Dr. Jude Olu Iwouno

B Sc., M Sc., PhD.

Dr. Iwouno

Dr Jude Olu Iwouno

Lecturer I


Academic and Professional Qualification

  • B.Sc ., 1985 Food Science and Technology Anambra State University of Technology.
  • M.Sc. 1988, Food Science and Brewing Technology Anambra State University of Technology.
  • PhD 2009 Brewing/Food Microbiology, Nnamdi Azikiwe, University Awka, Anambra State.


  1. Nduka, O. and Iwouno, J.O. (1990)Malting and brewing qualities of Some Nigerian Rice (Oryza Sativa) Varieties and some thoughts of the assessment of malts from tropical cereals.World journal micro & biotech. 7:87 -197.
  2. C.N. Ishiwu and OJ.O. Iwuouno (2005)Effect of some selective preservatives on Vitamin C Content and Self-life of Pineapple (Ananas Cosmosus) Drink J.Sci. Engr. Tech. 1(1): 6043-6050
  3. Iwouno, J.O. and Ishiwu, C.N. (2006)Prevalence of Ethyl Carbamate (Urethane) in Lager Beer, World Journal of Biotechnology, 2006 (7); 100 – 103
  4. Ishiwu, C.N.; Iwouno, J.O Okoh, E.E. (2006) Factors Affecting Ascorbic Acid as a Dough Conditioner. Nigerian Food Journal. 2006 24 (1) 1-6
  5. Ishiwu, C.N. and Iwouno, J.O. (2006) Physics – Chemical and Sensory Properties of Vinegar Produced from Pineapple Peels: Nigerian Food Journal. (1)127-130.
  6. Iwouno, J.O. and Ishiwu, C.N. (2007) Effect of Modification pH of Cashew Must on the Quality of Cashew Wine. In: the proceedings of 29th Annual NIFST Conference, 70 -71
  7. Owuamanam, C. I., Ogueke, C.C. and Iwouno, J. O. (2010) Functional Properties of Wheat/Malted and Unmalted Sorghum (Sorghum bicolour) Composite for Bread Production in The Proceedings of 34th Annual NIFST Conference, 96 -97.
  8. Owuamanam, C.I., Iwouno, J.O., Iheahohanma, N. C., and Barbes, L.I. 2010). Cyanide Reduction Functional and Sensory Quality of Gari as affected by Ph, Temperature and Fermentation Time Pakistan Journal of Nutrition 9 (10): 980-986.
  9. Nwanekezie E.C., Owuamanam C.I., Ihediohanma, N.C and Iwouno, J.O., (2010). Functional, Particle Size and Sorption Isotherm of Cocoyam Cornel Flours Pakistan Journal of Nutrition 9 (10): 973-979
  10. Ogueke, C.C., Owuamanam, C.I., Ihediohanma, N.C. and Iwouno, J. O. (2010) Probiotics and Prebiotics: Unfolding Prospect for Better Human Health.Pakistan Journal of Nutrition 9 (9)833 -843
  11. Owuamanan, c.i. Iwouno, J.O. and Ntaju, T. (2010). Quality characteristics of wheat: malled and unmalled Sorghum (Sorghum bicolour) composite Bread. Nigerian Food Journal. 28 (2): 478-485.
  12. Ogueke, C.C., Nwosu, J.N., Owuamnan, C.I. and Iwouno, J.O (2010). Ugba, the fermented African oil bean seeds; its production, chemical composition, preservation, Safety and Health Benefits. Pakistan Journal of Nutrition 13 (10): 489 -496.
  13. Ishiwu, C. N. and Iwouno, J.O. (2011). Effect of thermal processing on Lycopene, B-carotene and vit. C of Tomato. (in print NIFOJ).
  14. Ogueke, C.C., Chikwendu, C.I. , Iwouno, J.O. and Ogbulie, J.N. 2010. Effect of Crude Ethanol Extract of Nauclea latifolia on Some Clinical Isolates of Food Importance and its Toxicological Potentials. New York Science Journal. 3(9): 97-105.

Working Experience

  • Member, NBTE accreditation team 2006, Yaba College of Technology, Yaba Lagos
  • Member, NBTE accreditation team 2008, Fed. Poly Iree, Osun State 2008.
  • Member NBTE accreditation 2009 Fed. Poly Offa, Kwara State.
  • Member “ASUTECH Lager Beer” for Nigeria University Science Exhibition, under the leadership of Prof. G.N. Aniche (Mrs.) 1986.
  • Member, Anambra State Voluntary Services Schemes VSS (Fruit Processing Section) 1986-1988.
  • Director of Socials: Association of Food Science of Technology Student, ASUTECH. 1982 -1984.
  • Auditor; Aguleri Town Union Enugu Branch. 1997 -2000.
  • Industrial Training Premier Breweries Plc Onitsha, 1984.
  • Science Teacher; Army Secondary School Odogbo Barracks, Ibadan, Oyo State (NYSC), 1985 -1986.
  • Graduate Assistant, Department of Food Science and Brewing Anambra State University of Technology, Awka 1987-1989.
  • Senior Lecturer; Osistatech Poly Enugu, 1997-2000.
  • Senior Lecturer/head Dept. of Food Science and Technology, Madonna University Okija 2000 -2002.

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