Mr. Chidiebere John Okakpu

Mr. Chidiebere John Okakpu

okakpu.john@mouau.edu.ng
Assistant Lecturer
Room 211A – CAFST Complex
1. Assistant Lecturer, Department of Food Science and Technology,  Michael Okpara University of Agriculture, Umudike, Abia State (2018-Present).                                                                 2. Lecturers’ Assistant, Department of Science Laboratory Technology, Delta State Polytechnic, Otefe-Oghara, Delta State (NYSC Experience)   (August, 2014 – July, 2015).
B.Sc (2014) – FOOD SCIENCE AND TECHNOLOGY
M.Sc. (2018) – FOOD QUALITY CONTROL AND ASSURANCE
MEMBER, NIFST
FOOD QUALITY EVALUATION / FOOD SENSORY EVALUATION / STATISTICS 
PHYSICOCHEMICAL AND SENSORY EVALUATION OF DIFFERENT FOOD PRODUCT FROM WALNUT.
SENSORY EVALUATION OF FOODS
FOOD QUALITY EVALUATION AND CONTROL
FOOD PACKAGING    
 
 1. N. E. Obasi, O. G. Ukah and C. J. Okakpu (2018). Formulation and evaluation of complementary foods from flour blends of sprouted paddy rice (Oryza sativa), sprouted African yam bean (Sphenostylis sternocarpa) and paw paw fruit (Carica papaya). Advances in  Research. 15(5): 1 – 18; Article no. AIR. 41864 ISBN: 2348-0394, NLM ID: 101666096.
2. Olaoye, O. A., Ekeh, J. I., Okakpu, C. J. and Uka, A. C. (2019). Consumer acceptability and quality characteristics of cookies produced from composite flours of wheat and banana/avocado peels. Annals. Food Science and Technology, 20 (1): 56 – 64.
3. Ukom, A. N., Okakpu, C. J., Nwanagba, L. N. and Osuagwu, E. P. (2019). Evaluation of the Chemical Composition of the Leaves, Fruit Pulp and Seed of Some Selected Guava Varieties. Conference Book of Extended Abstracts of the 43rd Annual Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology, Awka, Anambra State, Nigeria. 14th – 18th October, 2019. Pp 325.
4. Okakpu, C. J. and Ubbor, S. C. (2017). Sensory Properties of Cookies Produced from Flour Blends of Wheat (Triticum aestivum), Bambara nut (Vigna subterranea) and Orange Fleshed Sweet Potato (Ipomea batatas). Conference Book of Extended Abstracts of the 41st Annual Conference and Annual General Meeting of Nigerian Institute of Food Science and Technology, Abuja, Nigeria. 22nd – 25th October, 2017.
5. Okakpu, C. J., Okakpu, K. G., Iroh, N. E. and Onwuneme, E. S. (2020). Moisture Sorption Isotherm and Shelf Life Prediction of Shredded Cassava (Ighu) Using Different Packaging Materials. Sumerianz Journal of Nutrition and Food Science, 1(1):13 – 20.”