Staff Members
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Vice Dean: Global Engagement and Professor: Food Technology and Director: Centre for Innovative Food Research (CIFR)
Name: Oluwafemi Adebo
Location: John Orr Building, Room 2206 (Office 2206Q) Doornfontein Campus
Biotechnology and Food Technology Staff, Faculty of Science听 Staff Members
Contact Details:
Tel: 011 559 6261
About Prof Oluwafemi Adebo
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鈥� 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.
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External links
Research Interests
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global听听to end poverty, protect the planet and ensure prosperity for all. This person鈥檚 work contributes towards the following SDG(s):
