Mrs Ijeoma Maureen Agunwah

Mrs Ijeoma Maureen Agunwah

Phone No: 08037481312

E-mail: ijeagunwah200@yahoo.com

Career Objective

To develop a reputation as a professional in academics and research with good work ethic and extraordinary desire of becoming a role model through excellence and teamwork approach.

 


Academic Record

  • 2016   | Federal University of Technology, Owerri, PhD in view (Food Science and Technology
  • 2015   | Federal University of Technology, Owerri, M.Sc Food Science and Technology
  • 2007  |  University of Nigeria, Nsukka, B. Sc Food Science and Technology
  • 2000  |  Queen of the Rosary College, Onitsha, West African Examination Council

Professional Qualification

  • Member, Nigerian Institute of Food Science and Technology (NIFST)
  • Member, Nutrition Society of Nigeria (NSN)
  • Member, Foundation for African Development Through biotechnology (FADIB)

Working Experience:

  • Federal University of Technology, Owerri (2014-Date)
    • Position:  Assistant Lecturer
    • PhD Research Topic: Antimicrobial and Preservative Potentials of Acidic, Basic and Neutral Components of some Plant Extracts.

List of Publication

  1. Njoku, N.E., Ubbaonu, C. C., Alagbaoso, S. O., Agunwah, I. M and Eluchie, C. N (2016). Proximate, Anti- Nutritional and Phytochemical Composition of the yellow variety of the Synsepalum dulcificum (Miracle fruit) Berry. American Journal of Food Science and Technology, Vol. 4, No 4, Pp 102- 108.
  2. Umelo, M. C., Uzoukwu, A. E., Odimegwu, E. N., Agunwah, I. M., Njoku, N. E and Alagbaoso, 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, Pp 63-76.
  3. Alagbaoso, S.O., Nwosu, J. N., Agunwah, I. M., Njoku, N. E., Akajiaku, L. O and Eluchie, C. N (2016). Effects of some Thermal Processing Techniques on the Anti- Nutritional factors of Canavalia plagiosperma piper seeds. American Journal of Food Science and Technology, Vol 4, No 1, Pp 7-13.
  4. Umelo, M. C., Nsofor, A.E., Akajiaku, L.O., Odimegwu, E. N., Uzokwu, A. E., Agunwah, I. M., Eluchie, C. N., Alagbaoso, 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 Innovative Technology, Vol 1, No 3 Pp 112-126.
  5. Alagbaoso, S. O., Ihediohanma, N. C.,  Enwereuzoh, R. O., Okafor, D. C.,  Nwakudu, A. A. And Agunwah, I. M. (2015). Effect of pH and Temperature on Functional Physico-Chemical Properties of Asparagus Bean (Vigna sesquipedalis) Flours and moin-moin Production from the Flour. European Journal of Food Science and Technology, Vol.3, no.2, Pp 85-105.
  6. Alagbaoso, S.O., Nwosu, J. N., Njoku, N.E., Umelo, M.C., Eluchie, C. and Agunwah, I.M. (2015). Effect of Processing on the Nutritional and Anti Nutritional properties of Canavalia plagiosperma piper seeds. European Journal of Food Science and Technology, Vol.3, No. 3.Pp. 45-69.
  7. Nwakaudu1, A.A., Nwakaudu, M.S., Olawuni1, I.A., Ofoedu1, 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, Vol.4, No.2, Pp 70-78.
  8. 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. International Journal of Basic and Applied Sciences, vol. 4. No 2 Pp. 55- 61.
  9. Uzokwu, A. E., Olawuni. I. A., Ojukwu, M., Odimegwu, N., Agunwah. I. M and Eluchie, C. (2015). Microbiological Status of Mixed Fruit Juice Preserved with Different Concentrations. International Journal of Basic and Applied Sciences, Vol. 4. No. 2. Pp 94-99.
  10. Ijioma, B. C., Osuji, C. M., Okafor, D.C., Agunwah, I. M., Ofoedu, C. E., Onyeka, E. U and Adikaibe, C.C. (2017). Effects of the Inclusion of Fruit peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products. American Journal of Food and Nutrition. Vol. 5, No. 2, 69-76.
  11. Ibeabuchi, J. C., Okafor, D. C., Peter- Ikechukwu, A., Agunwah, I. M., Eluchie, C. N., Ofoedu, C. E and Nwatu, N. P. (2017). Comparative Study on the Proximate Composition, Functional and Sensory Properties of three Varieties of Beans, Phaseolus Lunatus, Phaseolus vulgaris and Vigna um-bellata. International Journal of Advancement in Engineering Technology, Management and Applied Science. Vol. 6, No.1, Pp 1- 23.
  12. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017a). Effect of Carboxymethylcellulose Incorporation on the Functional, Pasting and Sensory Properties of Water yam (D. alata) Flour. European Journal of Food Science and Technology Vol.5, No.1, pp.1-12
  13. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017b) Ascertaining the Shelf-life of Ground Melon Seed (Cococynthis citrullus). European Journal of Food Science and Technology Vol.5, No.1, pp 13-21.
  14. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C., Ojukwu, M., Anikwenze, R.O and Ofoegbu, J.O. (2017c). Extraction and Evaluation of Hydrocolloids from “Achi” (Brachystegia eurycoma) and its Application on a Water Melon Fruit Juice. European Journal of Food Science and Technology Vol.5, No.1, pp 22-28.
  15. Ogueke, C. C., Agunwah, I. M and Owuamanam, C.I. (2015). Evaluation of the Antimicrobial Activities and Biopreservative Potentials of Alstonia boonei Stem Bark and Euphorbia hirta leaves Crude Extracts in Minced meat. Nigerian Food Journal Vol. 33, No 2. Pp 58- 68.
  16. Alagbaoso, S. O., Nwosu, J. N., Njoku, N. E., Okoye, E. C., Eluchie, C. N and Agunwah, I. M. (2017). Haematology and Growth Study of Albino Rats fed varying inclusions of cooked Canavalia plagiosperma piper seeds meal based- diets. Journal of Food and Nutrition Research Vol. 5, No. 9, 649-658.
  17. Okafor D. C., Onuegbu N. C., Odimegwu N. E., Ibeabuchi J. C., Njoku N. E, Agunwah I. M., Ofoedu C. E., and  Njoku C. C. (2017).  Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology, 2017, Vol. 5, No. 2, 64-69.

CONFERENCE  AND TRAINING ATTENDED WITH PAPERS READ WITH DATES:

  1. The 39th Annual Conference of the Nigerian Institute of Food Science and Technology (NIFST) at Owerri, October 2015.
    • Alstonia boonei and Euphorbia hirta crude extracts can extend the shelf life of minced meat.
    • Effects of enzyme treatment on the turbidity and colour of pineapple juice
  2. 2nd Annual conference: Nigerian Society for microbiologist (NSM) 1st– 3rd July 2015.
    • Alstonia boonei and Euphorbia hirta crude extracts can extend the shelf life of minced meat
  3. 41st Annual Conference: Nigerian Institute of Food Science and Technology (NIFST) 13th– 15th October 2015
    • Sugar profile of syrups produced from Dioscorea dumetorum and Dioscorea alata starch using exogenous enzymes.
    • Influence of moisture variation on the total bacterial count of malted soy fortified garri stored at ambient temperature.
  4. 23rd Annual Conference: Foundation for Africa Development through International Biotechnology (FADIB) 6th -8th August 2017.
    • The investigation of the potentials of dried *Nwaigu* (white lined sphinx caterpillar) in food seasoning.
    • Effect of controlled temperature on the microflora and antinutrients of fermented bottle gourd seed (Lagenaria siceraria).
  5. Workshop on Effective Oral Presentation using Microsoft Powerpoint. 30th– 31st October 2017.

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