Prof. Jacob K. Agbenorhevi holds a B.Sc. (Hons) degree in Biochemistry, an M.Sc. degree in Nutrition and Food Sciences and a PhD in Food Science. A Commonwealth Shared Scholar and the PhD Scholarship Awardee at the University of Huddersfield, UK. Prof. Jacob K. Agbenorhevi is a Professor of Food Science and Technology with expertise in food chemistry, rheology, food processing and preservation, product development, nutrition, and food quality and safety systems. His academic and research work integrates fundamental scientific principles with applied technological approaches to address challenges related to food quality, safety, shelf stability, and value addition. His work emphasizes the application of food chemistry and processing technologies to improve product stability, quality, and safety, while supporting innovation and sustainable food systems. He is actively involved in teaching and mentoring undergraduate and postgraduate students, curriculum development, and the supervision of graduate research in Food Science and Technology. Prof. Agbenorhevi has contributed to scholarly research through peer-reviewed publications and professional service, engaging with industry and community stakeholders to promote innovation, capacity building, and the development of safe, high-quality food products suited to diverse contexts.