Prof. Uloma E. Onyeka

B Sc., M Sc., PhD.

OnyekaProf. (Mrs) Uloma E. Onyeka

Professor

PhD., Food Science and Technology
Department of Food Science and Technology,
Federal University of Technology Owerri, P.O Box 3762,
Imo State, Nigeria

E-mail: ulomaonyeka@yahoo.com; ulomaonyeka@futo.edu.ng
Phone: + (0)803 363 0333

 

Biography

Food Science and Technologist with seventeen-years experience in university teaching and research. Major areas of research interest are food chemistry and nutrition, postharvest handling and storage.  Well experienced in the transfer of technology innovations to end-users.  Superb computer statistical analysis and communication skills.

Academic and Professional Qualification

  • 1997   –  PhD., Food Technology, University of Ibadan, Nigeria
  • 1992   –  M.Sc., Food Technology, University of Ibadan, Nigeria
  • 1989   –  B.Sc.,  Food Science and Technology, Abia State University, Nigeria.

Honours

  • 1988-89 – Best graduating student, College of Agric & Vet Med., Abia State University.  Uturu, Nigeria.
  • 1991-92 – Graduate Fellowship, Abia State University, Uturu Nigeria
  • 1993-95 – Visiting research fellow, IITA, Nigeria
  • 1995-97 –  Research fellow, IITA, Nigeria

Membership of professional bodies

  •  Nigerian Institute of Food Technologist, Nigeria
  •  Institute of Food Technology, U.S.A
  •  Nutrition Society of Nigeria

LANGUAGE

  • English: Writing-Excellent; Speaking-Excellent
  • French: Basic Basic

Working Experience:

Lecturer; (1998-date)

Department of Food Science and Technology,  Federal University of Technology, Owerri, Nigeria

  • Head of the department (2008-2010)
  • Supervised over fourty undergraduate, and fifteen postgraduate projects.
  • Successfully managed exam records and schedules for the department (1999-2002).
  • Promoted an arrangement that revolutionized the departmental seminar series.
  • Chairman of the committee that handled the optioning programme of the department.
  • Co-ordinator, Center for Continuous Education (CCE)  for the department (2006-2013)
  • Co-ordinator, Postgraduate program for the department (20013-2016).
  • Chairmanned departmental welfare body (2002-2012)

Consulting Scientist, (1998-98)

Postharvest Unit, International Institute of Tropical Agriculture (IITA), Onne, Nigeria

  • Assessed the adoption pattern and economic impact of cooking banana processing innovations in Southeast Nigeria.
  • Developed a manual for home processing of cassava/cooking banana foods.

Consulting Scientist, (1997-98)

Postharvest Unit, International Institute of Tropical Agriculture (IITA), Onne, Nigeria

  • Transferred cassava and cooking banana processing innovations to farmers/consumers in Southeast Nigeria.
  • Interacted with a number of village groups with the view of teaching them better methods of processing foods.

Research Fellow, (1995-96)

International Institute of Tropical Agriculture (IITA), Onne, Nigeria

  • Devised means of utilizing mechanically injured green Musa fruits in order to reduce the postharvest losses
  • Examined the ripening characteristics of hybrid plantains and the landraces.

Visiting Research Fellow, (1993-95)

International Institute of Tropical Agriculture (IITA), Onne, Nigeria

  • Surveyed the distribution system of Musa fruit in Nigeria; i.e, from the farm gate to the consumer market.
  • Investigated the susceptibility of both IITA hybrid plantains and the landrace plantains to the postharvest handling systems in Nigeria.

RESOURCE PERSON/COMMUNITY SERVICES

  • 1995-96 – Conducted extension services to rural farmers on food uses of cassava and cooking bananas
  • 1994-97 – Trained farmers in innovative methods of processing cassava and Musa fruit
  • 1997-98 – Conducted extension services to women farmers in Rivers State, Nigeria on the methods of processing foods (including cassava, plantain and soybeans).

  • 1996-97 –  Trained viewers on food processing; Nigerian Television Authority (NTA) Programme “Food Basket”.
  • 1998 –  Trained viewers on the utilization and processing of Musa fruits. Television coverage of plantain and banana processing techniques “Agric Panorama” An NTA programme Nigeria
  • 1995  –  Trained participants on the use of plantain/cassava in preparing various food products. In: ”Feeding in lean times” workshop organised by the Medical Unit of IITA, Ibadan.
  • Exhibited products prepared from plantain and cooking banana fruits. In: Agri-Africa exhibition, Accra Ghana.
  • 1996 – The role of women in the adoption of cooking banana processing innovations in south-east Nigeria. Internal Inst. of Trop. Agric. (IITA), Nigeria  Seminar Series
  • 2007  –  Ad-hoc member, NUC accreditation panel to Nigerian Universities
  • 2011-15 –  External examiner, Abia State University for her FST undergraduate students
  • 2012-date –  External examiner, Imo State University for her FST postgraduate students.
  • 2014  –  External examiner, Micheal Okpara Federal University of Agriculture Umudike for her FST postgraduate students.
  • 2016  –  Lecturer, 28th Inaugural Lecture of The Federal University of Technology. Owerri
  • 2016  –  Contributor, NTA discussion on the rave raging effect of climate change on Agricultural products.

SOME COURSES THOUGHT IN THE UNIVERSITY AT VARIOUS TIMES

FST: 603/604:  Advance Human Nutrition I &II

FCN: 601: Chemistry of Food Components

FCN 607: Food Policy and Public Health

FST 604:            Food.  Quality Assessment, control and safety

FCN 605 International and Community Nutrition

FST 405:            Processing of Agricultural products

FST 502:            Processing of Miscellaneous foods

FST 508:            Nutritional Evaluation of Food process methods

FST 512: Special Topics in Food Science and Technology

FST 514: Oil seed processing

FST 511:            Food Packaging

FST 310:            Unit Operations

FST 321:            Processing and Storage of Agricultural products

FST 305:            Human Nutrition

FST 306:            Postharvest Storage of Agricultural products

FST 309:            Food Chemistry and Analysis

 

SOME PUBLICATIONS

 Journal Articles

  1. Nsofor, N. L. and Chukwu, E. U (1992). Sensory evaluation of soya milk base yoghurt. Journal of Food Science and Technology.  29, .301-303.
  2. Chukwu, U, A. O. Olorunda and R. S. B. Ferris. (1995). Extension of ripening period of Musa fruit using calcium chloride infiltration, semperfresh and Brilloshine L coating. Musafrica. No.8,  10-13
  3. Ferris, R. S. B.; R.Ortiz, Chukwu, Y. O. Akalumhe, S. Akele, A. Ubi and D. Vuylsteke. (1997). The introduction of and market potentials of exotic black sigatoka resistant cooking banana cultivars in West Africa.  Quarterly Journal of International Agriculture.  36, No 2.  141-152.
  4. Onyeka U, (2000). Acceptance of postharvest technologies of cooking banana in Southeast Nigeria.  Journal of Sustainable Agriculture and the Environment, 2 (2)  280-284.
  5. Onyeka U. and Dibia I. (2002). Malted weaning food made from maize, soybeans, groundnut and cooking banana. Journal of the Science of Food and Agriculture. 82: 513-516.
  6. Tshuinza, J. Lemchi, E.U. Onyeka and A. Tenkouano. (2001). Cooking Banana consumption pattern in the plantain-growing area of South-Eastern Nigeria.  TROPICULTURA, Belgium  19: (3 )135-140
  7. Tshuinza, J. Lemchi, and E.U. Onyeka (2001). Factors influencing the spread of cooking banana processing methods in Nigeria.  TROPICULTURA, Belgium  19: (2) 90-96
  8. Lemchi J, Tshiunza M, Onyeka U, Tenkoouano, A. (2003). Adoption of cooking banana processing and utilisation methods in Nigeria. Nigerian Journal of Agricultural Technology.  11 1-17.
  9. Onyeka, E. U, Egbujor, C.F.M and Nwosu, J. N. (2002).  Effect of traditional processing methods on the quality of palm oil produced in Eastern Nigeria. Journal of Sustainable Agriculture and the Environment.   4 (2).320-325.
  10. Onyeka, E.U and O.S. Eke (2004). Nutritional and Physico-Chemical Properties of Snake Gourd Trichosanthes Cucumerina Pulp Compared to Tomato.  Nigerian Agricultural Journal 35:143-149 http://www.inasp.info.ajol/journals.html
  11. Onyeka U and Onuegbu, N, Onuoha N.U and Ochonogor F. (2005). Effect of Extraction Pretreatment on the composition and characteristics of seed and pulp oil of African Black Pear (Dacryodes edulis). Nigerian Food Journal 23: 13-20      http://www.ajol.info/journals.nifoj
  12. Onyeka U (2005)  Handling and ripening characteristics of hybrid plantains compared to the landraces and cooking banana  Nigerian Agricultural Journal.  36 59-70    http://www.inasp.info.ajol/journals.html
  13. I Lemchi, M. Tshiunza, U. Onyeka and A. Tenkouano (2005). Factors driving the adoption of cooking banana processing and utilisation methods in Nigeria. African Journal of Biotechnology 4 (11):1335-1347. http://www.academicjournals.org/AJB
  14. Lemchi J, Tshiunza M, Onyeka U, Tenkouano, A. (2005) Dissemination and diffusion of cooking banana utilisation methods in Nigeria. Nigerian Journal of Agricultural Technology. 12, 20-29.
  15. OnyekaU. and Nwambekwe I.O (2007) Phytochemical profile of some green leafy vegetables in South East  Nigeria.  Nigerian Food Journal 25 (1) 67-76.   http://www.ajol.info/journals.nifoj 
  16. Onyeka E.U (2007) Glycemic and physiochemical properties of five common cowpeas (Vigna unguiculata) cultivars in Nigeria. Journal of Food Processing and Preservation 31:  618-631.
  17. Onyeka E.U, N Aka, L. Aloka and Onyenakeya (2007). Fractionation and Functional Properties of Carbohydrate from five common cowpea cultivars in Nigeria.  Nigerian Agricultural Journal  38: 100-107.
  18. Onuegbu N.C, Onyeka E.U and Agbayi D (2007). Evaluation of African black pear pulp and oil as ingredients in bread production. Nigerian Food Journal 25:171-175. http://www.ajol.info/journals.nifoj
  19. Kabuo N.O, J.O Uzuegbu C.N Ubbaonu and Onyeka E.U (2007). Preliminary investigation on flavour compounds contributed by microorganisms during three days fermentation of ugba. Nigerian Journal of Nutritional Sciences 28:149-153.
  20. Onyeka E.U and O.J Emenogu (2008). The effects of partial defatting, chemical treatment and ambient storage on functional properties and shelf-stability of ogbono (Irvingia gabonensis) flour. Global Journal of pure and applied sciences 14: 43-47.
  21. Onyeka E.U and M.C Umelo (2008). Effect of enzyme hydrolysis on saccharification and consumer acceptability of banana fig “malt” drink. Global Journal of pure and applied sciences 14: 55-58.
  22. Onyeka E.U Agha J.C and Nwanjo A.C (2010. Phytochemical, nutrient and anti-nutrient contents of Cnidoscolus aconitifolius, a lesser known green leafy vegetable. Nigerian Food Journal  28: 14-24      http://www.ajol.info/journals.nifoj
  23. Onyeka E.U, Mbonu A.R and Onyeka A.C (2010). Improving consumer safety and satisfaction at fast food outlets in Owerri metropolis, Nigeria. 28: 66-71 http://www.ajol.info/journals.nifoj
  24. Udeogu, E, Onyeka, E.U and Umelo, M.C Potentials Of Using Cowpea-Wheat Composite Flour In Noodles Products.  European International Journal of Applied Science and Technology Vol. 1 No. 5; July 2014  pp195

 Conference Proceedings

  1. Chukwu, U, A. O. Olorunda, R. S. B. Ferris; T. Adeniji and A. Nnachi (1996).  Development, production, properties and acceptability of snacks and weaning foods made with extruded cooking banana (AAB). In: Proceedings of International Conference on Postharvest Technology and commodity marketing, Ed: R.S.B. Ferris.  Nov 27 – Dec 1, 1995.  Accra, Ghana.  120-131
  2. Chukwu, U, A. O. Olorunda and R. S. B. Ferris (1996).  Effect of postharvest injury on weight loss, ripening period and pulp loss on Musa spp fruits. In: Proceedings of International Conference on Postharvest Technology and commodity marketing, Ed: R.S.B. Ferris.  Nov 27 – Dec 1, 1995.  Accra, Ghana.  132-139
  3. Ferris, R.S.B, Ortiz, R. Akele S. Akalumhe Y.O and U Chukwu, Crouch J.H and Vuylsteke D. (1996). Food quality and Future market potential for plantain, plantain hybrids, and cooking banana in West Africa. In: Proceedings of International Conference on Postharvest Technology and commodity marketing, Ed: R.S.B. Ferris. Nov 27 – Dec 1, 1995.  Accra, Ghana.  93-107
  4. Ferris, R.S.B, Adeniji T and Chukwu U, Akalumhe Y.O, Vuylsteke D. and Ortiz, R. (1996).  Postharvest Quality of plantain and cooking: In Proceedings of a Regional workshop on Plantain and Banana production and Research in West and Central Africa, Ed: Ortiz R and Akoroda M.O.  Nov 23 – 27 September 1995.  IITA High Rainfall Station Onne,  Rivers State, Nigeria.  15-22
  5. Onyeka U, Olorunda A.O and Ferris R.S.B (1998) Postharvest potentials of different Musa genotypes with respect to storage and handling. Presented at the International. symposium on a banana and Food security Douala Cameroon.pp 393-389h
  6. 29. Onyeka U, Egbujor, C.K.M and Nwosu, J.N 2001. Quality evaluation of palm oil prepared from different traditional methods in Eastern Nigeria. In: Proceedings of the 25th Annual conference and general meeting of the Nigerian Institute of Food Science and Technology, Lagos. 5-9th November 2001 238-240
  7. Onyeka E.U. (2002). Preliminary evaluation of the nutritional composition of Trichosanthes Cucumerina var. anguina (snake tomato). In: Proceedings of the 26th annual conference of Nigerian Institute of Food Science and Technology, 4-8th Nov. Owerri, 2002  Eds. Drs. C.N Ubbaonu, O.S Eke, and A, Uzomah.  211-212.
  8. Onyeka E.U and Umelo M.C (2002) Sensory evaluation of wine from the peel of pineapple ananas cosmocus fruit. In: Proceedings of the 26th annual conference of Nigerian Institute of Food Science and Technology, 4-8th Nov. Owerri, 2002  Eds. Drs. C.N Ubbaonu, O.S Eke, and A, Uzomah.  215-216
  9. Onyeka E.U. (2002).  Comparative study on biochemical and nutritional properties of three Musa spp fruits In Proceedings of the 26th annual conference of Nigerian Institute of Food Science and Technology, 4-8th Nov. Owerri, 2002  Eds. Drs. C.N Ubbaonu, O.S Eke, and A, Uzomah.   217-219.
  10. Onyeka E.U, Mbaoje C and Aloka L (2005). Glycemic and physiochemical properties of five common cowpeas (Vigna unguiculata) cultivars in Nigeria. Presented at 29th Annual Conference and general meeting of the Nigerian Institute of Food Science and Technology, Abakiliki, 9-13th November 2005.
  11. Onyeka E.U and Umelo M.C (2006) Production and Sensory Evaluation of low-glycemic “malt” drink from enzyme hydrolysed banana fig. Presented at the 37th  Annual conference and AGM of Nutrition Society of Nigeria.  November 8th-11th, 2006 at Abeokuta, Ogun State. 
  12. Onyeka E.U Mbonu, A.R and Onyeka A.C. Improving consumer safety and satisfaction at fast food outlets in Owerri Urban Area, Imo State. Paper presented at 8th International Conference on Urban Health (ICUH), Nairobi Kenya, 18-23rdh October 2009
  13. Udeogu E. and Onyeka E.U (2011) Potentials of using cowpea-wheat composite flour in noodles production. Presented at the 2nd Federation of African Nutrition societies, Abuja 11-16thSept. 2011

TEXTBOOKS

  1. Onyeka, E.U (2013). Food and Nutrition. Charismatic  Forum publications, Owerri. (329 pages)
  2. Onyeka E.U (2007) Food for Healthy Living K.K Integrated Systems Limited, Owerri. (160 pages)

 TECHNICAL REPORTS

  1. Lemchi, J. M. Tshiunza, U. Onyeka, A. Tenkouano, M. Pillay and D. Vuylsteke. (2000) Adoption and spread of cooking banana processing and utilization methods in Nigeria. (IITA, PBIP, 2000)
  2. Onyeka, E.U and Eke, O.S (2002) Research and development study on Nutritional And Process Evaluation Of Puree Made From Trichosanthes Cucumerina (Snake Gourd) Compared To Tomato (Senate Research 470, 1010, 2002).
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