A Food enthusiast whose research interests cuts across food processing and value-addition (cereals, roots and tubers, spices, fruits and vegetables), fuctional foods and beverages, food quality and analysis, food biochemistry, food systems, food security. I am open to Research collaborations and Fundings.
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Full Member

Ms. GANIYAT AKINNIYI

Membership since: 2025
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About me

I am currently a doctoral researcher, educator and food enthusiast with over a decade of teaching and research experience. My research interest includes food processing and value addition, food quality and analysis, food biochemistry, food product development, functional foods and beverages, food systems, food security. I am open to collaborations and funding that will help me achieve my dream of becoming an exemplary food researcher.

I am currently a doctoral researcher, educator and food enthusiast with over a decade of teaching and research experience.

My research interest includes food processing and value addition, food quality and analysis, food biochemistry, food product development, functional foods and beverages, food systems, food security.

I am open to collaborations and fundings that will enhance my personal development, career goals and help combat world challenges and achieve United Nations Sustainable Developmental Goals (SDGs).

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Other Memberships/Affiliations
Nigerian Institute of Food Science and Technology
Ecosystem-based Adaptation for Food Security Assembly
Young African Leaders Initiative (YALI)

Degrees:

2019
Master
Other
Agriculture and Food Security Biodiversity & Environmental Conservation Climate Change Technology and Artificial Intelligence
2014
Undergraduate
Other
Agriculture and Food Security Biodiversity & Environmental Conservation Climate Change Technology and Artificial Intelligence
2009
Undergraduate
Other
Agriculture and Food Security Education Technology and Artificial Intelligence

Publications resulting from Research
ADEBOWALE AA1*, AKINNIYI G1, SHITTU TA1, ADEGOKE AF1, OMOHIMI CI1, SOBUKOLA OP1, ONABANJO OO2, ADEGUNWA MO3, KAJIHAUSA OE1, DAIRO OU4, ABDULSALAM-SAGHIR P5, SANNI LO1, SIWOKU BO1, OKORUWA AE6, (2022). “Adsorption Isotherms and Thermodynamic Properties of Dried Tomato Slices”. Advances in Nutrition and Food Science , 7(3): 249 – 262.

OYEYINKA SA, AKINNIYI GO, AKINTAYO OA (2018). “Dough rheology, cooking quality, and sensory properties of wheat (Triticum aestivum)-sweet potato (Ipomea batatas) based noodles fortified with soya bean (Glycine max) flour”. Carpathian Journal of Food Science and Technology, 10(3): 90 - 99.

KARIM O.R and AKINNIYI G.O (2016). “Dough rheology, cooking quality, and sensory properties of wheat (Triticum aestivum)-potato (Ipomea batatas) based noodles fortified with soya bean (Glycine max) flour”. Proceedings of the International conference on Food Science and Human Ecology and Safety enhancement of Edible Products, Legislation, Analysis and Management 2016, Federal University of Agriculture, Abeokuta. 1(1): 12 - 16.