Mr Chigozie Ofoedu
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
College of Science
Chigozie is a scholar who welcomes teamwork. He is a goal-oriented individual who is passionate about research. He is willing to learn, work in a fast-paced setting, and acquire new experiences. His research interests include but not limited to food processing technology, novel functional food ingredient, product development, enzyme hydrolysis, valorization of food waste, sustainable technologies & optimization of process conditions. As a researcher, he has published in reputable quartile-rated journals published by Elsevier, Wiley, PeerJ, and Taylor & Francis. He is a caring father and a devoted husband.
Research Topic: Processing duckweed into ingredients for use in novel foods and beverages
I am researching duckweed, an aquatic lentil, as a novel plant protein source to meet the growing demand for protein using eco-friendly processes, since intensifying livestock production as the conventional protein source is unsustainable.
In comparison to other crops, duckweed has many advantages, including a high protein content, a favorable amino acid profile, zero waste crop, rapid growth, efficient water and land use, sustainable cultivation in an indoor vertical farming (IVF), and low carbon footprint.
My interest is in exploring innovative ways to extract and incorporate sustainable and nutritious plant-based protein ingredient in our food system.
| Date | Position | Institution name |
|---|---|---|
| 2019 - 2022 | Assistant Lecturer | Federal University of Technology Owerri |
| 2013 - 2019 | Graduate Assistant | Federal University of Technology Owerri |
| Language | Competency |
|---|---|
| English | Can read, write, speak, understand spoken and peer review |
| Igbo | Can read, write, speak, understand spoken and peer review |
| Date | Institution name | Country | Title |
|---|---|---|---|
| 2022 - 2026 | University of Adelaide | Australia | Ph.D in Food and Nutrition Science |
| 2014 - 2018 | Federal University of Technology Owerri | Nigeria | MSc. in Food Science & Technology |
| 2007 - 2011 | Federal University of Technology Owerri | Nigeria | B.Tech. in Food Science & Technology |
| Year | Citation |
|---|---|
| 2025 | Monu, C. U., Onyeka, U. E., Ofoedu, C. E., & Okpala, C. O. R. (2025). Physicochemical characterization of sprouted cowpea starch by varieties. Quality Assurance and Safety of Crops and Foods, 17(1), 112-128. Scopus2 WoS2 |
| 2025 | Ofoedu, C. E., Bozkurt, H., & Mortimer, J. C. (2025). Towards sustainable food security: Exploring the potential of duckweed (Lemnaceae) in diversifying food systems. Trends in Food Science & Technology, 161, 105073-1-105073-16. Scopus16 WoS11 |
| 2025 | Ofoedum, A. F., Owuamanam, C. I., Iwouno, J. O., Ofoedu, C. E., Chikelu, E. C., Odimegwu, E. N., . . . Anaeke, E. J. (2025). Physicochemical and Shelf Life Studies of Functional Beverages Developed from Crude Extracts from Tropical Spices (Zingiber officinale, Monodora myristica and Tetrapluera tetraptera). Asian Journal of Dairy and Food Research, 44(5), 799-806. Scopus2 |
| 2023 | Osuji, C., Uche, C., Iheagwara, M., Ofoedu, C., Omeire, G., Nwakaudu, A., & Ozumba, I. (2023). The effect of mechanized shelling and packaging on the quality of melon seeds. Potravinarstvo Slovak Journal of Food Sciences, 17, 565-580. Scopus1 |
| 2023 | Duguma, H. T., Zhang, L., Ofoedu, C. E., Chacha, J. S., & Agunbiade, A. O. (2023). Potentials of superfine grinding in quality modification of food powders. Cyta Journal of Food, 21(1), 530-541. Scopus18 WoS14 |
| 2022 | Afzaal, M., Saeed, F., Ateeq, H., Imran, A., Yasmin, I., Shahid, A., . . . Awuchi, C. G. (2022). Survivability of probiotics under hostile conditions as affected by prebiotic-based encapsulating materials. International Journal of Food Properties, 25(1), 2044-2054. Scopus21 WoS17 |
| 2022 | Afzaal, M., Saeed, F., Islam, F., Ateeq, H., Asghar, A., Shah, Y. A., . . . Chacha, J. S. (2022). Nutritional Health Perspective of Natto: A Critical Review. Biochemistry Research International, 2022, 9 pages. Scopus78 WoS63 Europe PMC36 |
| 2022 | Ofoedu, C. E., Ofoedu, E. O., Chacha, J. S., Owuamanam, C. I., Efekalam, I. S., & Awuchi, C. G. (2022). Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity. International Journal of Food Science, 2022, 17 pages. Scopus27 WoS24 Europe PMC5 |
| 2022 | Ofoedu, C. E., Iwouno, J. O., Ojimba, N. C., Chacha, J. S., Okafor, D. C., & Anwaegbu, O. M. (2022). Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum. International Journal of Food Science and Technology, 57(7), 4328-4336. Scopus3 WoS3 |
| 2022 | Okonkwo, C. E., Ofoedu, C. E., Hussain, S. Z., Adeyanju, A. A., Naseer, B., Inyinbor, A. A., . . . Kamal-Eldin, A. (2022). Application of biogels for bioactives delivery: Recent developments and future research insights. Applied Food Research, 2(2), 23 pages. Scopus28 WoS21 |
| 2022 | Okechukwu, Q. N., Ugwuona, F. U., Ofoedu, C. E., Juchniewicz, S., & Okpala, C. O. R. (2022). Chemical composition, antibacterial efficacy, and antioxidant capacity of essential oil and oleoresin from Monodora myristica and Tetrapleura tetraptera in Southeast Nigeria. Scientific Reports, 12(1), 12 pages. Scopus17 WoS14 Europe PMC7 |
| 2022 | Marcel, M. R., Chacha, J. S., & Ofoedu, C. E. (2022). Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours (vol 10, pg 536, 2022). FOOD SCIENCE & NUTRITION, 10(4), 1329. |
| 2022 | Chacha, J. S., Ofoedu, C. E., & Xiao, K. (2022). Essential oil-based active polymer-based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat. Journal of Food Processing and Preservation, 46(11), 28 pages. Scopus45 WoS39 |
| 2022 | Afzaal, M., Saeed, F., Asghar, A., Shah, Y. A., Ikram, A., Ateeq, H., . . . Chacha, J. S. (2022). Nutritional and Therapeutic Potential of Soursop. Journal of Food Quality, 2022, 9 pages. Scopus18 WoS15 |
| 2022 | Marcel, M. R., Chacha, J. S., & Ofoedu, C. E. (2022). Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Science and Nutrition, 10(2), 536-553. Scopus34 WoS24 Europe PMC9 |
| 2022 | Agunbiade, A. O., Song, L., Agunbiade, O. J., Ofoedu, C. E., Chacha, J. S., Duguma, H. T., . . . Guine, R. P. F. (2022). Potentials of 3D extrusion-based printing in resolving food processing challenges: A perspective review. Journal of Food Process Engineering, 45(4), 31 pages. Scopus87 WoS60 |
| 2021 | Agbai, C. M., Olawuni, I. A., Ofoedu, C. E., Ibeabuchi, C. J., Okpala, C. O. R., Shorstkii, I., & Korzeniowska, M. (2021). Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber (Hevea brasiliensis) seed meals. PeerJ, 9, 26 pages. Scopus25 WoS19 Europe PMC8 |
| 2021 | Iheagwara, M. C., Okonkwo, T. M., Ofoedu, C. E., Shorstkii, I., & Okpala, C. O. R. (2021). Rheological, sensorial, and textural properties of ingredient-mix based dried beef product (Kilishi). Meat Technology, 62(1), 14-26. Scopus2 |
| 2021 | Ofoedu, C. E., You, L., Osuji, C. M., Iwouno, J. O., Kabuo, N. O., Ojukwu, M., . . . Korzeniowska, M. (2021). Hydrogen peroxide effects on natural‐sourced polysacchrides: Free radical formation/production, degradation process, and reaction mechanism—a critical synopsis. Foods, 10(4), 33 pages. Scopus96 WoS79 Europe PMC44 |
| 2021 | Chacha, J. S., Zhang, L., Ofoedu, C. E., Suleiman, R. A., Dotto, J. M., Roobab, U., . . . Guiné, R. P. F. (2021). Revisiting non-thermal food processing and preservation methods—action mechanisms, pros and cons: A technological update (2016–2021). Foods, 10(6), 26 pages. Scopus164 WoS129 Europe PMC55 |
| 2021 | Ofoedu, C. E., Iwouno, J. O., Ofoedu, E. O., Ogueke, C. C., Igwe, V. S., Agunwah, I. M., . . . Okpala, C. O. R. (2021). Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements. PeerJ, 9, 45 pages. Scopus85 WoS60 Europe PMC34 |
| 2021 | Ofoedu, C. E., Akosim, C. Q., Iwouno, J. O., Obi, C. D., Shorstkii, I., & Okpala, C. O. R. (2021). Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ, 9, 35 pages. Scopus20 WoS17 Europe PMC11 |
| 2021 | Ofoedu, C. E., Iwouno, J. O., Agunwah, I. M., Obodoechi, P. Z., Okpala, C. O. R., & Korzeniowska, M. (2021). Bacterial contamination of Nigerian currency notes: A comparative analysis of different denominations recovered from local food vendors. PeerJ, 9, 17 pages. Scopus10 WoS8 Europe PMC6 |
| 2021 | Ogueke, C. C., Agunwah, I. M., Ofoedu, C. E., R Okpala, C. O., & Korzeniowska, M. (2021). Quorum Sensing Signaling in Bacteria - from Mechanism to Future Prospects: A Terse Literature Review. Asian Journal of Biological and Life Sciences, 10(1), 05-14. |
| 2021 | AWUCHI, C. G., ONDARI, E. N., OFOEDU, C. E., CHACHA, J. S., RASAQ, W. A., MORYA, S., & OKPALA, C. O. R. (2021). Grain processing methods' effectiveness to eliminate mycotoxins: An overview. Asian Journal of Chemistry, 33(10), 2267-2275. Scopus7 |
| 2021 | Ojukwu, M., Ofoedu, C., Seow, E. K., & Easa, A. M. (2021). Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles. Journal of the Science of Food and Agriculture, 101(9), 3732-3741. Scopus10 WoS10 Europe PMC4 |
| 2020 | Osuji, C. M., Ofoedu, C. E., Omeire, G. C., & Ojukwu, M. (2020). Colour analysis of syrup from malted and unmalted rice of different varieties. Croatian journal of food science and technology, 12(1), 130-138. |
| 2020 | Ofoedu, C. E., Osuji, C. M., Omeire, G. C., Ojukwu, M., Okpala, C. O. R., & Korzeniowska, M. (2020). Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study. Journal of Food Science, 85(10), 3081-3093. Scopus17 WoS14 Europe PMC10 |
| 2020 | Ofoedu, C. E., Ubbaonu, C. N., Agunwah, I. M., Odimegwu, N. E., Okeke, F. K., & Obi, C. D. (2020). Production and comparative evaluation of leather products from pawpaw (<i>Carica papaya</i>) and banana (<i>Musa acuminata</i>) fruit pulp. Croatian journal of food science and technology, 12(2), 218-228. |
| 2017 | B. C, I., C. M., O., D. C., O., I.M., A., C.E, O., E. U., O., & C. C, A. (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. |
| 2014 | J.C, I., I.A, O., & M.C, I. (2014). Microbiological Evaluation of ‘Iru’ and ‘Ogiri-Isi’ Used As Food Condiments. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(8), 45-50. |
| - | Eke-Ejiofor, J. N., Ojimadu, A. E., Wordu, G. O., & Ofoedu, C. E. (2021). Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study. Asian Food Science Journal, 45-62. |
| - | Iwouno, J. O., Ofoedu, C. E., & Aniche, V. N. (2019). Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources. Asian Food Science Journal, 1-12. |
| - | Iwouno, J. O., Ofoedu, C. E., & Ofoedum, A. F. (2019). Potentials of Egg Shell and Snail Shell Powder in Sorghum Beer Clarification. Archives of Current Research International, 1-10. |
| - | Odimegwu, N. E., Ubbaonu, C. N., Ofoedu, C. E., Akajiaku, L. O., Njoku, N. E., Agunwah, I. M., . . . Iwuh, G. E. (2019). Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products. Current Journal of Applied Science and Technology, 1-11. |
| - | Okafor, D. C., Ijioma, B. C., Ofoedu, C. E., Nwosu, J. C., Onyeka, E. U., Ihediohanma, N. C., & 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). |
| - | Ofoedu, C. E., Osuji, C. M., & Ojukwu, M. (2019). Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties. Journal of Food Research, 8(1), 52. |
| - | Iwouno, J. O., Ofoedu, C. E., Ugwuegbulam, A. O., & Nwokoro, O. M. (2019). Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer. Current Journal of Applied Science and Technology, 1-10. |
| - | Odimegwu, N. E., Ofoedu, C. E., Omeire, G. C., Umelo, M. C., Eluchie, C. N., Alagbaoso, S. O., . . . 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, 1-16. |
| Year | Citation |
|---|---|
| 2024 | Ojukwu, M., Ofoedu, C. E., Osuji, C. M., & Aja, O. O. (2024). Recent advances in the utilisation of artificial intelligence in the food industry. In Innovations in Engineering and Food Science (pp. 299-317). IGI Global. DOI Scopus3 |
| 2022 | Ofoedu, C. E., Akintayo, O. A., & Zhou, S. J. (2022). Faba Bean Utilization: Past, Present and Future. In S. P. Bangar, & S. B. Dhull (Eds.), Faba Bean: Chemistry, Properties and Functionality (pp. 301-329). Springer International Publishing. DOI Scopus7 |
| 2021 | Chacha, J. S., Ofoedu, C. E., Suleiman, R. A., Jumbe, T. J., & Kulwa, K. B. M. (2021). Underutilized fruits: Challenges and constraints for domestication. In Future Foods Global Trends Opportunities and Sustainability Challenges (pp. 133-150). Elsevier. DOI Scopus23 |
| 2018 | Okafor, D. C., Ofoedu, C. E., Nwakaudu, A., & Daramola, M. O. (2018). Enzymes as additives in starch processing: A short overview. In Enzymes in Food Biotechnology Production Applications and Future Prospects (pp. 149-168). Elsevier. DOI Scopus15 |
| - | M. Ikegwu, T., C. Ezegbe, C., A. Okolo, C., & E. Ofoedu, C. (2022). Postharvest Preservation Technology of Cereals and Legumes. In Postharvest Technology - Recent Advances, New Perspectives and Applications. IntechOpen. DOI |
| Year | Citation |
|---|---|
| 2022 | Okechukwu, Q. N., & Ofoedu, C. E. (2022). The effects of temperature on the functional properties of Phaseolus Lunatus flour. In AIP Conference Proceedings Vol. 2390 (pp. 030067). AIP Publishing. DOI |
| Date | Role | Membership | Country |
|---|---|---|---|
| 2025 - ongoing | Member | Australian Institute of Food Science and Technology | Australia |
| 2024 - ongoing | Member | Plants for Space (P4S) | Australia |
| 2019 - ongoing | Member | International Science Community Association | India |
| 2016 - 2032 | Member | Nutrition Society of Nigeria | Nigeria |
| 2007 - 2032 | Member | Nigerian Institute of Food Science and Technology | Nigeria |
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