Prof. Titus Ugochukwu NWABUEZE became a Professor of Food Science & Technology, Michael Okpara University of Agriculture, Umudike, Nigeria in 2009. He has been a Head of Department of Food Science and Technology for three times; Deputy Dean, Postgraduate School; University Desk Officer, Nigeria Sustainable Development Solutions Network (NSDSN) and Dean, College of Applied FoodSciences & Tourism (CAFST).He is currently the Chairman, OMR Team of the University.

He has a PhD in Food Processing and Preservation with specialization in Food Extrusion Technology and Food Process Optimization. He has spent time pursuing and imparting this knowledge to his numerous undergraduate and postgraduate students through teaching, research and project supervision.

Prof. T. U. NWABUEZE has received National and International recognition through Scholarly Publications in high impact factor top Food Journals and Publishers as evidenced by his numerous publications in the Journal of Food, Agriculture and Environment, (World Food Ltd/WFL Publisher, http//www.world-food.net.),Finland;Journal of Food Processing and Preservation, www.blackwellpublishing.com/jfpp,USA; Lebensmittel-Wissenschaft und-Technologie (Swiss Society of Food Science andTechnology). Pub. by Elsevier, http//www.elsevier, com/locate/lwt, Zurich; Journal of Food  Process Engineering,www.blackwellpublishing.com/jfpe,USA; Journal of Food Quality, www.blackwellpublishing.com/jfq,USA; Journal of the Science of Food and Agriculture, Pub. by Society of Chemical Industry, www.interscience.wiley.com/jsfa, Britain; Food and Bioprocess Technology: An International Journal. Springer Publication, www.springerlink.com,Ireland;International Journal of Food Science and Technology,www.blackwellpublishing.com/ijfs, USA; Journal of Agriculture, Biotechnology & Ecology,www.abej.org, China; European Journal of Food Research & Review, SCIENCEDOMAIN International, http://www.sciencedomain.org, Britain.

His works have been presented in National Research Competitions as well as in International

Gatherings of World Food Scientists such as in International symposium on Yeast.

University of Montpellier, France;Pangborn Sensory Science Symposium, Hyatt Regency,

Minneapolis, USA; Toronto, CANADA; Rio de Janeiro,BRAZIL;International Food

Technology (IFT), Chicago, USA.

He reviews for high impact factor Journals published by Springer, Blackwell, Elsevier, Wiley, Taylor, etc., and was an Editorial Member of Food and Nutrition Sciences, http://www.SciRP.org/journal/fns,USA;

European Journal of Food Research & Review, SCIENCEDOMAIN international,

http://www.sciencedomain.org, Britain. He has meritorious Awards and Commendations for academic excellence & selfless services.