Professor Subuola Fasoyiro
Awards
About me
Subuola Bosede Fasoyiro is a Professor of Food Science and Technology at the Institute of Agricultural Research (IAR&T) and Training under Obafemi Awolowo University (OAU). Her research focus on Nutrition Quality, Food Processing, Product Development, Food Safety and Food Preservation
Subuola Bosede Fasoyiro is a Professor of Food Science and Technology at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. She holds a B. Sc in Food Science Technology (1994) at Federal University of Abeokuta (FUNAAB), M. Sc in Food Technology and Ph.D in Food Technology at University of Ibadan.
She started her research work at IAR&T, OAU in 1998 and rose through the ranks and became a Professor in 2014. Her research focus on food/ nutrition quality, improving food processing and utilization of legumes especially underutilized legumes for food security. Improving nutritional quality of indigenous local staple crops by value addition, nutritional healthy foods as functional foods for wellness, food product development for income generation, food safety and food preservation.
She has different training fellowships from The Netherlands Fellowship Program, African Nutrition Leadership Program ( ANLP), Norman Borlaug Women-in-Science Program, Schlumberger Foundation Faculty for the Future, Mashav Program, and Australia Award. She is a post- doctoral fellow (2010) and formal mentor of African Women in Agricultural Research and Development ( AWARD) in 2012-2013.
She is a recipient of research grants such as International Foundation of Science ( IFS), USDA Borlaug grant, Faculty for the future grant for research studies on improvement of pigeon pea utilization and hazard reduction in soybean vended foods.
She pioneered pigeon pea research work at IAR&T with over 20 innovative products developed now in a pigeon pea recipe book. She has been involved as an educator in capacity building at different levels: teaching of students at OAU and BOWEN University, Nigeria, training of different stakeholders such as local processors, cottage industries, food vendors, farm families, women groups, unemployed youth. She has also mentored early career researchers at the international level as formal mentor of AWARD. Also she served at international level as a collaborating visiting scientist twice at the Department of Food Science, Faculty of Agriculture, Penn State in 2007 and 2015-2016 respectively
As a Researcher and Academic, her work has been focus on Food Security, Wellness and Better income. As an educator, she trains in Food Processing in communities to reduce malnutrition, improve nutrition, encourage healthy eating/ wellness, ensure safe foods and better income among resource- poor for livelihood, quality of life, productivity and sustainable development. Also, cottage industries towards better income for the peaceful and prosperous.
She has presented at conferences and served as speaker nationally and internationally in Nigeria, Africa countries, Europe, Northern America (USA) and the Middle East with over thirty (30) presentations. She is also author and co- author of over seventy peer- reviewed work in research journal articles of repute, books and book chapters.
She has served in various leadership roles as Head of Product Development Programme, IAR&T (2012-2026), Head of Life Science Centre, IAR& T, 2018-2022, Moor Journal Editorial Board, Board member and in several committees.
She presented the 10th Lead Paper at Family and Consumer Society of Nigeria in 2020 on " Role of Sustainable Consumer Sciences in National Development" . She delivered the 372nd Inaugural Lecture at OAU on 'Hidden Treasures in Plants for Food Security, Healthy and Wealthy Life " in 2023. As first female, she delivered the 13th Commencement Lecture at the 2025/2026 Academic Session Matriculation at FUNAAB on 'Future Leaders of Character: Building Capacity Today for National and Global Impact Tomorrow"
She has several honors such as Gamma Delta Membership honor 2015 in Penn State. Best Paper Award from International Conference of Food Properties (lCPP) 2018, Award of Excellence for Keynote by NIEEE, 2021, Jericho Business Panelist Award 2023, BOWEN University Commendation Letter of Service 2023, FUNAAB Alumni Humanitarian Award 2024 and FUNAAB Award of Honour, 2025
In community development, she is also Cofounder Grace Reachfill Development Foundation ( GRDF) with her husband Engr Olusina Fasoyiro which cares about education and empowerment of youths, girls and women for quality of life and as future leaders making contributions to a better society. Also she is the initiator of Well 'n Virtue Advisory helping in personal and professional development. She is also author and co- author in personal development books.
She is a Fellow of Public Service Productivity and Development (FCP), Member of Nigerian Institute of Food Technology (NlFST) and OWSD
Other Memberships/Affiliations
Degrees:
Fasoyiro, S.B., Farinde, E. O., Arowora, K., A., Ajani A. O., Adeola A., Olanipekun, O.T., Ejigbo E., Oyedokun , M.O., Adebayo, A.K., Ashaye, O.A. (2019). Pigeon pea Utilization: A recipe book (for home use and cottage industries). ISBN -978-97 50216-6-0, IAR&T Publication Unit, Ibadan, Oyo State, Nigeria. pp71.
Fasoyiro, S.B., Ajibade, S.R. Omole, A.J., Adeniyan, O.N. and Farinde, E.O. (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 36 (1):18-23 (U.K.).
Fasoyiro, S.B., Obatolu, V.A., Ashaye, O.A., Adeojo, E.A. and Ogunleti, D.O. (2009). Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa. Nigerian Food Journal 27 (2): 150-159 (NIGERIA).
Fasoyiro, S.B. Arowora, K.A., Ajani A.O. (2017). Storage and sensory properties of maize- pigeon flour blends cold-pressed into dried and fried snacks. Journal of Food Processing and Preservation 41 (4) 1-7 (USA).
Fasoyiro, S.B. Gourama, H. and C.N. Cutter (2017). Stability and safety of maize-legume fortified flours stored in various packaging material. European Food Research Technology 243 (10) 1861-1868 (USA).
Fasoyiro, S.B., Farinde, E.O., Oyedokun, M.O. (2019) Nigeria. Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural Research 9:32-36.
Fasoyiro S.B., Farinde E.O., Olanipekun, O.T., Ejigbo, E.O., Ashaye, O.A. and Obatolu V.A. (2019). The utilization and nutrition potential of neglected underutilized species of legumes in enhancing food security. Moor Journal of Agricultural Research 20 (2);119-126 (NIGERIA).
IAR&T, Ibadan, Nigeria
IAR&T, Ibadan, Nigeria
Revre Hotel, Boston, MA, USA
London, UK
Lyndhurst Park Hotel, Southampton, UK
Ibadan, Nigeria
Nairobi, Kenya
Boston, USA
Cornell University, Ithaca, USA
London, UK
Southampton, UK
University of Chester, Chester, UK