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Dr Oluwafemi Adebo

Dr Oluwafemi Adebo
Department of Biotechnology and ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Food Technology
Senior Lecturer (Food Technology)

Contact Details
John Orr Bulding, Room 2207b
+27 (0) 11 559 6261
DFC

Qualifications
DTech - Food Technology (UJ)
MTech - Food Technology (UJ)
Higher National Diploma - Food Technology (MAPOLY)
National Diploma - Food Technology (MAPOLY)

Teaching
Food Product Development
Food Components
Food Technology 1

Research interest/keywords
Food fermentation, Food chemistry, Process optimization, Mathematical modelling, Food product development, gas chromatography mass spectrometry (GC-MS), metabolomics

Recent Publications

Book Chapters

Adebiyi, J.A., Njobeh, P.B., Ngobese, N., Adewumi, G.A., Adebo, O.A. (2021). Applications of gas chromatography high resolution mass spectrometry for food analysis. In: Instrumentation and Applications of High Resolution Mass Spectroscopy, Gopi, S., Thomas, S., Almalraj, A. (Eds.). CRC/Apple Academic Press, UK. pp. 213-238.

Oyedeji, A.B., Dudu, O.E., Ijabadeniyi, O.A. Adebo, O.A. (2021). Big data and the food industry. In: Food Science and Technology: Trends and Future Prospects, Ijabadeniyi, O.A. (Eds.). Degruyter, Germany. pp. 411-426.

Adefisoye, M.A., Green, E., Njobeh, P.B., Oyedeji, A.B., Adebo, O.A. (2021). Quality control of probiotics. In: Probiotic Beverages, Russell, I., Kellershohn, J., Panda, S. K (Eds.). Elsevier, Netherlands. pp. 389-402.

Adebo, O.A., Adebiyi, J.A., Behera, S.S., Chinma, C.E., Adeboye, A.S., Panda, S.K. Fermented beverages from Opuntia species: Composition, commercialization and future outlook. In: Opuntia spp: Chemistry, Bioactivity and Industrial Applications, Ramadan, M.F., Mousa-Ayoub, T. E., Rohn, S. (Eds.). Springer, UK. Accepted, in Press. https://www.springer.com/gp/book/9783030784430#aboutBook

Oyeyinka, S.A., Falade, K.O., Ajayi, O.M., Amonsou, E.O., Adebo, O.A., Njobeh, P.B. Physical, nutritional and microstructural properties of Bambara groundnut. In: Food and Potential Industrial Applications of Bambara Groundnut, Oyeyinka, S.A., Adeomowaye, B.I.O (Eds.). Springer, UK. Accepted, in Press. https://www.springer.com/gp/book/9783030739195


Journal Articles

Kewuyemi, Y.O., Hema, K., Adebo, O.A. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Critical Reviews in Food Science and Nutrition, Accepted in Press. https://www.tandfonline.com/doi/full/10.1080/10408398.2021.1920569

Chinma, C.E., Abu, J.O., Asikwe, B.N., Sunday, T., Adebo, O.A. (2021). Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. LWT-Food Science and Technology, 140, 110749.

Adebo, O.A., Oyeyinka, S.A., Adebiyi, J.A., Feng, X., Wilkin, J.D., Kewuyemi, Y.O., Abrahams, A.M., Tugizimana, F. (2021). Application of gas chromatography mass spectrometry (GC-MS)-based metabolomics for the study of fermented foods. International Journal of Food Science and Technology, 56, 1514-1534.

Oyedeji, A.B., Green, E., Adebiyi, J.A., Ogundele, O.M., Gbashi, S., Adefisoye, M.A., Oyeyinka, S.A., Adebo, O.A. (2021). Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: a review. Food Research International, 140, 110042.

Adebo, O.A., Medina-Meza, I.E. (2020). Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review. Molecules, 25, 927.