Oladipupo Adiamo
Oladipupo Adiamo is a PhD student at the Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland. He completed his BSc degree in Food Science and Technology from Obafemi Awolowo University, Nigeria and MSc degree in Food Science from King Saud University (KSU), Saudi Arabia.
Adiamo worked as a Food Safety and Hygiene Coordinator in Nestle Nigeria, Plc for 1 year before embarking on his academic career. During his master’s program, he was a Research Assistant (RA) in KSU and thereafter, he worked as a RA in United Arab Emirates University prior to starting his PhD program. He has more than 40 publications in international peer-reviewed journals. His previous research works were focused on sustainable agriculture by the development of new food products using health beneficial properties from underutilized agricultural produce and by-products and application of innovative non-thermal treatments to improve food safety.
His present PhD study is focused on increasing the potential use of underutilized Australian wattle seeds by investigating the effect of processing methods on the nutritional and functional properties of the seeds as well as producing value-added protein products from the seeds.
Publications contributed to by Oladipupo Adiamo:
Proceedings Promoting Health and Food Security with Indigenous Crops
Download (757.02 KB)(2024) A joint virtual Workshop between The ARC Industrial Transformation Training Centre for Uniquely Australian Foods (ARC ITTC UAF), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia and The SARChI Research Programme in Phytochemical Food Network to Improve the Nutritional Quality for Consumers, Tshwane University of Technology, Pretoria, South Africa.
Nutritional and techno-functional properties of Australian Acacia seed flour: Effects of roasting on chemical composition, physicochemical properties, and in vitro digestibility and intestinal iron absorption
- Oladipupo Adiamo
- Dr Michael Netzel
- Prof Louwrens Hoffman
- Prof Mike Gidley
- Prof Yasmina Sultanbawa
- Simone Osborne
Nutritional composition, anti-nutrients level and amino acid profile of Acacia colei seed flour
Visit websiteTesting and reporting for Industry Partner.15/06/2021
Nutritional composition of the fruits, roots and leaves of Australian Boab/Baobab (Adensonia gregorii)
Visit websiteTesting and reporting for Industry Partner. 17/12/2021
Mid-infrared spectroscopy as a rapid tool to qualitatively predict the effects of species, regions and roasting on the nutritional composition of Australian Acacia seed species
Visit website(2021) Mid-infrared spectroscopy as a rapid tool to qualitatively predict the effects of species, regions and roasting on the nutritional composition of Australian Acacia seed species
Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient
- Dr Anh Phan
- Oladipupo Adiamo
- Dr Saleha Atker
- Dr Michael Netzel
- A/Prof Daniel Cozzolino
- Prof Yasmina Sultanbawa
Visit website(2021) Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient
Nutritional, anti‐nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions
Visit website(2021) Nutritional, anti‐nutritional, antioxidant, physicochemical and functional characterization of Australian acacia seed: effect of species and regions