|Room 211A – CAFST Complex|
|My name is U. A. Onwuzuruike, an Assistant lecturer in the Department of Food Science and Technology. I aspire to become a professor of food process research and development where my education, skills, and knowledge will be effectively explored and utilized, aiming at contributing to the vision and mission of Michael Okpara University of Agriculture, Umudike and the global food security programme, as well as self-improvement and advancement, with the intent of fostering excellence in research, teaching and learning, and to produce highly-skilled graduates who will pursue creative research into food concerns and excel in solving complex food challenges, and be proactive towards curbing food crisis in Nigeria.
|M.Sc., Food Technology, Cum Laude (Distinction). IUPFood Programme,KU Leuven University, Belgium.
B.Sc., Food Science and Technology, First Class Honours (CGPA: 4.81) Michael Okpara University of Agriculture, Umudike (MOUAU), Abia state.
OND., Food Technology, Distinction (CGPA: 3.53). Federal Polytechnic, Nekede, Imo State
|Professional member, Nigerian Institute of Food Science and Technology (NIFST).|
|Food Process Engineering|
|1. FST 413 (FOOD PROCESS ENGINEERING)
2. FST 311 (FOOD ENGINEERING OPERATIONS)
3. FST 314 (FOOD ANALYSIS)
3. FST 322 (FOOD MACHINERY)
4. FST 325 (POST-HARVEST PHYSIOLOGY AND STORAGE)
5. FST 326 (PHYSICAL PROPERTIES OF FOOD)
|1. Offia Olua, Blessing I., Onwuzuruike Uzochukwu A. and Udofia Patrick G (2014). Optimization of oil yield and Physicochemical Properties of African Almond (Terminallia catappa L) nut oil using the Response Surface Methodology. Journal of Advances in Food Science & Technology 1(1): 1-10, 2014. International Knowledge Press.|
|2. Offia Olua, B.I., Onwuzuruike, U. A. and Ohaka, H. (2016). Production and quality evaluation of candies produced from datenuts (Phoenix dactylifera) and groundnut (Arachis hypogea) blends. Nigerian Food Journal, 34 (2): 1105-115|
|3. Offia Olua, B. I., Onwuzuruike, U. A. and Eke, C. (2017). Production and quality evaluation of cookies from processed almond (Terminallia catappa L.) nut-wheat flour blends. Nigeria Journal of Home Economics, 6 (1): 232-242.|