Prof. Justina N. Nwosu

OND, B Sc., M Sc., MBA, PhD.

Prof. NwosuProf. Justina N. Nwosu

Professor

Biography

Prof. (Mrs.) J.N. Nwosu has a PhD in Food Processing Technology. She has worked in many food industries including Biscuit, beer/malt production, ice cream and mixed dried fruits industries. She belongs to the Nigerian Institute of Food Science and Technology (NIFST), Organization of Women in Science for the Developing Countries (OWSD), Institute of Food Technology (IFT) Chicago Illinois and currently a Professor in the Department of Food Science and Technology of the Federal University of Technology, Owerri. Her area of research interest is that of lesser-known crops that are going into extinction.

Academic and Professional Qualification

  • OND, 1989, Food Services and Nutrition
  • B.Sc., 1984, Food Science and Technology
  • MSc., 1991, Food Technology
  • MBA, 1998, Marketing
  • Ph.D., 2006, Food Processing Technology

Honours

Dubic Award for best graduating student in Food Science and Technology … 1989

 

PUBLICATIONS AND PRODUCTIVE WORKS

Published papers in referred Journals

  1. C. I. Iwuoha and J. N. Nwosu (2002). Effect of Chemical Additives on Water Imbibition of Dried Plantain Chips. J. Sustain. Agric. Environ. 4(1):48-54
  2. Onyeka, U., Egbujor, C. F. and Nwosu, J. N. (2003). Effect of traditional processing methods on the quality of palm oil produced in eastern Nigeria.  Journal of Sustainable Agric. & Environ. 2:104-108
  3. Nwosu, J. N. and Ogueke, C. C. (2004). “Evaluation of sachet water sample in Owerri metropolis”. Nigeria Food Journal Food Journal 22:164-170
  4. N. Nwosu, (2004). Palm oil mill effluent water treatment, Nigeria J. of Applied Science and Engineering. I (I): 56 – 67.
  5. Nwosu, J. N.; Eke, O. S.; Nkwoala, C. C. and Ebosie, C. V. (2005). “Effects of cold storage and storage over fireplace on the Rheological functions of Ogbono” (Irvingia gabonnsis) Nig. Fd. Journal 22:47-52.
  6. Nwosu J. N and Ubbaonu C.N. (2007). “Effects of Cooking and Frying on the Anti-Nutritional Properties of “Uke” (Buchholzia coriacea) Seed Flour International Journal of Agriculture and Rural Development (IJARD) 10:166-171.
  7. Nwosu J.N. and Anuforo, N.M. (2007). “The effect of Chemical Treatments on the Shelf-life of Tiger-nut (Aki-Hausa) Extract. International Journal of Agriculture and Rural Development (IJARD) 10 (2):80-85.
  8. N. Nwosu, C.N. Ubbaonu, A, Uzomah and E.O.I Banigo (2008). “Effects of processing on the proximate and sensory quality of “Oze” (Bosqueia angolensis) Seeds. International Journal of Tropical Agriculture and Food Systems. 2 (1):77-81.
  9. N Ubbaonu and J.N Nwosu (2008) “Effect of processing (cooking and frying) on the proximate and functional properties of ‘Uke’ (Buchholzia coriacea) seed four. Journal of Sustainable Agriculture and Environment. 10 (1) 69-77
  10. Nwosu, J.N. (2008). “The Effect of Blanching and Cooking on the Proximate and Functional Properties of Asparagus Bean (Vigna sesquipedalis) Flour. International Journal of Agriculture and Rural Development (IJARD) 11 (1) 119-124.
  11. N. Nwosu, E.N. Nwajei and V.O. Ogbonna (2008). “The Effect of Soaking and roasting on the Proximate and Functional properties of Asparagus Bean (Vigna sesquipedalis). International Journal Tropical Agriculture and Food Systems 2 (2) 191.
  12. N. Nwosu, C.N. Ubbaonu, E.O.I. Banigo, A. Uzomah (2008) The Effects of processing on the amino acid profile of ‘Oze’ (Bosqueia angloensis) seed flour. Life Science Journal 5 (4)
  13. Nwosu, J.N.; Edward, U. U. and Onyeugwuakazi, V. (2010). Functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis) as influenced by malting. Journal of Agric and Rural Dev. 13:163 – 172
  14. Nwosu, J.N. (2010). Effect of soaking, blanching and cooking on the anti-nutritional properties of Asaparagus bean (Vigna sesquipedalis) flour. Nature and Science J. 8(9): 163 – 167
  15. Nwosu, Justina Nne (2010). The effects of steeping with chemicals (Trona and Alum) on the functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis). Nature and Science J. 8(9): 111 – 120
  16. C. Ogueke; J. N. Nwosu; C. I. Owuamanam and J. O. Iwouno (2010). Ugba, the fermented African oil bean seeds: its production, chemical composition, preservation, safety and health benefits. Pakistan Journal of Biological Sciences 13 (10): 489 – 496
  17. N. Nwosu (2010). The effects of processing on the functional properties of ‘Oze’ (Bosqueia angloensis) seeds. Pakistan Journal of Nutrition 9(8): 781 – 786
  18. N. Nwosu; N. C. Onuegbu; N. O. Kabuo and M. O. Okeke (2010). The effect of steeping with chemicals (Alum and Trona) on the proximate and functional properties of pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8): 762 – 768
  19. Nwosu, J. N. (2011). The effects of processing on the anti-nutritional properties of ‘Oze’ (Bosqueia angloensis) seeds. Journal of American science 7(1): 1 – 6
  20. C. Onuegbu, I. I. Adedokun, N. O. Kabuo and J. N. Nwosu (2011). Amino-acid profile and micronutrient composition of the African pear (Dacryodes edulis) pulp. Pakistan J. of Nutrition 10(6): 555 – 557
  21. Nwosu, J.N (2011). Proximate composition and acceptability of moin moin – made from cowpea (Vigna unguiculata) and Asparagus bean seed (Vigna sesquipedalis). World Rural Observation 3(3). 1 – 5
  22. Nwosu, J. N Ogueke, C. C, Owuamanam, C. I. and Onuegbu, N. (2011).
  23. The effect of storage conditions on the Proximate and Rheological Properties of soup thickener Branchystegia enrycoma (Achi). Report and Opinion. 3(5). 52 – 58
  24. Nwosu, Justina (2011).The effect of storage condition on the rheological/functional properties of soup thickener Mucuna slonel (Ukpo).  Researcher 3(6). 27 – 32
  25. Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo,  Justina Nwosu and Ngozi Ihediohanma (2011). The physical properties of Ube (Dacryodes edulis) at different stages of development .  Nature and Science 9(9) 71 – 75
  26. I. Ahaotu, C.C. Ogueke, C.I. Owuamanam, N.N. Ahaotu and J.N. Nwosu (2011). Protein improvement in Gari by the use of Pure Cultures of Microorganisms involved in the Natural Fermentation Process. Pakistan Journal of Biological Sciences 14 (20): 933 – 938.
  27. Nwosu, J.N., (2011). Food Safety, Hygiene and Handling: Its importance to National Development. International journal on Social Science Research and National Development. Vol 2 : pg. 55 – 61.
  28. Nwosu, J.N., Ahaotu, I., Ayozie, C., Udeozor, L.O., Ahaotu, N.N. (2011). The Proximate and Functional Properties of African Yam Bean (Sphenostylis sternocarpa) Seeds as Affected by Processing. NIFOJ. Vol.29 (2):39-48.
  29. Ahaotu, I., Ogueke, C.C., Owuamanam, C.I., Ahaotu, N.N. and Nwosu, J.N. (2011). Use of bacteria that produce linamarase in cassava processing for garri. NIFOJ. Vol.29 (2):49-58.
  30. Nwosu, J.N., Ayozie, C., Ogueke, C.C., and Kabuo, N.O. (2012). The effect of storage conditions on the proximate and rheological/ functional properties of soup thickener ‘Ofo’ (Detarium microcarpum). Intl. J. Agric. And Rural Dev. Vol.15(1): 878-885.
  31. Nwosu, J.N., Owuamanam, C.I., Onuegbu, N., Ogueke, C.C. and Ojukwu, M. (2012). The antinutritional properties of African Yam Bean (Sphenostylis stenocarpa) as affected by chemical treatment. Intl. J. Life Science. Vol. 1(3): 79-86.
  32. Nwosu, J.N, Ezegbe c.c Omeire G., Ahaotu, I, Owuamanam, C.I., and Udeozor, L.O.(2012). Evaluation of the proximate properties of the seed and physicochemical properties of the oil of Chinese fan palm (livstona chinensis). Int.J.Basic & Applied Science vol.1 No4 pg309-312
  33. Nwosu J.N. (2012). The Rheological and proximate properties of some food thickeners (Ukpo, Achi and Ofo) as affected by processing. Int.J.Basic and Applied Sciences vol.1No4 pg313-321
  34. Onuegbu, N., Nworah K.O, Essien, P.E., Nwosu J.N and Ojukwu M.,(2013).Proximate, functional and antinutritional properties of boiled ukpo seed(Mucuna flagellipes)  flour. Int.J.of life science. Vol.2 No1 pg1-4.
  35. Onuegbu N.C,Ubbaonu, C.N,Ajoku N.G,Kabuo N.O,and Nwosu J.N.(2013).Effects of pre-peeling treatments on ease of peeling of whole plantain fingers and functional properties of the plantain flour. Int. J. Environmental Sciences vol.2 No1 pg 40-43.
  36. Omeire G.C, M.O, Iwe, and J.N Nwosu (2013).Influence of extrusion variables on the residence time and throughput of a single screw extruder. British J.of applied science and technology 3(2):277-288
  37. Ahaotu I., Ogueke C.C., Owuamanam C.I., Ahaotu N.N and Nwosu J.N.(2013).Fermentation of underwatered cassava pulp by linamarase producing microorganisms: effect on the nutritional composition and residual cyanide. Am. J. Food. Nutr. 2013,3(1):1-8
  38. Nwosu, J.N., Ojukwu, M., Ogueke, C.C., Ahaotu, I. and Owuamanam, C.I.(2012) The anti-nutritional Properties and Ease Dehulling on the Proximate Composition of Pigeon Pea (Cajanus cajan) as affected by malting. Int.J. of Life Science vol. 2(2) :60-67.
  39. Clifford I. Owuamanam, Belonwu Okolue, Justina N. Nwosu, Chika C. Ogueke and Richard Tobor (2012). Thermal Treatment effects on the calcium Oxalate and Mineral contents of Xanthosoma atrovirens (ede ocha), A Cocoyam species. Int. J. of Life Sciences vol 2(2): 68-73.
  40. Kabuo, N.O., Udeozor, L.O. Onuegbu, N.C., Nwosu,J.N. and Eme, M.U. (2013) Effects of wrapping Materials on the Proximate Composition and Organoleptic Properties of Usu (Indigenous meat Analogue) produced from Big Mushroom (Lentinus Tuber Regium) and Melon seed (Colocynthis citrullns L) Int. J. of fd and Nutri.Sci vol 2 (1) 38-46.
  41. Clifford I. Owuamanam; Chinyere I. Iwuoha; Ngozika N. Onuegbu; Chika C. Ogueke and Justina N. Nwosu (2013) Quality Characteristics of Processed Flour from Trifoliate Yam (Dioscorea dumentorum) as influenced by steeping and Boiling in varying Concentration of Trona Solution over time. American J. of Fd Tech. 8 (3): 162-172.
  42. Nwosu, Justina N. (2013). Production and Evaluation of Biscuits from blends of Barbara Groundnut (Vigna subterranean) and Wheat (Triticum eastrum) Flours. Int. J. of Fd and Nutri. Science vol 2 (1): 4-9.
  43. Nwosu, Justina N. (2013). Evaluation of the Proximate Composition and Antinutritional Properties of African Yam Bean (Sphenostylis sternocarps) using malting Treatment. Int. J. of Basic and Applied Sciences 2(4): 157-169.
  44. Nwosu, Justina N. (2013). Toxicological Properties of the Seed of Chinese Fan Palm(Livistona Chinensis) Using Animal Model. Int. J. of Life Sciences 2 (4): 162-170
  45. Nwosu, Justina N, Owuamanam, C.I, Omeire, G. C. and Eke, C. C. (2014). Quality Parameters of Bread Produced from Substitution of Wheat Flour with Cassava Flour using Soybean as an Improver. American Journal of Research Communication vol 2(3): 99-118.
  46. Nwosu, Justina N. (2014). Evaluation of the Proximate and Sensory Properties of Biscuits produced from Aerial Yam Flour (Dioscorea bulbifera). American Journal of Research Communication vol 2(3): 119-126.
  47. Nwosu, J.N., Udeozor, L.O., Ogueke C.C., Onuegbu, N., Omeire, G.C. and Egbueri, I.S. (2014). Extraction and Utilization of Pectin from Purple Star-Apple (Chrysophyllum cainito) and African Star-Apple (Chrysophyllum delevoyi) in Jam production. Austin J. Nutri Food Sci. Vol 1 (1): 1-6
  48. Kabuo, N.O., Onuegbu N.C., Nwosu J.N., Peter-Ikechukwu A.I., Udeozor L.O., and Howells-Nworie I.C.,(2014): Effects Of Sugars On The Drying Of Some Local Fruits And Their Importance On Baked Products–Bread And Cake: IOSR Journal Of Environmental Science, Toxicology And Food Technology. 8(3)99-106.
  49. Nwosu, J.N., Ezegbe, C.C., Uzomah, A. Iwuono, J.O., and Olawuni, I.A., (2014). Evaluation of the antinutritional properties of the seed of Chinese fan palm (Livistonal Chinensis). International Journal of Current Microbiology and Applied Sciences. Vol 3, (5): 962-974.
  50. Nwosu, J.N., Onuegbu, N.C., Ogueke, C.C., Kabuo, N.O. and Omeire, G.C. (2014). Acceptability Of Moin-Moin Produced From Blends of African Yam Bean (Sphenostylis stenocarpa) and cowpea (Vigna unguiculata). International Journal of Current Microbiology and Applied Sciences. Vol 3, (5): 996-1004.
  51. Nwosu, J.N., Iwouno, J.O., Uzoukwu, A.E., Anyanwu, C.O. and Osuchukwu, O. A. (2014). Evaluation of the Proximate and Sensory properties of Spread produced from Cashewnut and Groundnut blend. Austin J. Nutri.Food Sci. 2(6)1-8.
  52. 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 ungiuculata). Global Journal of Current Research Vol. 2 No 4 2014 Pp 74-80.
  53. 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 Vol.3 No 3 Pp 92-104.
  54. Nwosu  J. N. (2014). Evaluation of the Proximate and Functional Properties of African Yam Bean (Sphenostylis stenocarpa) using Malting Treatment.  International Journal of Basic and Applied Sciences Vol.3 No 3 Pp.79-88.
  55. Akajiaku L. O., Nwosu J. N., Odimegwu E.N., Alagbaoso S. O., and Uzoechi J. C. (2014). Influence of sprouted Pigeon Pea (Cajanus cajan) Flour Inclusion on Sensory Quality of Moin-Moin. The International Journal of Science and Technology Vol. 2 issue 12 Pp 122-129.
  56. Akajiaku, L .O., Nwosu, J.N., Onuegbu, N.C., Njoku, N.E. and Egbeneke, C.O. (2014). Proximate, Mineral and anti-nutrient Composition of Processed (Soaked and Roasted) Tamarind (Tamarindus indica) Seed nut. Current Research in Nutrition and Food Science. Vol.2 (3), 136-145.
  57. Kabuo N.O, Asoegwu S.N, Nwosu J.N, Onuegbu N.C, Akajiaku L.O and Nwaimo, J.C. (2014). Assessment of Leaf-Type and Number of Leaves Used in Wrapping on the Quality of “UGBA” (FERMENTED PENTACLETHRA MACROPHYLLA BENT SEED). European Journal of Food Science and Technology Vol.3,  No.1,pp.11-23.
  58. Odimegwu E.N, Nwosu J.N, Umelo M.C, Olawuni I.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.3, No.1,pp.48-60.
  59. Kabuo, N.O., Diakole, S.A., Onuegbu, N., Nwosu, J.N., Peter-Ikechukwu, A.I. and Ogbu, I.R. (2015). Utilization of Tender Pigeonpea (Cajanus cajan (L.) Millsp.) in Nigeria. Food Science and Quality Management Vol.37, pp. 110-115.
  60. Nwosu J.N, Ndukauba O.E, Owuamanam C.I, Ahaotu .I., Omeire G.C. and Ahaotu N.N. (2015). Evaluation of the Proximate and Antinutritional Qualities of Black Walnut (Junglans nigra) Processed by Cooking, Toasting and Roasting. International Journal of Life Sciences Vol.4 No.2. Pp.48-57.
  61. Nwosu J.N, Ndukauba O.E, Olanwuni I.A, Okafor D.C, Enwereuzoh R.O and Ojukwu M. (2015). The Mineral and Vitamin Compositions of Black Walnuts using Roasting, Toasting and Cooking. International Journal of Life Science Vol.4. No.2., Pp.58-65.
  62. Omeire G.C, Nwosu J.N, Kabuo N.O and Nwosu M.O. (2015). Cooking Properties and Sensory Evaluation of Enriched cassava/wheat noodles. International Journal of Innovative Research in Technology & Science (IJIRTS).Vol. 3, No. 2, pp. 46-50.
  63. Omeire G.C, Kabuo N.O, Nwosu J.N, Peter-Ikechukwu .A. and Nwosu M.O., (2015). Enrichment of Wheat/Cassava Noodles with Partially Defatted Protein-Rich Flours. Journal of Environmental Science, Toxicology and Food  Technology (IOSR-JESTFT) Vol. 9, Issue 5 Ver., pp. 121-125.

WORKSHOP

  1. Nwosu, J.N. (2006). “Indigenous food Preservation practices in Rural Communities. A Paper presented in a seminar/workshop organized by the Local Government Services Commission, Imo State Held on 25th September 2006
  2. Workshop on Production, Processing and Packaging of Spices. Participated in a one-day workshop organized by the Raw Material Research and Development Council in collaboration with FUTO Held on 27th March 2012.
  3. Course on Food Quality and Safety Management Systems; A 5-day course organized by McGill Investments in collaboration with Michael Okpara University of Agriculture, Umudike, Nigeria held March 4th -8th March 2013
  4. Particip[ated in African Regional Conference of the Organisation of Women in Science for the Developing World (OWSD) at the University of Energy and Natural Resources(UENR) Sunyani, Ghana held October 15-18, 2013.

PROCEEDINGS

  1. Nwosu Justina, N. (2006). The effects of blanching and cooking on the anti-nutritional properties of ‘Oze” (Bosqueia angolensis) seed. In: Proceedings of 30th Annual Conference/AGM of NIFST held at Badagry, Lagos.
  2. Nwosu, J.N. and Onyeugwuakazi, V. (2008). “The Effect of Malting on the proximate composition and functional properties of asparagus bean (Vigna Sesquipedalis) In proceeding of 32nd Annual Conference/ AGM of NIFST held at Ladoke Akintola University of Technology, Ogbomoso, from 13th to 17th
  3. Eke, O. S.; Nwosu, J. N.; Offor, U. P. and Iwok, A. C. (2002). Cheese-making potentials of some imitation milk.  In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  4. Uzomah, A. Umesiobi, D. O. and Nwosu, J. N. (2001). Evaluation of Chemical changes in used frying oils.  In: Proceedings on 25th Annual NIFST Conference held at Lagos, Nov. 5 – 9.
  5. Nwosu, J. N.; Owuamanam, C. I. and Ikwuechegh, U. (2002). Proximate composition of cocoa beverage partially submitted with malted sorghum powder. In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  6. Ubbaonu, C. N. and Nwosu, J. N. (2002). Effects of roasting on the antinutritional properties and amino-acid profile of “oze” (Pentadsma buttyacea) nuts. In: Proceedings on 26th Annual NIFST Conference held at Owerri, Nov. 4 – 8.  Ubbaonu, C. N.; Eke, O. S. and Uzomah, A. (editors).  Alphabet Nigeria Publishers, Owerri.
  7. Nwosu, J. N. and Ubbaonu, C. N. (2004). Effects of Pre-processing treatment on the proximate composition of ‘oze’ (Bosqueia angolensis) seeds.  In: Proceedings of 28th Annual NIFST Conference held at Ibadan, Oct., 11 – 14.
  8. Nwosu, J. N. and Ubbaonu, C. N. (2005). The proximate composition and functional properties of “uke” (Buchholzia coriacea) seed.  In: Proceedings of 29th Annual Conference/AGM of NIFST held at WDC Abakiliki from 11 – 13 October.
  9. Nwosu, J. N. and Amadi, C. E. (2005). Changes in the mucilaginous and functional properties of okra (Abelmoschus esulentus) as affected by storage over the fireplace (smoke drying).  In: Proceedings of 29th Annual Conference/AGM of NIFST held at WDC Abakiliki from 11 – 13 October.
  10. Nwosu, Justina (2007). The effects of blanching and cooking on the antinutritional properties of ‘oze’ (Bosqueia angolensis) seeds. In: Proceedings of 31st Annual Conference/AGM of NIFST held at Yar’adua centre Abuja from 22 – 25 October.
  11. Nwosu, J. N. (2010). The effect of blanching and cooking on the proximate and antinutritional properties of pigeon pea (Cajanus cajan) flour. In: Proceedings of 34th Annual Conference/AGM of NIFST held at Rivers State University of Science and Technology, Port Harcourt from 18 – 22 October.

BOOKS

  1. Uzomah, A.; Nwosu, J. N. and Ndupuh, C. E. (2002). Laboratory manual in food quality control for undergraduate and postgraduate students. Publisher: Umelo Bros. Printing Press 27 Tetlow Rd. Owerri

TEACHING AND PROFESSIONAL EXPERIENCE

Full-time Post Masters Teaching

1995 – Present  –  Federal University of Technology, Owerri

 

Professional Experience in Industry

  1. 1992 – 1993  –  Agro-Tech (Nig.) Ltd. Lagos. (Lab. Analyst)
  2. 1993 – 1994  –  Nafelos Nig. Ltd. Lagos (Production Manager)
  3. 1994 –  Micky Ice cream centre Lagos. (Production Manager)

Others

  1. Supervised several undergraduate and postgraduate works (1994 – present)

 

CONFERENCE AND LEARNED SOCIETIES ACTIVITIES

Conferences Attended:

  1. 26th Annual conference of the Nigerian Institute of Food Science and Technology (NIFST) held at Owerri, No. 4-8, 2002
    • Papers presented:
      1. Effects of roasting on the anti-nutritional properties and amino acid profile of “oze” (Pentadesina butrycea).
      2. Cheesemaking potentials of some imitation milks.
      3. Proximate composition of cocoa beverage partially submitted with malted sorghum powder.
  2. 25th Annual conference of the NIFST held at Lagos. 5 – 9, 2001.
    • Papers presented:
      1. Quality evaluation of palm oil prepared from different traditional methods in Eastern Nigeria.
      2. Evaluation of chemical changes in used frying oils.
  3. NIFST Zonal Workshop on Food Processing: the quality assurance and legal implication, held at Owerri, Aug 2 – 3, 2001.
  4. Participated in a workshop on “Effective Administration and proper development of Human Resources organized by the Academic planning unit of the Federal University of Technology Owerri on February 18th – 19th
  5. 28th Annual Conference of NIFST held at Ibadan Oct 11 – 14, 2004.
    • Paper presented – Proximate composition of Bosqueia angolesis (‘oze’) seeds.
  6. 34th Annual Conference and general meeting of NIFST held Oct 18 – 22, 2010. at Hotel Presidential and Rivers State University of Science and Technology Port Harcourt.
    • Paper presented – The effect of blanching and cooking on the proximate and antinutritional properties of pigeon pea (Cajanus cajan) flour.

 

Membership of Professional Bodies

Member, Nigerian Institute of Food Science and Technology

  1. Member, Institute of Technologists, Chigaco
  2. Member, Third World Organization for Women in Science (TWOWS)
UNIVERSITY ADMINISTRATION

Membership of University/School Committees:

  1. Member, Farm Advisory Committee, 1997
  2. Member, SEET Board of Studies 1999 – present
  3. Dean’s Representative in SOSC Board of Studies 2007-present
  4. Member, SAAT Board of Studies 1995 – 1999
  5. Member, SAAT Junior Staff Matters Committee 1995 – 1996
  6. Member, Convocation Contact Protocol Committee, 1997 – 2000
  7. Member, Entertainment Committee for 2002 Convocation and 2003 Matriculation
  8. Member, SAAT Exams Committee 1998 – 1999.
  9. Member, SEET Exams Committee, 2000 – 2008
  10. Ag HOD, FST Department, 2009 – 2012; 2014-2016

Hall Mastership/Student Advisor-ship/SIWES/Laboratory Organization

  1. Academic Adviser, undergraduates 1994 – present
  2. Department SIWES Co-ordinator 2000 – 2003
  3. Undergraduate seminar coordinator        2004 – 2006
  4. Postgraduate Adviser 2007 – 2010

COMMUNITY SERVICES

  1. Adviser, Njaba/Nwangele LGA Student Association
  2. Member, Catholic Women Organization (CWO)
  3. Member, Legion of Mary Society
  4. Member, Catholic Charismatic Society of Nigeria
  5. Member, DOF Health Oversight Committee on HIV/AIDS
  6. Member, NYSC 1990
  7. Member, Umuduruoha Development Union (Women’s wing)

OTHER RELEVANT INFORMATION

  1. Experience gained during the reporting period.  Lots of Teaching and Research experience gained
  2. University activities performed satisfactorily.  I think I excelled in my teaching and practical works

HUMAN RELATIONSHIP

  1. Relationship with senior officers: Satisfactory
  2. Relationship with colleagues: Satisfactory
  3. Relationship with staff under me: Satisfactory

REFEREES

C. N. Ubbaonu

Department of FST, FUTO

08037724659

A. U. Uzoma

Department of Philosophy

FUTO

08036778956

A. C. Ogbonna

Department of Food Science and Technology

University of Uyo, Akwa Ibom State.

08033606233

 

Publications

  • Nwosu, J.N.; Edward, U. U. and Onyeugwuakazi, V. (2010). Functional properties and proximate composition of Asaparagus bean (Vigna sesquipedalis) as influenced by malting. Int. Journal of Agric and Rural Dev. 13:163 – 172
  • Nwosu, J.N. (2010). Effect of soaking, blanching and cooking on the anti-nutritional properties of Asaparagus bean (Vigna sesquipedalis) flour. Nature and Science J. 8(9): 163 – 167
  • Nwosu, Justina Nne (2010). The effects of steeping with chemicals (Trona and Alum) on the functional properties and proximate composition of Asparagus bean (Vigna sesquipedalis). Nature and Science J. 8(9): 111 – 120
  • C. C. Ogueke; J. N. Nwosu; C. I. Owuamanam and J. N. Iwouno (2010). Ugba, the fermented African oil bean seeds: its production, chemical composition, preservation, safety and health benefits. Pakistan Journal of Biological Sciences 13 (10): 489 – 496
  • J. N. Nwosu (2010). The effects of processing on the functional properties of ‘Oze’ (Bosqueia angloensis) seeds. Pakistan Journal of Nutrition 9(8): 781 – 786
  • J. N. Nwosu; N. C. Onuegbu; N. O. Kabuo and M. O. Okeke (2010). The effect of steeping with chemicals (Alum and Trona) on the proximate and functional properties of pigeon pea (Cajanus cajan) flour. Pakistan Journal of Nutrition 9(8): 762 – 768
  • Nwosu, J. N. (2011). The effects of processing on the anti-nutritional properties of ‘Oze’ (Bosqueia angloensis) seeds. Journal of American science 7(1): 1 – 6
  • Nwosu, J. N. (2011). Proximate composition and acceptability of moin-moin made from cowpea (Vigna unguiculata) and Asparagus bean seed (Vigna sesquipedalis). World Rural Observations 3(3).
  • Nwosu, J. N., Ogueke, C. C., Owuamanam, C. I. and Onuegbu, N. (2011). The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi). Report and Opinion. 3(5).
  • Nwosu, Justina (2011). The effect of storage condition on the rheological/functional properties of soup thickener Mucuna sloanei (Ukpo). Researcher 3(6).
  • Ngozika Onuegbu, Uchenna Nwosuagwu, Ngozi Kabuo, Justina Nwosu and Ngozi Ihediohanma (2011). The physical properties of Ube (Dacryodes edulis) at different stages of fruit development. Nature and Science 9(9).

Responsibilities

  • Member, Farm Advisory Committee, 1997
  • Member, SEET Board of Studies 1999 – present
  • Dean’s Representative in SOSC Board of Studies 2007-present
  • Member, SAAT Board of Studies 1995 – 1999
  • Member, SAAT Junior Staff Matters Committee 1995 – 1996
  • Member, Convocation Contact Protocol Committee, 1997 – 2000
  • Member, Entertainment Committee for 2002 Convocation and 2003 Matriculation
  • Member, SAAT Exams Committee 1998 – 1999.
  • Member, SEET Exams Committee, 2000 – 2008
  • Ag HOD, FST Department, 2009 – present.

Working Experience

  • Worked with Micky Ice Cream Plant, Lagos
  • Production of fruit juice and drinks at Nafelos food Ltd., Lagos
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