fbpx Adedeji, Akinbode | University of Kentucky College of Engineering

Akinbode Adedeji, Ph.D.

Assistant Professor


Assistant Professor of Food Process Engineering Biosystems and Agricultural Engineering Department, University of Kentucky. (July 2014 – present)

Research Associate Department of Bioresource Engineering, McGill University, Canada. (July 2013 to June 2014)

Post-Doctoral Research Associate. Grain Science and Industry Department, Kansas State University, Manhattan, KS, USA. (Sept. 2011 to June 2013)

Post-Doctoral Fellow. Genie des Procedes Agroalimentaire Département, Ecole Nationale Veterinarie, Agroalementaire et l’Alimentation (ONIRIS), Nantes, France. (July 2011 to August 2011)

Assistant Professor/Senior Lecturer. Department of Food Science and Engineering, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Nigeria. (June 2010 – Jan 2012)

Graduate Research Assistant. (Sept. 2005 to May 2010). Bioresource Engineering Department, McGill University

Sessional Instructor. Bioresource Engineering Department, McGill University, Canada. (Fall 2008)

Faculty [Graduate Assistant to Lecturer I] Department of Food Science and Engineering, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Nigeria. (Oct. 1998 – May 2010)


2010 Doctor of Philosophy in Bioresource (Food Process) Engineering, McGill University, Montreal, Canada

2000 Master of Science in Food Technology, University of Ibadan, Oyo State, Nigeria

1997 Bachelor of Technology (Hons and cum laude) Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

Research Interest:

My research focuses on applying engineering principles to develop processes and systems that will add value to agricultural products and ensure their safety across the food supply chain. Specific areas of research include the following: 1. Agricultural products and food processing waste value addition through extrusion processing, biochemical conversion, heat and mass transfer applications (frying, drying and freezing). 2. Application of non-thermal techniques for ensuring safety and quality of foods — Cold Atmospheric Plasma, Pulsed UV light, Microwave Treatment, High Pressure Treatment, etc. 3. Use of non-destructive methods in determining safety and quality of food materials — hyperspectral imaging and acoustic emission systems. 4. Bioactive compounds and efficient oil extraction using ultrasonication and combination-technology. 5. Development of appropriate technologies for curbing post-harvest losses in developing countries.

Current Projects

    1. Proso millet value addition: carbohydrate and protein content quality characterization
    2. Use of stressors to increase diastatic power of grains – barley and millet
    3. Bourbon spent grain (SG) value addition:
      1. SG as ingredient for increasing dietary fiber in extruded products
      2. Nanomaterials development from extracted protein in SG
    4. Noninvasive classification of grains – gluten versus non gluten, cultivar differentiation
    5. Wind energy harvesting for forced air generation to improve solar drying