Chigozie Ofoedu

Mr Chigozie Ofoedu

Higher Degree by Research Candidate

PhD Student

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

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.

  • Appointments
    Date Position Institution name
    2019 - 2022 Assistant Lecturer Federal University of Technology Owerri
    2013 - 2019 Graduate Assistant Federal University of Technology Owerri

  • Language Competencies
    Language Competency
    English Can read, write, speak, understand spoken and peer review
    Igbo Can read, write, speak, understand spoken and peer review

  • Education
    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

  • Research Interests
    Food Processing Food Science

  • Journals
    Year Citation
    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.
    DOI
    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.
    DOI
    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.
    DOI Scopus6 WoS1
    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.
    DOI Scopus17 WoS6 Europe PMC5
    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.
    DOI Scopus7 WoS7 Europe PMC4
    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.
    DOI Scopus1 WoS1
    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), 100238.
    DOI Scopus4
    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.
    DOI Scopus1
    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.
    DOI
    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.
    DOI Scopus10 WoS4
    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.
    DOI Scopus3 WoS1
    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.
    DOI Scopus9 WoS3 Europe PMC4
    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.
    DOI Scopus15 WoS8
    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.
    DOI Scopus10 WoS5 Europe PMC4
    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.
    DOI Scopus1
    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.
    DOI Scopus42 WoS33 Europe PMC14
    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.
    DOI Scopus50 WoS33 Europe PMC22
    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.
    DOI Scopus25 WoS12 Europe PMC6
    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.
    DOI Scopus14 WoS12 Europe PMC6
    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.
    DOI Scopus3
    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.
    DOI
    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.
    DOI Scopus6
    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.
    DOI Scopus4 WoS4
    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.
    DOI
    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.
    DOI Scopus14 WoS8 Europe PMC7
    2020 Ofoedu, C. E., Ubbaonu, C. N., Obi, C. D., Okeke, F. K., Odimegwu, N. E., & Agunwah, I. M. (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.
    DOI
    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.
    DOI
    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.
    DOI
    - Eke-Ejiofor, J. N., Ojimadu, A. E., Wordu, G. O., & Ofoedu, C. E. (n.d.). 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.
    DOI
    - Iwouno, J. O., Ofoedu, C. E., & Aniche, V. N. (n.d.). Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources. Asian Food Science Journal, 1-12.
    DOI
    - Iwouno, J. O., Ofoedu, C. E., & Ofoedum, A. F. (n.d.). Potentials of Egg Shell and Snail Shell Powder in Sorghum Beer Clarification. Archives of Current Research International, 1-10.
    DOI
    - Odimegwu, N. E., Ubbaonu, C. N., Ofoedu, C. E., Akajiaku, L. O., Njoku, N. E., Agunwah, I. M., . . . Iwuh, G. E. (n.d.). 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.
    DOI
    - Okafor, D. C., Ijioma, B. C., Ofoedu, C. E., Nwosu, J. C., Onyeka, E. U., Ihediohanma, N. C., & Okafor, T. I. (n.d.). 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).
    DOI
    - Ofoedu, C. E., Osuji, C. M., & Ojukwu, M. (n.d.). Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties. Journal of Food Research, 8(1), 52.
    DOI
    - Iwouno, J. O., Ofoedu, C. E., Ugwuegbulam, A. O., & Nwokoro, O. M. (n.d.). Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer. Current Journal of Applied Science and Technology, 1-10.
    DOI
    - Odimegwu, N. E., Ofoedu, C. E., Omeire, G. C., Umelo, M. C., Eluchie, C. N., Alagbaoso, S. O., . . . Ozoani, P. O. (n.d.). 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.
    DOI

  • Book Chapters
    Year Citation
    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 Scopus1
    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 Scopus3
    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 Scopus10
    - M. Ikegwu, T., C. Ezegbe, C., A. Okolo, C., & E. Ofoedu, C. (n.d.). Postharvest Preservation Technology of Cereals and Legumes. In Postharvest Technology - Recent Advances, New Perspectives and Applications. IntechOpen.
    DOI

  • Conference Papers
    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. AIP Publishing.
    DOI

  • Memberships
    Date Role Membership Country
    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
  • Position: PhD Student
  • Email: chigozie.ofoedu@adelaide.edu.au
  • Campus: Waite
  • Building: Plant Research Centre
  • Org Unit: School of Agriculture, Food and Wine
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