of Agronomy, Food Science & Technology. Vol. 2 No.1 pp1-14.

 

Nwosu, J. N.; Odumegwu, N. Ofoedu, C. F.; Ibeabuchi, J. C; Olawuni, I.A. and Ikeli K. (2014). Evaluation of the Proximate and Anti-nutritional Qualities of ihu (Dioscorea dumentorium). International Journal of Life Scienses. Vol. 3 pp 92-104.

 

Ibeabuchi, J.C., Olawuni,I.A., Iheagwara,M.C., Ojukwu,M. and Ofoedu,C.E.  (2014). Microbial and Sensory evaluation of ‘iru’ and ‘ogiri-isi’ as compared with commercial ‘ogiri’ samples. International Journal of innovative research and studies. Vol. 14(9) pp 163-168. 

 

Ibeabuchi, J.C., Olawuni,I.A., Iheagwara,M.C., Ojukwu,M. and Ofoedu,C.E.  (2014). Microbiological Evaluation of ‘iru’ and ‘ogiri-isi’ used as food condiments. IOSR Journal of Environmental Sciences, Toxcology and Food Technology 8(1):45-50

 

Ijeoma Olawuni, Charles C. Osobie, Daniel Ebiringa, Chinyere Amandikwa, chidi J. Ibeabuchi, Anthonia E. Uzoukwu (2014). Effect of pH and temperature on selected functional properties of flour samples and protein isolate of cowpea (Vigna unguiculata) seeds.Analytical Chemistry An Indian Journal 14(7) pp 247-258

 

Ibeabuchi, J.C. (2014). Proximate and functional properties of raw and fermented bottle gourd seed(Lagenaria siceraria) International Journal of Biotechnology and 2(4) pp 82-87

 

A.I. Peter-Ikechukwu, N.C. Ihediohanma, Bede and J.C. Ibeabuchi (2014). Effect of physical characteristics of polyethylene materials on preservative free plantain chips stored at ambient temperature, Pakistan Journal of Nutrition 13(12): 716-721.

 

Ibeabuchi, J. C. and Olawuni, I. (2011). Isolation and Identification of Spoilage Fungi Associated with Rice (Oryzea sativa), Millet (Pennisetum americanum) and Soybean (Glycine max) International Journal of Agriculture and Rural Development 14 (2): 614-618.  

 

Ibeabuchi, J. C.  (2012). Microbial and Physico-chemical Changes in Processed Cashew Nuts Stored in Different Packaging Materials. International Journal of Agriculture and Rural Development 15 (2): 1119-1128. 

 

Uzegbu, J. O. and Ibeabuchi, J. C. (2012). Investigation on the Effectiveness of Charcoal as a Food Preservative. International Journal of Agriculture and Rural Development 16(2):1463-1469. 

 

Ojukwu, M; Olawuni,I.A; Ibeabuchi, C; Amandikwa, C (2012). Physical, proximate and functional properties of ‘Nsama’ A local variety of African yam bean (sphenostylis steocarpa) grown in southern states in Nigeria, African Journal of Food Science and Technology 3(10) pp260-267

 

Olawuni, I; Ojukwu, M Iwuno, Amandikwa,C; Ibeabuchi, C; Kpaduwa, S (2013). Effect of pH and Temperature, Functional physic-chemical properties of asparagus bean (Vigna sesquipedalis) flours. International Journal of Basic and applied Sciences Vol. 2. No. 1 Pp1-16.

Ibeabuchi, J. C; Ojukwu, Moses and Olawuni, Ijeoma (2013). Comparative study of proximate and sensory qualities of iru powder, ogiri powder and iru-ogiri blend. Natural products, an Indian Journal  9(7) pp 288-293.

 

Olawuni I Ojukwu, M. Nwakaudu, A. Ibeabuchi, C. Ahaotu,N.N.

Onyeneke, E. N and Igboanugo, C. O. (2013). Effect of pH and temperature on functional and physic chemical properties of African yam bean (Sphenostylis stenocarpa) flour. International Journal of Agriculture and Food Science. ISSN 2249-8516

 

Research archive

  • Food Product Development and Value Addition of Indigenous Crops
  • Fermentation Technology
  • Food Product Development
  • Value Addition of Indigenous Crops

Responsibilities

  • Member, SEET Board of Studies 2005-Present
  • Member, FST Board of Studies 2005-Present

Working Experience

Assumed duties in the Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria in 2005. Engaged in teaching Undergraduate and Postgraduate courses as well as supervision of students’ projects and research. The courses taught include: Food Product Development, Food Fermentation, Alcoholic and Non Alcoholic  Food Laws and Standards, among others


Dr. KABUO NGOZI OGECHUKWU

Senior Lecturer

Contact Information

Biography

The need to process indigenous crops into semi-finished products, finished products, ready to eat products with increased shelf life and value addition has necessitated Dr. Kabuo’s researches. There is also need to preserve these crops during seasonal glut when post-harvest losses are very high, which discourages farmers as the produce does not attract sustainable income to them. These problems are solved by product development which preserves the produce (as they are converted to finished goods with increased shelf life); encourages farmers to boost production of the produce as their earnings are enhanced, as well as value addition and hence food security.

 

 

Academic and Professional Qualification

  • Ph.D. (2008) | Federal University of Technology, Owerri
  • M.Sc. (1997) | Federal University of Technology, Owerri
  • B.Sc. (1988) | Federal University of Technology, Owerri
  • WASC O’Level(1978) | Queen’s College, Enugu

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)
  • Member, Agricultural Society of Nigeria (ASN)
  • Fellow, Institute of Human and Natural Resources

Publications

  • N. O. Kabuo, N. Onuegbu, J. N. Nwosu, A. I. Peter-Ikechukwu and C. O. O. Kabuo 2011. Utilization of Tender Pigeon Pea (Cajanus Cajan L. Mill sp) as Vegetable in Preparation of Rice Dish. Proceedings of the Annual Conference and AGM. Nigerian Institute of Food Science and Technology (NIFST) Makurdi October 10th 14th. PP. 147-148
  • A. I. Peter-Ikechukwu, N. O. Kabuo, G. C. Omeire and E. N. Bede 2011. Effects of Thickness of Polyethylene Packaging Materials on Proximate Composition of Plaintain Chips Stored at Ambient Temperature. Proceedings of the Annual Conference and AGM. Nigerian Institute of Food Science and Technology, (NIFST), Makurdi, October 10th to 14th, pp 262-623.
  • J. N. Nwosu, N. C. Onuegbu, N. O. Kabuo and M. O. Okeke, 2010. The Effect of Sleeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus Cajan) Flour. Pakistan Journal of Nutrition 9(8): 762-768.
  • N. C. Onuegbu, I. I. Adedokun, N. O. Kabuo and J. N. Nwosu, 2011. Amino Acid and Micronutrient Composition of the African Pear (Dacryodes edulis) Pulp. Pakistan Journal of Nutrition. 10 (6): 555 – 557.
  • Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo, Justina Nwosu and Ngozi of Ube (Dacryodes edulis) at Different Stages of Fruit Development. Nature and Science, 9(9) 71-75.
  • Kabuo, N. O. (2007). Production, Evaluation and Storage Stability of Whole Wheat Specialty Bread. Nigerian Journal of Nutritional Science. NSN. 28(1): 163-169.
  • Kabuo, N. O., Uzuegbu, J. O., Ubbaonu, C. N., Onyeka, E. U. (2007). Preliminary Investigation on Flavour Compounds Contributed by Microorganisms during Three Days Fermentation of Ugba. Nigerian Journal of Nutritional Sciences NSN. 28(2).149-153.
  • Kabuo, C. O. O., Kabuo, N. O., Ubbaonu, C. N., and Osueke, J. C. (2004). Enhancing the Quality Activity of Sundried Crude Papain. International Journal of Agriculture and Rural Development (IJARD). Federal University of Technology, Owerri, Nigeria, 4:120 – 123.
  • Kabuo, C. O. O, Kabuo, N. O. and Iwuamadi V. K (2003). Effect of Solar Drying on Yield and Quality Characteristics of Oil from Avacado Pear, J. of Agric and Food Sci. 1(1): 41-45.
  • Kabuo, N. O., Kabuo, C. O. O., Opara A. C. (2003). Enrichment of Bread and Cake using African Breadfruit (Treculia Africana). Nutrition Society of Nigeria. Book of Proceedings. Paper 20. pp 139-141.
  • Kabuo, C. O. O., Kabuo, N. O. and Ehirim, F. N. (2003). Food Processing Technology: A Tool for Food Security and Child Survival. Nutrition Society of Nigeria. Book of Proceedings. Paper 2. pp 41-46.
  • Uzuegbu, J. O. and Kabuo, N. O. (1999). Exploring the Potentials of Utilizing Cocoyam as Carbon Source in Ethanol Production. J. Applied Sci. 2(1):320-330.
  • Uzuegbu, J. O., Kabuo, N. O. and Eeji C. (2001). Food Microbiology Laboratory Manual. Osprey Publication Centre, Owerri, Nigeria.
  • Kabuo, C. O. O. and Kabuo, N. O. (2007). Meat Processing and Preservation. In: Issues in Tropical Animal Science for Rural Development. Editors: Ekenyem, B. U. and Madubuike, F. N. Fegno Press, Enugu. Pp. 248-283.

Research archive

Food Product Development and Value Addition of Indigenous Crops

Working Experience

  • Senior Lecturer, Federal University of Technology, Owerri        2009 – Date
  • Lecturer I,          Federal University of Technology, Owerri        2004 – 2009
  • Lecturer II,         Federal University of Technology, Owerri        2001 – 2004
  • Asst Lecturer,   Federal University of Technology, Owerri        1999 – 2001 

Dr. NWOSU JUSTINA N

Senior Lecturer

Contact Information

Biography

Academic and Professional Qualification

  • OND, 1989, Food Services and Nutrition
  • B.Sc., 1984, Food Science and Technology
  • MSc., 1991, Food Technology
  • MBA, 1998, Marketing
  • Ph.D., 2006, Food Processing Technology

Honours

Dubic Award for best graduating student in Food Science and Technology … 1989

 

Publications

  • Nwosu, J.N.; Edward, U. U. and Onyeugwuakazi, V. (2010). Functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis) as influenced by malting. Int. Journal of Agric and Rural Dev. 13:163 – 172
  • Nwosu, J.N. (2010). Effect of soaking, blanching and cooking on the anti-nutritional properties of Asaparagus bean (Vigna sesquipedalis) flour. Nature and Science J. 8(9): 163 – 167
  • Nwosu, Justina Nne (2010). The effects of steeping with chemicals (Trona and Alum) on the functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis). Nature and Science J. 8(9): 111 – 120
  • C. C. Ogueke; J. N. Nwosu; C. I. Owuamanam and J. N. Iwouno (2010). Ugba, the fermented African oil bean seeds: its production, chemical composition, preservation, safety and health benefits. Pakistan Journal of Biological Sciences 13 (10): 489 – 496
  • J. N. Nwosu (2010). The effects of processing on the functional properties of ‘Oze’ (Bosqueia angloensis) seeds. Pakistan Journal of Nutrition 9(8): 781 – 786
  • J. N. Nwosu; N. C. Onuegbu; N. O. Kabuo and M. O. Okeke (2010). The effect of steeping with chemicals (Alum and Trona) on the proximate and functional properties of pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8): 762 – 768
  • Nwosu, J. N. (2011). The effects of processing on the anti-nutritional properties of ‘Oze’ (Bosqueia angloensis) seeds. Journal of American science 7(1): 1 – 6
  • Nwosu, J. N. (2011). Proximate composition and acceptability of moin-moin made from cowpea (Vigna unguiculata) and Asparagus bean seed (Vigna sesquipedalis). World Rural Observations 3(3).
  • Nwosu, J. N., Ogueke, C. C., Owuamanam, C. I. and Onuegbu, N. (2011). The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion. 3(5).
  • Nwosu, Justina (2011). The effect of storage condition on the rheological/functional properties of soup thickener Mucuna sloanei (Ukpo). Researcher 3(6).
  • Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo, Justina Nwosu and Ngozi Ihediohanma (2011). The physical properties of Ube (Dacryodes edulis) at different stages of fruit development. Nature and Science 9(9).

Responsibilities

  • Member, Farm Advisory Committee, 1997
  • Member, SEET Board of Studies 1999 – present
  • Dean’s Representative in SOSC Board of Studies 2007-present
  • Member, SAAT Board of Studies 1995 – 1999
  • Member, SAAT Junior Staff Matters Committee 1995 – 1996
  • Member, Convocation Contact Protocol Committee, 1997 – 2000
  • Member, Entertainment Committee for 2002 Convocation and 2003 Matriculation
  • Member, SAAT Exams Committee 1998 – 1999.
  • Member, SEET Exams Committee, 2000 – 2008
  • Ag HOD, FST Department, 2009 – present.

Working Experience

  • Worked with Micky Ice Cream Plant, Lagos
  • Production of fruit juice and drinks at Nafelos food Ltd., Lagos

Dr. OGUEKE CHIKA CRESCENCE

Senior Lecturer

Contact Information
example@email.com

Biography

Academic and Professional Qualification

  • BSc., 1990, Microbiology, University of Benin, Benin City, Nigeria
  • MSc., 1997, Industrial Microbiology, Federal University of Technology, Owerri, Nigeria
  • Ph.D., 2009, Industrial Microbiology, Federal University of Technology, Owerri, Nigeria

Membership of professional bodies

  • Member, Nigerian Society for Microbiology
  • Member, Nigerian Institute of Food Science and Technology
  • Member, American Society for Microbiology.

Publications

  • Ogueke, C. C. and Nwagwu, A. E. 2007. Comparative Study of Melon Seeds (Citrullus vulgaris) Fermented with Mixed Cultures and Pure Cultures of Bacteria Isolated From Ogiri Egusi. Life Science Journal. 4(4): 41 – 46.
  • Ogueke, C. C. 2008. The Effect of Metabolites of Lactobacillus sp. in Fermented Milk on the Growth of hospital Isolates of E. coli. Life Science Journal. 5(1): 90 – 94.
  • Okoli C.G., Ihediohanma, N.C. and Ogueke, C.C. 2009. Microbial Quality Assessment of Industrial and Home Made Fast Food Pastries Sold in Owerri Nigeria. International Journal of Agriculture and Rural Development. 11(2): 67 – 70.
  • Ogueke, C.C., Nwosu, J.N., Owuamanam, C.I. and Iwouno, J.O. 2010. Ugba The Fermented African Oil Bean Seeds; its Production, Chemical Composition, Preservation, Safety and Health benefits. Pakistan Journal of Biological Sciences. 13(10): 489-496.
  • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J.O. 2010. Probiotics and Prebiotics: Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition. 9(9): 833-843.
  • Ogueke, C.C., Chikwendu, C.I., Iwouno, J.O. and Ogbulie, J.N. 2010. Effect Of Crude Ethanol Extract Of Nauclea Latifolia On Some Clinical Isolates Of Food Importance And Its Toxicological Potentials. New York Science Journal. 3(9): 97-105.
  • Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C. and Barmalaa, I.S. 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology. 6(5): 374-384.
  • Nwosu,J.N., Ogueke, C.C., Owuamanam, C.I. and Onuegbu, N. 2011. The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion. 3 (5): 52 – 58.
  • C.C. Ogueke, C.I. Owuamanam, A.I. Peter-Ikechukwu and I. Ahaotu. 2011. Use of starter cultures and broth cultures of Bacillus subtilis in the fermentation of melon seeds (citrullus vulgaris) for ogiri egusi production. Brazilian Journal of Microbiology (In Press, accepted for publication). Manuscript No. BJM – 3585.

Working Experience

  • 1995 – 1999. Reagan Remedies Ltd. Owerri, Nigeria. (Microbiologist)
  • 1995 – 2002. Reagan Remedies Ltd. Owerri, Nigeria. (Microbiologist/Quality Control Manager)

Dr. IWOUNO JUDE OLU

Lecturer I

Contact Information

Biography

Academic and Professional Qualification

  • B.Sc ., 1985 Food Science and Technology Anambra State University of Technology
  • M.Sc. 1988, Food Science and Brewing Technology Anambra State University of Technology
  • Ph.D 2009 Brewing/Food Microbiology, Nnamdi Azikiwe, University Awka, Anambra State.

Publications

  • Nduka, O. and Iwouno, J.O. (1990)Malting and brewing qualities of Some Nigerian Rice (Oryza Sativa) Varieties and some thoughts of thee assessment of malts from tropical cereals.World journal micro & biotech. 7:87 -197.
  • C.N. Ishiwu and OJ.O. Iwuouno (2005)Effect of some selective preservatives on Vitamin C Content and Self-life of Pineapple (Ananas Cosmosus) Drink J.Sci. Engr. Tech. 1(1): 6043-6050
  • Iwouno, J.O. and Ishiwu, C.N. (2006)Prevalence of Ethyl Carbamate (Urethane) in Lager Beer, World Journal of Biotechnology, 2006 (7); 100 – 103
  • Ishiwu, C.N.; Iwouno, J.O Okoh, E.E. (2006) Factors Affecting Ascorbic Acid as a Dough Conditioner. Nigerian Food Journal. 2006 24 (1) 1-6
  • Ishiwu, C.N. and Iwouno, J.O. (2006) Physics – Chemical and Sensory Properties of Vinegar Produced from Pineapple Peels: Nigerian Food Journal. (1)127-130.
  • Iwouno, J.O. and Ishiwu, C.N. (2007) Effect of Modification pH of Cashew Must on the Quality of Cashew Wine. In: the proceedings of 29th Annual NIFST Conference, 70 -71
  • Owuamanam, C. I., Ogueke, C.C. and Iwouno, J. O. (2010) Functiona Properties of Wheat/Malted and Unmalted Sorghum (Sorghum bicolor) Composite for Bread Production in: The Processdings of 34th Annual NIFST Conference, 96 -97.
  • Owuamanam, C.I., Iwouno, J.O., Iheahohanma, N. C., and Barbes, L.I. 2010). Cyamide Reduction Functional and Sensory Quality of Gari as affected by Ph, Temperature and Fermentation Time Pakistan Journal of Nutrition 9 (10): 980-986.
  • Nwanekezie E.C., Owuamanam C.I., Ihediohanma, N.C and Iwouno, J.O., (2010). Functional, Particle Size and Sorption Isotherm of Cocoyam Cornel Flours Parkistan Journal of Nutrition 9 (10): 973-979
  • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J. O. (2010) Probiotics and Prebiotics: Unfolding Prospect for Better Human Health.Parkistam Journal of Nutrition 9 (9)833 -843
  • Owuamanan, c.i. Iwouno, J.O. and Ntaju, T. (2010). Quality characteristics of wheat: malled and unmalled Sorghum (Sorghum bicolor) composite Bread. Nigerian Food Journal. 28 (2): 478-485.
  • Ogueke, C.C., Nwosu, J.N., Owuamnan, C.I. and Iwouno, J.O (2010). Ugba, the fermented African oil bean seeds; its production, chemical composition, preservation, Safety and Health Benefits. Pakistan Journal of Nutrition 13 (10): 489 -496.
  • Ishiwu, C. N. and Iwouno, J.O. (2011). Effect of thermal processing on Iycopene, B-carotene and vit. C of Tomatoe. (in print NIFOJ).
  • Ogueke, C.C., Chikwendu, C.I. , Iwouno, J.O. and Ogbulie, J.N. 2010. Effect of Crude Ethanol Extract of Nauclea Latifolia on Some Clinical Isolates of Food Importance and its Toxicological Potentials. New York Science Journal. 3(9): 97-105

Working Experience

  • Member, NBTE accreditation team 2006, Yaba College of Technology, Yaba Lagos
  • Member, NBTE accreditation team 2008, Fed. Poly Iree, Osun State 2008.
  • Member NBTE accreditation 2009 Fed. Poly Offa, Kwara State.
  • Member “ASUTECH Lager Beer” for Nigeria University Science Exhibition, under the leadership of Prof. G.N. Aniche (Mrs.) 1986.
  • Member, Anambra State Voluntary Services Schemes VSS (Fruit Processing Section) 1986-1988.
  • Director of Socials: Association of Food Science of Technology Student, ASUTECH. 1982 -1984.
  • Auditor; Aguleri Town Union Enugu Branch. 1997 -2000.
  • Industrial Training Premier Breweries Plc Onitsha, 1984.
  • Science Teacher; Army Secondary School Odogbo Baracks, Ibadan, Oyo State (NYSC), 1985 -1986.
  • Graduate Assistant, department of Food Science and Brewing Anambra State University of Technology, Awka 1987-1989.
  • Senior Lecturer; Osistatech Poly Enugu, 1997-2000.
  • Senior Lecturer/head Dept. of Food Science and Technology, Madonna University Okija 2000 -2002

Dr. OMEIRE GLORIA C

Lecturer I

Contact Information
example@email.com

Biography

Academic and Professional Qualification

  • B.Eng., 1994, Chemical Engineering
  • M.Sc., 2001, Food Processing and Preservation
  • Ph.D., 2009, Food Engineering

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutritional Society of Nigeria (NSN)
  • Member, Nigerian Society of Engineers (NSE)
  • Member, Association of Professional Women Engineers on Nigeria (APWEN)

Publications

  • Ojimelukwe, P. C., Asumugha, V.U. and Omeire, G. C. (2005). Fundamentals of food Science and Nutrition. Bel’s Books.
  • Omeire, G.C. and Okeoma, C. (2005). Physical and Chemical properties of Some commercial Vegetable oils and their Application in Ice cream Production. Nigerian Journal of Nutritional Sciences 26(2) 67-70.
  • Omeire, G.C., Ojimelukwe, P.C. and Onyegbado, C. (2006). Physico-Chemical Properties of Maize and Sorghum Starches and their Effects on the Sensory Characteristics of Biscuits. Nigerian Food Journal 24(1) 7-15.
  • Omeire, G. C. and Obioha, P. C. (2007). Studies on the vitamins and minerals retention and shelf stability of processed tomato paste using different processing methods and packaging materials. Nigerian Journal of Nutritional Sciences 28(2) 182-186.
  • Omeire, G. C. and Iwe, M.O. (2010) Expansion ratio and bulk density of extruded blends of African yam bean and ighu. Nigerian Food Journal 28(2) 370 -377.
  • Omeire, G.C. and Ohambele, F.I. (2010). Production and evaluation of biscuits from composite wheat/ defatted cashew nut flours. Nigerian Food Journal 28(2) 401 - 406.
  • Omeire, G. C. and Nwabunwanne, I. A. (2011). Effect of spices and different packaging materials on acceptability and shelf-life of “moin-moin” made from cowpea (Vigna unguiculata l). Nigerian Journal of Nutritional Sciences. Vol. 32:1 pp 74 – 78.
  • Onyegbado, C.O., Omeire, G.C. and Onyelucheya, N.E. (2000). Wine Making from Pawpaw and Pineapple. Journal for Sustainable Agriculture and Enviroment.Vol.2:1 Pp 118-122.

Dr. OWUAMANAM CLIFFORD IFEANYI

Lecturer I

Contact Information
example@email.com

Biography

Academic and Professional Qualification

  • B.SC (1991) Food Science and Technology, Imo State University (Former) Okigwe.
  • M.SC (1991) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.
  • Ph.D (2008) Food Science and Technology River State University of Sci. and Tech. Port Harcourt.

Publications

  • Owuamanam, C.I., Ihediohanma, N.C. and Nwanekezi, E.C (2010) Sorption Isotherm, Particle Size, Chemical And Physical Properties Of Cocoyam Corm Flours. Researcher 2 (8): 11-19.
  • C.I. Owuamanam, C.I., Hart, A.D. Barimalaa,I.S. Barber, L.I and Achinewhu, S.C (2010) Nutritional Evaluation of Gari Diets from Varying Fermentation Time Using Animal Model. Researcher 2(8): 1-10.
  • Owuamanam, C.I., Iwouno, J.O., Ihediohanma, N.C and Barber, L.I (2010) Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time. Pakistan Journal of Biological Sciences. 9 (10): 980-986.
  • Nwanekezi, E.C, Owuamanam, C.I., Ihediohanma, N.C and Iwouno, J.O. (2010) Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours Pakistan Journal of Nutrition 9 (10): 973-979.
  • Ogueke, C.C., Nwosu, J.N., Owuamanam, C.I. and Iwouno, J.O. 2010. Ugba The Fermented African Oil Bean Seeds; its Production, Chemical Composition, Preservation, Safety and Health benefits. Pakistan Journal of Biological Sciences. 13(10): 489-496.
  • Owuamanam, C.I., Ogueke, C.C., Achinewhu, S.C. and Barmalaa, I.S. 2011. Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation. American Journal of Food Technology. 6(5): 374-384.
  • Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J.O. 2010. Probiotics and Prebiotics: Unfolding Prospects for Better Human Health. Pakistan Journal of Nutrition. 9(9): 833-843.
  • Owuamanam, C.I., Iwouno, J.O. Ntagu, T,O. (2010) Quality Characteristics of bread produced from malted/ unmalted sorghum and wheat composite flours. Nigerian food Journal.28 (2): 478 – 485.
  • Onuegbu, N.C. Iwuoha, C.I., Owuamanam, C.I. and Ihediohanma, N.C. (2011) Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three- leaved yam (Dioscorea dumetorum pax) tubers. African Journal of Food Science, 5 (1) 1- 5.
  • Nwosu J.N, Ogueke, C.C., Owuamanam, C.I. and Onuegbu, N. (2011) The effects of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion 3 (5): 52-58.

Working Experience

 

  • 1992– 1993. Agric. Farm Ltd. Kano. Nigeria. (Production Superintendent)
  • 1998 – 1999. Isiala- Mbano LGA Imo State Nigeria (Supervisory Councilor for Agriculture and Natural Resources)
  • Member Nigeria Institute of Food Science and Technology

Mr. IHEAGWARA MARCQUIN CHIBUZO

Lecturer II

Contact Information

Biography

Academic and Professional Qualification

  • B.Sc., 1998, Food Science and Technology, University of Nigeria, Nsukka
  • M.Sc., 2006, Food Science and Technology, Federal University of Technology, Owerri.

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology, (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)

Publications

  • Iheagwara, M.C. and Umunnakwe, K.E.N. “Effect of Ginger (Zingiber officinalae) and garlic (Allium sativum) extracts on the shelf stability and consumer acceptance of smoked mackerel (Scomboromorus scombrus) fish”, Proceedings of the 29th Annual conference of Nigeria Institute of Food Science and Technology, 2005.
  • Iheagwara, M.C. and Iwuoha C.I. “Evaluation of physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour as affected by tuber section and heat treatment”, Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology, 2005.
  • Iheagwara, M.C. and Umunnakwe, K.E.N. “Comparative evaluation of physicochemical properties of flours from raw and heat processed sweet potato (Ipomoea batatas L. (Lam)) tubers”, Proceedings of the 30th Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2006.
  • Iheagwara, M.C. and Umunnakwe, K.E.N. “Evaluation of organoleptic qualities of gari product from sweet potato (Ipomoea batatas L. (Lam)) tubers”, Proceedings of the 30th Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2006.
  • Umunnakwe, K.E.N. and Iheagwara, M.C. “Chemical composition of cassava flour obtained from three sections of cassava (Manihot esculenta crantz) tuber”, Proceedings of the 29th Annual Conference/AGM. of Nigerian Institute of Food Science and technology, 2006.
  • Umunnakwe, K.E.N. and Iheagwara, M.C. “Influence of some chemical additives on the physicochemical properties of pregelatinized cassava flour”, Proceedings of the 31st Annual Conference/AGM of Nigerian Institute of Food Science and Technology, 2007.
  • Iheagwara, M.C. and Umunnakwe, K.E.N. Physicochemical and retrogradation characteristics of chemically modified sweet potato (Ipomoea batatas L. (Lam)) starch. Proceedings of the 31st Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2007.
  • Iheagwara, M.C.; Umunnakwe, K.E.N. and Ngoka A.U. “Physicochemical qualities of Gari processed from sweet potato (Ipomoea batatas L. (Lam)) tubers”. Proceedings of the 31st Annual Conference/AGM. of Nigerian Institute of Food Science and Technology, 2007.
  • Iheagwara, M.C. and Ngoka A.U. “Antioxidant activity of ginger (Zingiber officinalae) extract on smoked mackerel (Scomboromorus scombrus) fish”. Proceedings of the 31st Annual Conference/AGM of Nigerian Institute of Food Science and Technology, 2007.
  • Umunnakwe, K.E.N. and Iheagwara, M.C. “Evaluation of proximate, physicochemical and sensory properties of sprouted bambara groundnut (Vigna subterranean (1) verge) flour”. Proceedings of Annual Conference and Scientific meeting of Nutrition Society of Nigeria held at Nsukka, 2008.

Responsibilities

  • Member, SEET Board of Studies, 2002 – Present
  • Class Adviser, 2004 – Present
  • Member, FST Board of Studies, 2002 – Present
  • Member, Design Review Committee of new SEET Building Complex, 2011
  • Member, U.N.N Alumni Association, Owerri Chapter

Mrs. OLAWUNI IJEOMA (NEE OSUJI)

Lecturer II

Contact Information
example@email.com

Biography

As the use of local foods are becoming limited in the urban areas. Olawuni Ijeoma’s research interest is aimed at proving that these local foods are very beneficial and should not be relegated by studying their functional and beneficial properties. One goal of the current research is that these local foods can function well in food systems.

Academic and Professional Qualification

  • B. Tech. 1995, Food Science and Technology, FUTO.
  • M.Sc 2006, Food Science and Technology, FUTO.
  • Ph.D in view

Honours

Oyo State scholarship for post graduate studies in the UK (1982)

 

Membership of professional bodies

  • Nigerian Institute of Food Science and Technology (Fellow).
  • Institute Of Public Analyst of Nigeria (Member).
  • Nutrition Society of Nigeria (Member).

Publications

  • 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.
  • F.O Uruakpa, I.A Osuji and E.O Banigo (2006). Dehulling treatment impact on the sensory/nutritional characteristics of African Yam Beans (Sphenostylis stenocarpa). 2006 IUFOST Congress in Nantes France.
  • F.O Ukuakpa, I.A Osuji and Uduak, E. (2010). Characterization of three varieties of Nigerian brown cowpea (Vigna unguiculata) seeds. Safe and healthy food: harvesting the science. 2010 Canada Institute of Food science and technology/Agriculture and Agri-Food Canada. Conference.
  • Ibeabuchi C. and Olawuni, I. (2011). Isolation and identification of spoilage fungi associated with rice (Oryzae sativa) Millet (Pennisetum americamum) and soybean. Int. J. Agric and Rural Development, 2011. 14 (2): 614-618.
  • Olawuni, Ijeoma (2011). Physical, Chemical, Functional and Sensory properties of the white variety of African Yam Bean (Sphenostylis sternocarpa). Int J. Agric and Rural Development 2011. 14(2): 619-626.
  • 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.

Responsibilities

  • Organization for Women in Science for the Developing World (OWSDW Formerly TWOWS) (Member/President FUTO Chapter).
  • National Treasurer and member of the National Council of the Nigerian Institute of Food Science and Technology in 2000-2002 and a
  • Member of the Editorial Board of the Nigerian Food Journal (NIFOJ) (2000 till date) and currently the Deputy Editor-In-Chief.

Mrs. PETER-IKECHUKWU ANNE IHEBUZAJU (NEE DURUNNA)

Lecturer II

Contact Information
example@email.com

Biography

Academic and Professional Qualification

  • B-Tech, 1995, Food Science and Technology, Federal University of Technology, Owerri.
  • MSc, 2006, Food Science and Technology, Federal University of Technology, Owerri.
  • PhD, in view.

Membership of professional bodies

  • Member, Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)
  • Member, Third World Organisation for Women in Science (TWOWS)

Publications

  • Ihediohamma,N.C., Durunna, A.I and Onuegbu, N.C. (2009). Functional Properties and Performance of Alum Treated African Breadfruit (Treculia Africana) As A Composite Of Flour In Cake Production. Nigeria Food Journal. 27 (2): 159-167
  • A.I. Durunna and J.O. Uzuegbu (2007). Comparative Study on the Leavening Powers Of Palm Wine Yeast Isolates. Journal of Sustainable Agriculture And Environment. 9(2): 176-184
  • Uzuegbu, J.O and Durunna, A.I. (2000). Quickening Accetification in Modified Orleans’s Process. A Simple Method of Producing Vinegar in Homes. Journal of Applied Science 1, 770-781.
  • N.O Kabuo, N.O. Onuegbu, J.N Nwosu, A.I. Peter-Ikechukwu and Kabuo C.O.O. (2011). Utilization of Tender Pigeon Pea (Cajanus Cajan L. Mill Sp) as Vegetable in the Preparation of Rice Dish. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State,pp 147-148.
  • Peter-Ikechukwu, A.I., Kabuo, N.O., Omeire, G.C. and Bede, E.N. (2011). Effects of Thickness of Polyethylene Packaging Materials on Proximate Composition of Plantain Chips Stored at Ambient Temperature. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp262-263.
  • Omeire, G.C. and Peter-Ikechukwu, A.I. (2011). Effect of Sodium Benzoate and Sodium Metabisulphate on the Microbial Stability of Blends of Pineapple and Watermelon Juice. 35th Annual Conference Proceedings of the Nigeria Institute of Food Science and Technology, 10th to 14th October, 2011, Benue State, pp294-295.
  • Mbaoje, J.C and Durunna, A.I. (2007). Sensory Evaluation Of Roasted and Fried Cashew Nuts Stored With Different Packaging Materials. NIFST Proceedings Of the 31st Annual Conference At Abuja, 22nd-25th October, 2007, pp251-252.
  • Mbaoje, J.C and Durunna, A.I. (2007). The Effect of Dry Salting on the Microbial Quality of Periwinkle. NIFST proceeding of the 31st Annual Conference at Abuja, 22nd-25th October, 2007, pp205-206.
  • Durunna, A.I. and Osuji, A.I (2005). The Effect Of Three Dehulling Wet Treatments On The Sensory Quality Of Moi-Moi Made From African Yam Beans (sphenostyles stenocarpa) in proceedings of the 29th Annual Conference of the Nigerian Institute of Food Science and Technology, Ebonyi State, pp 173-174.
  • Osuji, I.A. and Durunna, A.I. (2005). Comparative Study On The Efficiency Of Three Wet Dehulling Methods For African Yam Bean (sphenostyles stenocarpa) In Proceedings Of The 29th Annual Conference Of The Nigerian Institute of Food Science and Technology, Ebonyi State, pp175-176.

Mrs. AHAOTU NDIDIAMAKA N

Assistant Lecturer

Contact Information

Biography

Academic and Professional Qualification

  • Doctorate: In view. Federal University of Technology, Owerri
  • M.Sc, 2007 University Of Benin (Food and Industrial Microbiology)
  • B.Sc, 2003 Michael Okpara University of Agriculture Umudike (Food Science and Technology)

Membership of professional bodies

  • Member, Nigerian Society for Microbiology
  • Member, Nigerian Institute of Food Science and Technology

Publications

  • Ahaotu, N. N., Ogueke, C. C. and Ahaotu, I. (2010). Hydrolytic Enzymes of Moulds involved in Bread Spoilage. New York Science Journal 3 (11) 27 – 36.
  • Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Assessment of Biscuits produce from Rice, Soybean and Wheat Flour Blends. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 42 – 43.
  • Ahaotu, N.N.; Amandikwa, C. and Ahaotu, I. (2011). Growth of Bifidobacterium in Soy and Tigernut Milks Processed from Sprouted Grains. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 267 – 268.
  • Eluchie, C.N.; Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Properties of the Traditional and Industrial Yoghurt from Soymilk and Cow Milk Powder. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 137 – 138.
  • Ikewuchi, J. C., Anyadiegwu Amaka N., Ugono,E. Y. and Okungbowa S. O. (2008). Effect of Acalypha wilkesiena Muell Arg on Plasma Sodium and Potassium Concentration of Normal Rabbits. Pakistan Journal of Nutrition 7 (1) 130 – 132.

Mrs. ALAGBAOSO OGECHI SERAH

Assistant Lecturer

Contact Information

Biography

Membership of professional bodies

  • Member of Nigerian Institute of Food Science and Technology (NIFST).                                                                                                        

Publications

1.Alagbaoso,S.O;  Nwosu ,J.N  and Njoku N.E (2014) The proximate composition of raw and processed (autoclaved) seeds of Obliqueseeded jackbean (Canavalia plagiosperma piper).38th Conference  proceedings .page 86.

Alagbaoso,S.O;  Nwosu ,J.N  and Njoku N.E. and Eluchie, C.N.(2015) .The proximate composition   of Raw and Cooked seeds of Oblique seeded Jackbean (Canavalia plagiosperma piper).39th Conference  Proceedings .page 9.  The 39th Annual Conference of the Nigerian Institute of Food Science and Technology (NIFST) at Owerri, October, 2015.

 

3  Eluchie C.N., Njoku, N.E., Alagbaoso, S.O., Umelo, M.C. and Peter-Ikechukwu,  A.I.(2015). Effect of phytol on Bacterial isolates from Grilled Meat. 39th Conference  Proceedings .page 26. The 39th Annual Conference of the Nigerian Institute of Food Science and Technology (NIFST) at Owerri, October, 2015.

Research archive

Checking the chemical and nutritional status of under-utilized food material, also using heat treatment to reduce the anti-nutrients present in the seed/food material.

Checking the use biopolymer(eg Starch) and different plasticizers and concentrations to produce films that will compete with synthetic films, thereby reducing environmental hazards/pollutions caused by non- degradable food packaging materials 

Working Experience

1. Imo State Water Corporation, Otamiri Head Works.(IT)-2006.

2. Owerri West Local Government Area, Department Of Agriculture And Natural Resources. Umuguma.(2008-2009).

3. Graduate Assistant In The Department Of Food Science And Technology ,Federal University Of Technology Owerri.(2011-2015)

 

4. Assistant lecturer in the Department of Food Science and Technology.(2015- till date)


Mr. AMANDIKWA CHINYERE

Assistant Lecturer

Contact Information

Biography

Academic and Professional Qualification

  • BSc., 2001, Food Science Technology, Michael Opara University of Agriculture Umudike
  • MSc., 2007, Food Science Technology, Michael Opara University of Agriculture Umudike
  • Ph.D., In-view, Food Science Technology, Federal University of Technology Owerri

Membership of professional bodies

Member, Nigerian Institute of Food Science and Technology, (NIFST)

Publications

  • Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Assessment of Biscuits produce from Rice, Soybean and Wheat Flour Blends. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 42 – 43.
  • Amandikwa, C, and Eluchie C.N. (2011). Functional Properties of Wheat Flour and Flours from some Underutilized Yam Varieties. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 44 – 45.
  • Ahaotu, N.N.; Amandikwa, C. and Ahaotu, I. (2011). Growth of Bifidobacterium in Soy and Tigernut Milks Processed from Sprouted Grains. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 267 – 268.
  • Eluchie, C.N.; Amandikwa, C. and Ahaotu, N.N. (2011). Sensory Properties of the Traditional and Industrial Yoghurt from Soymilk and Cow Milk Powder. Proceedings of the 35th Annual conference of Nigerian Institute of Food Science and Technology 10th – 14th October, 2011. Benue State. Pp 137 – 138.

Working Experience

  • Academic Experience Professor of Chemical Engineering, Federal University of Technology, Owerri (Oct 2000)
  • Reader in Chemical Engineering, Federal University of Technology Owerri, Nigeria (1996 – 2000)
  • Senior Lecturer in Chemical Engineering, Federal University of Technology, Owerri, Nigeria (1989-1996)
  • Lecturer 1, Chemical Engineering, Federal University of Technology, Owerri (1983-1989)
  • Lecturer 1, Chemical Engineering, Anambra State University of Science and Technology, Enugu (1982-1983)
  • Research Fellow, Health and Safety in Mines, Department of Health and Safety Executive, Buxton, England (1979-1981)
  • Team Leader (Eastern Zone) and Committee Member on the “Development of Computer Software Packages on Industrial Equipment (such as dryers, gas cyclones, hydro-cyclones, etc.)”
  • Participated in the drawing up of Undergraduate Degree Programme in Chemical Engineering (Anambra State University of Technology, Enugu, 1982), Undergraduate and Postgraduate Degree Programme, Federal University of Technology, Owerri, Nigeria.
  • Actively involved in research activities involving raw material sourcing and utilization, treatment of industrial wastes and environmental pollution and methods of abatement.
  • Member Consultancy Group for Raw Material Research And Development Council (RMRDC), Abuja – Development of Software packages.

Mrs. Okafor Damaris C.

Assistant Lecturer

Contact Information
damaris.okafor@futo.edu.ng

Biography

Damaris Okafor is a Food Scientist and Technologist and an Assistant Lecturer in the Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri. Imo State Nigeria.

She had her first degree BSc. Honours degree in Food Science and Technology from Imo State University Owerri, Nigeria and MSc. from Federal University of Technology Owerri, Nigeria in 2003 and 2012 respectively. She has about 3 years of teaching experience in the tertiary Institution. During this period, she supervised more than 7 undergraduate research projects.

She has served as a Project Assistant for Cassava Value Chain Analysis Expert for Kogi State Staple Crop Processing Zone (SCPZ) of Kogi State, Nigeria sponsored by Africa Development Bank (AFDB) in 2013.

 

She has also served as a member of various committees in the University Community

Academic and Professional Qualification

  • BSc. Honours degree in Food Science and Technology, Imo State University Owerri, Nigeria, in 2003
  • MSc, Federal University of Technology Owerri, Nigeria, in 2012

Membership of professional bodies

  • Nigerian Institute of Food Science and Technology (Member).
  • Nutrition Society of Nigeria (Member).
  • Organization for Women in Science for the Developing World (OWSDW Formerly TWOWS) (Member FUTO Chapter).
  • Financial Secretary and member of the Nigerian Institute of Food Science and Technology Owerri zone in 2012- date.
  • Member and Chairman Publicity on the Local Organizing Committee of the 39th Annual Conference/ AGM (Owerri 2015) of Nigerian Institute of Food Science and Technology (NIFST).

Research archive

  • Beverage Technology
  • Brewing Science
  • Enzymes in Biotechnology
  • Food Safety
  • Value Chain Addition
  • Enzyme Hydrolysis and Molecular Breakdown in Foods
  •  Food Safety Management
  •  Food Commodity Value Chain Development
  •  Exogenous Enzyme Application Technology
  • Soy/Legumes Cell Wall Enzymic Degradation Optimization.

Working Experience

  • She has more than 3years of teaching experience in the tertiary institution.
  • She has supervised more than 7 undergraduate students.

Mr. Ofoedu Chigozie E

Graduate Assistant

Contact Information
chigozie.ofoedu@futo.edu.ng

Biography

Chigozie Ofoedu assumed duties in the Department of Food Science and Technology, Federal University of Technology Owerri in 2013. He is a graduate assistant in the Department of Food Science and Technology. He earned his B.Tech. Honours degree in Food Science and Technology from Federal University of Technology Owerri in December 2011 and he is working towards his master’s degree at the Federal University of Technology Owerri – Department of Food Science and Technology.

He has worked in the food industry as a production supervisor in Voltic Nigeria Limited. He is a member of Nigerian Institute of Food Science and Technology (NIFST) and Nutrition Society of Nigeria (NSN). He was the Student Committee Chairman of Nigeria Association of Food Science and Technology Students (NAFSTS) and member of Local Organizing Committee of Nigerian Institute of Food Science and Technology (NIFST) 39th AGM/Conference in 2015.

 

Chigozie has also served as a member in Nigerian Food Data Systems (NIFOODS) compilation and in development of Draft Master Plan for the Food Science and Technology Food Processing Pilot Plant and Commercial production of value added food products at Federal University of Technology Owerri.

Academic and Professional Qualification

  • B.Tech. Honours degree in Food Science and Technology, Federal University of Technology Owerri, Nigeria, in 2011

Honours

Dubic Award for best graduating student in Department of Food Science and Technology, 2011

Membership of professional bodies

  • Nigerian Institute of Food Science and Technology (Member).
  • Nutrition Society of Nigeria (Member).

Publications

< !-- [if !supportLists]-->1

Research archive

  • Brewing and Beverage Technology
  • Enzymes in Biotechnology
  • Value Chain Addition
  • Enzyme Hydrolysis and Molecular Breakdown in Foods
  •  Exogenous Enzyme Application Technology
  • Fermentation Technology
  • Process Engineering
  • Food Product Development

Working Experience

He has more than 3years of teaching experience in the tertiary institution.