Staff Members
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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
About Prof Oluwafemi Adebo
NRF Rating:
Y1
Qualifications
Certificate Course in Market Research and Product Development (Cornell University, USA)
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
Adebo, O.A., Chinma, C.E., Obadina, O., Panda, S., Soares, A., & Gan, R.Y. (2023). Indigenous Fermented Foods in the Tropics. Elsevier, Netherlands.
Book Chapters
Adebo, O.A., Chinma, C.E., Obadina, A.O., Panda, S, Soares, A., Gan, R.Y. (2023). An insight into indigenous fermented foods in 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. pp. 1-12.
Banwo, A., Adebo, O.A., Falade, T.D.O. Examples of lactic-fermented foods of the African continent. In: Lactic Acid Bacteria: Microbiological and Functional Aspects, Vinderola, G., Ouwehand, A., Salminen, S., & von Wright, A. (Eds.). CRC Press, Taylor and Francis Group, USA. Accepted in press.
Fasogbon, B.M., Hannah, A.O., Adebo, O.A. (2023). Fermented foods and the gut microbiome: A focus on African indigenous fermented foods. 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. pp. 315-331.
Oyeyinka, A. T., Adebo, O.A., Kesa, H. (2022). Effect of processing on the nutrients and anti-nutrients composition of faba-bean. In: Faba Bean: Chemistry, Properties and Functionality, Bangar, S.P., & Dhull, S.B. (Eds.). Springer, UK. Pp. 163-187.
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.
Journal Articles
Kewuyemi, Y.O., Hema, K., Meijboom, R., Alimi, K.O., Adebo, O.A. (2023). Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours. Innovative Food Science and Emerging Technologies, 83, 103243.
Adeleke, I., Nwulu, N., Adebo, O.A. (2023). Internet of things (IoT) in the food fermentation process: A bibliometric review. Journal of Food Process Engineering, 46, e14321.
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.
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.
External links