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Membership type: full

Adekemi Adesulu-Dahunsi

Country of origin: Nigeria Currently in: Nigeria, Omu-Aran General field of specialization: Biological Systems and Organisms
Academic Background

Degrees

2011 Master Biological Systems and Organisms
2007 Undergraduate Biological Systems and Organisms
Research and Profession

Current Research Activities

Biological Systems and Organisms

As a researcher, my research endeavor focuses on Biodiversity, Phylogenic taxonomy and Technological Characterization of desirable microorganisms associated with the traditional African fermented foods during the spontaneous fermentation process and the development of starter culture for optimized and controlled fermentation of these foods, Physicochemical characterization of fermented foods and investigating their microbial quality. I specialize in Food and Industrial Microbiology, Food Quality Control and Assurance.

Research Keywords: 
fermented foods
Cereal food
Food Analysis
Applied Microbiology
Molecular characterization
functional foods

Publications resulting from Research: 


1. Adesulu-Dahunsi AT, Sanni AI and Jeyaram K (2018). Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. LWT-Food Science and Technology.87:432-442.
2. Adesulu-Dahunsi AT, Sanni AI, Jeyaram K and Banwo K. (2017b).Genetic diversity of Lactobacillus plantarum strains from selected indigenous fermented foods in Nigeria. LWT-Food Science and Technology. 82:199-206.
3. Adesulu-Dahunsi AT, Sanni AI and Jeyaram K (2017a).Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT-Food Science and Technology.77:39-44.
4. Sanni AI and Adesulu AT (2013). Microbiological and physico-chemical changes during fermentation of maize for Masaproduction. African Journal of Microbiology Research. 7(34): 4335-4362.
5. Adesulu AT and Awojobi KO (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology Research. 8(12): 1338-1343.



Current profession

Current professional activities type: 
Research
My research endeavor focuses on Biodiversity, Phylogenic taxonomy and Technological Characterization of desirable microorganisms associated with the traditional African fermented foods during the spontaneous fermentation process and the development of starter culture for optimized and controlled fermentation of these foods, Physicochemical characterization of fermented foods and investigating their microbial quality. I specialize in Food and Industrial Microbiology, Food Quality Control and Assurance.

Workshop and Conference Attended

February 19th -20th, 2015 Institute of Bioresources and Sustainable Development, Imphal, Manipur, India 1st National Bioresources and Sustainable Development Summit
12th-14th March, 2014 University of Ibadan, Nigeria NYA-UI Young Scientist Workshop ‘Research for Development R4D’
5th - 8th March, 2013 University of Benin, Nigeria 13th Annual Conference of Nigerian Society for Experimental Biology (NISEB)
30th July-3rd August, 2012 Wesley University of Science and Technology, Ondo, Nigeria 2nd Annual National Conferences on ‘Soil and water as repositories for pollutants from Industries and Agricultures’
University of Benin, Nigeria 14th to 17th March, 2012 12th Annual Conference of Nigerian Society for Experimental Biology (NISEB)
July 2011 University of Ibadan, Nigeria University of Ibadan International year of Youth (UNIBADAN-IYY) symposium
7th to 9th September, 2010 University of Ibadan, Nigeria 7. 10th Annual/Extraordinary Conference of Nigerian Society for Experimental Biology
October 2008 Ladoke Akintola University of Technology, Nigeria 8. 32nd Annual Conference/Annual General Meeting of Nigeria Institute of Food Science and Technology

Affiliations

American Society for Microbiology [ASM]
Nigerian Society of Experimental Biology [NISEB]
Nigerian Institute of Food Science and Technology [MNIFST]

Presentation given

2015
Exopolysaccharides producing strains of Lactic acid bacteria isolated from some Nigerian indigenous fermented foods.
Institute of Bioresources and Sustainable Development, Imphal, Manipur, India
Event: 1st National Bioresources and Sustainable Development Summit
2012
Microbiological and physico-chemical changes during fermentation of maize for Masa production.
University of Benin, Benin City, Nigeria
Event: 12th Annual Conference of Nigerian Society for Experimental Biology (NISEB)