Picture of Fayemi Olanrewaju Emmanuel

Fayemi Olanrewaju Emmanuel Dr., Department of Biological Sciences

Area(s) of Specialization/Research Interests

Food Microbiology

Profile

Brief citation: Dr. Olanrewaju Emmanuel Fayemi obtained a B.Sc (Hons) degree in Microbiology from the University of Ibadan and M.Sc degree in Food Microbiology from the Federal University of Technology, Akure. He holds a Doctor of Philosophy (Ph.D) Degree in Food Microbiology from the University of Pretoria, South Africa. He is a lecturer in the Department of Biological Sciences, Mountain Top University. His research interest includes Epidemiology of foodborne diseases, Food Safety, Quality Assurance and Industrial Practices, and food processing. During his Ph.D study, Dr. Fayemi was awarded University of Pretoria Research Support Grants between 2013-2015. He also won South African Society of Dairy Technology (SASDT) Conference Grant in 2014. He was a recipient of European and African (ERAFRICA) research grants (2016-2017) for his Postdoctoral Fellowship fully funded by Institut de Recherche pour le Dévelopment (IRD), France in collaboration with the Department of Science and Technology (DST) and Department of Trade and Industry (DTI), South Africa. In 2018, Dr Fayemi in collaboration with other international institutions such as Technical University of Denmark (DTU), Denmark, University of Waterloo (WU), Canada, University of Pretoria (UP), South Africa, Otago University (OU), New Zealand, Eduardo Mondlane University (UEM), Mozambique, Kilimanjaro Clinical Research Institute (KCRI), Tanzania, and Haramaya University (HU), Ethiopia won a multimillion dollar grant from Bill & Melinda Gates Foundation and UK’s Foreign, Commonwealth and Development Office (FCDO), to execute a project on “Foodborne Disease Epidemiology, Surveillance and Control in African Low-Middle-Income Countries (LMIC) - 2018-2023. Dr. Fayemi is a member of some local and international professional bodies such as International Association for Food Protection (IAFP), Society for Applied Microbiology (SfAM), Nigerian Society for Microbiology (NSM), American Society for Microbiology (ASM), South African Council for Natural Scientific Professions (SACNASP), South African Society of Dairy Technology (SASDT) among others. He has published in many peer reviewed journals and presented academic papers at academic conferences/symposia in Nigeria, United States, Europe and other Africa countries. He is happily married and blessed with children.

Academic Credentials

B.Sc (2002), M.Sc (2011), PhD (2016)

Professional Association

(i) Society for Applied Microbiology (SfAM) (ii) International Association for Food Protection (IAFP). (iii) African Association for Food Protection (AAFP) (iv) Nigerian Society of Mycologist (NSM) (v) Nigerian Society for Microbiology (vi) South African Association for Food Science and Technology (SAAFoST). (vii) South African Society of Dairy Technology (SASDT). (viii)South African Council for Natural Scientist Professions (SACNASP)

Publications

1 Desta, B.N., Gobena, T., Macuamule, C., Fayemi, O.E., Ayolabi, C.I., Mmbaga, B.T., Thomas, K.M., Dodd, W., Pires, S.M., Majowicz, S.E. and Hald, T., (2022). Practicalities of implementing burden of disease research in Africa: lessons from a population survey component of our multi-partner FOCAL research project. Emerging Themes in Epidemiology, 19, 1-12.
2 Fayemi, O. E., Akanni, G. B., Elegbeleye, J. A., Aboaba, O. O., & 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, 109191.
3 Pires, S.M., Desta, B.N., Mughini-Gras, L., Mmbaga, B.T., Fayemi, O.E., Salvador, E.M., Gobena, T., Majowicz, S.E., Hald, T., Hoejskov, P.S. and Minato, Y., (2021). Burden of foodborne diseases: Think global, act local. Current Opinion in Food Science, 39,152-159.
4 Ojokoh, A. O., Fayemi, O. E., & Akinseye, O. A. (2019). Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens). African Journal of Food Science, 13(9), 196-202.
5 Adeyeye, S. A. O., Adebayo-Oyetoro, A. O., Fayemi, O. E., Tiamiyu, H. K., Oke, E. K., & Soretire, A. A. (2019). Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybeans (Glycine max) flour blends. Journal of Culinary Science & Technology, 17(1), 59-74.
6 Adeyeye, S. A. O., & Fayemi, O. E. (2019). Nanotechnology and food processing: Between innovations and consumer safety. Journal of Culinary Science & Technology, 17(5), 435-452.
7 Adeyeye, S. A. O., Fayemi, O. E., & Adebayo-Oyetoro, A. O. (2019). Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types. Journal of Culinary Science & Technology, 17(3), 195-208.
8 Adeboye, A.S., Fayemi, O.E., Bamgbose, A., Adewunmi, A. and Sobowale, S.S., (2018). Towards the development of peanut–wheat flour composite dough: Influence of reduced‐fat peanut flour on bread quality. Journal of Food Processing and Preservation, 42(1), p.e13385.
9 Fayemi, O.E, Taylor, J.R.N. and Buys, E.M. (2017). Potential for prevention of Shiga toxin producing non-O157 Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum. International Journal of Food Science and Technology, 52, 1064 – 1071
10 Fayemi, O. E., & Buys, E. M. (2017). Effect of Lactobacillus plantarum on the survival of acid‐tolerant non‐O157 Shiga toxin‐producing E. coli (STEC) strains in fermented goat's milk. International Journal of Dairy Technology, 70, 399-406.
11 Ojokoh, A.O., Fayemi, O.E., Ocloo, F.C. K and Nwokolo, F.I. (2015). Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R. Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends. Journal of Agricultural Biotechnology and Sustainable Development, 7, 1-8.
12 Falade, K.O., Ogundele, O.M., Ogunshe, A.O., Fayemi, O.E. and Ocloo, F.C. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of Food Science and Technology, 52, 5858-5865
13 Adeboye, A. S., Babajide, J. M. and Fayemi, O.E. (2015). Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread. African Journal of Food Science, 9, 70-75.
14 Ojokoh, A.O., Fayemi, O.E., Ocloo, F.C.K. and Alakija, O. (2014). Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. African Journal of Microbiology Research, 8, 1352-1359.
15 Fayemi, O.E. and Ojokoh, A.O. (2014). The effect of different fermentation techniques on the nutritional quality of the cassava product (fufu). Journal of Food Processing and Preservation, 38, 183-192.