Dr. Adedola Adeboye, a Food Research Scientist with two decades cumulative experience of teaching, research and extension services. He holds a PhD in Food Science from University of Pretoria, South Africa with specialization in Starch Characterization & Application Technology. He is an academic, project coordinator, author and curriculum development expert, who is passionate about science for the society and the conversion of regular academic training to entrepreneurial initiatives. He has published articles in learned journals, co-authored books in the field of Food Science and Technology.

Arinola Olaonipekun is currently a PhD student (Food Science) at the Department of Consumer and Food Sciences, University of Pretoria, South Africa specializing in Food Microbiology. She is also a Research/Teaching assistant in the Department. She started off as a graduate of Microbiology from Olabisi Onabanjo University in Ogun State, Nigeria and proceeded to further her studies up to Masters level at the University of Pretoria.

Dr Beatrice Chinyem Oganah-Ikujenyo is a seasoned Teacher, Teacher Trainer, Nutritionist and Home Economist with over three decades in the practice of her profession with research interest in Community Nutrition and Nutrition advocacy. 

Her academic qualifications include the Nigeria Certificate in Education (NCE) and Bachelor’s degree in Home Economics Education, Masters degree in Human Nutrition and doctorate degree in Nutrition and

Isi is a doctoral candidate at the Department of Consumer and Food Sciences, University of Pretoria. His research focus is in Sensory Science, and he is currently completing his PhD thesis on the effect of extrusion cooking on the sensory profile of stored pearl millet. He obtained his Master’s degree in Food Science from the same institution in 2015, and a Bachelor’s degree in Food Science from the University of Nigeria, Nsukka. He is a professional member of the South African Association of Food Science and

James Elegbeleye is the Interim Secretary of the African Food Research Network (AfREN).

He is a graduate of Microbiology from the University of Lagos (Nigeria) and currently a PhD student of the Consumer and Food Sciences at the University of Pretoria. He is a recipient of MOBILE UNLIMITED Project International Credit Mobility Universidade do Porto and Erasmus+ International Credit Mobility Universitat Autonoma de Barcelona. He is an experienced educator with a tenacity for helping young people to discover their potential and purpose.

John is a second-year Food Science doctoral scholar and teaching assistant at the University of Pretoria in Pretoria, South Africa. Prior to pursuing his doctoral degree, he completed his master of science degree in food science and technology at the University of Pretoria and an honours degree in Food Processing Technology at Kyambogo University in Kampala, Uganda. John has a wealth of experience both in the industry and in research and academia accumulated through internships and employment; working within

Julia Thandikile Baloyi is an aspiring cereal science professional, with an interest in food security, sustainability of food chain systems and environmental studies. Driven by the need to use the available resources in a sustainable way, Julia believes in the possibility of using African indigenous food ingredients and ancient grains to produce healthy food product portfolios that will combat food insecurity, particularly in Africa where hunger and malnutrition are prevalent. Ms Baloyi graduated holds BSc Hons. and Master’s

Nomzamo did her undergraduate and honour’s degrees in food science at the University of Pretoria. She has two years of experience in the food industry where she worked as a product development technologist. She is currently completing her master’s degree in food science at the University of Pretoria. With her research, she aimed to understand how consumers’ attitudes towards health and pleasure aspects of food in general may influence their perception of the sensory properties (the appearance, texture, smell and taste) of bread

Olajumoke is a Food Science graduate from the University of Ilorin, Kwara state, Nigeria. 

She’s had three years’ experience working with two different FMCG companies as a production supervisor and a part of the quality control team respectively, until she decided to start a business of her own.