Dr. Dupe Temilade Otolowo holds a Doctor of Philosophy (Ph. D) Degree in Food Technology. She was a Lecturer in the Department of Food Science and Technology of Wesley University Ondo before joining the service of Mountain Top University as a lecturer at the Department of Food Science and Technology. Her areas of interest include Food Processing and Preservation, Food Product Development, and Food Quality Control. Her research is focused on evaluating the effect of processing methods and parameters on the nutritional, chemical, and sensory attributes of food products; quality and sensory acceptability of food products developed from locally available food raw materials using modern technology and equipment in view of making the processed food as healthy as possible. Dr Otolowo is the Principal Investigator (PI) for Food for Health Research Cluster of the Mountain Top University. She is a member of the Nigerian Institute of Food Science and Technology (NIFST), Institute for Dietetics in Nigeria (IDN) and a Registered/Licensed Dietician, International Confederation of Dietetic Associations (ICDA) through the IDN and a member of the Organisation for Women in Science for the Developing World (OWSD). Before coming to academics, Dr. Otolowo has previous industrial work experience in reputable Foods and Beverages Manufacturing Companies as Research and Development Officer, Quality Assurance Manager, and Production Manager. She has attended several conferences and workshops with paper presentations. She has supervised seven (10) undergraduate projects; seven at 100% level and three at 50% level and has publications in reputable local and international journals to her credit.

Ph.D. (Food Technology) - Ibadan - 2017 M.Sc. (Food Technology) - Ibadan - 1994 B.Sc. (Food Science and Technology)- Nsukka - 1990

Member; Nigerian Institute of Food Science and Technology (NIFST). Member; Institute for Dietetics in Nigeria (IDN)-Registered/Licenced Dietitian. Member; International Confederation of Dietetic Associations (ICDA) through the IDN. Member; Organisation for Women in Science for the Developing World (OWSD)

1	Otolowo, D. T., Olaitan, O. O., Oyediji, O. B., Sobowale, S. S., & Idowu, A. O. (2023). Effect of daily reheating on quality properties of Gbanunu (a traditional soup in Nigeria) and the socio demographic characteristics of the consumers. Food and Humanity, 1; 895–904. Available at: https://doi.org/10.1016/j.foohum2023.08.004-Updated on: 18Jan24	See DOI
2	*Araoye, K.T., Otolowo, D. T. and Osundahunsi, O.F. (2022). Prediction of nutritional properties of snacks produced from Bambara-nut, maize, and ripe plantain blends using mixture response surface methodology. Suranaree J. Sci. Technol. 29(4):030079. 1-9-Updated on: 27Sep22
3	*Otolowo, D. T., Omosebi, O. M., Araoye, K. T., Ernest, T. E. and Osundahunsi, O. F. (2022). Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt. Food Production, Processing and Nutrition 4:15. 1-10.-Updated on: 27Sep22	See DOI
4	*Otolowo, D. T., Akinmoladun, O. F, Omosebi, M. O., Anifowose, T. M. and Olanrewaju, T.A. (2021). Comparative Evaluation of the Chemical Constituents of Zobo (Hibiscus sabdariffa) drink Flavoured with Natural Spices and Conventional Essence; Mountain Top University Journal of Applied Science and Technology, ID: MUJAST2021006; Accepted, May 9 2022.-Updated on: 27May22
5	*Otolowo, D.T., Akinola, S.A., Bello, M., Alaba, J. O. and Ajejomoniyi, E.D. (2021). Isolation of probiotics from and nutritional evaluation of fermented lactose-free foods as a potential treatment for diarrhea; Croat. J. Food Sci.Technol. 13 (2). ID: CJFST-20-40; ARTICLE IN PRESS-Updated on: 27May22	See DOI
6	*Otolowo, D. T., Araoye, K. T., Maderin, M. & Ogunbusola, E. M. (2021) Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus) Journal of Culinary Science & Technology, https://doi.org/10.1080/15428052.2021.1946877-Updated on: 27May22	See DOI
7	*Araoye, K. T., Obeto, W. O., Otolowo, D. T., Oje, O. J. & Osundahunsi, O. F. (2021): Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in Ameliorating Protein Malnutrition in Nigeria, Journal of Culinary Science & Technology.-Updated on: 27May22	See DOI
8	Ajatta, M. A., Akinola, S. A., Otolowo, D. T., Awolu, O.O., Omoba, O.S. and Osundahunsi, O.F. (2019). Effect of roasting on phytochemical properties of three varieties of Marble Vine (Dioclea reflexa) using Response Surface Methodology. Prev. Nutr. Food Sci.; 24(4):468-477.-Updated on: 26May22	See DOI
9	Otolowo, D. T. (2019). Assessment of storage stability of parts of dehydrated catfish (Clarias gariepinus) as influenced by treatments and packaging materials, Journal of Agriculture and Food Research (1) 100005.-Updated on: 26May22	See DOI
10	Alaba, J. O., Otolowo, D. T. and Omodele, T.O. (2019). Effect of deboning and drying methods on the chemical characteristics of catfish (Clarias gariepinus); ANNALS of Faculty Engineering Hunedoara – International Journal of Engineering Tome XVII, 109-211.-Updated on: 26May22	See DOI
11	Otolowo, D. T., Olapade, A. A. and Mokanjuola, S. A. (2018). Predicting the nutritional and rancidity properties of dehydrated catfish (Clarias gariepinus) using response surface methodology, Preventive Nutrition, and Food Science, 23(4):347-355.-Updated on: 26May22	See DOI
12	Otolowo, D. T., Olapade, A. A. and Osundahunsi, O. F. (2018). Effects of processing parameters on moisture adsorption isotherms of dehydrated catfish (Clarias gariepinus). Agricultural Engineering International: CIGR Journal. 20(2), 162-172.-Updated on: 26May22	See DOI
13	Otolowo, D. T. and Olapade, A. A. (2018). Influence of processing parameters on microbial load, sensory acceptability and mineral contents of dehydrated catfish (Clarias gariepinus). Journal of Culinary Science and Technology, 16:3, 209-223.-Updated on: 26May22	See DOI
14	Otolowo, D. T., Olapade, A. A., Oladele, S. O. and Egbuna, F. I. (2017). Drying characteristics and quality evaluation of the dehydrated catfish (Clarias gariepinus). Nutrition and Food Science 47(6), 765-779.-Updated on: 26May22	See DOI
15	Otolowo, D. T. and Oguntunde, A. O. (2000). Production and evaluation of foam-mat dried cowpea flour for making Akara. Nigerian Food Journal, 18:32-41.-Updated on: 26May22