Publications
PUBLICATIONS:
A. General
1. Odunfa, S.A. (1983) Essentials of Biology, Tees Production, 222pp. Heinemann Educational Publishers Nigeria Limited, Ibadan. (1988).
2. Odunfa, S.A. (1993). Nigeria’s lesser known crops and technology, p. 155-163 In: Lost crops of Nigeria: Implication for food security. University of Agriculture , Abeokuta Conference Proceedings series No. 3.
3. Odunfa S.A. Structure, potential and constraints of small-scale food processing in Africa 1996. In: Small-scale food processing contribution to Food Security Ed. J. Richter et. Al. P. 35-53. Publ. ZEL, and Food and Agriculture Development Centre 1996.
4. Odunfa S.A. (1999) “Cereal fermentations in Africa countries.” In:Fermented cereals – A global perspective, p. 31-61, F.A.O., Rome.
5. Okafor, N., Okereke, G., Miambi, E. and Odunfa S. Editors (1999),Biotechnology fordevelopment in Africa. FADIB, Enugu, Nigeria. 426pp.
6. Odunfa, S.A. (1999) Dissemination of Research Findings and Technology Packages Through Networking. In: Research Capacity Building for Sustainable Development. (Ed.) P.O. Adeniyi, p. 299-305, UNILAG Consult, University of Lagos, Lagos, Nigeria.
7. Odunfa, S.A. (2000), Indigenous Technology for National Development. In: Management Challenges in the 21st Century. (Ed.) Maiyaki, J. Y. p 101-106, Centre for Management Development, Lagos, Nigeria.
B. Soil/Plant Microbiology
8. Odunfa, S.A. (1978), Root exudation in cowpea and sorghum and the effect on spore germination and growth of some soil fusaria. New phytologist80, 607-612.
9. Odunfa, S.A. and Oso, B.A. (1978), Bacterial populations in the rhizosphere soils of cowpea and sorghum. Revue d’ecologie et de Biologie du Sol. 4, 413-420.
10. Odunfa, S.A. and Oso, B.A. (1979) Fungal populations in the rhizosphere soils of cowpea. Transactions of the British Mycological Society 73,21-26.
11. Odunfa, S.A. (1979) Free amino acids in the seed and root exudates in relation to the nitrogen requirements of rhizosphere. Plant and Soil 52, 491-499.
12. Odunfa, S.A. (1979) Fusarium species associated with groundnut fruit and soil in Nigeria. Transaction of the British Mycological Society 72, 342-344.
13. Odunfa, S.A. (1979) The rhizosphere mycoflora of sorghum (Sorghum bicolor (L.) Moench. Nigerian Journal of Science 13, 363-370.
14. Odunfa, S.A. (1980) Carbohydrate exudation in legume and grass species and its relationship to carbon source requirement of rhizosphere soil Fusaria. (Beitrage zur Biologie der Pflanzen 55, 1-10.
15. Odunfa, S.A. (1980) Fusaria associated with the roots of cowpea. Nigerian Journal of Agricultural Sciences 2, 53-58.
16. Odunfa, S.A. and Werner, D. (1978) Root exudation in relation to in vitro nitrogenase activity of Rhizobium japonicum. Zeitshchrift fur. Allegemenie Microbiologie 21, 527-532.
17. Odunfa, S.A. (1981) Growth of soil-borne fungal pathogens of cowpea in the host exudates. Nigerian Journal of Plant Protection5, 64-69.
18. Odunfa, S.A. (1981 Penicillium species antagonistic to Fusarium solani and Macrophomina phaseolina. Grain Legume Bulletin 26, 10-14.
19. Odunfa, S.A. (1984) Effect of cultural variations on the morphology ofFusarium oxysporum from cowpea. Nova Hedwigia 4, 469-475.
20. Fagbola, O. Osonubi, O. Mulongoy, K. and Odunfa, S.A. (2001). Effects of drought stress and arbuscular mycorrhica on the growth of Gliricidia sepium(Jacq. Walp and Leucaena leucocephalaMycorrhiza 11, 215-223. (Lamm.) de Wit. In simulated eroded soil conditions.
C. Microbiological quality of industrial products
21. Odunfa, S.A. (1986). Microorganisms associated with paint films in cold rooms and air-conditioning vent panels. International Bio-deterioration Bulletin 22, 91-94.
22. Odunfa, S.A. (1987). Microbial contaminants in carbonated soft drinks in Nigeria. Monatschrift fur Brauwissenchaft 5, 220-222.
23. Odunfa, S.A. (1987). Microbiological quality of yoghurt and milk drink-samples sold in Ibadan, a Nigerian City. Journal of Food and Agriculture 2, (1).
24. Odunfa, S.A. (1989. Bacteria involved in the deterioration of Nigerian palm oil under storage. International Bio-deterioration 25, 393-405.
25. Asagbra, A.O., Odunfa, S.A., Amoa-Awua, W.K. (1998). HACCP System for traditional African fermented foods: Soy-ogi, 59pp WAITRO, Denmark.
D. Food microbiology and biotechnology
26. Odunfa, S.A. (1985) African fermented foods, In: Microbiology of fermented Foods, Vol.2, (Ed.) BJB Wood Chapter 6, pp. 155-191, Elsevier Applied Science Publisher, London and New York.
27. Odunfa, S.A. (1986). Dawadawa, In: Legume-based Fermented Foods,(Eds) N.R. Reddy et al., Chapter 11, pp. 173-189, C.R.C. Press, Inc., Boca Raton, U.S.A.
28. Pierson, M.D., Reddy, N.R. and Odunfa, S.A. (1986). Other legume-based fermented foods, In: Legume-based Fermented Foods, (Eds) N.R. et al.,Chapter 14, pp. 219-231, C.R.C. Press, Inc., Boca Raton, U.S.A.
29. Odunfa, S.A. (1981). Microbiology and amino acid composition of ogiri a food condiment from fermented melon seeds. Die Nahrung 25, 811-816.
30. Odunfa, S.A. (1981). Microorganisms associated with fermented of African locust bean, Parkia filicodea, during iru preparation. Journal of Plant Food 3, 245-250.
31. Odunfa, S.A. (1983). Biochemical changes during production of ogiri, a fermented melon Citrullus vulgaris Schrad) product. Qualitas Plantarum Plant Foods for Human Nutrition 32, 11-18.
32. Odunfa, S.A. (1983). Carbohydrate changes in fermenting locust bean during iru preparation. Qual. Plant Pl. Fds. Hum. Nutrition 32, 3-10.
33. Odunfa, S.A. and Adesomoju, A. (1985). Changes in the free fatty acids during the fermentation of African locust bean for iru production J. Plant Foods 6, 111-115.
34. Odunfa, S.A. (1985). Biochemical changes during locust bean fermentation for iru production. J. Food Technology 20, 295-303.
35. Odunfa, S.A. and Adewuyi, EY (1985). Optimization of process conditions for the fermentation of African locust bean (Parkia biglobosa). I. Effect of time, temperature and humidity. Food Chemistry, Microbiology and Technology 9, 6-10.
36. Odunfa, S.A. and Adeyele, S. (1985) Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereals Science 3, 173-180.
37. Odunfa, S.A. and Oyeyiola, CP (1985) Microbiological study of the fermentation of ugba, a Nigerian indigenous fermented food flavor. J. Plant Foods 6, 155-163.
38. Odunfa, S.A. and Adewuyi, EY (1985). Optimization of process conditions for the fermentation of African locust bean (Parkia biglobosa). II. Effect of starter cultures. Food Chemistry, Microbiology and Technology 9,118-122.
39. Odunfa, S.A. (1985). Microbiological and toxicological aspects of fermentation of castor oil seeds for ogiri production. J. Food Science 50, 1758-1759.
40. Odunfa, S.A. (1986). Microbiological assay of Vitamin B and biotin in some Nigerian fermented vegetable proteins. Food Chemistry 19, 129-136.
41. Odunfa, S.A. and Oyewole, O.B. (1986). Identification of Bacillusspecies from iru, a fermented African locust bean product. Journal of Basic Microbiology 26, 101-108.
42. Odunfa, S.A. and Adesomoju, A.A. (1986) Fatty acid composition of fermented African locust bean (Parkia biglobosa), Food Chemistry, Microbiology and Technology 10, 125-127.
43. Odunfa, S.A. and Shasore, S B (1986) Saccharification of cassava peels waste for microbial protein enrichment. Acta Biotehnologica 6, 405-411.
44. Odunfa, S.A.(1986) Fermented vegetable proteins of Nigeria. Presentation ay UNU Workshop on Traditional Food Technologies held in Mysore, India, July 1983. In: Traditional Foods. CFTRI, Mysore, p. 7-12.
45. Odunfa, S.A. and Ayoyele, S. (1987) Sugar changes in fermenting sorghum during preparation of ogi-baba gruel. Journal of Food and Agriculture 2,95-98.
46. Odunfa, S.A.; Komolafe, O.B. and Ekunsanmi, J.T. (1987) Effect of chemical preservatives on the microorganisms isolated from fermenting African locust bean. Nigerian Food Journal 5, 66-75.
47. Odunfa, S.A. (1988) African fermented foods: from art to science. Presentation at IFS/UNU Workshop of Development of indigenous fermented foods and food technology in Africa, douala, 1985. MIRCEN Journal of Applied Microbiology and Biotechnology 4, 259-273.
48. Aderibigbe, EY and Odunfa, S.A. (1988) Purification and characterization of extracellular proteinase excreted by a strain of Bacillus subtillis, B2 isolated from fermented African locust bean, ‘iru.’ Journal of Applied Bacteriology 65, 361-369.
49. Oyewole, O.B. and Odunfa, S.A. (1998) Microbiological studies on cassava fermentation for “lafun” production. Food Microbiology 5, 125-133.
50. Odunfa, S.A. and Komolafe, O.B. (1988) Characteristics ofStaphylococcus species from fermented African locust bean. Die Nahrung 33,607-616.
51. Oyewole, O.B. and Odunfa, S.A. (1992). Extracellular enzyme activities during cassava fermentation or ‘fufu’ production. World J. Microbiol. Biotechnol 8, 71-72.
52. Oyewole, O.B. and Odunfa, S.A. (1990) Characterization and distribution of lactic acid bacteria in cassava fermentation during ‘fufu’ production. Journal of Food Composition and Analysis 2: 170-176.
53. Oyewole, O.B. and Odunfa, S.A. (1990) Characterization and distribution of lactic acid bacteria in cassava fermentation during ‘fufu’ production. Journal of Applied Bacteriology 68: 145-152.
54. Aderibigbe, E.Y; Schink, B. and Odunfa, S.A. (1990) Extracellular proteinases of Bacillus species isolated for femented African locust bean, iru.Food Microbiology. 7, 281-293.
55. Aderibigbe, E.Y. and Odunfa, S.A. (1990). Growth and extracellular enzyme production by strains of Bacillus species isolated from fermenting African locust bean.’iru’. Journal of applied Bacteriology, 69, 662-671.
56. Oyewole, O.D. and Odunfa, S.A. (1990). Effect of cooking method on water absorption and ease of dehulling in preparation of African locust bean for ‘iru’. International. Journal of Food Science and Technology 25. 461-463.
57. Ekunsanmi, T.J. and Odunfa, S.A. (1990). Ethanol tolerance, sugar tolerance and invertase activities of some yeast strains isolated from step water in fermenting cassava tubers. Journal of Applied Bacteriology 69, 672-675.
58. Oyewole, O.B. and Odunfa, S.A. (1990). Optimization of cassava fermentation for ‘fufu’ production: Effect of single starter cultures. Journal of Applied Bacteriology, 68, 49-54.
59. Komolafe, O. and Odunfa, S.A. (1992). Pectolytic moulds of Nigeria. Letters in Applied Microbiology 14, 266-268.
60. Oyewole, O.B. and Odunfa, S.A. (1992). Effects of processing variables on cassava fermentation for “fufu” production. Tropical Science, 32,231-240.
61. Odunfa, S.A.; Olasupo, N.A.A and Olukoya, D.K. (1996). Potential of bacteriocins in food safety in lactic fermented cereal ogi. In: Traditional fermented food processing in Africa p.27-32.Eds M Halm and MJacobsen, FRI, DANIDA and KVL.
62. Olasupo, N.A. Olukoya, D.K. and Odunfa, S.A. (1996). Plasmid profiles of bacteriocin-producing Lactobacillus isolates from African fermented foods. Folia Microbiologica 39,181-186.
63. Olasupo, N.A., Olukoya, D.K. and Odunfa, S.A. (1995). Studies on bacteriocinogenic Lactobacillus isolates from Nigerian fermented foods. J. Basic Microbiol. 35, 357-362.
64. Olasupo, N.A. Olukoya, D.K. and Odunfa, S.A. (1995). Studies on local strains of amylolytic Lactobacillus from Nigerian fermented foods. Nahrung 44-46.
65. Teniola, O.D. and Odunfa, S.A. (1996). Indigenous microflora of ogi and their role as spoilage microorganisms In: Traditional fermented food processing in Africa. P. 71-79 Eds. M. Halm and M. Jakobsen, FRI, DANIDA and KVL.
66. Olasupo, N.A. Olukoya, D.K. and Odunfa, S.A.(1997). Identification ofLactobacillus species associated with selected African fermented foods. Z. Naturforsch., 52 105-108.
67. Olasupo, N.A., Olukoya, D.K. and Odunfa, S.A. (1997). Assessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food. Folia Microbiol. 42(1) 31-34.
68. Odunfa, S.A. and Oyewole, O.B. (1998). African fermented foods. In:Microbiology of fermented Foods. 2nd Ed. (Ed.) B.J.B. Wood, P. 713-752. Blackie Academic and Professional, London.
69. Olasupo, N.A., Osikoya, A.F., Odunfa, S.A., Kuboye A.O. and Olatunji, F.O. (2000). An investigation on the preservation of kunun-zaki, an African fermented cereal-based food drink. Acta Alimentaria 29(4). 385-392.
70. Odunfa, S.A.; Teniola, O.D. Nordstrom J., 2001. Evaluation of lysine and methionine production by some lactobacilli and yeasts from ogi. International Journal of food Microbiology, 63, 159-163.
71. Teniola, O.D., Odunfa, S.A. (2001). The effect of processing methods on the levels of lysine and methionine and the general acceptability of ogi processed using starter cultures. Intern. Journal of Food Microbiology, 63. 1-9.
72. Dike, E.N. Magbagbeola, O.A. and Odunfa, S.A. (2001). Comparative biochemical and physiological effects of unfermented soybeans and African locust beans on rats. Discovery and innovations 13, 234-242.
73. Teniola, O.D. and Odunfa, S.A. (2002). Microbial assessment and quality evaluation of ogiWorld Journal of Microbiology and Biotechnology, 18731-737. during spoilage.
74. Dike, E.N. and Odunfa, S.A. (2003). Microbiological and biochemical evaluation of fermented soyabean product – soydawadawa. J. Food Sci. and Technol. 40, 606-610.
75. Dike, E.N. and Odunfa, S.A. (2003). Effect of salt on the natural fermentation of soyabean to soyadawadawa, J. Sci. Engr. Tech. 10,4821-4831.
76. Okeke, J.N.C., Ozumba, a.V. Olatunji, O. and Odunfa, S.A. (2003). Effect of drying methods on some qualities of Nigerian, Pleurotus plumonariusmushroom powder Nigerian Food Journal 21, 137-147.
77. Fawole, O.B. and Odunfa, S.A. (2003). Some factors affecting production of pectin enzymes by Aspergillus niger. Journal of International Biodeterioration and Biodegradation 52,: 223-227.
78. Kuforiji, O.O., Fasidi I.O., Odunfa S.A. (2003) Nutritive value ofPleurotus tuber-regiumNigerian Journal of Microbiology 17, 68-70. cultivated on different agro-industrial wastes,
79. Oluwole, O.B. Olatunji, O.O. and Odunfa, S.A. (2004). A process technology for conversion of dried cassava chips into “gari”. Nigerian Food Journal 22, 65-77.
80. Asagbra, A.E. and Odunfa, S.A. (2004) Tropical ale brewing using sorghum malt. Nigerian Food Journal 22, 154-159.
81. Teniola, W.H. Holzapfel and Odunfa, S.A. (2004). Comparative assessment of fermented techniques useful in the processing of ogi. World Journal of Microbiology & Biotechnology, 21, 39-43.
82. Eruteya, O.C. and Odunfa, S.A. (2009). Antimicrobial properties of three spices used in the preparation of suya condiment against organisms isolated from formulated sample and individual ingredients. African Journal of Biotechnology 8, 2316-2320.
83. Adewumi, G.A. and Odunfa, S.A. (2009). Effect of controlled fermentation on the oligosaccharrides content of two common Nigeria Vigna unguiculata beans (drum and oloyin). African Journal of Biotechnology 8, 2626-2630.
84. Kuforiji, O.O., Kuboye, A.O. and Odunfa, S.A. (2010). Solid state fermentation process for citric acid using corn and cassava wastes as substrates. Advances in Food Sciences. 32, 71-74.
85. Olasupo, N.O., Obayori, O.S. and Odunfa, S.A. (2010). Ethnic African fermented foods. In: Fermented Foods and Beverages of the world. Eds.J. P. Tamang and K. KailasapatMember, Editorial Board21-26.nbsp; Oyewole, O.B. and Odunfa, S.A. (1992)./pnbsp; Evaluation of lysine and methionine production by some lactobacilli and yeasts from ogi.hy,pp 323-352, Taylor and Francis Group, CRC Press, Boca Raton, U.S.A.
86. Kuforiji, O.O., Kuboye, .A.O.and Odunfa, S.A. (2010) Orange and pineapple wastes as potential substrates for citric acid production. International Journal of Plant Biology 1, 19-21.
PUBLISHED ABSTRACTS/PRESENTATIONS AT INTERNATIONAL SCIENTIFIC MEETINGS :
1. Odunfa, S A Soil microbiology research in Tropical Africa. First Microbial Ecology. Symposium, Dunedin, New Zealand, August, 1977.
2. Odunfa, S A and Alexander, M Effect of some systemic fungicides on cowpea rhizobia. Proc. Sixth Amer. Rhizobium conference, Gainesville, Florida, U.S.A. p.37. September, 1977.
3. Odunfa, S A Fusaria associated with roots of cowpea. Second International Mycological Conference, Tampa, Florida, U.S.A. September, 1977.
4. Odunfa, S A The fermentation of iru and ogiri, Nigerian fermented food condiments. Sith Intern. Conf. on the Global Impacts of Microbiology, Lagos, Nigeria. P.36. 1980.
5. Odunfa, S A Root exudates in relation to growth and nitrogenase activity of Rhizobium, Second Intern. Symposium on Microbial Ecology, Warwick, U.K. Abstract 5.3. p. 70. 1980.
6. Odunfa, S A, Nitrogen fixation with non-legumes in Nigeria. Second International Symposium of N2 – fixation with non-legumes, Banff, Canada, September 5-10, 1982.
7. Odunfa, S A, Fermented vegetable proteins of Nigeria. UNU Workshop on Traditional Food Technologies: Their Development and Integrated Utilization with Emerging Technologies. CFTRI, Mysore, India. July 18-26, 1983.
8. Odunfa, S A Penicillium spp. Antagonistic to cowpea root disease of fungi - potential for biological control. Third International symposium on Microbial Ecology, East Lansing, Michigan, U.S.A. August, 1983.
9. Odunfa, S A African traditional brewing technology. International Technological conference, Brewers Society of Nigeria, Lagos. 1984.
10. Odunfa, S A Natto-like fermented foods of West Africa. ICEAM/IUMS Symposium in Non-salted soyabean fermentation. Tsukuba Science City, Ibaraki, Japan. July, 1985.
11. Odunfa, S A Development of starter cultures for West African fermented vegetable proteins. VII International Conference on the Global Impacts of Applied Microbiology, Helsinki, Finland. August, 1985.
12. Odunfa, S A Saccharification of cassava and maize processing wastes for amylase production and microbial enrichment. Annual Meeting of the Society for Indust. Microbiology., Boston, Massachusetts, U.S.A. August, 1985.
13. Odunfa, S A African food fermentations: from traditional art to scientific technology. IFS/UNU Workshop on “Development of Indigenous Fermented Foods and Food Technology in Africa”, Douala, Cameroon, October, 1985.
14. Odunfa, S A Fermented bean foods of West Africa. 7th World Food Congress, Singapore. September 26 – October 2, 1987.
15. Odunfa, S A, Aderibigbe, E Y and Igbeka, j.C. Upgrading traditional biotechnological process: dawadawa production as a case study. P.20 Intern. Symp. on Application of Biotechnology for Small Industries Development in Developing Countries, Bangkok, Thailand. September 21-24. 1988.
16. Adewumi, B A., Igbeka, J C., Olosho, A.O. and Odunfa, S A. Design and testing of a pilot locust bean steaming/ dehulling machine. Intern. Conf. on Technology for Sustained Food and Agricultural Production in Africa, University of Ibadan, Nigeria. September 4-7, 1989.
17. Odunfa, S A The current status and potential of biotechnology in food industries development in Nigeria, UNIDO Intern. Symp. On Application of Biotechnology to food processing in Africa, Ibadan, Nigeria, Dec. 1991.
18. Odunfa, S A 1992: Development of appropriate technologies for enhancing women participation in technology in Nigeria. Paper presented at the International seminar on R & D strategies for the 1990’s organized by WAITRO in Quebec City, Canada.
19. Odunfa, S A and Aderibigbe, E.Y. Developing starter cultures for fermented vegetable protein foods of West Africa. IFS Workshop on traditional African foods – quality and nutrition. Proceeding of a Regional Workshop. Dar-es-Salaam, Tanzania, 1991.
20. Odunfa, S A. Cassava processing technology, UNIDO symposium of Food Fermentation technologies. Dakar, Senegal. Dec. 13 – 16, 1993.
21. Odunfa, S A. The role of industrial research at FIIRO in Nigeria’s development. International Conference on science and technology in Third World Development, Glasgow, U.K. April 5-7, 1993.
22. Odunfa, S A. Fermented food research as a potent tool in nutritional development in developing countries. 10th International Conference on Global Impacts of Applied Microbiology and Biotechnology, Elsinore, Denmark, August 6-12, 1995.
23. Odunfa, S A. Nutritional enrichment of traditional fermented foods through starter cultures. 9th world Congress on Food Science and Technology, Budapest, Hungary, July 30 – August 4. 1995.
24. Odunfa, S A. Characteristics of bacteria involved in some Nigerian Fermented foods. 8th International Congress on Bacteriology, Jerusalem, Israel. August 18-23, 1996.
25 Odunfa, S A Fermentation and nutritional changes in indigenous fermented foods.2010 Food Microbiology Symposium, Copenhagen, Denmark, August 30 – Sept 4, 2010.
OTHER MAJOR CONFERENCES ATTENDED
1. Legume Seminar, Kingston, Jamaica, February 1980.
2. American Society for Microbiology Annual Conference, Washington, D.C., U.S.A., May 1985.
3. Second International Symposium on Biotechnology and Food Safety, College park, Maryland, U.S.A., October 10-12. 1989.
4. Regional Conference on Food Security, Harare, Zimbabwe, July 8-10, 1991.
5. 5th International Chemistry Conference in Africa, July 27-31, 1992, Gaborone, Botswana.
6. Biotechnology in Development in Africa, Nairobi Kenya. Feb. 19 -23, 1992.
7. Institute of Food Technology Annual Meeting and Food Expo, Chicago, U.S.A. July 10 – 14, 1993.
8. 2nd International technology Fair, New Delhi organized by National Small Industries Corporations Ltd. And UNIDO, Nov. 1993.
9. Delegate – 30th Session of the FAO/WHO Codex committee on Food Hygiene Washington, U.S.A. October 20-24, 1999.
10. WAITRO International Seminar on Human Resources Needs for Change in R & Institutes, NISTAD., New Delhi, 1996.
11. Annual meeting of society for Industrial Microbiology, Arlington, V.A. USA 1999.
12. International conference on Business Incubation and Technology Innovation, Shanghai, China, 18-19 April, 2000.
13. 30th Symposium on biotechnology for fuels and chemicals. Society for Industrial Microbiology, New Orleans, May 4-7, 2008
14 111th General Meeting of the American Society for Microbiology, May 21- 25, 2011
ADDRESSES AT SCEINTIFIC MEETINGS
1. Keynote Address: Food security in Africa In: Traditional African Foods – quality nutrition. P.vii-xv. Proceeding of a regional workshop. Dar-es-Salaam, Tanzania, Nov. 22-29, 1991.
2. Promoting Nigerian Food Culture – Awards ceremony dinner by Aibtonia Nig. Ltd. Lagos., Dec. 12, 1991.
3. Industrial and socio-economic implications of the vitaminization of foods – Keynote address delivered at a seminar on Vitaminization of Foods – Key to improved nutrition. Roche (Nig.) Ltd./NIFST; Sept., 24 1992, Lagos.
4. Plants as resources for industrial research, Keynote address at the 6thAnnual Meeting of the Botanical Society of Nigeria, University of Jos, Jos. March 30 – April 1, 1992.
5. Managing Technological Innovations in Nigeria. Presented at a UNIDO sponsored Workshop on Managing Changes and Technological Innovations for Industrial Research Institutions in developing countries” at International Centre for Science and high Technology, Trieste, Italy, 5 – 9 December, 1994.
6. Keynote address: Structure, potential and constraints of small scale food processing in Africa. Paper delivered at the International Workshop on Small-scale Food Processing contributing to Food Security, Sept. 4-8 1995. Bonn, Germany.
7. Welcome address – in Development of Technological capabilities in Nigeria: Papers presented in commemoration of FIIRO’s 40th anniversary, 1996, p.1-25.
8. Information network for research and development in Nigeria. Paper presented at the National Conference on research as backbone for sustainable development, Abuja, August 1997.
9. Commercialization of research and development results: Public sector initiatives. Paper presented at 6th CODRI Seminar and Technology Show, Abuja, November, 1998.
10. Odunfa, S A. Industrial research in Nigeria: problems and Prospects. Paper delivered at Nigerian Institute for Policy and Strategic Studies, Kuru, Nigeria, February 2000.
DOCTORAL THESES SUPERVISED
1. Microbiological studies of Guinea-corn fermentation for ogi-babaproduction. Adeyele, S. January 1986.
2. Physiological studies of Bacillus species isolated from fermented African locust bean, Parkia biglobosa,, Aderibigbe E.Y. September 1988.
3. Studies on the production and application of pectic enzymes fromAspergillus species. Komolafe, O.b. July 1989.
4. Microbiological studies on cassava fermentative for ‘lafun’ and ‘fufu’ production. Oyewole, O.B. 1993
5. Saccharification of cassava wastes for fermentative production of ethanol. Ekusanmi, T.J. 1993.
6. Bacteriocins from African fermented foods. Olasupo N.A. 1996.
7. Development of starter cultures for ogi production. Teniola, D. 2001
8. Microbiological and toxicological studies on dawadawa from soybean – Dike E. 2002
9 Fermentative production of lactic acid – Grace Dan-Jumbo, 2004
SCHOLARSHIPS:
.
1 Cocoa Marketing Board Scholarship (for undergraduate education), 1968-1970.
2. University of Ibadan Scholarship (for postgraduate study), 1971-1974.
PRIZES:
1. ROI BAUDOUIN PRIZE 1990. Awarded by the International Foundation for Science, Sweden for good scientific quality of report submitted on African locust bean fermentation.
2. NSE Designer of the year. African locust bean steamer dehuller designed by a member of the UNU Research Contract under my co-supervision won the Nigerian Society of Engineers design of the year award in 1989.
3. 2011 Moselio Schaechter Distinguished Service Award for research in food fermentation by American Society for Microbiology (USA)
HONOURS, FELLOWSHIPS AND AWARDS:
1. Cornell University Postdoctoral Fellowship for research in nitrogen fixation, 1977.
2. Commonwealth Foundation Travel Grant to attend the 1st Microbial Ecology Conference in Dunedin, New Zealand, 1977.
3. German Academic Exchange Service Grant for study visit to Universities of Marburg and Giessen, July- September, 1979.
4. Award under the Commonwealth Fund for Technical Cooperation for study visit to University of West Indies, Port of Spain, Trinidad and Kingston, Jamaica, February, 1980.
5. Commonwealth Foundation grant to attend Advanced Food Microbiology Course in Surrey, U.K., July-September, 1981.
6. The Royal Society of London Fellowship Award for Research in food fermentation at the Department of Applied Microbiology and Biotechnology, Strathclyde University, Glasgow, Scotland, 1981/82.
7. CIDA/CF Travelling Fellowship to visit Canadian research laboratories and scientists interested in nitrogen fixation, September, 1982.
8. Special invitation and travelling award by the Japanese Organizing Committee of the International Committee on Economic and Applied Microbiology to attend an Asian symposium on Non-salted soybean fermentation in Japan, July 15-20, 1985.
9. Royal Society/Nufflied Foundation Fellowship – Study visit to Department of Brewing and Biological Sciences, Heriot-Watt University, Edinburgh, May-October, 1987.
10. African-American Institute Postdoctoral Fellowship for study visit to Department of Food Science and Technology, University of Georgia Agricultural Experiment Station, Griffin, GA, U.S.A. September-December 1989.
11. Visiting Scholar- Under Indo-Nigeria Cultural Exchange Programme to visit Indian Universities and CFTRI (Mysore) and small scale food and fermentation industries and attend Techmart Seminar, New Delhi,. November, 1993.
INTERNATIONAL COMPETITIVE RESEARCH GRANT AWARDS:
1. International Foundation for Science – for a project on “Development of starter cultures for the production on indigenous fermented foods”, 1979-1990.
2.Germany Agency for Technical Cooperation (GTZ) – equipment grants for research into development of Nigerian fermented foods, 1980.
3. United Nations University for a project on “Development of integrated fermentation technology for the production of indigenous fermented foods and their residues”, 1986-1988.
4. USAID/Lincoln University/University of Ibadan grant on “Nutrient enrichment of ogi – a West African fermented gruel. 1990.
5.Commission of the European Communities – STD 3 Grant to FIIRO for Capability Building for Research and Development in Quality Assurance and Ferrmentation Technology for Traditional African Fermented Foods, 1994.
6. Commission of European Communities: Grant to FIIRO for research in biological degradation of aflatoxins in fermented maize and sorghum products. EU contract No.: ERBIC 18 CT 98 0315 $120,000.00 1999.