Lecturer II, Food Science and Technology Department

Chukwuma M. Umelo

Chukwuma Munachiso Umelo

Lecturer II

B.Tech (Food Science and Tech.), Master of Science (M.Sc) In Food Science and Technology
Email: munachiso.umelo@futo.edu.ng


Umelo Munachiso Chukwuma assumed duties in the Department of Food Science and Technology (FST), FUTO, Owerri in 2014. He is an Assistant Lecturer in the same Department. He earned his B.Tech. Degree (Year 2000) in FST from FUTO, His Master’s of Science in the same Department and Institution (year 2006). He is also working towards his PhD in the department of FST- FUTO.

He has worked in Industries as Production Manager and Assistant Production Manager in water bottling company and wine and distilleries industries respectively. He obtained a Diploma Certificate in Computer Appreciation, Desktop Publishing and the use of internet in May 2000 and a Certificate in Advanced Digital Appreciation Programme for Tertiary Institution (ADAPTI) in FUTO, June 2016. He was a Staff Adviser of students of Imo State University, a post he held till his resignation, and during this time exposed his students to various industries for a practical experiences such as Ama Breweries (NBL) Enugu, Flour Mills Port-Harcourt, and Coca-Cola Company Owerri Depot. He equally served as a member of Local Organizing Committee of NIFST and ASUU National Executive Council Meeting (NEC) Conferences held in Owerri. He is a member of Nigerian Institute of  Food Science and Technology (NIFST).

Courses Assigned to Teach
Research Interest

Academic Qualification

  • PhD in Food Science and Technology, FUTO, Owerri (in  view)
  • MSc. in Food Science and Technology, Federal University of Technology, Owerri 2006.
  • B.Tech. Honours Degree in Food Science and Technology, Federal University of Technology, Owerri, Imo State- Nigeria, in 2000.

Membership of Professional Bodies

  • Professional Member, Nigerian Institute of Food Science and Technology (NIFST).
  • Member, European Centre for Research Training and Development UK 2833.
  • Member World Teach International.
  • Member Foundation for African Development through International Biotechnology (FADIB)  certificate No 451

Courses Assigned to Teach:

FST 202, FST 204, FST 303, FST 411, FST 514, FST 504, FST 542, FST 520, FST 540


  • 2006-2007 – Imo State Ministry of Education (Secondary Education Management Board) – Chemistry Teacher.
  • 2007-2014 – Imo State University, Owerri-Imo State, Lecturer II (Department of Food Sc. & Tech).
  • 2014-Date- FUTO, Lecturer II

Research Interest

  • Watermelon Juice Processing And Packaging
  • Wine Technology
  • Enzymology
  • Soy Milk Processing And Packaging
  • Food Machinery
  • Food Process Engineering
  • Food Analysis/Quality Control


  1. Onyeka E.U. and Umelo. MC (2008). Effect of Enzyme hydrolysis on saccharification and consumer acceptability of banana fig. “malt” drink. Global Journal of Pure and Applied Science Vol. 14 No.1.pp 55-58
  2. Umelo MC (2012). Production of malt flavoured low-sugar drink from Banana (Musa sapientum) fig using amyloglucosidase. NIFOJ Vol. 30 No. 2 www.nifst.org .pp 89-94
  3. B.O Isiuku, M.C Umelo, J.A. Ibemesi and N.C Ngobini (2012). Oxygen Absorption Studies On Fatty Acids of Rubber Seed and Melon Seed Oil and Their Blends: Effects of Temperature and Blending,   Robber Science 25(2). Rubber Research Institute of India, Rubber Board., pp.315-321
  4. Okorie, S.U. Ehirm, F., Umelo. C., Ihemeje, A., and Ekwe, C.C (2013). Evaluation of quality characteristics of composite diet prepared from sprouted and fermented millet and breadfruit seed flours. Global Advanced Research Journal of Agricultural Science Vol. 2 (4) www.garj.org.  pp.109-115
  5. Ehirim, F.N. and Umelo. MC (2014). Supplementary effect of plantain flour on dough characteristics and bread quality. European International Journal of Applied Science and Technology Vol. 1 No. 2 www.eijast.org.uk.  Pp.61-73
  6. Udeogu, E., Onyeka, E.U. and Umelo. MC (2014). Potentials of using cowpea-wheat composite flour in noodles products. European International Journal of Applied Science and Technology Vol. 1 No. 5.  www.eijast.org.uk  .pp 195-206
  7. Umelo M.C., Odimegwu E.N., Uzoukwu, A.E., Eluchie, C.N., Nwachukwu, C.N., Nwaobi, C.C., Amaraegbulem, K.U and Nwakwalam, N.C. (2014). Effect of pasteurization on the physicochemical, nutritional and sensory properties of watermelon (Citrullus lanatus) juice. European International Journal of Applied Science and Technology Vol. 1 No. 6 www.eijast.org.uk .pp. 48-60
  8. Umelo M.C., Nsofor, A.E., Akajiaku, L.O., Odimegwu E.N., Uzoukwu, A.E., Agunnwah, I.M., Eluchie, C.N., Alagbaso, S.O. and Njoku, N.E.(2014). Effect of different dough improvers on the proximate composition, minerals, vitamins and sensory properties of wheat bread. International Journal of Scientific Research and Innovation Technology Vol. 1 No. 3 www.ijsrit.com. Pp 112-126
  9. Umelo M.C., Uzoukwu, A.E., Odimegwu E.N., Agunnwah, I.M, Njoku, N.E. and Alagbaso, S.O.(2014). Proximate, physicochemical and sensory evaluation of ice cream from blends of cow milk and tiger nut (Cyperus esculentus) milk. International Journal of Scientific Research and Innovation Technology. Vol. 1. No. 4 www.ijsrit.com   pp.63-76
  10. Uzoukwu, A.E., C.N. Ubbaonu, R.O., Enwereuzor., L.O. Akajiaku, M.C. Umelo., and S.O. Okereke (2015). The functional properties of plantain (Musa sp) flour and sensory properties of bread from wheat-plantain flour as influenced by blanching treatments. Asian Journal of Agriculture and Food Science. Vol. 3, Issue 1 www.ajouronline.com. Pp 1-12
  11. Njideka E.N., Ubbaonu C.N., Alagbaso, S.O., Eluchie, C.N. and Umelo. MC (2015). Amino acid profile and oxidizable vitamin content of (Synsepalum dulcificum) berry (miracle fruit). Journal of Food Science and Nutrition. Published by Willey periodicals, inc. Vol. 3 issue 3-(Thompson Reuters). Pp. 252-256
  12. Odimegwu, E.N., Nwosu, J.N., Umelo. MC,  Olawuni, A.I., Akajiaku, L.O. and Oga B.N.(2015). Effect of processing on the proximate and functional properties of “Akparata” (Afzella Africana) flour. European Journal of Food Science and Technology. Pub. By the European Center for Research Training and Development, UK. Vol. 3. No. 1. www.eajouranls.org  .Pp.40-60
  13. Alagbaso, S.O., Nwosu, J.N., Njoku, N.E., Umelo. MC, Eluchie, E., and Agunnwah, I.M.(2015). Effect of processing on the nutritional and anti-nutritional properties of (Canavalla plagiosperma piper) seeds. European Journal of Food Science and Technology. Pub. By the European Center for Research Training and Development, UK. Vol. 3. No. 3 www.eajouranls.org .pp. 45-69
  14. Nwoke, F.U, Umelo M.C, Okorie, J.N., Ndako, K.J and Maduforo, A.N. (2015). Nutrient and sensory quality of soymilk produced from different improved varieties of soybean. Pakistan Journal of Nutrition, 14(12): 898-906, 2015. (Thompson Reuters), pp. 898-906
  15. Akajiaku, L.O., Nwosu, J.N, Kabuo, N.O, Odimegwu, E. N, Umelo, M.C and Unugbu, V.C (2017). Using Sorghum flour as a partial substitute of wheat flour in Noodles making. Medcrave Online Journal of  Food Processing and Technology USA. 2017, 5(2):00120 www.medcraveonline.com pp. 1-9
  16. Onyeka, E.U, Udogu, EU, Umelo, C and Okehie, M.A (2018). Effect of Substrate Media On Growth, Yield, and Nutritional Composition of Domestically Grown Oyster Mushroom (Pleurotus ostreatus), African Journal Of Plant Science Vol 12(7) www.academicjournal.org/AJPS, pp. 141-147
  17. Odimegwu, E.N, Ofoedu, C.E, Omeire, C.G, Umelo, M.C, Elucheie, C.N, Alagbaoso, O.S, Njoku, E.N and Ozoani, O.P (2019). Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds. Archives of Current Research International.Vol 16 (3). 1-16
  18. Umelo M.C, Ejesieme, W., Odimegwu E.N., Eluchie, C.N., Nwachukwu, C.N., Akajiaku, L.O, Ehirim, F.N (2019). Effect of Heating at Different Temperatures and Times on the Bacterial/Fungi Count and Sensory Properties of Bottled Watermelon (Citrullus lanatus) Juice. International Organization of Scientific Research Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) Volume 13, Issue 9. www.iosrjournals.org pp 23-31
  19. Eluchie, C.N., Chukwu, M.N, Amandikwa, C., Umelo, M.C, Alagbaoso, S.O., Njoku, E.N, Agunwa, I.M and Odimegwu, E.N (2019). Microbiological Quality of a Locally Fermented Milk-Cereals Mixture (fura de nunu) Sold in Owerri Metropolis, Imo State, Nigeria. Advances in Food Science and Engineering. AFSE Volume 3, Number 4, December 2019. www.isaacpub.org. pp.77-84

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