Generic Resume

PROFILE: 

A food science and technology practitioner seeking a suitable position within your organisation. With a mishmash of over a decade experience in academia and industry, I possess strong selling points (see below) that will propel your organisation 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 packages (Word, Powerpoint and Visio) for report writing and communication, statistical packages such as Design Expert (Stat-Ease) for response surface methodology, Microsoft Excel, OriginPro and SPSS (IBM) for statistical data analyses and many other relevant AI software. I have demonstrated the use of these software in achieving numerous tasks in BUT, UoR and HIT.

Team Work:  

• Strong ability to combine expertise cohesively to achieve project success and able to work effectively on own initiative which I have developed and demonstrated through working in successful multi-disciplinary teams both in industry (OFN and NDL) and academia (BUT, UoR and HIT) in executing organisational mandates and projects (see relevant education and work experience sections).

Flexibility and Adaptability: 

• Hardworking and enthusiastic individual who can 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 the organisation’s objectives. 
• Good at multitasking with a drive to meet deadlines on time.

 Project Management:

• Possess excellent organisational and time management skills which I have demonstrated through the conceptualisation, design, implementation and execution of several organisational projects in BUT and NDL (see my relevant work experience).

EDUCATION  

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

2012-2013:

UNIVERSITY OF READING (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 WORK EXPERIENCE:

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

• Disseminating food science and related knowledge to students and the university community.
• Conceptualising, developing, partaking and supervising multi-dimensional research in the areas of food chemistry, processing, rheology, texture and safety.
• Working in multiple highly-skilled multidisciplinary academic and non-academic teams with the mandate of developing and executing university goals
• Performing the role of “Examination Officer” with the mandate of providing auxiliary support to the Head of Department, course level advising as well as coordinating programme level advisers, examination and result processing including solving administrative issues. 

February, 2013- January, 2014: 
COMPASS LEVY RESTAURANTS UK & Ireland. 

Food Retail Associate at Royal Berkshire Conference Centre

• Food and drink retail sales to sports-related consumers. 
• Hospitality services at conferences and events. 
• Dealing efficiently with customer enquiries and complaints. 

2010 (March-September): 
NIGERIA DISTILLERIES LIMITED (NDL)  
Quality Control Attaché (Internship) 

• Acquired training on the implementation of Industry-based and ISO: 9001 quality management systems. 
• Participated in quality control of alcoholic and non-alcoholic beverage production including HACCP implementation, on-line inspection of production personnel and processes, 
• Quality assessment of food-based raw materials, water, beverages and packaging materials. 
• Involved in product development of an alcoholic cream-based beverage. 
• Involved in effluent treatment and management 
• Involved in investigatory analysis of consumer complaint samples and counterfeited products. 
• Provided support for the in-house auditing of production processes and finished goods.  

2008 (June-September):

OBASANJO FARMS NIGERIA (OFN) 
Quality Control Attaché (Internship) 

• Carried out physical, chemical and biological quality control inspection, sampling and analysis of raw materials, semi-finished and finished products in both cases. 
• Exposed to quality control of animal feed, poultry and livestock processing. 
• Involved in HACCP implementation. 

MAJOR ACHIEVEMENTS

• Team lead sustainable development goal (SDG) 1 group at BUT (2023-till date)
• 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.
• Published thirty (30) scientific works consisting of twenty-seven (27) scholarly articles and three (3) book chapters in reputable high impact factor journals in the areas of flour and starch modification, dairy and bread science (See my Google Scholar profile at https://www.scholar.google.com/citations and LinkedIn profile at https://www.linkedin.com/in/olayemi-eyituoyo-dudu-phd-92526a37/ )..

MEMBERSHIP OF PROFESSIONAL BODIES:  

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

TRAINING 

• 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. Ngozi Arisa
Professor of Food Science and Technology,
Director of Academic Planning,  
Bells University of Technology, Ota, Ogun state, Nigeria.
Email: nuarisa@bellsuniversity.edu.ng
Tel. +2348033284976

Mr. Rotimi Apo
MD/CEO
Esculent Race Foods Ltd.
Lawal Compound, Along School of Agriculture, Igbole, Igboora, 
Oyo state, Nigeria.
Email: aporotimi@yahoo.com Tel. +2348023097989

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)