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Professor: Food Technology and Director: Centre for Innovative Food Research (CIFR)
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
Biotechniques
Food Analysis and Instrumentation
Food Science and Technology
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
Chinma, C.E., Ezeocha, V.C., Adebo, J.A., Adebo, O.A., Wilkin, J., Bamidele, O.P., Molelekoa, T.B.J. Phytochemicals in Pigmented Maize and their Health Promising Prospects. In: Pigmented Grains, Singh, A., Sharma, S., Dar, B.N., Boukid, F. (Eds.). Elsevier, Netherlands. Accepted in press.
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
Mudau, M., Adebo, O.A. (2024). Three dimensional (3D)-printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post-processing methods, consumer acceptance and safety. Journal of Food Process Engineering, 47, e14621.
Daji, G.A., Green, E., Akanni, G., Adebo, O.A. (2024). GC‐MS‐based metabolomics elucidates the impact of cereal-based microbial starters on the metabolite profile of mahewu prepared from yellow maize. International Journal of Food Science and Technology, 59, 4268-4280.
Kewuyemi, Y.O., Adebo, O.A. (2024). Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato. Scientific Reports, 14, 1987.
Oladimeji, B.M., Adebo, O.A. (2024). Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms. Food Science and Nutrition, 12, 1380-1398.
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.
External links