OLOLADE TEMITOPE OSENI

[email protected]
https://www.linkedin.com/in/ololade-oseni
+2348062356583
RESEARCH INTEREST

| Food Safety and Microbiology | Nutritional Analysis and Food Composition |

Food Processing and Preservation Techniques| Food Packaging and Shelf Life
Extension| Sensory Evaluation and Consumer Preferences| Sustainable Food
Production and Waste Management| Food Product Development and Innovation|
Food Laws, Regulations, and Quality Assurance|
EDUCATION

Bachelor of Science, Food Science and Technology(First Class Honors 4.76/5.0)

Bowen University Osun State, Nigeria [2022]
Dissertation: Quality characteristics of cookies produced from composite blends of wheat
(Triticum aestivum) and sweet potato (Ipomea batatas) flours.
Supervisor:Professor B.A Olunlade

CONTINUING EDUCATION

• Transformation of the global food system, University of Copenhagen, Coursera [2024]

• Understanding of obesity, University of Edinburgh, Coursera [2024]
• Rebuilding our relationship with food, Stanford University, Coursera [2024]
• Sustainable Food Systems, University of Illinois at Urbana- Champaign, [2024]
• Introduction to sensory science, University Of California, Davis, [2024]
• Quality Management Foundations, Linked in learning [2024]

RESEARCH EXPERIENCE

Project: Microbial Analysis of Food Products [2020]

Role: Research Assistant
Contributors: Frank Edward’& Mariam Adamu
• Collected and prepared food samples, conducted microbial tests, documented
results, and assisted in data analysis.
Project:Nutritional Content Analysis [2020]
Role: Laboratory Technician
Contributors: Seun Alabi & Veronica Jones
 • Measured macronutrient and micronutrient levels in food products, maintained
lab equipment, and ensured accurate data recording.
Project: Food Preservation Techniques [2020]
Role: Research Intern
Contributors: Martins Awolowo & Omikunle Alfred
• Experiments with different preservation methods analyzing the impact on food
quality, and reporting findings.

Project: Sensory Evaluation Studies [2020]

Role: Sensory Panel Coordinator
Contributors: Abigael Johnson & Majekodunmi Taiwo
• Organized sensory testing panels, collected consumer feedback,and analyzed
sensory data to assess product appeal.
Project: Food Packaging and Shelf Life [2020]
Role: Research Associate
Contributors: Arinola Nifemi & Fela Arojinle
• Tested different packaging materials, monitored product shelf life, and contributed
to the development of packaging solutions.
Project: Functional Foods Development [2020]
Role: Product Development Assistant
Contributors: Akeem Jamiu & Joyce Olabisi
• Assisted in the formulation of new functional food products, conducted stability tests,
and evaluated health benefits.
Project: Food Safety and Quality Control [2020]
Role: Quality Control Analyst
Contributors: Veronica Ajasa & Douglas Obi
• Performed routine checks on food products for compliance with safety
standards, analyzed results, and implementing corrective actions if needed

WORK EXPERIENCE

Greenhouse Food Industries Limited Lagos, Nigeria [2024]

Quality Assurance Specialist
• Conducting routine inspections and audits of production processes to ensure compliance
with food safety standards.
• Analyzing and testing food samples for quality parameters such as texture, flavor, and
safety.
• Developing and implementing quality control procedures and protocols.
• Collaborating with production teams to identify and resolve quality issues..

Pellgrams PLC (Food Division) Osun, Nigeria. [2023]

Food Product Development Technologist
• Assisted in the formulation and testing of new food products from concept to
commercialization.
• Conducting research on ingredients, processing methods, and market trends to inform
product development.
• Performed sensory evaluations and consumer testing to refine product characteristics.
• Documented and maintained records of formulations, processes, and trial results.
 Cadbury Nigeria PLC Lagos , Nigeria. [2022]
In-Process Quality Analyst
• Used quality management as a sigma tool to lower process variability and
defects.
• Coordinated and prepared the sensory assessment of the final product to ensure
compliance with specified standards.
• Observed and reported work process deviations against quality standards for appropriate
and prompt corrections.
• Documented processes and procedures to satisfy regulatory and customer requirements.
INVITED TALKS

Theme: “Innovations in Food Preservation: Extending Shelf Life and Reducing

Waste”
In this invited talk, [2024]
• In this talk, as a speaker I discussed the focuses on the latest advancements in
food preservation technologies and their impact on extending the shelf life of
perishable products.
• I highlighted innovative methods such as high-pressure processing, active
packaging, and the use of natural preservatives.
• Emphasis was placed on how these technologies can reduce food waste,
enhance food safety, and contribute to sustainable food systems.

CONFERENCES ATTENDED

• Nigeria Conference on Food Science and Nutrition (NCFSN) [2024]

• Nigeria Institute of Food Technologists (NIFT) Annual Meeting & Food Expo [2024]
• Nigeria Congress on Food Science and Technology [2023]
• Lagos State Summit on Food Safety and Quality [2022]
• Nigeria Symposium on Food Safety (NSFS) [2021]

PROFESSIONAL MEMBERSHIP

• Certificate of recognition, Nigerian Institute of Food Science and Technology [NIFST],

Lagos, Nigeria [2022]
• Member of the National Association of Food Science and Technology, Bowen
University,Osun, Nigeria [2022]

CONFERENCES PRESENTATION

Organizer: Nigeria Institute of Food Technologists (NIFT) [2024]

Theme: “Advancing Food Science for Global Health””
Title of Paper: “Impact of Natural Preservatives on Shelf Life and Sensory Quality of
Ready-to-Eat Meals”
Role: Lead Presenter
Co-Presenter: Ayodele John & Sandra Ogundele
• This presentation covered research on the use of natural preservatives, such as plant
extracts and essential oils, in extending the shelf life of ready-to-eat meals. The
discussion highlighted how these preservatives affect the sensory quality of the food,
including taste, texture, and aroma, while maintaining safety standards.
Organizer: Nigerian Congress on Food Science and Technology [2023]
Theme: “Innovations in Food Processing and Packaging”
Title of Paper:“Sustainable Packaging Solutions: Reducing Environmental Impact in
the Food Industry”
Role: Lead Presenter
Co-Presenter: Musa Sanni & Rachael Badmus
• This talk focused on the development and application of sustainable packaging
materials, such as biodegradable plastics and edible films, in the food industry. The
presentation emphasized the environmental benefits, challenges in adoption, and the
potential for reducing waste throughout the supply chain.

VOLUNTEER EXPERIENCE

• Assistant Writer, National Youth Service Corps (NYSC), Ede, Osun state. [2022]

• Team lead, Annual Food week, Program of Food Science and Technology, Bowen
University, Osun state, Nigeria. [2021]

• General Secretary, National Association of Food Science and Technology, Bowen

University. [2021]

• Course representative, Food Microbiology [2021]

• Tutor and Librarian for first-year students. [2020]

• Group leader for several undergraduate research teams. [2017]

AWARDS AND HONORS

• Awarded Second best graduating student, Programme of Food Science and

Technology,Bowen University, Osun, Nigeria. [2022]
• Certificate of service, General Secretary, National Association of Food Science and
Technology, Bowen University. [2022]
• Certificate of service, Librarian, National Association of Food Science and
Technology,Bowen University. [2021]
• Certificate of participation for the 2nd Design Thinking Fundamentals Workshop,Bowen
University in conjunction with University of Potsdam, Germany [2017]
• Awarded senior girl prefect, Wonderful Nursery and Primary School, Ogun, Nigeria [2007]

SKILLS AND ATTRIBUTES

• Scientific: Analytical, Instrumental, Data interpretation, Numerical, Technical, Reporting

and Writing skills.
• Digital: SPSS, Canva, Microsoft Word, Excel and Power point.
• Basic knowledge of research designs and research methodologies.

REFERENCES

Available on request