OUR FELLOWS
Jemima Omonigho Adepehin was interested in producing wine as a young woman, but because there was no related course in southwestern Nigeria, she opted to study food science and technology, focusing during her master’s degree on food microbiology.
Dependence on foreign markets for bread is foolish. I have been analyzing the physicochemical properties, sensory qualities, and shelf life of bread made from cereal flours supplemented with soybean flour to add protein.
Field of Research
I have seen the transformation in women who have come through AWARD, and I know I will gain the skills I need to lead others and make a positive change in the Nigerian agricultural sector.