Dr Adeoluwa Iyiade Adetunji

Dr Adeoluwa Iyiade Adetunji

Dr Adeoluwa I. Adetunji is a research and development scientist at LABWORLD, a division of PHILAFRICA FOODS (Pty) Ltd, South Africa. He had a BSc. degree in Food Technology from the University of Ibadan, Ibadan, Nigeria. He proceeded to South Africa to obtain a BSc. (Honours), MSc and PhD degrees in Food Science from the University of Pretoria, South Africa.

His research activities centred on food research innovations and developments, in addressing issues of food insecurity and health. By focusing on improving commercial applications of under-utilized indigenous food crops in food processing and other industrial applications, with the aim of harnessing inherent potentials that indigenous crops possess such as sorghum, as they serve as a major means of addressing food insecurity with less focus on cash crops. His research activity has led to successful development and publishing of Sorghum grain quality information database on International Sorghum, Millet and Other Grains Collaborative Research Support Program (INTSORMIL) website (
He has undertaken several research projects for companies such as Kellogg South Africa, SABMiller (a division of ABInBev) and others, in characterizing and determining quality attributes of raw materials for specific end-use applications. This also involved, research investigation in relation to solving specific problems as it relates to processing functionality of raw materials.

His email contact is

Dr Adetunji brings a private sector perspective to our work. He has been a dedicated reviewer for and advisor to AJFAND. His support is highly appreciated. Editor, AJFAND

Ms Daisy Lanoi C. Lelgut

Ms Daisy Lanoi Lelgut

Daisy Lanoi C. Lelgut, a Food Technologist, holds both a Bachelor’s and a Master’s Degree in Food Science, from Egerton University, Kenya. Her research work has been on the preservation of whole mangoes (Mangifera indica) through coating with edible gum arabic and using canning technology to preserve mango chunks in Kenya. She has been involved in Sustainable Development Goals (SDGs) in her work especially among Mango farmers in Makueni County of Kenya, to promote production and preservation of the fruit by the farmers; and has assessed and trained farmers on the need for sustainable production and consumption by ensuring good agricultural practices on their farms. This has been under the facilitation by German Academic Exchange Service DAAD Exceed/International Centre for Development and Decent Work (ICDD).

Miss Daisy takes keen considerations on Sustainable Development Goals (SDGs) focusing on Food Security and Nutrition. Focus on this has been in Western Kenya where she has worked with the community and primary schools around Kakamega County of Kenya. Activities therein involved assessing and training farmers on the need for sustainable production and consumption of nutritious foods by ensuring good agricultural practices on their farms; providing orange-fleshed sweet potato vines and indigenous vegetable seeds for them to plant and consume the products obtained from them. This has been under the facilitation of University of California Los Angeles through Rural Outreach Africa (ROA), an NGO based in Kenya and whose activities are also aimed at empowering communities.

She has participated as an editorial assistant to the African Journal of Food, Agriculture, Nutrition and Development (AJFAND) and has been involved with reviewing of manuscripts as a junior reviewer and cross-checking manuscripts meant for publishing, in accordance to other reviewers’ comments and also, in accordance to the Journal’s requirements for publishing, prior to publishing.

Daisy is self-driven for scaling heights in science and technology, especially the involvement of women in science and technology. She is the organizing secretary to the Food Science and technology Platform of Kenya (FOSTEP-K), an association that brings together those in the academia, food industry, government and non-governmental organizations on matters food. She is currently working with the International Union of Food Science and Technology (IUFoST), as an assistant administrator to the food system task force. She has participated in the IFT Emerging Leaders Network where she has received training on leadership. Miss Daisy likes handling different challenges because they help in sharpening her skills both in the academic and the professional world. She works well under minimum supervision to obtain maximum possible results in order to realize organizational and personal goals, while maintaining high standards of professionalism, integrity and ethics in her profession. Her career objective is to exploit her skills, energy and experience in the field of Food Science and Technology with high levels of competence and integrity for the betterment of the world.

It is in the same spirit that Miss Daisy wishes to advance her studies and hence looks forward to a possible PhD Scholarship still in the field of Food Science. Her special interests are in the areas of Food Processing, Food Chemistry and Food Safety. She is however not limited and can handle any opportunity as it comes.

Daisy’s email:

Daisy has been a dedicated intern under AJFAND and is now looking for opportunities to undertake PhD studies. Please get in touch with her of you know of any opportunities. Editor, AJFAND

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