Mr. IHEAGWARA MARCQUIN CHIBUZO

B Sc., M Sc.

Mr. IheagwaraMr. IHEAGWARA MARCQUIN CHIBUZO

Lecturer II

 

 

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
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