Mrs. Temilade Victoria AKINLOLU-OJO photograph
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Mrs. Temilade Victoria AKINLOLU-OJO

Assistant Lecturer | Lecturer

Faculty of Agriculture ยท Department of Food Science and Technology

Specialization Food Processing and Preservation; Post-Harvest technology

Office: Department of Food Science and Technology FUOYE

Phone: 08039390527

Email: temilade.victoria@fuoye.edu.ng

Biography

AKINLOLU-OJO, Temilade Victoria is a Food Scientist and Lecturer in the Department of Food Science and Technology, Federal University Oye-Ekiti (FUOYE), Nigeria. She obtained her M.Tech in Food Science and Technology from the Federal University of Technology, Akure (FUTA) and her B.Sc. in Food Science from the University of Ilorin and is committed to advancing research, teaching, and innovation in the field.
Her research interests span food processing and preservation technology, food safety and quality management systems, product development, nutritional evaluation, functional foods, antioxidant studies, and post-harvest quality management. Her scholarly contributions have been published in reputable peer-reviewed journals and reflect her commitment to developing practical, sustainable solutions to contemporary food science challenges.
Mrs. Akinlolu-Ojo is a Member of the Chartered Institute of Environmental Health and Safety (CIEHS) and holds professional certifications in Health, Safety and Environment (HSE) as well as Quality Assurance and Quality Control. She has also participated in professional conferences and capacity-building programmes that support continuous learning and academic excellence.
Beyond research, she is passionate about teaching, mentoring students, and promoting excellence in food science education. Her long-term goal is to contribute meaningfully to scientific research, capacity building, and the development of sustainable food systems that improve public health and support national development.

Research Interests

Food Processing and Preservation; Food Safety and Quality Management; Product Development; Functional Foods; Nutritional Evaluation; Post-Harvest Technology

Qualifications

Selected Publications

  1. Physicochemical constituents and anti-oxidative properties of ripening hog plum (Spondias Mombin) fruits and the quality attributes of jam produced from the fruits
    Authors: Temilade Akinlolu-Ojo , Esther E. Nwanna, Adebanjo A. Badejo,
    Measurement: Food 7 (2022) 100037 (2022)
  2. PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION
    Authors: Abimbola Kemisola Arise, Adegbola Oladele Dauda, Gbonjubola Victoria Awolola, Temilade Victoria Akinlolu-ojo
    Annals. Food Science and Technology, 2017 (2017)

Professional Qualification

Membership of Professional Bodies

Paper Presentation - Local

Course Teaching