Ms. Feyisola Ajayi
Feyisola Fisayo Ajayi is a dedicated food scientist with a strong research focus on protein chemistry, plant-based proteins, bioactive peptides, and novel food-processing technologies. She is currently pursuing a PhD in Food Science and Technology at the United Arab Emirates University, with expected completion in 2025. Her research explores sustainable protein sources, focusing on underutilized legumes and innovative extraction methods to enhance functional and nutritional properties. Beyond her research, Feyisola has academic and teaching experience, having served as a Graduate Assistant at Federal University Gashua, Nigeria, where she taught undergraduate courses and mentored students in food processing and storage technology. She has also conducted collaborative research studies at the University of Ottawa, Canada, and Purdue University, USA, strengthening her international research collaborations.
A recipient of several research grants and awards, she is passionate about food security, sustainable protein development, and innovative food processing solutions. A recipient of several research grants and awards, she is passionate about food security, sustainable protein development, and innovative food processing solutions. She actively participates in professional bodies such as the Institute of Food Technologists (IFT), Organization for Women in Science for the Developing World (OWSD), American Oil Chemists' Society (AOCS), Nigerian Institute of Food Science and Technology (NIFST), and AOAC International, where she seeks mentorship to further her contributions to food safety and analytical sciences.