A.O. Idowu obtained her PhD degree in Food Technology from the University of Ibadan, Nigeria. Her research area is in food product development to enhance health benefits, improved nutritional and functional qualities, better taste and acceptability as well as food chemistry and food quality assurance. She is a member of the Institute of Food Science and Technology, United Kingdom, Nigerian Institute of Food Science and Technology, Nigerian Institute of Management, Institute of Public Analyst of Nigeria, and Organization of Women in Science for Developing World. She has attended several local and international conferences and workshops and published articles in various local and international journals. She was a visiting professor at the University of Manitoba, Winnipeg, Manitoba, Canada in 2018. She's currently an Associate Professor of Food Science and Technology at the Mountain Top University, Ogun State, Nigeria.

PhD, 2014

Institute of Food Science and Technology, United Kingdom Institute of Public Analysts of Nigeria Nigerian Institute of Food Science and Technology Nigerian Institute of Management Organization of Women in Science for Developing World

1	Otolowo, D.T., Olaitan, O.O., Oyediji, O. B., Sobowale, S. S. and 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 vol. 1:895-904.-Updated on: 18Jan24
2	Sobowale, S. S., Olawale P. O., Idowu A. and Okonkwo C. E. (2022). Effect of heat moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch. Transaction of the Royal Society of South Africa, DOI:10.1080/0035919X.2022.2036265-Updated on: 24May22	See DOI
3	Idowu, A.O., Famuwagun, A.A., Fagbemi, T.N. and Aluko, R.E. (2021). Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolysate. Journal of Food Properties DOI: 10.1080/10942912.2021.1919704.-Updated on: 24May22	See DOI
4	Idowu, A.O., Alashi, M.A, Nwachukwu, I.D., Fagbemi, T.N. and Aluko, R.E. (2021). Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. Journal of Food Production, Processing and Nutrition vol. 3 (4):1-16 DOI : 10.1186/s43014-020-00047-5 FPPN-D-20-00060R2-Updated on: 24May22	See DOI
5	Idowu, A. O. (2020). Impact of food tourism in Nigeria: Case of Calabar Carnival, Cross-River State, Nigeria. In: L. O. Adewole (Eds.) The Humanities and the Challenges of Development in Africa. Chapter 8, pp111-122. Bookminds Publishers, Ibadan, Nigeria-Updated on: 24May22
6	Oluwajuyitan, T.D., Malomo, S.A., Badejo, A.A, Idowu, A.O. and Fagbemi, T.N. (2020). Influence of extractive solvents on the chemical composition and antioxidative properties of blends from Carica papaya leaf and alkalized cocoa powder. ACS Food Science & Technology: https://dx.doi.org/10.1021/acsfoodscitech.0c00058-Updated on: 24May22	See DOI
7	Malomo, S.A., Nwachukwu, I.D., Girgih, A.T., Idowu, A.O., Fagbemi, T.N and Aluko, R.E. (2020). Novel antioxidant and renin-angiotensin system (RAS) inhibitory hydrolysates from cashew nut and fluted-pumpkin proteins. Polish Journal of Food and Nutrition Sciences vol. 70 (3): 275-289.-Updated on: 24May22
8	Lawal, S.O., Idowu, A.O., Malomo, S.A., Badejo, A.A. and Fagbemi, T.N. (2019). Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full fat sesame (Sesamum indicum L.) Seed Flours. Journal of Culinary Science and Technology at http://dx.doi.org/10.1080/15428052.2019.1681333-Updated on: 24May22	See DOI
9	12. Odebode, F.D., Oluchi, T.E., Ijarotimi, S., Malomo, S.A., Idowu, A.O., Badejo, A.A., Adebayo, I.A. and Fagbemi, T.N. (2017). Nutritional composition, Antidiabetic and Antilipidemic potentials of flour blends made from unripe plantain, soybean cake and rice bran. Journal of Food Biochemistry. DOI: 10.1111/jfbc.12447. pp1-9.-Updated on: 24May22	See DOI
10	Badejo, A.A., Osunlakin, A. P., Famakinwa, A., Idowu, A.O. and Fagbemi, T.N. (2017). Analyses of Dietary Fibre contents, Antioxidant composition, Functional and Pasting Properties of Plantain and Moringa oleifera Composite Flour blends. Journal of Cogent Food and Agriculture vol.3: 1278871pp1-10. http://dx.doi.org/10.1080/23311932.2017.1278871.-Updated on: 24May22	See DOI
11	Iyenagbe, D., Malomo S.A., Idowu, A.O. Badejo, A.A. and Fagbemi, T.N. (2017). Effect of thermal processing on Nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolate. Journal of Food Science and Nutrition. DOI: 10. 1002fsn3.508. pp1-9. www.foodscience-nutrition.com-Updated on: 24May22	See DOI
12	Idowu, A.O. and Aworh, O.C. (2017). Modeling and Optimisation of Processing variables of snack (Kokoro) produced from blends of maize and African yam bean seed flour. International Food Research Journal, 24 (2): 607-613. http://www.ifrj.upm.edu.my-Updated on: 24May22
13	Idowu, A.O. and Akinoso, R. (2016). Effects of frying temperature and time on storage properties of fried maize snack (kokoro) enriched with African yam bean seed. Agricultural Engineering International: CIGR Journal, 18 (3): 179-185. http://www.cigrjournal.org-Updated on: 24May22
14	Idowu, A. O. (2015).Chemical composition and Sensory and Pasting properties of Blends of Maize-African yam bean seed. Journal of Nutritional Health and Food Science, 3 (3):1-6. www.symbiosisonline.org-Updated on: 24May22
15	Idowu, A.O. and Fagbemi, T.N. (2015). Physical, Physico-chemical, and chemical properties of two maize varieties (BR-9928-DMR-SY and TZL-Comp-4C2). International Journal of Emerging Technology and Advanced Engineering, 5 (7): 280-286. http://www.ijetae.com-Updated on: 24May22
16	Idowu, A.O. (2015). Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from yellow maize and African yam bean seed flour blends. International Food Research Journal, 22 (2): 739-744. http://www.ifrj.upm.edu.my-Updated on: 24May22
17	Idowu, A.O. (2014). Development, Nutrient composition, and Sensory properties of Biscuits produced from composite flour of wheat and African yam bean. British Journal of Applied Science and Technology, 4 (13): 1925-1933.www.sciencedomain.org-Updated on: 24May22
18	Idowu, A.O. and Aworh, O.C. (2014). Optimisation of some processing conditions for kokoro using Response surface methodology. Agricultural Engineering International: CIGR Journal, 16 (2): 187-195. http://www.cigrjournal.org-Updated on: 24May22
19	Idowu, A.O. (2013). Customers’ satisfaction as a tool for sustainable Tourism Development. Redeemer’s University Journal of Management and Social sciences, 1 (2): 106-116. www.run.edu.ng-Updated on: 24May22
20	Idowu, A.O., Omobuwajo, T.O. and Falade, K.O. (2010). Proximate composition and shelf-life studies of Ready-to-eat rice and kilishi. African Journal of Food Science, 4 (5): 264-268. http://www.academicjournal.org/ajfs-Updated on: 24May22