Adebisi, Kehinde Adedapo
Asst. Lecturer
BSc. (Microbiology), MSc. (Food and Industrial Microbiology)
About ADEBISI, KEHINDE ADEDAPO
Asst. Lecturer|BSc. (Microbiology), MSc. (Food and Industrial Microbiology)
School
SCHOOL OF PURE AND APPLIED SCIENCES
Department
Food Technology
Programme
National Diploma & Higher National Diploma
Research Interest
Food and Industrial Microbiology
Awards & Honours
Award of reliability and exemplary leadership, Afe Babalola University, Ado Ekiti.
Teaching Areas
Introduction to Food packaging, Introduction to Microbiology (STM 121)
Selected Publications
OYETUNJI O.A AND ADEBISI K.A (2018): Assessment of the functional quality and safety of yoghurts produced with starter cultures obtained from selected commercially sold yoghurts. Potravinarstvo Slovak Journal of Food Sciences 12(1) 587-599
EKUNDAYO E.A, ADEBISI K.A, BOBOYE B.E, AKINYELE B.J AND ADETUNJI F.C (2015): Optimizing culture conditions for the antagonistic activities of Trichoderma viride against Sclerotium rolfsii, causative agent of Southern blight diseases of tomato. Malaysian Journals of Microbiology 11(3) 240-245.
Conferences Attended
Noah, A.A and Adebisi, K.A (2019). Microbial Quality and Sensory Evaluation of Akara produced from Bambara and cowpea flour blends. In Akinwande, B.A et al. (ed). In Novelty in foods science and technology: A road map to food security and sustainability. Proceedings of 5th Regional food science and technology summit organised by Nigeria Institute off Food Science and Technology, NIFST, WesternChapter (ReFOST 2019) pp. 336-340
CURRICULUM VITAE