Dr. Akinbode Adedeji
Process impact on bioavailability of nutrients. Nondestructive method development for food quality evaluation; food waste conversion to value added products; appropriate technology development for agrifood systems optimization in developing economies.
PhD McGill, MBA Kentucky, MSc Ibadan, BTech Ogbomoso. Currently an associate professor in the department of Biosystems and Agricultural Engineering at the University of Kentucky, USA. I instruct students and conduct research on topics related to food engineering. Specifically, I research nondestructive method development for food quality characterization, food waste conversion to value added products and appropriate technology development for addressing agrifood issues in developing countries.