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Dr. Elizabeth Tomiwa ADESEMOYE

Lecturer I | Quality Assurance Faculty representative

Faculty of Life Sciences ยท Department of Microbiology

Specialization Dr Adesemoye is passionate about harnessing beneficial microorganisms to develop safe, nutritious, and functional foods that improve nutrition, enhance food security, and promote public health. Her research is rooted in Food Microbiology and Microbial Bio

Office: Department of Microbiology

Phone: 08060651990

Email: elizabeth.adesemoye@fuoye.edu.ng

Biography

Elizabeth Tomiwa Adesemoye (PhD), is a Lecturer in the Department of Microbiology, Federal University Oye-Ekiti (FUOYE), Nigeria. She obtained her M.Sc. (Human Nutrition), and Ph.D. in Food Microbiology from the University of Ibadan. As part of her doctoral research, she undertook advanced research training at the Institute of Sciences of Food Production (ISPA-CNR) and the University of Foggia, Italy, where she investigated the probiotic and technological properties of lactic acid bacteria isolated from Nigerian fermented foods, including their potential for B-vitamin biosynthesis and application as starter cultures. Since joining the Federal University Oye-Ekiti in 2016, she has combined excellence in teaching, research, student mentorship, and academic service. She serves as a departmental project coordinator, level adviser, faculty quality assurance representative, and supervisor of undergraduate and postgraduate research projects. Her research has resulted in publications in reputable international journals, particularly in the areas of fermented foods, functional foods, probiotics, food safety, microbial diversity, and public health. Dr. Adesemoye is the recipient of the USAID/PEER Women in Science Mentorship Award and a TETFund Academic Staff Training and Development Grant. She is a member of several professional organizations, including the American Society for Microbiology (ASM), Nigerian Society for Microbiology (NSM), Organisation for Women in Science for the Developing World (OWSD). She is passionate about harnessing beneficial microorganisms to develop safe, nutritious, and functional foods that improve nutrition, enhance food security, and promote public health. Her long-term goal is to develop innovative microbiological solutions that translate research into sustainable products and interventions that improve nutrition, food safety, and public health.

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