A Treatise on Professor Chijioke Maduka Osuji.

Introduction:

The intellectual heritage of a university is often embodied in its distinguished professors—those who, through research, teaching, and service, contribute to knowledge and to society. Professor Chijioke Maduka Osuji, an eminent scholar of Food Science and Technology at the Federal University of Technology, Owerri (FUTO), exemplifies this ideal. His academic journey, professional accomplishments, and research contributions mark him as a transformative figure in the fields of Beverage and Brewing Technology and Food Protein Hydrolysis.

Academic Background and Credentials.

Professor Osuji holds degrees from distinguished Nigerian institutions. He obtained his B.Sc. in Food Science from Abia State University (ABSU), followed by M.Sc. and Ph.D. degrees from FUTO, where he now serves as a senior academic and researcher. His strong academic pedigree has been further enriched through membership and fellowship in several professional bodies, including FNIFST, PMIFT, CES, and CFSN, signaling both national and international recognition of his expertise.

Professional Role at FUTO

Currently, Professor Osuji is a leading academic in the Department of Food Science and Technology, under the School of Engineering and Engineering Technology (SEET) at FUTO. Within this department, he focuses on the crucial intersection of science and human well-being—particularly beverage production, brewing innovation, and protein-based nutrition. His teaching and supervision roles have guided many undergraduate and postgraduate students, ensuring a new generation of food scientists are prepared for both industry and research careers.

Research Focus and Contributions

At the heart of Professor Osuji’s scholarship lies an enduring concern for food security, nutrition, and health. His forthcoming 38th Inaugural Lecture at FUTO, titled:

“Good Food Is Not Only for Eating, It Is Also for Drinking: Enzyme Hydrolysis Application for Development of Plant Protein Beverages”,

illustrates his pioneering approach. The lecture underscores the dual roles of food—not only as solid nourishment but also as functional beverages that address modern health demands.

By advancing the enzyme hydrolysis of plant proteins, Professor Osuji contributes to an area of research vital for:

Developing sustainable and affordable plant-based protein beverages.

Providing alternatives to dairy and other animal-based products.

Enhancing the nutritional profile and digestibility of beverages.

Meeting the global demand for functional foods that promote health beyond basic nutrition.

This focus positions him at the nexus of science, industry, and societal need, as plant-based alternatives become increasingly important in addressing health crises, lactose intolerance, and climate change-related dietary shifts.

Service and Recognition

Beyond his laboratory and lecture hall contributions, Professor Osuji is also a public intellectual whose work resonates with policymakers, industry practitioners, and community stakeholders. His professional affiliations with scientific and food technology societies strengthen collaborations between academia and industry. His recognition as a professor of Beverage and Brewing Technology solidifies his status as a leading authority in a field critical to Nigeria’s economic development, especially considering the expanding agro-allied and beverage sectors.

The Significance of the 38th Inaugural Lecture

The 38th Inaugural Lecture of FUTO, scheduled for Wednesday, 27th August 2025 at the Prof. C.O.E. Onwuliri Conference Hall, is not just an academic event; it is a celebration of scholarship, innovation, and service. Inaugural lectures at FUTO symbolize the culmination of years of research excellence and provide a platform for professors to share their intellectual contributions with the broader university community and the general public.

For Professor Osuji, this lecture is both a personal milestone and a collective advancement for the discipline of food science in Nigeria, emphasizing FUTO’s role as a hub of research-driven solutions for real-world challenges.

Conclusion.

Professor Chijioke Maduka Osuji represents the quintessence of an academic—scholar, researcher, teacher, and public intellectual. His work in enzyme hydrolysis and plant protein beverages is not only groundbreaking but also timely, aligning with global priorities in health, nutrition, and sustainable food production.

As he delivers the 38th Inaugural Lecture of FUTO, Professor Osuji will be inscribing his name into the annals of academic history, while inspiring younger scientists and reaffirming the university’s mission: to advance knowledge through excellence in science and technology for the benefit of humanity.

Professor Chijioke Maduka Osuji can be reached through. 

Call/ WhatsApp: 2348068345445

Email address: osuiyke@yahoo.com

Scripted by:

Goddy Ken Madukwe 

CCMP, Banker/ Auditor

Content Writer & Digital Marketing Consultant