About KOMOLAFE, OLAKUNLE MUYIWA

Lecturer III|BTech. (Food Engineering

School

SCHOOL OF PURE AND APPLIED SCIENCES

Department

Food Technology

Programme

National Diploma & Higher National Diploma

Research Interest

Drying and mathematical modelling of under-utilized Nigerian fruits Design and fabrication of food processing equipment Effect of pre-treatments on the preservation of food

Teaching Areas

Unit Operations I, Unit Operations II, Basic Heat Transfer and Fluid Mechanics, Food Process Engineering, Engineering Materials in Food Systems

Selected Publications

Oke, M.O., Komolafe, O.M. and Abioye, A.O. (2018). Mathematical modeling of cabinet drying of tropical almond (Terminalia cattapa) fruit flesh. ECronicon Journal of Agriculture, 4.2 (102-121).

Adebowale, O.J. and Komolafe, O.M. (2017). Effect of supplementation with defatted-coconut paste on proximate composition, physical and sensory qualities a maize-based snack. Journal of Culinary Science and Technology. Published by Taylor & Francis Ltd., 37-41 Mortimer Street, London W1T, U.K.ISSN: 1542-8052 print/1542-8044online.http://dx.doi.org/10.1080/15428052.2017.1315322

Adebowale, O.J.,Salaam, H. A., Komolafe, O.M., Adebiyi, T. A. and Ilesanmi, I. O. (2016). Quality Characteristics of Noodles Produced from Wheat flour and Modified Starch of African Breadfruit(Artocarpusaltilis) Blends. Journal of Culinary Science and Technology. 15(1): 75-88. Published by Taylor & Francis Ltd., 37-41 Mortimer Street, London W1T, U.K.ISSN: 1542-8052print/1542-8044online.http://dx.doi.org/10.1080/15428052.2016.1204973

Adebowale, O.J., Salaam, H.A., Umar, B.F. and Komolafe, O.M. (2014). Fractionation and some conditions on the extractability of Tropical Almond (Terminalia catapa) seed protein. Current Research in Nutrition and Food Science, 2(3): 165-169. Published by Enviro Research Publisher, Modhya Pradesh, India. ISSN: 2347-467X, Online ISSN: 2322-0007. http://dx.doi.org/10.12944/CRNFSJ.2.3.09

Conferences Attended

Akoja, S. S. and Komolafe, O.M. (2018). Production and Sensory evaluation of biscuits from wheat and sea purse (Dioclea reflexa) flour blends. In: Proceedings of the 42nd Conference and Annual General Meeting 2018 of the Nigerian Institute of Food Science and  Technology, Abeokuta, Nigeria. 15th – 18th October, 2018.

Komolafe, O.M. and Aiyeleye, F.B. (2017). Effect of moringa seed flour on the quality attributes of wheat bread. In: Proceedings of the 41st Conference and Annual General Meeting 2017 of the Nigerian Institute of Food Science and  Technology, Abuja, Nigeria. 22nd – 25th October, 2017.

Komolafe, O.M. and Akoja, S.S. (2017). Evaluation of pasting charcteristics of cassava flour (fufu) fortified with Hexalobus crispiflorus seed flour. In: Proceedings of the 41st Conference and Annual General Meeting 2017 of the Nigerian Institute of Food Science and  Technology, Abuja, Nigeria. 22nd – 25th October, 2017.           

 Adio, M.A. and Komolafe, O.M. (2015). The design and fabrication of a cassava peeling machine. In: Book of Readings of the 3rd National Conference of the School of Pure and Applied Sciences, The Federal Polytechnic, Ilaro, Ogun State. 15th – 18th , 2015.

Makanjuola, O.M., Ajayi, A, Noah, A.A., Komolafe, O.M. and Sodipe, O.A. (2015). Evaluation of waste water quality standrads in five abattoirs in Lagos State, South-West, Nigeria. In: Book of Readings of the 3rd National Conference of the School of Pure and Applied Sciences, The Federal Polytechnic, Ilaro, Ogun State. 15th – 18th , 2015.

Summary of Profile

Komolafe Olakunle holds a Bachelor of Technology degree in Food Engineering from Ladoke Akintola University of Technology, Ogbomoso. He joined the Federal Polytechnic, Ilaro as an Assistant Lecturer in the Department of Food Technology in 2014. He has served in various departmental and institutional committees, delivering exemplary performances. As an academic staff, he has supervised various student projects, with particular interests in design and fabrication of food processing equipment. He is a professional member of the Nigerian Institute of Food Science and Technology (NIFST).