Chigozie Emmanuel Ofoedu

Assistant Lecturer

M.Sc. Food Science and Technology
Email: chigozie.ofoedu@futo.edu.ng

Biography

Chigozie Ofoedu assumed duties in the Department of Food Science and Technology, the Federal University of Technology Owerri in 2013. He is a graduate assistant in the Department of Food Science and Technology. He earned his B.Tech. Honours degree in Food Science and Technology from Federal University of Technology Owerri in December 2011 and he is working towards his master’s degree at the Federal University of Technology Owerri – Department of Food Science and Technology.

He has worked in the food industry as a production supervisor in Voltic Nigeria Limited. He is a member of Nigerian Institute of Food Science and Technology (NIFST) and Nutrition Society of Nigeria (NSN). He was the Student Committee Chairman of Nigeria Association of Food Science and Technology Students (NAFSTS) and member of Local Organizing Committee of Nigerian Institute of Food Science and Technology (NIFST) 39th AGM/Conference in 2015.

Chigozie has also served as a member in Nigerian Food Data Systems (NIFOODS) compilation and in development of Draft Master Plan for the Food Science and Technology Food Processing Pilot Plant and Commercial production of value-added food products at Federal University of Technology Owerri.

Academic Qualification

  • M.Sc. Food Science and Technology from Federal University of Technology Owerri, Imo State, Nigeria.
  • B.Tech., Food Science and Technology from the Federal University of Technology Owerri, Imo State, Nigeria.
  • General Health, Safety & Environment Course from the Nigerian Institute of Safety Professionals.
  • HSE Competence Development Course (Level 3) from the Nigerian Institute of Safety Professionals.

Honours/Awards

  • Intercontinental Bank Scholarship (2007)
  • Dubic Award of the best graduating student in the Department of Food Science and Technology, Federal University of Technology, Owerri (2011).
  • Award of best graduating Masters student in the Department of Food Science and Technology, Federal University of Technology, Owerri (2018).

Affiliations

  • Nigerian Institute of Food Science and Technology (NIFST)
  • Nutrition Society of Nigeria (NSN)

Course codes and courses assigned to teach

  • FST 301 – Unit Operations in Food Technology I
  • FST 302 – Unit Operations in Food Technology II
  • FST 401 – Technical Report Writing
  • FST 407 – Principles of Food Quality Management
  • FST 528 – Automation in Food Processes
  • FST 526 – Utilities for Beverage Processing
  • FST 520 – Beer Production

Experience

  • Federal University of Technology, Owerri (FUTO).    –   07/2013 till date
    • Department of Food Science and Technology
    • Position: Lecturer    
  • Voltic Nigeria Limited, subsidiary of SAB Miller Group     –     02/2013 to 06/2013
    • 186/187 Trans Amadi Industrial Layout, Port Harcourt, Rivers State. 
    • Position: Production Supervisor

Research Interest

  • Brewing and Beverage Technology
  • Enzymes in Biotechnology
  • Value Chain Addition
  • Enzyme Hydrolysis and Molecular Breakdown in Foods
  •  Exogenous Enzyme Application Technology
  • Fermentation Technology
  • Process Engineering
  • Food Product Development

Publications

  1. Nwosu, J.N., Odimegwu, N., Ofoedu, C.E., Ibeabuchi, J.C., Olawuni, I.A and Ikeli, K. (2013). Evaluation of the Proximate and Anti-nutritional Qualities of Ihu (Dioscorea dumentorum). International Journal of Life Sciences 3(3): 92-104.
  2. 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 unguiculata). Global Journal of Current Research vol. 2(4): 74-80.
  3. Ibeabuchi, J.C., Olawuni, I.A., Iheagwara, M.C., Ojukwu, M. and Ofoedu, C.E. (2014). Microbiological Evaluation of ‘Iru’ and ‘Ogiri-isi’ used as Food Condiments. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) 8(8): 45-50. https://doi.org/10.9790/2402-08814550
  4. Okafor, D.C., Ihediohanma, N.C., Abolude, D.S., Onuegbu, N.C., Osuji, C.M. and Ofoedu, C.E. (2014). Physico-chemical and Sensory Acceptability of Soursop (Annona muricata) Wine. International Journal of Life Sciences 3(4): 163-169.
  5. Ibeabuchi, J.C., Olawuni, I.A., Iheagwara, M.C., Ojukwu, M. and Ofoedu, C.E. (2014). Microbial and Sensory Evaluation of ‘Iru’ and ‘Ogiri-isi’ as Compared with Commercial Ogiri Samples. International Journal of Innovative Research & Studies 3(9): 163-178.
  6. Ihediohanma, N.C., Ofoedu, C.E., Ojimba, N.C., Okafor, D.C. and Adedokun, A.O. (2014). Comparative Effect of Milling Methods on the Proximate Composition and Functional Properties of Cowpea (Vigna unguiculata). International Journal of Life Sciences 3 (4): 170 – 177.
  7. Igwe, K., Ofoedu, C.E., Okafor, D.C., Odimegwu, E.N., Agunwah, I.M. and Igwe, V.S. (2015).  Comparative Proximate Analysis of Some Green Leafy Vegetables from Selected Communities of Rivers and Imo State. Nigeria International Journal of Basic and Applied Sciences 4(2): 55-61
  8. Nwakaudu, A.A., Nwakaudu, M.S., Olawuni, I.A., Ofoedu, C.E., Agunwah, I.M. and Adedokun, A.O. (2015). Effects of some Chemical Preservatives on the Storability and Sensory Attributes of Agbarati – A Meat Substitute. International Journal of Life Sciences 4(2): 70-78.
  9. Ijioma, B. C., Ihediohanma, N. C;  Okafor, D. C; Ofoedu C. E. and Ojimba  C. N. (2016). Physical, Chemical and Sensory Attributes of Tapioca Grits from Different Cassava Varieties. Asian Journal of Agriculture and Food Sciences. 4 (1)46 -53.
  10. Okafor D. C., Onuegbu N. C., Odimegwu N. E., Ibeabuchi J. C., Njoku N. E, Agunwa I. M., Ofoedu C. E, Njoku, C. C. (2017). Antioxidant and Antimicrobial Activities of Oyster Mushroom. American Journal of Food Science and Technology, 5(2): 64-69. https://doi.org/10.12691/ajfst-5-2-6
  11. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C.E., Ojukwu, M., Anikwenze, R.O., Ofoegbu, J.O. (2017). Ascertaining the Shelf-life of Ground Melon Seed (Cococynthis citrullus). European Journal of Food Science and Technology, 5(1): 13-21.
  12.  Ibeabuchi, J. C; Okafor, D. C; Peter – Ikechukwu A; Agunwa, I.M.; Eluchie, C.N., Ofoedu C.E. and Nwatu, N. P. (2017). Comparative Study on the Proximate Composition, Functional and Sensory Properties of Three Varieties of Beans Phaseolus lunatus, Phaseolus vulgaris and Vigna um–bellata. International Journal of Advancement in Engineering Technology, Management and Applied Science (IJAETMAS), 5(1): 1-23.
  13. Okafor, D.C., Ijioma, B.C., Ofoedu, C.E., Nwosu, J.C., Onyeka, E.U., Ihediohanma, N.C. and Okafor, T.I.  (2017). Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage. Asian Journal of Agriculture and Food Sciences, 5(2): 45-55.
  14. Ijioma B. C, Osuji C. M., Okafor D. C., Agunwah I.M., Ofoedu C.E, Onyeka E. U., Adikaibe C. C (2017).  Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products. American Journal of Food and Nutrition, 5(2): 69-76.  https://doi.org/10.12691/ajfn-5-2-4
  15. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C.E., Ojukwu, M., Anikwenze, R.O., Ofoegbu, J.O. (2017). Effect of Carboxymethylcellulose Incorporation on the Functional, Pasting and Sensory Properties of Water Yam (D. Alata) Flour. European Journal of Food Science and Technology, 5(1): 1-12.
  16. Nwakaudu, A.A., Nwakaudu, M.S., Owuamanam, C.I., Alagbaoso, S.O., Njoku, N.E., Agunwah, I.M., Ofoedu, C.E., Ojukwu, M., Anikwenze, R.O., Ofoegbu, J.O. (2017). Extraction and Evaluation of Hydrocolloids from “Achi” (Brachystegia Eurycoma) and its Application on a Water Melon Fruit Juice. European Journal of Food Science and Technology, 5(1): 22-28.
  17. Okafor, D.C., Ofoedu, C.E., Nwakaudu, A. and Daramola, M.O. (2018). Enzyme as Additives in Starch Processing: A Short Overview In: Enzymes in Biotechnology; Production, Applications and Future Prospects. Elsevier Publishers, Pp. 149-168. https://doi.org/10.1016/B978-0-12-813280-7.00010-4
  18. Ofoedu, C.E., Osuji, C.M. and Ojukwu, M. (2019). Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties. Journal of Food Research 8(1):52-59. https://doi.org/10.5539/jfr.v8nlp52
  19. Iwouno, J.O., Ofoedu, C.E. and Aniche, V.N. (2019). Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources. Asian Food Science Journal 7(3): 1-12. http://doi.org/10.9734/AFSJ/2019/v7i329970
  20. Iwouno, J.O., Ofoedu, C.E, Ugwuegbulam, A.O. and Nwokoro, O.M. (2019). Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer. Current Journal of Applied Science and Technology, 33(5): 1-10. http://doi.org/10.9734/CJAST/2019/v33i530095
  21. Odimegwu, N.E., Ofoedu, C.E., Omeire, G.C., Umelo, M.C., Eluchie, C.N., Alagbaoso, S.O., Njoku, N.E. and Ozoani, P.O. (2019). Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds. Archives of Current Research International, 16(3): 1-16. http://doi.org/10.9734/ACRI/2019/v16i330092
  22. Iwouno, J.O., Ofoedu, C.E. and Ofoedum, A.F. (2019). Potentials of Egg Shell and Snail Shell Powder in Sorghum Beer Clarification. Archives of Current Research International, 16(4): 1-10. http://doi.org/10.9734/ACRI/2019/v16i430093
  23. Odimegwu, E.N., Ubbaonu, C.N., Ofoedu, C.E., Akajiaku, L.O., Njoku, N.E., Agunwah, I.M., Alagbaoso, S.O. and Iwyh, G.E. (2019). Comparative Study on the Proximate Composition, Functional and Sensory Properties of Tumeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products. Current Journal of Applied Science and Technology, 33(4); 1-11. http://doi.org/10.9734/CJAST/2019/v33i430090
  24. Osuji, C.M., Ofoedu, C.E. and Ojukwu, M. (2019). Proximate, malting characteristics and grain quality properties of some Nigerian rice of different varieties. Research Journal of Chemical Sciences, 9(2): 1-10.
  25. Nwosu, J.N., Anyaehie, M.A. and Ofoedu, C.E. (2019). Effect of different processing techniques on the Amino acid profile of Black Gram. IOSR Journal of Environmental Science, Toxicology and Food Technology, 13(11): 79-84. http://doi.org/10.9790/2402-1311017984
  26. Osuji, C.M., Ofoedu, C.E., Omeire, G.C. and Ojukwu, M. (2020). Colour Analysis of syrup from and unmalted rice of different varieties. Crotian Journal of Food Science and Technology, 12(1) http://doi.org/10.17508/CJFST.2020.12.1.03