OUR FELLOWS
As one of 15 children in her family, Bolanle Aishat Akinwande appreciated that her father celebrated his children’s success in school—even that of his girls. After her father’s untimely death, an older brother facilitated her education, encouraging her to pursue the promising path of food science and nutrition.
Nigerians are often afraid to grow or eat mushrooms, because they think they are poisonous,” says Akinwande. “In rural Nigeria, only the poor eat them as a meat substitute.
Field of Research
Enhancement of the use of locally produced functional foods of plant and animal origin, such as mushroom, soybean, ginger, turmeric, traditional cheese, and fish.