Dr. Chijioke Maduka Osuji

Dr. OsujiDr Chijioke Maduka Osuji

Reader (Food Science and Technology)

E-mail: cosuji@futo.edu.ngosujyke@yahoo.com

 

Biography

CHIJIOKE OSUJI is a PhD graduate of the Department of Food Science and Technology of the Federal University of Technology, Owerri

•  Has worked in the food industry as an accomplished Brewmaster and Master Baker

•  Has served as a resource person for some international organizations like:

Africa Development Bank (AfDB)

Africa Rice Centre (formerly West Africa Rice Development Association (WARDA)

United States Agency for International Development (USAID)

United Nations International Fund for Agricultural Development (IFAD)

United Nations Food and Agricultural Organization (FAO)

•  He served as the Technical Advisor to the Honorable Minister of Agriculture and Rural     Development

•  He is a Professional member of the Institute of Food Technologists (IFT) of USA

•  He is a Certified Food Scientist of the International Food Certification Commission (USA)

•  He is a Fellow of the Nigerian Institute of Food Science and Technology (NIFST)

•  He was the National President of Nigerian Institute of Food Science and Technology (NIFST)

Academic and Professional Qualification

  • B. Sc. (1989), M. Sc. (1997) and PhD (2006) in Food Science and Technology
  • Fellow of Nigeria Institute of Food Science and Technology (NIFST) – 2010
  • Professional Member of the Institute of Food Technologists (IFT), USA (Till date)
  • Certified Food Scientist (CFS) of the International Food Science Certification Commission (IFSC), USA (2013)
  • Internal Auditor International Quality Certification System (IQCS) Food Safety Management Systems (ISO 22000), Premium Resource, Lagos (2014)
  • Auditor and Lead Auditor, Food Safety System Certification (FSSC) 22000, Cambden BRI England, UK (2014)
  • Basic Security in the Field II, United Nations Department of Safety and Security (UNDSS) 2015
  • Advanced Security in the Field, United Nations Department of Safety and Security (UNDSS) 2015.

Research Interests

Brewing and Beverage Technology; Vegetable Protein Milk Systems; Enzyme Hydrolysis and Molecular Breakdown in Foods; Food Safety Management, Food Commodity Value Chain Development; Food Process Optimization; Food Product Development; Exogenous Enzyme Application Technology; Bakery and Confection Technology – Bakery Process and Improvers/Ingredient Development; Soymilk Concentrate Stabilization Technology and Soy/Legumes Cell Wall Enzymic Degradation Optimization.

 

Teaching and Professional Experience:

  1. Reader (Associate Professor) – Department of Food Science and Technology, Federal University of Technology Owerri (FUTO), Owerri, Nigeria (Current)
  2. Technical Adviser Rice Value Chain and Post-Harvest to Honorable Minister for Agriculture and Rural Development (2013 – 2014)
  3. Part-time Lecturer, Department of Food Science and Technology, Imo State University, Owerri (1998 to 2013).
  4. Food Products Liability/Loss Prevention Consultant – Charles, Zuberu Associates (An Insurance Loss Prevention Firm) (2005 to 2013). Major responsibilities –
  5. Product and process loss prevention inspection of food and beverage companies for product liability, risk assessment and insurance purposes.
  6. Brewer- Golden Guinea Breweries Plc Umuahia (1998 – 2002). Major responsibilities –
  7. Supervising production activities such as grain liquefaction and extraction, fermentation, and packaging of lager beer, stout beer and non-alcoholic malt drinks.
  8. Directly involved in the successful development of Golden Guinea Malta (a non-alcoholic malt beverage) and in the efforts towards the introduction of new products including the Holsten Lemon brand.
  9. The development of yeast culture for brewing and management of the generation and use of Carbon dioxide for beverage manufacture.
  10. Consultant Master Baker – Baron Bakeries Ltd. Umuahia  Abia State, Nigeria (1998 – 2002). Major responsibilities – set up and evaluation of bakery equipment, development of recipe and start-up of production of commercial bakery operations. Training management and staff in standard bakery operations. Staff recruitment and evaluation of overall start-up challenges.
  11. Manager – Marcon Bakeries Ltd. Owerri (a subsidiary of  Marcon Group of Companies) (1995 – 1998).

Major Consultancy Projects:

  • National Consultant for FAO upgrade and capacity building project for small and medium scale rice processors in Ebonyi State, Nigeria under the South-South Cooperation (2015)
  • Rice Value Chain and Post-Harvest Specialist and Consultant AfricaRice Center for Rice Transformation Agenda Federal Ministry of Agriculture and Rural Development Abuja, Nigeria (2013 – 2015).
  • Consultant for Preparation of Technical Implementation Support Plan for Rice and Cassava production and processing equipment in the IFAD assisted Value Chain Development Programme (VCDP) for Anambra, Benue, Ebonyi, Niger, Ogun and Taraba States of Nigeria (2015).
  • Consultant Brew Master Golden Guinea Breweries Plc. Umuahia, Abia State, Nigeria (2014)
  • Consultant for Cassava Value Chain Analysis of Kogi State, Nigeria. Sponsored by Africa Development Bank (2013).
  • African Development Bank (AfDB) Agro Industry Consultant for rice, cassava and legume value chain development in the Malawi Smallholder Irrigation and Value Addition Project (SIVAP) Aug – Oct. 2012.
  • African Development Bank (AfDB) Consultant, Team Leader and Agro Processing Expert for Value Chain Development under the Global Agriculture Food Security Programme (GAFSP) Malawi 2012 Proposal (Jan – Feb. 2012). The proposal was successful and the grant sum of USD 39.6 million was approved by the GAFSP after a thorough review. They also described the proposal as “Excellent” “Comprehensive” and ‘Well Targeted”. The proposal summarized the prospects of development of irrigated farmlands for increased crop yield through all year cropping; crop diversification through the development of new rain fed farmlands for cassava; climate change adaptation through the cultivation of drought-resistant crops and irrigation; value addition for the selected crops in a private sector-led arrangement with linkage to niche markets. The proposal was based on value chain development plans for the selected crops (mainly rice, cassava, groundnuts, soybeans, mangoes) and also included capacity building for stakeholders including farmers, processors, nutrition/health workers among others.
  • Consultant for projects sponsored by United States Agency for International Development MARKETS (USAID MARKETS) as Team Leader for Processing and Value Chain Development of various agricultural produce, Plant Maintenance and Good Manufacturing Practice involving Hands-on training for food processing plant operators and stakeholders in the various agricultural produce processing businesses to promote private sector involvement in processing of agricultural produce into high quality products.
  • Development of some pilot scale beverage processing equipment and bread making additives.

Honours:

  1. NYSC State Chairman’s Award Akwa Ibom State (April 1991).
  2. Best Researcher Award Department of Food Science and Technology, Federal University of Technology (FUTO). (2010).
  3. Fellow of Nigerian Institute of Food Science and Technology (NIFST) (2010).
  4. Most Versatile Member of Governing Council of Nigerian Institute of Food Science and Technology (NIFST) (2010).

 

Past Positions Held & Activities

Primary Contact/Manager – The Rotary Foundation of the Rotary International, Intervention Matching Grant Environmental Project Amaba Ukwu Item Abia State (2006).

Chairman Rotary District 9140 Education Endowment Fund Scholarship Committee for RC Umuahia Central.

President Rotary Club of Umuahia Central, Abia State (2002/2003),

Assistant Governor  Rotary International District 9140, Nigeria (2005/2006 and 2008/2009).

National President of Nigeria Institute of Food Science and Technology (NIFST) 2014 to 2016

 

Membership of professional bodies

  • Fellow of Nigeria Institute of Food Science and Technology (NIFST) – 2010
  • Professional Member of the Institute of Food Technologists (IFT), USA (Till date)

Publications

  1. Nsofor, L.M. and Osuji C.M (1997) Stability Rheology and Chemical Properties of Soymilk Concentrates Developed from Sprouted Soybeans. J. Sci and Technol 34 (1) 33 – 40.
  2. Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grapefruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
  3. Nsofor, L.M. and Osuji, C.M. (1994) “Stability, Rheology and Chemical Properties of Soymilk Concentrate from Spouted Soybeans. In Proceedings of the 18th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Port Harcourt, December 1994. Pp. 33
  4. Osuji, C.M. and Nsofor, L.M. (2002) “Stability Rheology and Chemical Properties of Soymilk Concentrate with added Sorghum Malt extract”. In Proceedings of the 26th annual conference of the Nigerian Institute of Food Science and Technology (NIFST) Owerri, November 2002 Pg. 87.
  5. Osuji, C.M.; Uzomah, A. and Chukwuma, C. (2005). Quality attributes of grapefruit (Citrus Paradisi) juice preserved by simplified carbonation. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abakaliki October 2005.
  6. Osuji, C.M. (2003). Effect of simplified carbonation on the quality attributes of pineapple (Ananas sativus) juice. In Proceedings of the 27th Annual Conference of the Nigerian Insitute of Food Science and Technology (NIFST) Kano, October 2003. Pg. 146 – 147.
  7. Osuji, C.M. and Ubbaonu, C.N. (2003) Chemical and physical properties of predigested soymilk concentrates developed by enzyme hydrolysis of soybean extracts. In Proceedings of the 34th Annual Conference and Scientific Meeting of the Nutrition Society of Nigeria (NSN) Umudike Umuahia, November 2003. Pg. 116 – 119.
  8. Nsofor, L.M.; Okpara, B.U. and Osuji, C.M. (1997). Storage Stability and Chemical Properties of Soymilk from Spouted Soybeans. J. Food Sci. Technol 34 (6) 477 – 482.
  9. Uzomah, A.; Ubbaonu, C.N. and Osuji, C.M. (2005). Vitamin A retention in “palm oil-gari” during processing and storage. Nig. Food J. 23 69 – 73.
  10. Uzomah A. and Osuji, C.M. (2004). Effect of alkali and alkali salts treatment on the aqueous dispersion of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Ibadan October 2004.
  11. Osuji, C.M. and Uzomah, A. (2004). Effect of enzyme hydrolysis on sedimentation of reconstituted soy flour. In Proceedings of the 28th Annual Conference of Nigeria Institute of Food Science and Technology (NIFST), Ibadan October 2004.
  12. Durunna, A.I and Osuji, I.A. (2005). The effect of three dehulling wet treatments on the sensory quality of moin-moin made form Africa yam beans (Sphenostylis sternocarpa). In Proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 173-174.
  13. Osuji, I.A. and Durunna, A (2005). Comparative study on the efficiency of three wet dehulling methods for African yam bean (Sphenostylis sternocarpa). In Proceedings of the 29th Annual Conference of Nigeria Institute of Food Science and Technology, pp 175-176.
  14. Uzomah, A. and Osuji, I.A. (2005). Chemical Composition and physicochemical properties of a rare variety of cowpea (Vigna unguiculata) as affected by storage time and processing. In Proceedings of the 29th Annual Conference of Nigerian Institute of Food Science and technology, pp 181-182.
  15. Nwakaudu, A.A., Olawuni, I.A. and Nwakaudu, M.S. (2007). Performance profiles of selected coagulants used in H2O treatment. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology. pp 20-21.
  16. Osuji, I.A And Uzomah, A. (2006). Effect of NaC1 ionic strength on the gelation and foaming capacity of “Akidi Elu’ (Vigna unguiculata) flour. In Proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology. pp 276-277.
  17. Osuji, I.A and Uzomah, A. (2007). Physiochemical properties, culinary and functional properties of a lesser-known variety of cowpea seeds “Akidi Elu” Int J. Agric. Rural Dev. 2007, 10:7-14.
  18. Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007a). Effect of soaking of cowpea and use of cowpea flour on phase separation of moi-moi from different cowpea (Vigna unguiculata) varieties. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October 2007.
  19. Osuji, C.M.; Nwugo, C. P.; Okoro, G. I. and Ekeke, J. (2007b).Mechanical compression of moi-moi as a quality parameter. In Proceedings of the 31st Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Abuja, October 2007.
  20. Osuji, C.M. and Azubuike, U. (2006). Effect of glucanase and protease treatment of soybean on sedimentation of soy beverage from wet milled soybean. In Proceedings of the 30th Annual Conference of Nigerian Institute of Food Science and Technology (NIFST), Lagos, October 2006.
  21. Osuji, C. M. (2007). Importance and use of additives in bread making. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 16 – 18.
  22. Osuji, C. M. (2007). Regulations guiding the use of additives in bread Industry: Role of Nigerian regulating agencies.. In: Oti, E. and Ukpabi, U. J. (Eds.). Cassava for Bread Making in Nigeria. National Root Crops Research Institute (NRCRI), Umudike. Pp. 19 – 21.
  23. Osuji, C. M.; Nwanekezi, E. C.; Amadi, E. M. and Osuji, C. A. (2010). The yield of ethanol from enzyme-hydrolyzed yam (Dioscorea rotundata) and cocoyam (Xanthosoma sagittifolium) flours. Nig. Food J. (28): 139 – 145.
  24. Osuji, C. M. and Anyaiwe, U.C. (2010). Stability, yield and chemical properties of soymilk whey from soybean (Glycine max) varieties. Nig. Food J. (28): 154 – 161.
  25. Osuji, C. M. and Anih, P. O. (2011). Physical and chemical properties of glucose syrup from different cassava varieties. Nig. Food J. (29): 83 – 89.
  26. Osuji, C. M. and Nwosu, J. C. (2011). Effect of soybean sprouting and beta-glucanase treatment of wet milled soybean on the chemical properties of soymilk from different varieties of soybean. Nig. Food J. 29(1): 94 – 102.
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