Prof Oluwafemi Adebo

Overview

NRF Rating: Y1 Research Interests Prof. Oluwafemi Adebo is a Professor of Food Science and Technology and Director of the Centre for Innovative Food Research (CIFR). His research focuses on improving various food processes, food product development geared towards health promotion, and value addition using conventional, novel, and 4th industrial revolution approaches, as well as three-dimensional (3D) food printing and other innovative solutions to address food insecurity. Teaching Biotechniques Food Analysis and Instrumentation Food Science and Technology Food Product Development Food Components Food Technology 1 Recent Publications Cunningham, N., Adeyanju, A.A., Adebo, O.A . (2025). Consumers’ attitudes toward 3D food printing: A South African context. Journal of Food Science , 90, e70198. Molimi, M.B., Egan, P., Adebo, O.A . (2025). Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects. Food Research International , 202, 115629. Jimoh, A.A., Adebo, O.A . (2025). Evaluation of antiobesogenic properties of fermented foods: In silico Journal of Food Science , 90, e70074. Kewuyemi, Y.O., Adebo, O.A . (2025). Phytochemical distribution in 3D-printed biscuits from bioprocessed wholegrain and multigrain food inks. Legume Science , 7, e70037. Adebo, O.A ., Gieng, J., Feng, X. (2025). Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology. Frontiers in Nutrition , 12, 1571781. Mudau, M., Adebo, O.A . (2025). Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours. International Journal of Food Science and Technology , 60, vva2037. Akanni, G.B., Daji, G., Green, E., Adebo, O.A . (2025). Comparative metabolomics investigation of white maize mahewu : Understanding biochemical transformations induced by traditional cereal-based starters. International Journal of Food Science and Technology , 60, vvaf044. Chinma, C.E., Ezeocha, V.C., Shadrach, A.M., Onwuka, Q.I., Adebo, O.A . (2025). Impact of short-term germination on the nutritional, physicochemical, and techno-functional properties of black turtle beans. Journal of Food Science , 90, e70298. Mahlanza, Z.P., Bamidele, O.P., Oyeyinka, S.A., Sobowale, S.S., Ledbetter, M., Wilkin, J., Adebo, O.A . (2025). Metabolite profiles of processed finger millet ( Eleusine coracana ) and edible crickets ( Acheta domesticus ) using gas chromatography-mass spectrometry (GC-MS). International Journal of Food Science and Technology , 60, vvaf021. Adebo, O.A ., Chinma, C.E., Adebo, J.A., Oyeyinka, S.O., Molimi, M.B., Ananga, A., Bamidele, O.P. (2025). Food metabolomics for understanding metabolite modifications in cereal products. In: Next-Generation Cereal-based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health , Volume 117, Rosell, C.M., Koksel, F. (Eds.). Elsevier, Netherlands. Accepted in press. External links Google Scholar Scopus Researchgate ORCID Research Interests 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) Expertise related to UN Sustainable Development Goals In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s): Full Research Profile