Naam F Idowu-Adebayo

OmschrijvingExterne medewerker
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
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Folake IDOWU-ADEBAYO a lecturer in the Department of Food Science and Technology, Federal University Oye, Nigeria, a Fellow Mentee of African Women in Agricultural Research and Development (AWARD) and a junior faculty member of USAID Partnership for Enhanced Engagement in Research (PEER ) women in science mentorship program. She is currently a PhD candidate in Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands. She earned both her B.Sc. Food Science and Technology and M.Sc. Food Quality and Assurance at the Federal University of Agriculture, Abeokuta, Nigeria in 2004 and 2013 respectively.

Folake has acquired some teaching and research experience in the university since 2011, she had some industrial experience before then, at the cottage industry level and at the multinational industry level. She has a vision of adding value to neglected tropical crops to improve the youths and women livelihood in Nigeria. The motivation for this vision started during the master's thesis when she conducted a survey on the socio-economic status of fried street vended cocoyam chips processors in Ogun State, Nigeria. Since then she has worked on different street vended food and drinks to improve the nutrition and livelihood of both the processors and consumers.

 For her PhD, She is currently working on Improved use of turmeric (Curcuma longa) in traditional foods to advance the livelihoods of local populations through better nutrition and increased trade opportunities in Nigeria. The aim of this study is to determine the antimicrobial properties of turmeric in traditional food applications. Specifically:

  • to collect information about traditional methods of processing and utilization of turmeric
  • to determine the processing influence on nutritional quality and impact of digestion on the bioavailability of curcumin in turmeric-containing street vended foods
  • to determine the consumer acceptability of turmeric fortified food products

 A consumer-oriented approach will be applied to ensure that the improved foods developed are matching the needs and preferences of the target groups. The research will be conducted by means of surveys, literature review and standard laboratory analyses.

 She has attended training, workshops and conferences locally and internationally with the support from International Foundation of Science (IFS), European Union -Africa Caribbean Pacific (EU-ACP), African Woman in Agricultural Research and Development (AWARD), Tertiary Education Trust Fund (TETFund), Partnership for Enhanced Engagement in Research (PEER) and Global Harmonization Initiative (GHI).

Sociale media
  Folake Idowu-Adebayo op Linkedin
  Folake Idowu-Adebayo op ResearchGate
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