I am Dr Adeoluwa Iyiade Adetunji, a Nigerian by birth. I started my career journey in Nigeria, where I obtained a BSc (Honours) degree in Food Technology from the University of Ibadan in the year 2001. In 2011 and 2012, I obtained a BSc (Honours) an...More
I am Dr Adeoluwa Iyiade Adetunji, a Nigerian by birth. I started my career journey in Nigeria, where I obtained a BSc (Honours) degree in Food Technology from the University of Ibadan in the year 2001. In 2011 and 2012, I obtained a BSc (Honours) and MSc degrees in Food Science, respectively from the University of Pretoria, South Africa. In 2015, I obtained a PhD degree in Food Science from the University of Pretoria, South Africa. My research interest centered on harnessing the potentials of under-utilized indigenous crops in enabling their commercial processing applications in the development and production of new food and beverage products, as well as other industrial processing applications. Various research projects that I have undertaking in this regard have produced a number of publications published in high impact international journals. Coupled with this, I have presented some of these findings in a number of international conferences. My passion lies in the area of developing strategic approach to addressing problem of Food Insecurity. In view of this, I have wealth of research and technical expertise in relation to characterization of compositional and structural properties of raw amterials as it impact on processing functionality, particulalry in adapting new raw materials in the development and production of new food and beverage products. My achievements in relation to my technical expertise are highlighted as follows: 1. Developed and published "Sorghum cultivars grain quality information database". Importance of this database relate to providing sorghum producers with information in selecting cultivars that meet specific needs of end-user. Likewise, the end-user in terms of processors will be able to select appropriate cultivar in maximizing processing into specific end-use. 2. Developed simple and cost effective pre-treatment technology for tannin-containing sorghum cultivars. 3. Contribution to the body of knowledge for better understanding of the mechanism of improving processing functionality of tannin-containing sorghum for application in food and beverage processes.
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