Academic Resume

 PROFILE:

A food science and technology researcher with a decade of teaching and research experiences. My areas of expertise include flour and starch modification, bread science and value-addition of indigenous underutilsed crops (See publication list). I am also interested in food processing, preservation and safety. With experiences in academia and industry, I possess strong selling points (key skills, academic qualifications, relevant work experience) that will propel your university to surpass its goals. 


KEY SKILLS:

Communication:

  • Possess excellent oral and written communication skills in English, which I have demonstrated through several written and oral communications within highly intellectual environments (see education, work experience in BUT including training and team task sections)
Information Technology:
  • Proficient with the use of several IT software platforms in achieving report writing, oral presentation and analysis of data. These platforms include; Microsoft Office package (Word, Excel, Powerpoint and Visio) and Statistical packages such a Design Expert (Stat-Ease), OriginPro, SPSS (IBM) and R.
Team Work: 
  • Motivator of people, which was developed through the experience of working in successful social and multi-disciplinary teams both in industry (OFN and NDL) and academia (BUT, UoR and HIT) (see my relevant work experience below).
  • Strong ability to combine expertise cohesively to achieve project success and able to work effectively on own initiative.
Flexibility and Adaptability:
  • Hardworking and enthusiastic individual who has the ability to work with minimum supervision. 
  • Possess an eye for detail and possess problem-solving ability.
  • Retain a flexible approach to work pattern and able to take on job roles outside predefined responsibilities as well as travelling outside my place of abode to meet organisational objectives.
  • Good at multitasking with a drive to meet deadlines on time.
Project Management:
  • Possess excellent organisational and time management skills which has been demonstrated through the conceptualisation, design and execution of several social and academic projects including seminars and conferences within record time at BUT, UoR and HIT (see below my educational background and relevant work experience).


ACADEMIC QUALIFICATIONS:

2017-2021: HARBIN INSTITUTE OF TECHNOLOGY (HIT), HARBIN, CHINA
Ph.D. Chemical Engineering and Technology (Food Science).
Dissertation: “The Complex Modification and Mechanism for Baking Cassava Flour”.

2012-2013: 
UNIVERSITY OF READING, BERKSHIRE (UoR), READING, UNITED KINGDOM
MSc. Food Quality Assurance.
Dissertation: “The Implementation of Quality and Safety Standards in the Hospitality Industry”.

2006-2011: 
BELLS UNIVERSITY of TECHNOLOGY (BUT), OTA, NIGERIA
B,Tech. Food Technology, Second Class Honours (Upper Division).
Dissertation: “The Use of Warankashi (African cottage cheese) in the Enrichment of Bread”.

1999-2005: 
CHRIST THE KING CATHOLIC COLLEGE (CKCC), ODOLEWU-IJEBU, NIGERIA
West African Senior Secondary Certificate of Education


RELEVANT EXPERIENCE:

September, 2014-till date:
BELLS UNIVERSITY OF TECHNOLOGY (BUT), OTA, NIGERIA
Lecturer

  • Lecturing students on courses covering food chemistry and biochemistry, fermented foods, emerging technologies, packaging technology and quality assurance.at both undergraduate and postgraduate levels.
  • Performing the “Examination Officer” role for food technology programme which involves result processing.
  • Conducting and supervising scientific research in the areas of food processing, food safety and food chemistry.
  • Providing auxiliary support to the Head of Department on administrative issues.
  • Working in highly-skilled multidisciplinary research teams in developing and executing research goals.
  • Member of several academic and non-academic committees with the mandate of executing tasks presented by university management.
  • Mentoring and counselling of students.

2019-till date
DBASCON RESEARCH HOUSE
Reviewer (Part time)

  • Reviewing of academic manuscripts for publication in reputable journals namely, Journal of Food Processing and Preservation, CyTA-Journal of Food and Process biochemistry.
  • English language editing and reviewing of academic articles for publishing in reputable journals.

September, 2017-July, 2021
HARBIN INSTITUTE OF TECHNOLOGY (HIT), HARBIN, CHINA
Doctoral Student

  • Worked in highly-skilled research teams in developing and executing research goals.
  • Published scholarly articles and presented them at academic events.
  • Reviewed academic manuscripts for reputable journals.
  • Provided auxiliary support to the Head of Department on administrative issues.
  • Mentored and counselled students.

September, 2016-2017

HARBIN INSTITUTE OF TECHNOLOGY (HIT), HARBIN, CHINA
Visiting Scholar

  • Worked in highly-skilled research teams in developing and executing research goals
  • Reviewed academic manuscripts developed by project team members.
  • Published scholarly articles and presented them at academic events.
  • Mentored and counselled students.


PUBLICATIONS

  1. Hao, X., Liu, L., Dudu, O. E., Hou, B., Hung, W., He, J., Li, B., Lin, K., Yi, H., Zhang, L., & Gong, P. (2025). Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods. Food Research International, 219, 117037 (SCI, IF= 8.0, Scopus).
  2. Oyeyinka, S. A., Singha, P., George, T. T., Dudu, O. E., & Singh, S. K. (2025). Impact of irradiation on starch. In Non-thermal Processing of Major Food Macromolecules. Elsevier and Academic Press. 255-268, (Scopus)
  3. Ke, C., Yan, T., Dudu, O. E., Wang, Y., Liu, P., Li, Y., Xu, L., Cheng, J., & Yu, D. (2025). Tailoring the physicochemical and delivery properties of emulsions through glycation modification of casein with oligosaccharide: Effect of reaction time and casein/oligosaccharide mass ratio. Food Bioscience, 69, 106844. (SCI, IF= 3.3, Scopus).
  4.   Zeng, J., Zou, J., Yi, H., He, J., Zhao, J., Zhu, S., Li, B. Dudu, O E., Zhang, L. & Gong, P. (2025). Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein. International Journal of Biological Macromolecules, 285, 138278. (SCI, IF= 8.5, Scopus).
  5. Dudu, O. E., Olurin, T. O, Ola, O. R., Dudu J W, & Oyeyinka S. A. (2024). Techno-functional and baking properties of optimised heat-moisture treated acha flour. Journal of Food Measurement and Characterization, 8(7), 1-14. (SCI, IF= 2.9, Scopus)
  6. Jiang, J., Song, X., Zhao, L., Wang, S., Hou, B., Li, B., Dudu, O. E., Yi, H., Zhang, L., & Gong, P. (2024). Glycerin-betaine-based natural eutectic solvent enhanced the spray drying resistance of Lactobacillus. Food and Bioprocess Technology, 17(11), 3654-3669. (SCI, IF= 5.60, Scopus).
  7.  Alamu, A. E., Akinwande, B. A., Ade-Omowaye, B. I. O., Dudu, O. E., & Odedoyin, R. A. (2024). Colour and carotenoids profiles of fresh and dried pepper (Capsicum annuum var abbreviatum and Capsicum annuum var grossum). International Journal of Food Science and Nutrition Engineering, 14(1), 23-31 (EI).
  8. Oyedeji, A. B., Dudu, O. E., Ijabadeniyi, O. A., & Adebo, O. A. (2023). Big data and the food industry. Food Science and Technology: Fundamentals of Innovation, De Gruyter, 409-424 (SCI, Scopus).
  9. Ke, C., Liu, B., Dudu, O. E., Zhang, S., Meng, L., Wang, Y., Wei W, Cheng J, & Yan T (2023). Bindin of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions. Food Hydrocolloids, 137, 108394. (SCI, IF= 11.504, Scopus).
  10. Cheng, J, Dudu O E., Zhang, J., Wang, Y., Meng, L., Wei, W., Li, X., & Yan, T. (2023). Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics. Food Hydrocolloids, 142:108787. (SCI, IF= 11.504, Scopus)
  11. Hlangwani, E., Njobeh, P.B, Chinma, C. E., Oyedeji, A. B., Fasogbon, B. M., Oyeyinka, S. A., Sobowale, S. S., Dudu, O. E., Molelekoa, T. B, Kesa, H., & Wilkin, J. D. (2023). African cereal-based fermented products. In: Indigenous Fermented Foods for the Tropics, Elsevier and Academic Press, 15-36. (SCI, Scopus)
  12.  Akintayo, O. A., Dudu, O. E., Awoyale, W., Gerrano, A. S., Odunlade, T. V., Njobeh, P. B., & Oyeyinka, S. A. (2023). African fermented root and tuber-based products. In: Indigenous Fermented Foods for the Tropics, Academic Press, 265-283 (SCI, Scopus)
  13.   Alamu, A. E., Ade-Omowaye, B. I. O., Akinwande, B. A., Dudu, O. E., & Obori, F. O. (2023). Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence). Journal of Agriculture and Food Research, 14, 100760. (SCI, IF=3.8, Scopus).
  14. Olurin, T. O., Dudu, O. E., Olaniyan, A. M., & Ogunmoyela, O. A. B. (2021). Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread. Journal of Agriculture and Food Sciences, 19(1), 1-17 (EI).
  15. Dudu, O.E., Ma, Y., Olurin, T. O., Oyedeji., A. B., Oyeyinka, S. A., & Ogungbemi, J. W. (2021), Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions. Food Bioscience, 43,101289. (SCI, IF= 4.240, Scopus).
  16.  Dudu, O. E., Ma, Y., Olurin, T. O., Oyedeji, A. B., Oyeyinka, S. A., & Ogungbemi, J. W. (2021). Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch. Journal of Food Processing and Preservation, 45(11), e1590. (SCI: IF=1.288)
  17. 18.   Ren, Q., Fu, L., Dudu, O. E., Zhang, R., Liu, H., Zheng, Z., & Ma, Y. (2021). New insights into the digestion and bioavailability of a high-melting-temperature solid triacylglycerol fraction in bovine milk fat. Food and Function, 12(12) 5274-5286. (SCI, IF= 4.171, Scopus).
  18. Cheng, J., Kan, Q., Cao, J., Dudu, O. E., & Yan, T. (2021). Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions Food Hydrocolloids, 114: 106580. (SCI, IF= 7.053, Scopus).
  19. Kayode, B. I., Kayode, R. M. O., Salami, K. O., Obilana, A. O., George, T. T., Dudu, O. E., Adebo, O. A., Njobeh, P. B., Diarra, S. S., & Oyeyinka, S. A. (2021). Morphology and physicochemical properties of starch isolated from frozen cassava root. LWT-Food Science and Technology, 147, 111546. (SCI, IF=4.006, Scopus).
  20. Gu, Y., Li, X., Xiao, R., Dudu, O. E., Yang, L., & Ma, Y. (2020). Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochemistry, 99: 61-69. (SCI, IF= 4.885).
  21. Gu, Y., Li, X., Liu, H., Li, Q., Xiao, R., Dudu, O. E., Yang, L., & Ma, Y. (2020). The impact of multiple-species starters on the peptide profiles of yoghurts. International Dairy Journal, 106, 104684. (SCI, IF= 3.572).
  22. Oyeyinka, S. A., Salako, M. O., Akintayo, O. A., Adeloye, A. A., Nidoni, U., Dudu, O. E., & Diarra, S. S. (2020). Structural, functional, and pasting properties of starch from refrigerated cassava root. Journal of Food Processing and Preservation, 44(6), 14476 (SCI, IF=1.288).
  23. Dudu, O. E., Ma, Y., Adelekan, A., Oyedeji, A. B., Oyeyinka, S. A., & Ogungbemi, J. W. (2020). Bread-making potential of heat-moisture treated cassava flour-additive complexes. LWT-Food Science and Technology, 130, 109477 (SCI, IF=4.006).
  24. Cheng, J., Dudu, O. E., Li, X., & Yan, T. (2020). Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions. Food Hydrocolloids, 101, 105491. (SCI, IF= 7.053).
  25. Cheng, J., Dudu, O. E., Wang, D., Li, X., & Yan, T. (2020). Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions. Food Chemistry, 310, 125949 (SCI, IF= 6.306).
  26. Li, X., Gu, Y., He, S., Dudu, O. E., Li, Q., Liu, H., & Ma, Y. (2020). Influence of pasteurization and storage on dynamic in vitro gastric digestion of milk proteins: quantitative insights based on peptidomics. Foods, 9(8), 998. (SCI, IF= 4.092).
  27. Dudu, O. E., Oyedeji, A. B., Oyeyinka, S. A., & Ma, Y. (2019). Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch. International Journal of Biological Macromolecules, 126: 1056-1064. (SCI, IF= 4.784).
  28. Dudu, O. E., Li, L., Oyedeji, A. B., Oyeyinka, S. A., & Ma, Y. (2019). Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch. International Journal of Biological Macromolecules, 133, 1219-1227. (SCI, IF= 4.784).
  29. Ren, Q., Li, L., Dudu, O. E., & Ma, Y. (2019). Thermal and structural changes of pasteurized milk fat globules during storage. Food Bioscience, 28, 27-35. (SCI, IF= 5.318).
  30. Uzor-Peters, P., Arisa, N. U., & Dudu, O. E. (2019). Effect of Aframomum danielli Extracts Treatment on Proximate Composition, Storage Stability and Sensory Properties of Irvingia Gabonensis Seeds. Journal of Industrial Research and Technology, 8(1), 50-58.
  31. Arisa, N. U., Adelekan, A., Malomo, O. O., & Dudu, O. E. (2017). Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours. African Journal of Food Science and Technology, 8(5): 67-73. (EI)
  32. Malomo, O, Ogunmoyela, O., Oluwajoba, S., Dudu, O.E., & Odeyemi, O.A (2012). Microbiological and nutritional quality of warankashi enriched bread. Journal of Microbiology, Biotechnology and Food Sciences, 2(1): 42-68. (E.I)
  33. Hao, X., Song, X., Ren, J., Dudu, O. E., Jiang, J., Zeng, J., Wang, S., Yi, H., Zhang, L., & Gong, P. (2025). A Novel Peptide Derived from Casein Hydrolysates as a Growth Factor for Lactobacillus delbrueckii subsp. bulgaricus sp1.1. Applied Biochemistry and Biotechnology, 1-23. (SCI, IF= 3.3, Scopus). 
  34. Cheng J, Yan T, Dudu O E, Zhang J, Li A, Yu D. (2021). Effect of protein and sucrose ester interfacial interaction on destabilization of fat globules at low temperatures in ice cream emulsions. Journal of Agricultural Machinery, 52(1), 367-374. (EI).  
  35. Olurin, T. O., Ogunmoyela, O. A. B., Dudu, O. E., & Adubi, T. A. (2020). Cookies-making potentials of sorghum-wheat flour blends. Anchor University Journal of Science and Technology, 1(2), 44-51. (EI)  

COURSES TAUGHT

I have taught the following courses at both undergraduate and postgraduate levels: Emerging technologies in food science, cereal science and technology, brewing science and technology, food plant sanitation and water quality, food packaging and preservation, processing of foods from plant and animal origin, food microbiology, fruits and vegetable processing, food chemistry and food biochemistry.


MAJOR ACHIEVEMENTS

  • Member of African Agriculture Knowledge Transfer Partnership Project (AAKTP)
  • Member of Society of Chemistry Industry (2024- till date)
  • Member of Society of Chemistry Industry-Agric-Food Careers Committee (2024- till date)
  • Member of Nigerian Institute of Food Science and Technology (NIFST)
  • Vice Chancellor Award of Excellence as Recognised Researcher of the Year 2023
  • Vice Chancellor Award of Excellence as the Outstanding Researcher of the Year 2022
  • Best Researcher in COLNAS Bells University of Technology of the Year 2022.
  • Chinese Government Scholarship (2017-2021).
  • Best graduating student 2006 set in the Department of Food Science and Technology at BUT.
  • Certified Publons Academy Peer Reviewer (2020 till date).
  • Chinese Government Scholar (2017-2021).


COMMUNITY SERVICE

  • Team lead sustainable development goal (SDG) 1 group at BUT (2023-till date)
  • Member and Secretary advisory committee on partnerships and linkages at BUT (2024-till date)
  • Member College of Natural and Applied Sciences International conference, inaugural lecture and valedictory lecture planning committees BUT (2021)
  • Member of College of Food Agricultural Science and Technology Lecture Committee at BUT (2021-till date)
  • Member of Technology fair sub-committee at BUT (2021-till date)
  • Inaugural and valedictory lecture planning committees at BUT (2016 & 2022)


MEMBERSHIP OF PROFESSIONAL BODIES
  • Member of Nigerian Institute of Food Science and Technology (NIFST).  
  • Member of Society of Chemical Industry (SCI)


TRAINING

  • Training on Milling, Baking and Pasta facilitated by First Blends Nigeria, International Centre for Baking and CFTRI, India (2025)
  •  Conference: Participant at 11th Regional Food Science and Technology Summit held at Lagos, Nigeria (June 25th June, 2025).
  • Conference: Participant at 10th Regional Food Science and Technology Summit held at Lagos, Nigeria (June 8th June, 2024).
  • Conference: 9th Regional Food Science and Technology Summit held at Lagos, Nigeria (June 8thJune, 2023).
  • Conference: I7th Annual Agriculture Nutrition and Health (ANH) Academic Week held in South Africa (June 20th -30th, 2022).
  • Conference: 8th Regional Food Science and Technology Summit held in Lagos, Nigeria (June 8th June, 2022).
  • Conference: Guest Speaker at the 10th International Symposium of Food Science organised by Beijing Academy of Science, China held at Hefei, China. (August 1st-3rd, 2018).


PERSONAL INTERESTS:

  • Sports, solving problems relating to food quality and safety and networking.


REFERENCES:

Prof. Ma Ying (PhD. Supervisor)
Professor of Food Science and Engineering,
Department of Food Science and Engineering,
School of Chemistry and Chemical Sciences,
Harbin Institute of Technology, Harbin, China.
Email: maying@hit.edu.cn  Tel. +8613936648712

Prof. Ngozi Arisa
Professor of Food Science and Technology,
Deputy Vice Chancellor,
Bells University of Technology
Ota, Ogun state, Nigeria.
Email: nuarisa@bellsuniversity.edu.ng Tel. +2348033284976
  
Prof. Oluwafemi Adebo
Professor of Food Chemistry and Processing,
Vice Dean: Global Engagement, Faculty of Science,
Director, Centre for Innovative Food Research
University of Johannesburg, Doornfontein, South Africa
Email: oadebo@uj.ac.za
 

CERTIFICATION

I hereby certify to the best of my knowledge and belief that the above information accurately reflects my status, qualifications and experiences.

OLAYEMI EYITUOYO DUDU (Ph.D)
(duduolayemi@live.com)

(5th September, 2024)

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