Sewuese Okubanjo
Background and activities
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Fortification of foods with microencapsulated fish oil (OMEGA Project)
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Product development and Innovation
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Lipid Oxidation
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Design and development of novel colloidal delivery systems
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Lipid Oxidation in Emulsion Systems
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Encapsulation of Bioactives
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Food Structure and Stabiity
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Development of Functional foods
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Conversion of low-value food processng by-products into high value nutritious ingredients
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Utilisation and functionality of neglected pulses
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Tanase Food - (Mar/2020-Oct/2021) Research Scientist, Lagos, Nigeria-• Food innovation, product development, food structure, food colloids and stability, utilisation of neglected plant protein sources, food regulatory affairs, food quality and safety.
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Riddet Institute, Massey University - (Oct/2019-Dec/2019) Junior Research Officer, Palmerston North, New Zealand - UHT dairy whipping cream processing (pilot plant scale) and analysis. • Research focused on effect of processing and formulation on properties (rheological/ structural) and stability of UHT dairy whipping cream.
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Riddet Institute, Massey University - (May/2019-Oct/2019) Research Assistant, Palmerston North, New Zealand -Emulsion structure characterisation and stability. • Protein analysis and characterisation.
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Riddet Institute, Massey University - (Sept/2015-Aug/2019) PhD Researcher, Palmerston North, New Zealand- Research focused on studying the formation, structural characteristics, oxidative stability, and plausible applications of droplet-stabilised emulsions (a novel emulsion).