OUR FELLOWS
Folayemi Isaac-Bamgboye developed an interest in Food Science early on. “Growing up, I loved carrots and I was always looking for ways to preserve them so that they could be available all year round,” she says. This led her to pursue a master’s degree in Food Science and Technology with a special interest in Food Microbiology and Safety, which she is now completing after obtaining a BSc in Statistics.
I am developing two products from Amaranthus hybridus: a weaning food and a refreshing, nonalcoholic beverage,” says Isaac-Bamgboye. “I am assessing their microbiological safety, shelf stability, and physicochemical properties compared to the traditional versions of these two products, which are based on maize and sorghum, respectively.
Field of Research
Development of new food products from pseudo-cereals to promote underused, indigenous species for improved nutrition, health, and livelihoods.
