Staff Profile

Profile

Name: Oladeinde Olatunde Ogundipe
Contact Address: 55 Ire-Akari-Estate Road, Isolo, Lagos
Email: oladeinde.ogundipe@yabatech.edu.ng, deindeogundipe@gmail.com,
Telephone: +234 805 630 6076, +234 9039335505

My primary research focus has been ensuring food security and sustainable development in
processing and packaging of foods of tropical origin. I am a hardworking and result oriented
individual with the proven ability to meet deadlines and make sound judgement under various
circumstances. I have good oral and written expression communicating in English language. I am
committed to giving my best at all times and possess good interpersonal skills.

EDUCATIONAL DATA:
a. Master of Science M.Sc. (Food Technology). University of Ibadan, Ibadan, Oyo State,
Nigeria. M.Sc. (September, 2000).
b. Bachelor of Science B.Sc. (Food Technology). University of Ibadan, Ibadan, Oyo State,
Nigeria. (Second Class Upper Division), (March 1997).
c. PROFESSIONAL MEMBERSHIP:
Member: Nigerian Institute of Food Science and Technology
Member: The Nutrition Society, United Kingdom
TRAINING COURSES ATTENDED

1. Workshop on Work Ethics and Etiquette & Leadership Program by organized by
GlobalWIN an Independent Research & Continuing Professional Development (CPD)
programs trainer from the United Kingdom at G International Institute Training Centre for
Business and Workplace Skills, Ipaja, Lagos, Nigeria 9-10th September 2019

2. Training programme on The role of HOD’s, Class Advisers and Coordinators in Student
Support services, organized by Staff Development and Training (SD&T) Department at
Yusuf Grillo Auditorium, Art Complex, Yaba College of Technology on 25-26th June 2019.

3. A 5- day Scientific Experimental Design and Report Writing Workshop for Young
Researchers and Mid-Level Officers at Africa Centre of Excellence in Agricultural and
Sustainable Environment (CEADASE) of The World Bank, International Scholars and
Resource Centre at the Federal University of Agriculture Abeokuta 4th-8
th December 2017

4. Organizational Management Seminar, Organized by Fountain of Life Church, Ilupeju,
Lagos Nigeria on the 23rd April 2016.

5. Workshop on Laboratory Water Technologies, organized by Nigeria Institute of Science
Laboratory Technologies in collaboration with Katchey Company limited and Merck at
Nigeria Institute of Science Laboratory Technologies, on 20th August 2015 at Samonda
Ibadan, Nigeria.

6. Pre-Conference Workshop on ‘Grant Winning Proposal Writing” at the 45th Annual
General Meeting and Scientific Workshop of Nutrition Society of Nigeria on the 16th of
September, 2015 at Anchor Event Centre Lagos, Nigeria.

7. MASHAV (Ministry of Foreign Affairs, Israelis Agency for International Development
Cooperation) International R&D Course on Food Security & Grain Storage- Technologies
and Management in Collaboration with Ministry of agriculture and Rural Development.
Training sponsored by Israeli government, from 2-17th December 2013.

8. Advanced Digital Appreciation Programme for Tertiary Institutions course, organized and
held at Digital Bridge Institute, Cappa, Oshodi, Nigeria in collaboration with International
Centre for Communication Studies in collaboration with National Communication
Commission from 15th
– 189th July 2103

9. In-House Training of Trainers Workshop on Research Instrument Design, Administration
and Data Analysis Using Statistical Package for Social Sciences (SPSS) organized by
Centre for Applied Research and Technology Innovation at ICT Computer Training centre,
Yaba College of Technology on the 17 & 18th of September 2013.

10. In-House Training of Trainers Workshop on Grant –Oriented Proposals and Conducting
Research by Centre for Applied Research and Technology Innovation at ICT Computer
Training centre, Yaba College of Technology on the 22nd
- 24th April 2008.
3

ADMINISTRATIVE EXPERIENCE AND RESPONSIBILITIES
Head, Dept. of Food Tech., Yaba College of Tech. March. 2019 - Till Date
Students Industrial Work Experience Scheme (SIWES)
Coordinator, Yaba College of Technology March. 2018 – March 2019
Member, School of Technology, Yaba College of Technology
Committee on Staff Promotion Sept. 2019- Till Date Member,
Students Disciplinary Committee, Yaba College of Technology
Class Manager ND 1 Food Technology Jan.2015 - Dec. 2017
Member, National Board for Technical Education (NBTE)
re - accreditation committee Jan. 2016 - Till Date
Assistant General Secretary ASUP (Yabatech Chapter) Dec. 2006 - Dec. 2008
Examination officer (Food Technology Department) Feb. 2005 - Dec. 2006

WORK EXPERIENCE
1. Yaba College of Technology, Department of Food Technology, Yaba, Lagos,
Nigeria (Jan 2019- Till date)
Cadre: Chief Lecturer (Jan 2019- Till date)

Job Functions
• Head of Food Technology Department
• Head Departmental Board
• Teaching and examination (Food Process Engineering, Biochemical engineering)
• Internal Moderation of examination questions
• Supervision of students’ project and seminar

2. Yaba College of Technology, Department of Food Technology, Yaba, Lagos,
Nigeria (Jan 2015- Dec. 2018)
Cadre: Principal Lecturer Job Functions
• Teaching and examination (Food Process Engineering, Food Product Development,
Food Processing and Preservation courses)
• Internal Moderation of examination questions
• Food Processing and preservation Research
• Supervision of students’ project and seminar
• Class Manager (ND1)
• Member, Departmental NBTE Curriculum Review Committee
• Chairman, School of Technology Students’ Advisory Committee.

3. Yaba College of Technology, Department of Food Technology, Yaba, Lagos,
Nigeria (Jan 2011- Dec 2015)
Cadre: Senior Lecturer
Job Functions:
• Teaching, Conducting practical classes and examination
• Internal Moderation of Examination questions
• Food process engineering lecturing
• Unit operations in food processing
• Supervision of students’ project and seminar
.
4. Yaba College of Technology, Department of Food Technology, Yaba, Lagos,
Nigeria (Jan 2008- Dec 2010)

Cadre: Lecturer I
Job Functions:
• Teaching, conducting practical classes and examination
• Internal moderation of examination questions
• Food processing and preservation research
• Supervision of students’ project and seminar
• Class Manager
• Secretary of Committees at Departmental and School levels.
5. Yaba College of Technology, Department of Food Technology, Yaba, Lagos,
Nigeria (Jan 2005- Dec 2007)

Cadre: Lecturer II
Job Functions:
• Teaching, conducting practical classes and Examination
• Internal moderation of examination questions
• Food processing and preservation research
• Supervision of students’ project and seminar
• Class Manager
RESPONSIBILITIES OUTSIDE THE INSTITUTION
Facilitator 2009/2010 Residential Programme, Distance Learning Institute, University of
Lagos, Lagos, Nigeria
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SELECTED JOURNAL ARTICLES
 Olaleye, H.T. Oresanya, T.O. Ogundipe, O.O (2020) Comparative study on proximate
and antinutritional factors of dehulled and undehulled fermented Lyon bean (Mucuna
cochinchinensis) Food research 4 (5) : 1611 - 1615 doi.org / 10.26656 / FR. 2017 .4 (5) .
155
 Jeannette, F., Sanousi, F., Loko, L.Y. E., Dassou, A.G., Celestine, T., Ogundipe, O.O.,
Innocent, B.Y., Dansi, A. (2020) Evaluation of Proximate, Sugars and Mineral
Compositions of 48 Yam (Dioscorea Rotundata) Cultivars used as parents in a breeding
program in Republic of Benin. International Journal of Current Microbiology and Applied
Sciences 9 (3) : 1663 - 1682 10. 20546 /ijcmas.2020. 903.195
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O., Lofinmakin F.K., Akinwande F.F.,
Aina D.O., Adeyeye, S.A.O (2017). Production and Acceptability of Chinchin Snack
Made from Wheat and Tigernut (Cyperus esculentus). Cogent Food and Agriculture,
3(1): doi.org 10.1080/23311932.2017.1282185.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O., Lofinmakin F.K., Obisanya, O.S.,
Adeyeye, S.A.O and Ogundipe, F.O (2017). Effect of Processing methods and Raw
Materials on Quality Attributes and Sensory Properties of Fura. EC Nutrition, 7(1):
2633
 Adebayo-Oyetoro, A.O*
., Edeh, C. K., Adeyeye, S.A.O., Ogundipe, O.O., Ogundipe,
F.O., (2017). Shelf life and quality attributes of cocoyam chips International Journal
of Food Science, Nutrition and Dietetics 6(4): 366-371

 Adebayo-Oyetoro, A. O*
., Adenubi, E., Ogundipe, O.O., Bankole, B. O and S.A.O.
Adeyeye (2017). Production and Quality Evaluation of Vinegar from Mango. Cogent
Food and Agriculture, 3. doi. org./10.1080/233311932.2016.1278193.
 Adebayo-Oyetoro, A. O*
., Ogundipe, O.O., Olatunji, F.I and Adeyeye, S.A.O (2017).
Quality Assessment of Doughnut Prepared from Wheat Flour Enriched with
Bambaranut Flour. Journal of Culinary Science and Technology.
doi.org/10.1080/15428052.2016.1269708.
 Adebayo-Oyetoro, A. O*
., Ogundipe, O.O., Adeyemo, I.G., Ogundipe, F.O.,
Bamidele, F.A and Adeyeye S.A.O (2016): Chemical, sensory and shelf life study of
pawpaw-juice milk blends. Cogent Food and Agriculture. doi.org/
10.1080/23311932.2016.1271276
6
 Adebayo-Oyetoro, A.O., Ogundipe O.O, Azoro, C.G and Adeyeye, S.A.O (2016).
“Production and Evaluation of Ginger Spiced Cookies from Wheat-Plantain Composite
Flour”. Pacific Journal of Science and Technology. 17(1):280-287.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O and Adeeko, K. N. (2015). Quality
Assessment and Consumer Acceptability of Bread from Wheat and Fermented Banana
flour. Food Science and Nutrition. doi: 10.1002/fsn3.298.
 Adebayo-Oyetoro A.O; Ogundipe O.O., Akinwande F.F., Bankole B.O and Adeleke
V.O. (2015). Effect of Substitution Ratio on the Quality and Consumer Acceptability
of Jogi. The VAS Journal 12.137-144.
 Ogundipe, F.O.; Bamidele F.A., Adebayo-Oyetoro, A.O.., Ogundipe O.O and
Samuel S.O (2015): The Bacteriological Quality Assessment of Some Bottled Water
Sold in Lagos Metropolis, Nigeria. Nigerian Food Journal, 33(2): 69-73.
 Ogundipe, O.O.; Adebayo-Oyetoro, A.O.; Olatidoye, O.P. and Olofinyokun, A.O
(2013): Effect of Mixing Ratios on Proximate Composition and Consumer
Acceptability of “Gurundi” Snack Prepared from Tigernut (Cyperus esculentus).
Journal of Applied Sciences and Environmental Management 17(4): 609-613
 Adebayo-Oyetoro, A.O*
., Olatidoye, O.P., Ogundipe, O.O., Balogun, I.O and Apara,
T.O (2012): Effect of local cassava fermentation methods on the functional, pasting
and sensory properties of ‘lafun’. Continental J. Agricultural Science 6(2):1-8.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O., Ntuen, I.G and Akinboyetan, B (2012):
Proximate, Functional, Pasting and Sensory properties of breakfast meal from
composite flours of African breadfruit (Treculia africana) and pigeon pea (Cajanus
cajan). Journal of Applied Agricultural Research 4 (1): 173-178.
 Adebayo-Oyetoro, A.O*
., Olatidoye O.P., Ogundipe, O.O., Akande, E.A and Isaiah,
C.G (2012): Production and Quality evaluation of complementary food formulated
from fermented sorghum, walnut and ginger. Journal of Applied Biosci. 54: 3901-
3910.
 Ogundipe F.O; Bamidele F.A; Adebayo-Oyetoro A.O; Ogundipe O.O. and Tajudeen,
O.K (2012): Incidence of bacteria with potentials of public health implication in raw
Lycopersicon esculentum (tomato) sold in Lagos state, Nigeria. Nigeria Food Journal
30(2):106-113
7
 Adebayo-Oyetoro A.O*
., Olatidoye, O.P., Ogundipe, O.O., Balogun, I.O and Faboya,
A.O (2011): Quality evaluation of weaning food produced from blends of ‘ofada’
(Oryza sativa) and bambara groundnut (Voandzeia subterranea L.) (2011). Electronic
Journal of Environmental, Agricultural and Food Chemistry. 10(6): 2322-2330.
CONFERENCE PAPERS
 Adebayo-Oyetoro A.O*
., Ukwenya, A.A. Ogundipe, O.O. (2018): Proximate
composition of cookies produced from wheat flour blended with coconut flour. 19th
world congress of International Union of Food Science and Technology, Navi,
Mumbai, India (October 15-18, 2018).
 Ogundipe, O. O., Adebayo-Oyetoro, A. O., Akinsanya, N. A., Olaleye, H.T. and Atere,
B. A. Effect of acetylation treatment on the pasting properties of three cultivars of
unripe plantain (musa species) starch 41st Conference of Nigerian Institute of Food
Science and Technology, Abuja, Nigeria. October 22-25, 2017
 Ogundipe, O. O., * Adebayo-Oyetoro, A. O., Akinsanya, N. A., Olaleye, H.T., Atere,
B. A. Physicochemical properties of acetylated and native starches from three cultivars
of unripe plantain (musa species) starch. 41st Conference of Nigerian Institute of Food
Science and Technology, Abuja, Nigeria. October 22-25, 2017
 Ogundipe, O.O, Adebayo-Oyetoro, A.O., Odetunde, M.T and Olayiwola, E.O (2017).
Evaluation of physical properties of five soyabean cultivars. 41st Conference of
Nigerian Institute of Food Science and Technology, Abuja, Nigeria. October 22-25,
2017
 Adebayo-Oyetoro, A.O., Ogundipe, O.O., Iyere, R. J. and Adeyeye, S.A.O. (2017).
Proximate composition of cakes produced from two different types of sugarcane juice.
41st Conference of Nigerian Institute of Food Science and Technology, Abuja, Nigeria.
October 22-25, 2017
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O., Akinwande F.F., Akinwande K. (2016).
Effect of additives (iron and alum) on the qualities of fermented cassava flour (lafun).
World Congress on Root and Tuber Crops (WCRTC) Guangxi, Nanning, China.
January 18-23, 2016.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O.,1 Ogundipe, F.O.,2 Bamidele, F.A.,2
and
Okeke, N.F.1
(2016). Shelf Life Study of Cheese from Blends of Cow- Bambaranut
Milk Using Lime as Coagulant. Proceeding of 40th Conference of Nigerian Institute of
Food Science and Technology, Kano, Kano State, Nigeria.
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 Ogundipe O.O., Adebayo-Oyetoro A.O., Ogundipe F.O, Adeyeye, S.A.O.,
Oladunmoye O.O and Edwin T.C (2016). Effect of Pectinase on the physicochemical
properties of Tamarind (Tamarindus indica. L) juice. Proceeding of 40th Conference of
Nigerian Institute of Food Science and Technology, Kano, Kano State, Nigeria.
 Adebayo-Oyetoro, A.O*
., Olatidoye, O.P., Ogundipe, O.O and Akinwande F. F and
Orunna, M.M. (2015). Phytochemical composition of selected vegetables sold in Ojo
Local Government area of Lagos State, Nigeria. Proceeding of 39th Conference of
Nigerian Institute of Food Science and Technology, Owerri, Imo State, Nigeria.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O., Akinwande F.F., Bankole B.O and Usman,
J.O. (2015). Sensory evaluation of extruded breakfast cereal from malted sorghum
(Sorghum bicolor) and groundnut (Arachis hypogeal). Proceeding of 39th Conference
of Nigerian Institute of Food Science and Technology, Owerri, Imo State, Nigeria.
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O and Eneaya C.C. (2015). Effect of mixing
ratio on the quality and consumer acceptability of biscuits from wheat-cassava flour
enriched with bambaranut flour (Vondeizea subterranean). 3
rd Conference of
Federation of Africa Nutrition Societies, Arusha City, Tanzania. (25-29 May, 2015).
 Adebayo-Oyetoro, A.O*
., Olatidoye, O.P., Ogundipe, O.O and Adenekan O.E (2014):
‘Quality Assessment of Co-Fermented Weaning Food from Sorghum (Sorghum
bicolor) and Pigeon Pea (Cajanus cajan)’. 6th Africa Nutritional Epidemiology
Conference Accra, Ghana (21 – 25 July 2014) (P3104)
 Ogundipe F.O; Bamidele F.A; Adebayo-Oyetoro A.O.; Ogundipe O.O and Samuel
O.O (2013): The bacteriological quality assessment of some bottled water sold in Lagos
metropolis. Proceeding of 37th Conference of Nigerian Institute of Food Science and
Technology, Lagos, Lagos State, Nigeria. Pp 190-191.
 Bamidele, F.A., Ogundipe, F.O., Adebayo-Oyetoro, A.O., Ogundipe, O.O., Ikolomi
G.E (2013). Prevalence of bacteria isolated from hands and nasal cavities of food
handlers in Yaba College of Technology, Lagos. Nigeria. Proceeding of 37th
Conference of Nigerian Institute of Food Science and Technology, Lagos, Lagos State,
Nigeria. Pp 194-195
 Adebayo-Oyetoro, A.O*, Olatidoye, O.P., Abayomi, H.T., Ogundipe, O.O and
Adewuyi A.G (2012): Comparative Assessment of Mayonnaise Produced from Natural
Stabiliizer. Proceeding of 36th Conference of Nigerian Institute of Food Science and
Technology, Lagos, Lagos State, Nigeria. Pp 109-111.
 Ogundipe F.O; Bamidele F.A; Adebayo-Oyetoro A.O; Ogundipe O.O and Ogundare
A.E (2012): Microbiological quality of Capsicumm annuum (tatashe) sold in retail
markets in Lagos, Nigeria. Proceeding of 36th Conference of Nigerian Institute of Food
9
Science and Technology, Lagos, Lagos State, Nigeria. Proceeding of 36th Conference
of Nigerian Institute of Food Science and Technology, Lagos, Lagos State, Nigeria.
182-184
 Ogundipe F.O; Bamidele F.A; Adebayo-Oyetoro A.O; Ogundipe O.O and Useni J.A
(2011): Microbiological assessment of surface contamination of packaged sachet water.
35th Annual conference of Nigerian Society for Microbiology, Kano, Kano State,
Nigeria. Pp 56 (FIA024)
 Ogundipe F.O; Bamidele F.A; Adebayo-Oyetoro A.O; Ogundipe O.O and Useni J.A
(2011): Antimicrobial potential of lactic acid bacteria isolated from wara against
Escherichia coli. 35th Annual conference of Nigerian Society for Microbiology, Kano,
Kano State, Nigeria. Pp 83 (PP002)
 Adebayo-Oyetoro, A.O*
., Ogundipe, O.O. and Aro, F.O (2010): Proximate and
sensory qualities of cookies from wheat-mushroom flour blends. Proceeding of 34th
Conference of Nigerian Institute of Food Science and Technology, Portharcourt Rivers
State, Nigeria. Pp 82-83.
 Ogundipe, O.O., Falola, A.O., Adebayo-Oyetoro, A.O., Balogun, O.I and
Olofinyokun, A.O (2010): Proximate composition and sensory evaluation of crunchy
ready-to-eat snack gurundi prepared from tigernut (Cyperus esculentus). Proceeding of
34th Conference of Nigerian Institute of Food Science and Technology, Portharcourt
Rivers State, Nigeria. Pp 265-266.
 Adebayo-Oyetoro, A.O*
., Akande, E.A., Ogundipe, O.O and Olutola, O.E (2008).
Influence of modification on the proximate composition of cassava flour enriched with
bambara groundnut (Voandzeia subterranea) in making ‘Myondo’. Proceedings of the
32nd Conference of Nigerian Institute of Food Science and Technology, Ogbomoso,
Oyo State. Pp 308-309.
AWARDS
 Israeli Government MASHAV scholarship to attend International R&D Course on
Food Security & Grain Storage- Technologies and Management held between 2-17th
December 2013 at Volcani centre, Israel.
 Nestle Poster Award at 19th IUFOST World Congress in Mumbai India.
Adebayo-Oyetoro A.O*
., Ukwenya, A.A. Ogundipe, O.O. (2018): Proximate
composition of cookies produced from wheat flour blended with coconut flour. 19th
world congress of International Union of Food Science and Technology, Navi,
Mumbai, India (October 15-18, 2018). Presented by lead presenter Adebayo- Oyetoro,
A.O.
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INTERESTS
Reading, Writing, and Research.
REFEREES
To be supplied on request