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Prof Oluwafemi Adebo

Associate Professor (Food Technology) and Deputy HOD (Research)
Name: Oluwafemi Adebo
Location: John Orr Bulding, Room 2207b Doornfontein Campus
Biotechnology and Food Technology Staff  Staff Members

Contact Details:
Tel: 011 559 6261

Email: oadebo@uj.ac.za

About Prof Oluwafemi Adebo

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

Three dimensional (3D) Food Printing, Metabolomics, Food Chemistry, Indigenous Foods, Traditional and Novel Food Processing Techniques, Health Promoting Constituents, Process Optimization, Mathematical Modelling, Food Product Development, Gas Chromatography Mass Spectrometry (GC-MS)

Recent Publications

Edited Book (in press)

Indigenous Fermented Foods in the Tropics. Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (Eds.). Elsevier, Netherlands. https://www.elsevier.com/books/indigenous-fermented-foods-for-the-tropics/adebo/978-0-323-98341-9

Book Chapters

Adebo, O.A. Future prospects for indigenous fermented foods from the tropics. In: Indigenous Fermented Foods in the Tropics, Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (Eds.). Elsevier, Netherlands. Accepted in press.

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.

Oyeyinka, S.A., Falade, K.O., Ajayi, O.M., Amonsou, E.O., Njobeh, P.B., Adebo, O.A. (2021). 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. pp. 43-60.

Journal Articles

Kewuyemi, Y.O., Hema, K., Meijboom, R., Alimi, K.O., Adebo, O.A. (2022). 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits. Scientific Reports, 12, 12347.

Fasogbon, B.M., Adebo, O.A. (2022). A bibliometric analysis of 3D food printing research: A global and African perspective. Future Foods, 6, 100175.

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

Azeez, S.O., Chinma, C.E., Bassey, S.O., Eze, U.R., Makinde, A.F., Sakariyah, A.A., Okubanjo, S.S., Danbaba, N., Adebo, O.A. (2022). The impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. LWT – Food Science and Technology, 154, 112734.

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.

External links

Google Scholar

Researchgate

ORCID