Prof. Akinbode A. Adedeji is an Associate Professor of Food Process Engineering Biosystems and Agricultural Engineering Department, University of Kentucky. He received a Bachelor of Technology (Hons and cum laude) in Food Engineering from Ladoke Akintola University of Technology (1997), a Master of Science in Food Technology from the University of Ibadan (2000), a Doctor of Philosophy in Bioresource (Food Process) Engineering from McGill University (2010), and a Master in Business Administration from the University of Kentucky (2022). His research focuses on applying engineering principles to develop processes and systems that will add value to agricultural products and ensure their safety across the food supply chain. Specific areas of research include the following: 1. Agricultural products and food processing waste value addition through extrusion processing, biochemical conversion, heat and mass transfer applications (frying, drying and freezing). 2. Application of non-thermal techniques for ensuring the safety and quality of foods — Cold Atmospheric Plasma, Pulsed UV light, Microwave Treatment, High Pressure Treatment, etc. 3. Use of non-destructive methods in determining the safety and quality of food materials—hyperspectral imaging and acoustic emission systems. 4. Bioactive compounds and efficient oil extraction using ultrasonication and combination-technology. 5. Development of appropriate technologies for curbing post-harvest losses in developing countries.
Well done!
