Dr Akinbode Adedeji: Leading Researcher in Food Engineering
Associate Professor at University of Kentucky, United States

🎉 Congratulations, Dr Akinbode Adedeji, on winning the esteemed Best Researcher Award from ResearchW ! 🏆 Your dedication, innovative research, your dedication and innovative contributions in the field of renewable energy and agriculture are truly inspiring!  Your work in advancing solar energy technologies and addressing crucial issues like postharvest losses demonstrates your commitment to positive change. 🌞

🌾🎓🌟 Dr. Akinbode Adedeji is an accomplished researcher and Associate Professor at the University of Kentucky, USA. He earned his Ph.D. in Bioresource (Food Process) Engineering from McGill University, Canada, and holds an MBA from the University of Kentucky. His academic journey includes a Master’s in Food Technology from the University of Ibadan, Nigeria, and a Bachelor’s in Food Engineering from Ladoke Akintola University of Technology, Nigeria. 🌍💡🌞

Professional Profiles, 🏆
Education: 🎓

2019 – 2022 Masters of Business Administration (MBA). Member, Phi Sigma Pi University of Kentucky, Lexington KY, U.S.A. CGPA: 3.92/4.0 2005 – 2010 Doctor of Philosophy in Bioresource (Food Process) Engineering McGill University, Montreal, Canada. CGPA: 3.5/4.0 1998 – 1999 Master of Science (Ph.D. Grade*) in Food Technology University of Ibadan, Oyo State, Nigeria. 1990 – 1995# Bachelor of Technology (Hons and magna cum laude) Food Engineering Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

🌱Current Research Programs:

Sustainable food processing: alternative grains and food waste value-addition – protein and starch property characterization, process development for value-added products: plant-based proteins, extruded products, milk alternatives, bourbon waste to high-value streams, etc. 2. Non-destructive (hyperspectral and acoustic emission) method development for food quality assessment and safety assurance. 3. Appropriate technology development for developing countries: post-harvest technology and food processing technology development, energy-efficient drying systems.

Honors and Awards: 🏆
  1. Lauren Doyle, Winner, 2021 Engineering Summer Undergraduate Research Fellowship (ESURF) Recipient ($1,900), University of Kentucky.
  2. Alfadhl Al Khaled (Post-Doc), 2nd place and People’s Choice awards at the 2020 UK GradResearch 3MT competition.
  3. Felix Akharume (Ph.D. candidate), winner, Student Oral Presentation Competition (Processing System Technical Community) at ASABE AIM 2019 in Boston, MA.
  4. 2nd place by Jonathan Lott and Kristian Bolden (High School Students), students of Carter G. Woodson Academy, Fayette County, KY. At the Kentucky State and District Science Fairs 2019.
  5. Best Oral Presentation by Francis Agbali (MSc student) at the 2nd International Conference on Food Safety and Security, Saint George Hotel and Conference Centre, Pretoria Republic of South Africa. October 17, 2018.
  6. Outstanding MSc Student, Gamma Sigma Delta honor society of College of Agriculture at the University of Kentucky. Manjot Singh (MSc. student), Graduated December 2016.
Research Focus: 🎤🌍🏅

This person seems to have a diverse research focus within the realm of food science and technology. Their work spans various aspects, including the modification of plant proteins for enhanced functionality, advancements in deep-fat frying techniques, kinetics of mass transfer in cooking processes, effects of pretreatments on food drying characteristics, and the application of innovative techniques like microwave and pulsed electric pretreatments. They’ve also delved into the quality assessment of processed meats, gluten-free grains, and the characterization of starch in proso millet. Additionally, their research extends to the use of hyperspectral imaging for pest detection in apples and the drying characteristics of pulsed electric field-treated carrots.

Publication: 🏆
Akinbode Adedeji | Food Engineering

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