About COKER, OLUWAFEMI JEREMIAH

Lecturer III|BSc. MSc.(Food Science Technology)

School

SCHOOL OF PURE AND APPLIED SCIENCES

Department

Food Technology

Programme

National Diploma & Higher National Diploma

Research Interest

Bio-Processing, Food Product development, Food Process Design, Food Formulation, Food Chemistry, Food Quality Control, Meat Science, Food Sensory Evaluation, Cereal Science, Automation, Food Freezing Technology, Food Biochemistry, Frying Technology, Dairy Science, legume Sciences.

Awards & Honours

MSc. Scholarship grant, awardee of Cassava growth for Africa, under an European Union’s Food security Thematic program sponsored research.

Teaching Areas

Food Chemistry, Food Quality Control and Statistics, Food Quality Analysis, Food Plant Sanitationm, Food and Nutrition, Research Methodology, Food Quality Control (Animal Products)

Selected Publications

Makanjuola, O.M and Coker, O.J (2019).Assessment of Sensory, Functional and Pasting Properties of Different Yam Cultivar Flours Subjected to the Same Processing Condition. Global Scientific Journals 7(10):672-687.

Coker, O.J and Aiyeleye, F.B. (2019). Some Quality attributes of Cocoyam Flour Substituted with Matured Green Plantain Flour. Applied Tropical Agriculture 24(1):250-256.

Adepoju, A.B., Coker, O.J. and Adetula, O.A. (2019). Effects of Processing Methods on the Physicochemical Properties of Flour and Oil of Cashew Nut. Nigerian Journal of Nutritional Sciences (In press).Published by African journals online.

Adepoju, A.B. and Coker, O.J. (2018). Nutritional Status, household Food Security and Dietary Diversity of the Elderly Residing in Ilaro, Ogun State, Nigeria.  International Journal of Food Science and Nutrition 3(6): 125-135.

Akoja, O.J. and Coker, O.J.  (2018) Physicochemical, Functional, Pasting and Sensory Properties of Wheat Flour Biscuit Incorporated with okra Powder.  International Journal of Food Science and Nutrition 3(5): 64-70.

Coker, O.J., Sobukola, O.P., Sanni, L.O., Bakare, H. A., Kajihausa, O.E., Adebowale, A.A. and Tomlins Keith. (2016) Quality Attributes of Cassava-Fish Crackers Enriched with different Flours: An Optimization study by a Simplex Centroid Mixture Design. Journal of Food process Engineering 1-11. Published by Wiley, available online at DOI: 10.1111/jfpe.12484

Sobukola, O.P., Dairo, O.U., Afe, T.T. and Coker, O.J. (2009) Water Sorption Isotherms and Crispiness of Fried Yam Chips in the temperature range from 293K to 313K. International Journal of Food Properties, 10: 3, 561-575. Published by Taylor and Francis United Kingdom. Available online at : DOI:10.1080/10942910601035538

Conferences Attended

Akoja, S.S and Coker, O.J. (2019). Production and sensory Evaluation of Bread Produced from Wheat and Sea Purse(Dioclea reflexa) Flour Blends Proceedings of the 43nd NIFST Conference and Annual General Meeting, 14th-18th, October, 2019.

Akoja, S.S. and Coker, O.J. (2018). Evaluation of Proximate, Sensory and Microbial properties of Kokoro (A maize based Snack) Fortified with partially Defatted Almond Seed. 1st, International Conference and Exhibition on Technological Innovation and Global Competitiveness. 5th-8th, November, 2018. The Federal Polytechnic Ilaro.

Aiyeleye, F.B. and Coker, O.J. (2018). Production and Sensory Evaluation of Instant Ogi Enriched with Almond Seeds. 1st, International Conference and Exhibition on Technological Innovation and Global Competitiveness. 5th-8th, November, 2018. The Federal Polytechnic Ilaro.

Ogundipe, O.O., Adebayo-Oyetoro, A.O., Lofinmakin, F.K., Akinsanya, N.A., Coker, O.J. and Nwajuwe, M. (2018) Pasting Properties of Blends of Unripe Plantain (Musa paradisiacal) and Sweet potato (Ipomoea batatas) Composite Flours for Dough Production. Proceedings of the 42nd NIFST Conference and Annual General Meeting, 15th-18th, October, 2018. Pg.197.

Aiyeleye, F.B. and Coker, O.J. (2018). Effect of Sprouting on the Sensory properties of Kokoro (A Maize Based Snack). Proceedings of the 42nd NIFST Conference and Annual General Meeting, 15th-18th, October, 2018. Pg.179.

Akoja, S.S.  andCoker, O.J.(2018) Production and Sensory Evaluation of Maize-Based Snack (Kokoro) Fortified with Sea Purse (Diolcea reflexa) Seed Flour. Proceedings of the 42nd NIFST Conference and Annual General Meeting, 15th-18th, October, 2018. Pg.103.

Akoja, S.S. and Coker, O.J. (2018) Production and Sensory Evaluation of biscuits from Wheat-okra Composite Flour. Proceedings of the 42nd NIFST Conference and Annual General Meeting, 15th-18th, October, 2018. Pg.191.

Coker, O.J. and Aiyeleye, F.B. (2018) Some Quality Attributes of Cocoyam Flour Substituted with Mature Green Plantain Flour. 4th Regional Food Science Technology Summit (ReFoSTS) of NIFST, Western Chapter, Nigeria.

Coker, O.J. and Adepoju, A. B, (2017). Effect of soy-bean flour inclusion on proximate, functional and sensory properties of fermented cassava flour (lafun). Proceedings of National Conference of Science and Technology and Communication (SPASCIT, 2017). 

Adepoju, A. B. and Coker, O. J. (2017). Nutritional status and academic performance of school age children in Ilaro. Proceedings of National Conference of Science and Technology and Communication (SPASCIT, 2017).

Summary of Profile

Femi Coker is a young, vibrant, versatile Lecturer, of The Federal Polytechnic Ilaro, in the department of Food Technology in the school of Pure and Applied Sciences, where he lectures students on courses like Food Chemistry, Food Biochemistry, Food Plant Sanitation and design, Food and Nutrition, Food Packaging, Cereal Technology, Food Quality Control and Statistics and Food Quality Control and Analysis just to mention a few. Due to his passion and ardor for a sustainable food security system and the immeasurable post-harvest loss of our local food resources causing food insecurity in our world at large, he majors in Food processing and storage technology through food product development. Femi is a thorough scientist with good communication skills who passes his message to his listeners in a more simple and comprehensible manner. His experience spans over a wide range of Food Science and Technology field with up to date knowledge of events. He’s a member of HACCP team that developed HACCP documents for cassava based food products under the EU sponsored research. A member of Nigerian Institute Food Science and Technologists (NIFST), International Union of Food Science and Technology (IUFosT), Nigerian  Institute of Management (NIM) and a student member of American Society for Quality (ASQ). He is a regular attendee of local and international conferences and workshops, he is a motivator. He is married to Mrs. Oluwafunmbi J. Coker with two children.

Phone: +2348035720974

Email: [email protected], [email protected]