Food Safety and Toxicology: Present and Future Perspectives
About this ebook
About the author
Oluwatosin Ademola Ijabadeniyi
Oluwatosin Ademola Ijabadeniyi is Professor at the Department of Biotechnology and Food Technology, Durban University of Technology, South Africa. Oluwatosin holds a doctoral degree in Food Science from University of Pretoria South Africa. Since 2001, he has conducted research, published, and lectured internationally in the area of food quality and safety. Current research foci include safety assessment, antioxidant potential and metabolomics of fermented foods; control of persistent pathogens in ready to eat food and empowerment of emerging farmer through value addition, postharvest handling and agro-processing. Oluwatosin who is the founder of Operation Transform and Food Safety Africa received the Association of Commonwealth Fellowship in 2018 and was appointed as Visiting Professor at Department of Food Science, University of Manitoba, Canada in 2019.
Omotola Folake Olagunju
Omotola Olagunju is a lecturer in Food Safety at the School of Health and Life Sciences, Teesside University, Middlesbrough, United Kingdom. She obtained a doctoral degree in Food Science and Technology from Durban University of Technology, South Africa (2019). Her research interests include Food Safety and Food Quality Control. As an academic, Omotola has authored and co-authored research articles in internationally recognised and peer-reviewed journals, as well as book chapters that focus on identification of microbial food contaminants and management strategies to achieve decontamination. Prior to joining Teesside University, she worked at Afe Babalola University, Ado-Ekiti in Nigeria. A member of national and international scientific associations including the Institute of Food Science and Technology (IFST), Omotola holds several years’ experience of teaching and supervision, both at undergraduate and graduate levels. Omotola is internationally recognized as a Global Talent under the Exceptional Promise category by the Royal Society in the United Kingdom (August 2022).
