Mr. Chigozie E. Ofoedu

Mr Chigozie E. Ofoedu

Assistant Lecturer (Department of Food Science and Technology)

Emails: chigozie.ofoedu@futo.edu.ng, ofoeduchigozie@gmail.com

Academic and Professional Qualification

  • B.Tech. Honours degree in Food Science and Technology, Federal University of Technology Owerri, Nigeria, in 2011
  • MSc. in Food Science and Technology, Federal University of Technology Owerri, Nigeria in 2018.

Research Interest

  • 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

Teaching and Professional Experience

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

Honours

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

 

Biography or Profile

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.

Membership of professional bodies

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

Publications

  1. Nwosu, J.N., Odimegwu, E.N., Uzoukwu, A.E., Ofoedu, C.E. and Ahaotu, I. (2014). Acceptability of Moin-Moin Produced from Blends of African Yam Bean (Sphenostylis stenocarpa) and Cowpea (Vigna unguiculata). Global Journal of Current Research 2, No. 4, 2014, Pp. 74-80. www.crdeep.com
  2. Nwosu, J.N., Odimegwu, N., Ofoedu, C.E., Ibeabuchi, J.C., Olawuni, I.A and Ikeli, K. (2014). Evaluation of the Proximate and Anti-nutritional Qualities of Ihu (Dioscorea dumentorum). International Journal of Life Sciences 3, No. 3, 2014, Pp. 92-104. www.crdeep.com
  3. 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 Science, Toxicology and Food Technology (IOSR-JESTFT)8, Issue 8 Ver. I (August 2014), Pp. 45-50. www.iosrjournals.org
  4. Okafor, D.C., Ihediohanma, N.C., Abolude, D.S., Onuegbu, N.C., Osuji, C.M. and Ofoedu, E. (2014). Physico-chemical and Sensory Acceptability of Soursop (Annonamuricata) Wine. International Journal of Life Sciences vol. 3, No. 4, 2014, Pp. 163-169. www.crdeep.com.
  5. 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 & Studies 3, Issue 9 (September, 2014), Pp. 163-178. www.ijirs.com
  6. Ihediohanma, N.C., Ofoedu, C.E., Ojimba, N.C., Okafor, D.C. and Adedokun, A.O. (2014).Comparative Effect of Milling Methods on the Proximate Composition and Functional Properties of Cowpea (Vigna unguiculata). International Journal of Life Sciences 3 (4) 170 – 177.
  7. Igwe, K., Ofoedu, C.E., Okafor, D.C., Odimegwu, E.N., Agunwah, I.M. and Igwe, V.S. (2015) Comparative Proximate Analysis of Some Green Leafy Vegetables from Selected Communities of Rivers and Imo State, Nigeria International Journal of Basic and Applied Sciences 4(2): 55-61
  8. Nwakaudu, A.A., Nwakaudu, M.S., Olawuni, I.A., Ofoedu, C.E., Agunwah, I.M. and Adedokun, A.O. (2015). Effects of some Chemical Preservatives on the Storability and Sensory Attributes of Agbarati – A Meat Substitute. International Journal of Life Sciences 4(2): 70-78.
  9. Ijioma, B. C; Ihediohanma, N. C;  Okafor, D. C; Ofoedu C. E. and Ojimba  N. (2016) Physical, Chemical and Sensory Attributes of Tapioca Grits from Different Cassava Varieties. Asian Journal of Agriculture and Food Sciences.4 (1)46 -53 (www.ajouronline.com)
Left Menu Icon.

Driving the Culture of Excellence

Right Menu Icon
follow us online
FUTO WallTwitter