Gabriel Olaniran Adegoke

Gabriel Olaniran Adegoke Gabriel Olaniran Adegoke
Professor, Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
 
Biography
Professor Adegoke obtained his PhD degree (Veterinary Microbiology) in 1984 from the University of Ibadan, Nigeria and is a full Professor in the Department of Food Technology, University of Ibadan, Nigeria. Prof Adegoke is a recipient of scholarships and fellowships from the governments of Nigeria, Belgium, France, Germany, Japan, Finland and Canada. Prof Adegoke has taught in universities in Zambia, Kenya, South Africa and Lesotho and Nigeria. Professor Adegoke was invited as a Consultant by the World Health Organization (WHO) in 1996, 1999, 2002 and 2007 on issues relating to Healthy Food Market, acrylamide and food safety( FERG). Professor Adegoke is currently a member of FAO's JECFA on food additives, contaminants and natural toxicants . Professor Adegoke is an online reviewer for several professional journals and he is on the Editorial Boards of The African Journal of Food, Agriculture and Development (AJFAND) and some other international journals with reasonable impact factors. He is the Editor-in-Chief, Current Bacteriology (USA). Professor Adegoke's competencies are in the areas of food safety, food additives and microbial toxicants particularly fungal toxins.
 
Research Interest
(a) Detection, characterization and elimination of food-borne pathogens, involving the use of phenotypic, chemo-taxonomic, genetic and epidemiological methods. (b) Detection, characterization and effects of processing on the reduction of natural metabolites in foods particularly mycotoxins. (c) Food biotechnology with respect to selection, characterization and utilization of environmentally-friendly, biodegradable and natural plant additives for foods, plasmid profiling, isolation of DNA and proteins (including heat shock proteins) from microbes, use of restriction enzymes (endonucleases), gene cloning and transformation experiments, food fermentation and application of hydrostatic pressure for food preservation/processing. (d) Food quality assurance with respect to establishment and monitoring of hazard analysis critical control points (HACCP) in food industries.