Shittu, T.A: Publications

PUBLICATIONSRESEARCH PUBLICATIONS: A. Dissertation/Theses (1.) Modelling the effect of flour properties and dough formulation on the qualities of composite cassava-wheat bread (2.) Effects of drying methods on the functional & sensory qualities of pukuru: a fermented cassava product (3.) Effect of banking temperature and time on some physical properties of composite cassava-wheat bread (3.) Effect […]

Shittu, T.A: Research

RESEARCH CONDUCTED • Dry milling characteristics of cassava chips • Optimization of dough formulation during composite bread making • Water absorption characteristics of tropical food grains • Image analysis of agricultural food product quality • Investigation of product-based good manufacturing practices indices in powdered cocoa beverages • Influence of drying condition and chemical preservatives on […]

Shittu, T.A:Courses Taught

• Introduction to Food Science and Technology FST 201 • Engineering Thermodynamics FST 204 • Fundamentals of Heat and Mass Transfer FST 206 • Food Engineering Applications FST 318 • Food Product Development FST 407 • Food Plant Design and Pilot Demonstration FST 409 • Survey of the Food Industry FST 415 • Student’s Project […]

Shittu, T.A: Awards Received

• Research Grant on Development of a prototype convective dehydrator of starch-albumen powder (RG 219), Granted by: Research and Development Council, University of Agriculture, Abeokuta (2008) • Travel Grant by the International Institute of Tropical Agriculture (IITA), Ibadan, to attend African Crop Science Conference, Makerere University, Uganda, 5-9 December, 2005. • Visiting Research Fellowship of […]

Shittu, T.A: Membership of Professional Bodies

• Nigerian Institute of Food Science and Technology (NIFST)

Shittu, T.A: Institutions Attended

• University of Agriculture, Abeokuta, Nigeria 2004-2007 • University of Agriculture, Abeokuta, Nigeria 2003-2006 • University of Agriculture, Abeokuta, Nigeria 1994-1998 • University of Agriculture, Abeokuta, Nigeria 1986-1991

Obadina, A.O: Conferences Attended

CONFERENCE PAPERS Obadina A.O. (2008). Identification of Hazards and Critical Control Points (CCP) for cassava ‘lafun’ processing in South-West Nigeria. Paper presented at the 14th IUFoST world congress of Food Science and Technology, in Shangai, China. October 19 – 23rd, 2008. Obadina A.O. (2008). Baseline assessment of Cassava ‘fufu’ at different processing centres within South […]

Obadina, A.O: Publications

1. Obadina, A.O. and Ogundimu, A.A. (2011). Microbial contamination of Selected Dietary Supplements in A Typical Tropical Market in Nigeria. Nigerian Food Journal. In Press 2. Obadina, A.O., Oyewole, O.B. and Archibong, U.E. (2011). Effect of processing on the qualities of noodles produced from corn grit and cassava flour. International Food Research Journal. 18(4).pp 60 […]

Obadina, A.O: Research

• Development of Hazard Analysis Critical Control Points (HACCP) for Traditional fermented Cassava products in Nigeria. • Isolation and identification of pathogenic organisms in wet and cooked fufu at different processing centers in South West Nigeria.

Obadina, A.O: Courses Taught

• FST 304: Food Microbiology • FST 201: Introductory Food Science and Technology • FST 304: Introductory Microbiological Techniques • FST 305: General Microbiology • FST 202: Food Biochemistry . FST 411: Melting and Brewing • FST 401: Food Quality Control and Plant Sanitation • FST 413: Scientific Writing and Presentation • FST 502: Fermented […]

Obadina, A.O: Awards Received

• Research fellow to an E.U. research project on ‘Development of the small and medium scale enterprise sector producing cassava based products to meet emerging urban demand in West Africa (Cassava-SMEs)’, 2003-2005. • TWAS-UNESCO Associateship Appointment at the National Centre for Genetic Engineering and Biotechnology (BIOTEC), Thailand for the period of three years (May, 2009 […]

Obadina, A.O:Membership of Professional Bodies

• Nigerian Institute of Food Science and Technology (NIFST) • American Society of Microbiology (ASM) • Nigerian Society for Microbiology (NSM) • World Association of Young Scientists (WAYS) • International Food Safety and Quality Network (IFSQN) • Young Professionals’ Platform for Agricultural Research for Development (YPARD)