Lecturer II, Food Science and Technology Department

Euphresia N. Odimegwu

Euphresia Nkiru Odimegwu

Lecturer II

B.Sc., MSc.
Email: nkiru.odimegwu@futo.edu.ng

Biography

Qualifications
Affiliations
Courses Assigned to Teach
Experience
Research Interest
Publications

Academic Qualification

  • B.Sc  .2001 Food Science and Technology.Imo State University, Owerri
  • M.Sc .2010 Food Science and Technology.Imo State University, Owerri.
  • PhD. 2014 – Date.  (In- view.)

Affiliations

  • Member, Nigerian  Institute of  Food  Science and  Technology(NIFST), 2011 –Present.
  • Member, Nutrition Society of Nutrition (NSN).
  • Member, Organisation for Women in Science for the Developing World( OWSDW) FUTO Chapter.

Course code and Courses assigned to teach:

  • FST 513: Oilseed Processing and Utilization
  • FST 503: Milk and Dairy Technology
  • FST 208: Food Chemistry
  • FST  506:  Bakery  Technology
  • FST 544:  Advances in Food Processing Technology

Experience

Lecturing in Department of Food Science and Technology, Federal University of Technology, Owerri, Class  Advisorship, 2015/2016 Session

Research Interest

  • Food  Processing
  • Food  Product Development
  • Food  Microbiology

Publications

  1. 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 Juice. European International Journal of Applied Science and Technology. 1(6): 48 – 60.
  2. Ii. Odimegwu, E.N., Nwosu, J.N., Umelo, M.C., Olawuni, L.A., Akajiaku, L.O., and Oga, B.N(2015). Effect of Processing on the Proximate and Functional Properties of “Akparata” (Afzelia Africana )Flour. European Journal of Food Science and Technology. Vol 1(3): 48-60.
  3. III. Nkeiru E. Odimegwu,  Chigozie E. Ofoedu, Gloria C. Omeire, Munachiso C. Umelo, Chioma N. Eluchie, Serah O. Alagbaoso, Njideka  E. Njoku and  Peace  O. Ozoani. (2019). Production and  Evaluation of Breakfast Cereals from Flour of Maize (Zea  mays)  and Jackfruit (Artocarpus heterophyllus  Lam.) Seeds. Archives of Current Research International.  16 (3): 1- 16

Print Friendly, PDF & Email