Dr (Mrs) Mary Omolola Omosebi is an Associate Professor of Food Science and Technology. She holds a Ph.D degree in Food Science and Technology from Federal University of Technology, Akure, a Master of Science degree in Food Technology (University of Ibadan, Ibadan) and a Bachelor of Technology degree in Food Science (Ladoke Akintola University of Technology, Ogbomoso). She worked in the Department of Food Science and Technology of Wesley University of Science and Technology, Ondo State and Federal University Wukari, Taraba State respectively, before joining the Department of Food Science and Technology of Mountain Top University, Ogun State. She is currently Head, Department of Food Science & Technology, Mountain Top University, Ogun State. Her research interest is in the area of Food product development/processing for the prevention and management of diseases caused by nutrition deficiency. She is a member of the International Society for Tropical Root Crops (ISTRC), Nigerian Institute of Food Science and Technology (NIFST), Organization of Women in Science for the Developing World (OWSD) and the Nigerian Society for Immunology (NSI). She has attended several local and international learned conferences and workshops presented a couple of papers at such conferences and has several published papers in reputable local and international journals. She is happily married to Engr. Olushola Omosebi and the marriage is blessed with children

B.Tech (2005); MSc (2009); PhD (2015)

- Professional Member, Nigerian Institute of Food Science and Technology (NIFST) - Member, International Society for Tropical Root Crops (ISTRC) - Member, Organisation of Women in Science for the Developing World (OWSDW) - Member, Nigerian Society for Immunology

1	Omosebi MO and Osundahunsi OF (2023). Potentials of extruded quality protein maize- msoybean protein concentrate complementary meal in the treatment of protein-energy malnutrition. Nigerian Food Journal. 41(2)-Updated on: 13Aug23
2	Sobowale S S, Animashaun OH Omosebi M O, Babarinsa O A and Fayemi O E. (2023) Process optimization of extrusion process variables for improving the quality and extrudate characteristics of wheat-tiger nut pasta, Applied Food Research.-Updated on: 13Aug23	See DOI
3	Sobowale SS, Olatidoye OP, Omosebi MO and Agbawodike JI (2023). Equipment and Machinery for improving the fermentation process of indigenous foods. In book: Indigenous Fermented Foods for the Tropics Chapter: 27 Publisher: Elsevier. Pages 433-465-Updated on: 13Aug23	See DOI
4	Omosebi MO, Femi-Olabisi F, Oludadepo G and Popoola A. (2022) Contemporary health issues In book: A compendium of general studies; Chapter 7: Center for General Studies, Mountain Top University, Ogun State.-Updated on: 13Aug23
5	Dupe T. Otolowo, Oluwaseun F. Akinmoladun, Omolola M. Omosebi,Taiwo M. Anifowose and Temitope A.Olanrewaju. (2022) Comparative Evaluation of the Chemical Constituents of Zobo(Hibiscus sabdariffa) drink Flavoured with Natural Spices and Conventional Essence. Mountain Top University Journal of Science and Technology. 2(1): 39-54-Updated on: 13Aug23
6	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-Updated on: 10Feb23	See DOI
7	Aremu M.O., Awagulu M.S., Ayakeme E.B., Zando C., Mohammad Etsuyankpa Bini M.E., Omosebi M.O., & Aremu D.O. (2022). Lipid profile and health attributes of mango (Mangifera indica L.) seed kernel and cashew (Anacardium occidentale L.) nut kernel: A comparative study. Journal of Human, Health and Halal Metrics 3(2): 14-22-Updated on: 10Feb23	See DOI
8	 Aremu MO, Yashim TC, Ablaku BE, Ibrahim H, Adeyeye EI and Omosebi MO. (2022) Nutritional qualities assessment of commonly sold steamed bamabara groundnut (Vigna subterranean (L.) Verdc) pastes in Lafia motor parks, Nasarawa state, Nigeria. Bangladesh Journal of Scientific and Industrial Research. 57(1), 27-40, 2022-Updated on: 25May22
9	 Aremu MO, Achuri IE, Ortutu SC, Omosebi MO, Usman A, Oko OJ and Labaran L. (2022) Lipid composition of germinated and non-germinated sorghum (Sorghum bicolor) found in Nasarawa State, Nigeria. International Journal of Sciences.-Updated on: 25May22	See DOI
10	 Aremu MO, Ibrahim H, Gwadabe AS, Audu SS, Mohammed MA, Omosebi MO and Aremu ED. (2021) Nutritional evaluation of Clarias gariepinus and Tilapia quineesis fishes from river Doma in Nasarawa State, Nigeria. European Journal of Nutrition and Food Safety.-Updated on: 25May22	See DOI
11	 Sobowale SS, Omosebi OM and Animashaun OH. (2021) Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar. Journal of Food Processing and Preservation. 2021;45:e15030.-Updated on: 25May22	See DOI
12	 Omosebi MO and Osundahunsi OF. (2021) Nutritional evaluation of extruded complementary diet from quality protein maize and soybean protein concentrate using in-vivo studies. Mountain Top University Journal of Applied Science and Technology. 1(1): 10-30-Updated on: 25May22
13	 Aremu MO, Ajine PL, Omosebi MO, Baba NM, Onwuka JC, Audu SS and Shuaibu BS (2021). Lipid Profiles and health promoting uses of carrot (Dausus carota L.) and cucumber (Cucumis sativus L.) International Journal of Sciences 10:22-29-Updated on: 25May22	See DOI
14	 Alamu EO, Chileshe P, Olaniyan B, Omosebi MO, Adegunwa, MO, Chikoye, D and Maziya-Dixon B. (2021) Evaluation of nutritional properties and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia. Cogent Food & Agriculture 7:1 1885796.-Updated on: 25May22	See DOI
15	 Sobowale SS, Animashaun OH and Omosebi OM. (2021) Influence of traditional and back-slopping steeping methods on some quality attributes of lima bean-sorghum composite flour and its bread making potential. Journal of Food Processing and Preservation. 2021;45:e15030.-Updated on: 25May22	See DOI
16	 Olalusi, A. P., Omosebi, M. O. and Olasore, A. J. (2019) Mathematical Modelling of Anonna muricataL. (Soursop) Leaves Drying under Different Drying Conditions. Annals. Food Science and Technology 20(2): 218-229-Updated on: 25May22
17	 Olalusi A. P., Omosebi M.O. and Agbola O.Y. (2019). Influence of drying methods on the drying characteristics and nutritional quality of fermented locust beans. IJEAB 4(6): 1695-1703-Updated on: 24May22	See DOI
18	 Omosebi M.O., Osundahunsi O.F., and Fagbemi T.N. (2018) Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate. J Food Biochem. e12508.-Updated on: 24May22	See DOI
19	 Ayo, J.A., Ayo, V.A., Popoola, C., Omosebi, M. and Joseph, L. (2014). Production and evaluation of malted soybean-acha composite flour biscuit. AJFST 5(1):21-28-Updated on: 24May22
20	 Ayo, J.A., Omosebi, M.O. and Suleiman, A. (2014). Effect of climate change on food security in Nigeria. JECET 3(4): 1763-1778-Updated on: 24May22
21	 Omosebi, M.O. and Otunola, E.T. (2013) Preliminary studies on tempeh flour produced from different Rhizopus species. Int. J. Biotechnol. Food Sci. 1(5): 90-96-Updated on: 24May22
22	 Omosebi, M.O.,Oluokun, M.A., Emiola L.M.and Shehu, R.A. (2012).Common Nutritional Problems Among Children In Oyo East Local Government Of Oyo State. Continental J. Nursing Science 4 (1): 8 – 15-Updated on: 24May22
23	 Olunlade, B.A.,Ariyo, O., Ologunde, M.O., Omosebi, M.O., Igbabul, B.D. and Olajoju, K.C. (2012). Sterols of sunflower seeds from different locations in Nigeria. Journal of Applied and Environmental Sciences 7(1): 35-39-Updated on: 24May22
24	 Omosebi, M.O., Oshundahunsi, O.F. and Ariyo, O. (2011). Effects of Flavour and Sweetners on Nutritive Value and Consumer Acceptance of Soymilk- Journal of Applied and Environmental Sciences Vol.6 No.3 pp72-76-Updated on: 24May22
25	 Ariyo, O. and Omosebi, M.O. (2011). Adequacy of Nutrients Intakes Among Pregnant Women in Ibadan, Nigeria. Journal of Applied and Environmental Sciences Vol.6 No.3 pp46-49-Updated on: 24May22
26	 Ologunde, M.O, Omosebi, M.O., Ariyo, O, Olunlade, B.A. and Otite, E.A. (2011). Effects of Soaking on Shelf life of Soybean Fullfat Flour. Annals of Science and Biotechnology 2 (1): 14-19-Updated on: 24May22
27	 Ologunde, M.O.,Omosebi, M.O., Ariyo, O., Olunlade, B.A. and Abolaji, R.A. (2011). Preliminary Nutritional Evaluation of Cashew Nut from different locations in Nigeria. Continental Journal of Food Science and Technology 5 (2): 32 – 36-Updated on: 24May22