Full Member
Beatrice Fasogbon
Membership since:
2025
Field of activity:
Other Memberships/Affiliations
Institute of Food Technologists
Nigerian Institute of Food Science and Technology
Institute of Public Analysts
Degrees:
2016
Doctorate Engineering sciences
Food Science and Technology
Food Processing
2012
Master Engineering sciences
Food Science and Technology
Food Chemisty
2007
Undergraduate Engineering sciences
Food Science
Publications resulting from Research
Fasogbon, B.M., Gbadamosi, S.O. and Taiwo, K.A (2013): Studies on the osmotically dehydration and rehydration characteristics of pineapple slices. Journal of Food Processing and Technology, 4: 220.
(ii) Beatrice M. Fasogbon, Saka O. Gbadamosi and Kehinde A. Taiwo (2013): Studies on the chemical and sensory properties of jam from osmotically dehydrated pineapple slices. British Journal of Applied Science and Technology, 3(4): 1327-1335.
Bamidele, O.P., Ogundele, F.G., Ojubanire, B.A., Fasogbon, M.B. and Bello, O.W. (2014): Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber. Food Science and Nutrition, 2(6):706-711.
Bamidele, O.P., Ojedokun, O.S. and Fasogbon, B.M. (2015): Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder. Food Science and Nutrition, 3(4): 313-318.
Bamidele, O.P., Fasogbon, M.B., Oladiran, D.A. and Akande, E.O (2015): Nutritional composition of fufu analog flour produced from cassava root (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber. Food Science and Nutrition, 3(6): 597-603.
Oluwaseun P. Bamidele and Mofoluwaso B. Fasogbon. (2017): Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage. Journal of Food Chemistry, 220: 184-189.