Mojisola Olanike Adegunwa was raised in a family of six in Ago Iwoye and later Abeokuta in Ogun state, Nigeria. After secondary school, she obtained a national diploma in Food Science and Technology before enrolling at FUNAAB for a BSc in Food Science and Technology. After pursuing an MBA in Marketing at Olabisi Onabanjo University, Ago Iwoye, Adegunwa returned to FUNAAB and obtained an MSc in Food Quality Control and Assurance. After completing her master’s, she began her PhD in the same field. For her doctoral research, Adegunwa studied 40 cassava varieties with resistance to cassava mosaic disease. These were characterized and processed into sour starch while the best six varieties were used to produce sour bread.