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Bio
Wasiu Awoyale graduated from the University of Agriculture, Abeokuta, with a Bachelor of Science degree (Honours); Second Class Upper Division in the Department of Food Science & Technology in 2004. He obtained a Master and Doctor of Philosophy (Ph.D.) Degrees at the Department of Food Science & Technology (Specializing in Food Processing & Storage Technology), the Federal University of Agriculture Abeokuta in June 2010 and October 2014, respectively. He joined the services of Kwara State University in 2013 as Assistant Lecturer. Awoyale has taught and is still teaching undergraduate students courses like Introduction to Food Science & Technology, Food Packaging Technology, Food Irradiation Technology and Principles of Food Processing & Preservation, among others. He has supervised more than ten (10) undergraduate students in the Department of Food Science & Technology, Kwara State University Malete, and in collaboration with colleagues at the International Institute of Tropical Agriculture (IITA), Ibadan, he has supervised Master of Science (M.Sc.) and Doctor of Philosophy (Ph.D.) students/graduates. Awoyale has published over 50 technical peered-review Journal articles. To complement his dream, Awoyale is presently a Postharvest Consultant at IITA, Ibadan, Nigeria.
From 2007 to 2009, Awoyale productively worked on the possibility of incorporating distillers’ spent grains in maize flour to produce a local maize-based snack (Kokoro) as a Research Fellow in the then Crop Utilization Unit (now Food & Nutrition Science Laboratory) of IITA. The experience as a Research Fellow assisted his participation in other IITA implemented projects. Awoyale was the Assistant General Secretary of the International Association of Research Scholars and Fellows (IARSAF) during his Fellowship with the institute.
With his interpersonal, dynamic nature, and technical skills, Awoyale participated in the multi-disciplinary IITA Common Funds for Commodities (CFC) project with funds from The Netherlands, in collaboration with the Federal Ministry of Commerce & Industry (now Trade & Investment), Abuja, Nigeria. During this period (2010-2012), he displayed a high level of commitment in the upgrading of a cassava processing factory based in Masaka, Nasarawa State, in the production and branding of high-quality fufu powder and gari from cassava roots and registration with the National Agency for Food & Drug Administration & Control (NAFDAC). Between 2014 and 2016, Awoyale worked as a Postharvest Consultant in the High-Quality Cassava Flour (HQCF) Value Chain Project funded by the International Funds for Agricultural Development (IFAD) in collaboration with different value chain actors, where the beneficiaries were trained on standard operating procedures, good manufacturing practices and the hazard analysis and critical control points involved in the production of HQCF, and market linkage. Within the same period (2014-2018), Awoyale worked as a partner in the IITA-Globe BiomassWeb project, co-supervising graduate (MSc and Ph.D.) students from Universities within Nigeria.
Awoyale successfully served as a Visiting Scientist/ Cassava Value Chain Specialist in the Smallholder Agricultural Productivity Enhancement and Commercialization (SAPEC) Project, funded by the Africa Development Bank (AfDB) and the Global Agriculture and Food Security Program (GAFSP) of the World Bank, and implemented by IITA in collaboration with the Liberia Ministry of Agriculture. During this period (2016-2018), Awoyale established six fully equipped cassava processing centers, trained the beneficiaries/factory staff on the use of the installed machines, and the standard operating procedures, good manufacturing practices, and the hazard analysis and critical control points involved in the production of HQCF, fufu flour and gari among others, thus, upgrading cassava processing machines and products in Liberia. Also, four peer-reviewed articles were published as an outcome of the SAPEC project.
From 2019 to 2020, Awoyale was a Postharvest Consultant of the African Development Bank (AfDB) funded Technologies for African Agricultural Transformation (TAAT). From 2020 to date, Awoyale has also been a Postharvest Consultant with the Next Generation (NextGen) Cassava Project funded by the Bill and Melinda Gates Foundation and the Department for International Development of the United Kingdom. The assessment of the suitability of different NextGen cassava varieties for gari and fufu flour production was carried out in the project, with the publication of three peer-reviewed manuscripts.
Awoyale has attended different national, regional, and international conferences/workshops on Training-of-Trainers, product development, value addition, and value chain development among others. He is highly dynamic and grassroots-oriented. His networking ability has facilitated a positive working relationship with non-governmental and government partners. He commands excellent language skil
Research Interests
Papers共 69 篇Author StatisticsCo-AuthorSimilar Experts
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FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2024)
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole,Wasiu Awoyale,Emmanuel Oladipo Ajani,Emmanuel Oladeji Alamu
FRONTIERS IN NUTRITION (2024): 1340679-1340679
JOURNAL OF CULINARY SCIENCE & TECHNOLOGYno. 3 (2023): 387-403
Emmanule Oladeji Alamu, Olakunle M. Sangodoyin,Thierno A. Diallo,Peter O. Kolawole, John O. Olajide,Simeon O. Jekayinfa,Adebayo Abass,Thierry Tran,Wasiu Awoyale,Elizabeth Parkes,Busie Maziya-Dixon
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2023): 1-13
Ekpereka Oluchukwu Anajekwu,Emmanuel Oladeji Alamu,Wasiu Awoyale,Delphine Amah,Rahman Akinoso,Maziya-Dixon Busie
African Journal of Food Scienceno. 2 (2023): 49-58
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2023)
W. B. Asiru, S. A. Adegbite, Oyewole Titilope Okewole,Wasiu Awoyale, Peter Kolawole,Thierno Diallo,Adebayo Abass
Research Square (Research Square) (2023)
Wasiu Awoyale, Funmilayo Racheal Fadeni
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGYno. 1 (2023): 79-94
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGYno. 2 (2023): 28-43
Indigenous Fermented Foods for the Tropicspp.265-283, (2023)
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