Picture of Akanni Gabriel Bidemi

Akanni Gabriel Bidemi Dr., Department of Biological Sciences

Area(s) of Specialization/Research Interests

Biotechnology; Food biotechnology, Food safety, Antimicrobial resistance, Quantitative Microbial Risk Assessment (QMRA), Fermentation and Microbial physiology.


Microbial biotechnology with emphasis on rapid identification/characterization of pathogens using molecular and genomic techniques. Research areas on Food safety, Fermentation, Microbial physiology, Genomics and Microbial risk assessment.

Academic Credentials

Doctorate Degree (Food Science) - UP, South Africa - 2018 M.Sc (Biotechnology) - UFS, South Africa - 2012 B.Sc (Hons) (Biotechnology) - UFS, South Africa - 2008 B.Sc (Microbiology) - Ago Iwoye - 2006

Professional Association

• South African Council for Natural Scientific Professions (SACNASP) – Professional Natural Scientist • International Association of Food Protection (IAFP) • Society of Toxicology (SOT) • American Society for Microbiology (ASM) • South African Association for Food Science and Technology (SAAFoST) • South African Society for Microbiology (SASM) • International Food Safety and Quality Network (IFSQN) - Member


1 Book Chapter Somorin, Y.M.; Akanni, G.B. and Anyogu A. Microbiological safety and antimicrobial resistance in fresh produce produced in Africa. Antimicrobial Resistance and One health in Africa. Springer (2022) (Accepted).
2 Fayemi, O.E., Akanni, G.B., Elegbeleye, J.A., Aboaba, O.O. and Njage, P.M., (2021). Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria. International Journal of Food Microbiology, 347, p.109-191
3 Gabriel B. Akanni, Yvette Naudé, Henriëtte L. de Kock and Elna M. Buys (2018a). Diversity and functionality of Bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment. European Food Research and Technology. 244:7, 1147–1158.
4 Gabriel B. Akanni, Yvette Naudé, Henriëtte L. de Kock and Elna M. Buys (2018b). Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC x GC TOFMS. International Journal of Food Properties. 21:1, 929-941
5 Gabriel B. Akanni, James C. du Preez, Laurinda Steyn and Stephanus G. Kilian, 2015. Protein enrichment of an Opuntia ficus-indica cladode hydrolysate by cultivation of Candida utilis and Kluyveromyces marxianus. Journal of the Science of Food and Agriculture, 95(5):1094-1102.
6 Akanni Gabriel, Ntuli Victor and du Preez James C, 2014. Cactus pear biomass, a potential lignocellulose raw material for Single Cell Protein production (SCP): A Review. International Journal of Current Microbiology and Applied Science, 3(7): 171-197.