Prof Oluwafemi Adebo

Professor: Food Chemistry and Processing Technologies 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

Email: oadebo@uj.ac.za; oaadebo@gmail.com

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

Google Scholar

Researchgate

ORCID