Oyekemi PopoolaCountry of origin: Nigeria Currently in: Nigeria, Ibadan General field of specialization: Engineering sciences
Degrees2015 Master Agricultural Sciences
Current Research Activities
i. Application of Data Science and Chemometrics in Food Science and Technology. ii. Structural, Textural, Thermal and Rheological Characterization of Endogenous Polysaccharide extracted from Chrysophylum albidum as gum base Food Applications. iii. Starch modification of indigenous cereal and tubers crops and their application as bio- functional foods.
Publications resulting from Research:
i. John-Dewole, O.O. and Popoola, O.O. (2013). Effects of Variations of the Ratio of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt. International Journal of Biochemistry Research & Review. 3(3), pp. 200-205.
ii. Malomo, O.O. and Popoola, O.O. (2017). Evaluation of the Efficiency of a Designed and Fabricated Microfermenter for The Production of Banana Wine. International Journal of Research in Engineering and Advanced Technology. 5(4), ISSN: 2320 – 8791.
iii. Ogundahunsi, O.E., Popoola, O.O. and Akangbe, O. E. (2021). Development of a Simple, Low-Cost Groundnut Oil Expeller. Journal of Food Processing and Technology. 12 (6), 1-5.
iv. Olawoye, B. and Popoola, O.O. (2021). Modelling and prediction of hydrolysis index of gluten-free cookies made from cardaba banana starch vis-à-vis response surface methodology and support vector machine. Proceedings of National Academy of Science. 14 (2).
v. Olawoye, B., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Modifying cooking starch using octenyl succinic anhydride improves the amylose-amylopectin ratio of starch. A chemometrics approach. Proceedings of National Academy of Science. 14 (2).
vi. Olawoye, B., Fagbohun, O., Popoola, O.O., Gbadamosi S.O. and Akanbi, C.T. (2022). Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. International Journal of Biological Macromolecules. DOI: 10.1016/j.ijbiomac.2021.12.134.
vii. Popoola, O.O. (2022). Phenolic compounds composition and in vitro antioxidant activity of Nigerian Amaranthus viridis as affected by autoclaving and germination. Measurement Food. Volume 6, pp. 100028; ISSN: 2772-2759.
viii. Popoola-Akinola O.O., Temiloluwa Joy Raji. and Babatunde Olawoye. (2022). Lignocellulose, dietary fibre, inulin and their potential application in Food. Heliyon, DOI:10: 1016/j.heliyon.2022e1
Contribution to Books:
i. Oluwajuyitan, T. D., Kadiri, O., Origbemisoye, B.A., Fagbohun, O.F., Popoola, O.O and Olawoye, B. (2021). Cereal grain: A Vehicle for Improved Healthy Living. IntechOpen.
ii. Olawoye, B., Popoola O., Kadiri O., Akinsola J.E.T. and Akanbi, C.T. (2021). Machine learning and its application in food processing and preservation: In Artificial Intelligence and Smart Agriculture: Technology and Application. CRC (Taylor and Francis).
Articles Accepted for Publication:
i. Olawoye, B., Fagbohun, O.F., Popoola, O., Kadiri, O. And Fawale, O.S. (2022). Optimizing digested starch and starch digestibility index of cardaba banana revealed a multiphasic starch digestogram. Carbohydrate Polymer: Application and Technology (Elsevier) (under review).
ii. Pigmented Cereals and Millets. Bioactive Profile and Food Applications. Food Chemistry, Function and Analysis (2022).
Manuscript Submitted for Publication:
i. Popoola, O. O., and Ogudahunsi, O. E. (2021). Economic Evaluation of Plantain chips. Turkish Journal of Food and Agriculture.
ii. Olawoye, B., Fagbohun O.F., Popoola O., Akinsola J.E.T. and Akanbi, C.T. (2021). A supervised machine learning approach for the prediction of ‘’antioxidant activities of Amaranthus viridis seed. Computer and Electronics in Agriculture.
Papers and work in progress:
i. That we may eat and be healthy: A case of slowly digestible cookies.
ii. Modelling in vitro starch digestibility of gluten-free cookies made from Cardaba banana starch. A comparison between monophasic and multiphasic approaches.
iii. Heat-moisture enhanced the thermal stability of slowly digestible and resistant starch of cardaba banana: A supervised machine learning approach.
iv. Does Cardaba banana starch complexed with different hydrocolloids exhibit multiphasic digestogram?
v. Big data and its emergence in Food science and Technology.
Current Research Activities:
i. Application of Data Science and Chemometrics in Food Science and Technology.
ii. Structural, Textural, Thermal and Rheological Characterization of Endogenous Polysaccharide extracted from Chrysophylum albidum as gum base Food Applications.
iii. Starch modification of indigenous cereal and tubers crops and their application as bio- functional foods.
Current professionCurrent professional activities type:ResearchTeachingHigher Education StudyLecturer, Department of Food Science and Technology Services within the Department: Creating and developing course materials and work plans for lectures in Food Science and Technology, assisting at undergraduate level in areas allocated by the Head of Department and reviewed from time to time by the Head of Department as well as attending Departmental and Faculty seminars aimed at sharing research outcomes and building collaborations within and outside the Department. Services within the Faculty: i. Chairman, Welfare Committee ii. Staff Adviser Food Science and Technology iii. Assisting the Head of Department Services within the University: I was employed as Member First Technical University Maiden Convocation Ceremonial Sub-Committee Services outside the First Technical University: Member, Full Gospel Business Men’s Fellowship, Ring Road Branch, Ibadan. Member, Formidable Bakers Support Team (FBST), Lagos, Nigeria. Courses I have assisted with within the Department: i. Introduction to Food Science and Technology (FST 201) ii. Introduction to Food Microbiology (FST 202) iii. Fundamentals of Food Processing (FST 204) iv. Food Microbiology 1 (FST 305) v. Food Microbiology 11 (FST 308) vi. Principles of Human Nutrition I (FST 309) vii. Fruits and Vegetables Processing (FST 505) viii. Seminar for FST Students (FST 413) Current Graduate Co-supervision: Three (3) I am involved in Teaching and Research at the First Technical University, Ibadan, Oyo State, Nigeria. I am also an Entrepreneur as well as a Baking Consultant.
Workshop and Conference Attended7th Dec, 2017. Stone hedge Hotel, Abuja, Nigeria. Conference on How to Generate Funding to support Aflatoxin Mitigation.14/09/2020 to 17/09/2020. First Technical University, Ibadan, Oyo State, Nigeria. Intensive capacity development programme on “Effective Online Testing” .2021 Presented at 3rd Pharma-Food Congress Functional Foods and Phytomedcine: Healthy eating, a key strategy in a post-COVID 19 Era. Olawoye B., Fagbohun O.F., Popoola O., Gbadamosi O.S. and Akanbi, C.T. (2021). Modelling in vitro starch digestibility of gluten-free cookies made from Cardaba banana starch. A comparison between monophasic and multiphasic approaches.2022 Air force Conference Centre, Abuja, Nigeria. Olawoye, B., Popoola. O.O. and Afolayan, A. F. Techno Economic assessment of Kunu-zaki drink packaged in tetra pack. 3rd NAS Annual Scientific Conference. Science and Technology innovations for National Growth and Development.2022 Air force Conference Centre, Abuja. Nigeria. Olawoye, B., Popoola. O.O. and Akanbi, C.T. Machine learning approach for the prediction of percentage succinylation and reaction and reaction efficiency succinate anhydride modified cardaba banana starch.17th-21st October, 2022 National Centre for Human Development, Opposite Central Bank of Nigeria (CBN), Tafawa Balewa Way, Central Business District, Abuja., Nigeria. 46th Annual Conference & Annual General Meeting of the Nigerian Institute of Food Science and Technology (NIFST). Advancing National Development, Wealth Creation and Food Security Through Food Processing and Preservation.06/2022 Zoom. Role of Food Safety in Strengthening Food System Confirmation. 2nd IFT- NIFST Online Seminar organized by The International Division of Institute of Food Technologists (IFT, USA) under the Relief and Development Project in Partnership with Nigerian Institute of Food Science and Technology (NIFST) .04/2022 University of Ibadan, Ibadan, Oyo State, Nigeria. The role of Food Safety in Strengthening Sustainable Food Systems:26th to 28th July, 2021. First Technical University, Ibadan, Oyo State, Nigeria. 2nd Edition Workshop on Artificial Intelligence and Clean Energy
AffiliationsNigerian Institute of Food Science and Technology
Presentation given2022Techno Economic assessment of Kunu-zaki drink packaged in tetra pack.Air force Conference Centre, Abuja, Nigeria.Event: 3rd NAS Annual Scientific Conference. Science and Technology innovations for National Growth and Development.
Other AwardsJun 2015Professional Member, Nigerian Institute of Food Science and TechnologyCertified Professional Member. Student Member since 2010.Oct 2022Certificate of Attendance, The Nigerian Institute of Food Science and Technology 46th Annual Conference & General Meeting.Advancing National Development , Wealth Creation and Food Security Through Food Processing and Preservation.Jul 2011Certificate of Vice President, Mass Literacy and Adult Education, National Youth Service Corps.Community Development Service, Biu LGA, Biu, Borno State.Jul 2011Certificate of National ServiceNational Youth Service Corps, from 6th July, 2010 to 5th July, 2011.Jul 2011Certificate of Miss Biu, Local Government Area, National Youth Service Corps.For her immense contribution to the people of Biu Local Government area, Biu, Borno State.Jul 2011Certificate of Music DirectorFor her contribution to the Music Department, as the Music Director, The Redeemed Christian Church of God, City of David Parish, Biu, Borno State, Nigeria.