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TAU Staff Directory

TAUSSPF098

Dr Adekemi Titilayo Dahunsi

Director

Dr Adekemi Titilayo Dahunsi is a trained Microbiologist with a specialization in Food Microbiology and Biotechnology. She studies the role(s) of microorganisms in food fermentation systems: food production and preservation. She obtained PhD in Food Microbiology from University of Ibadan, Nigeria. She is currently a Senior Lecturer at, the Department of Biological Sciences, Thomas Adewumi University, Oko, Kwara State. As a postdoctoral researcher, Dr Dahunsi continued her research in ranked research institutes in different countries; Institute of Bioresources and Sustainable Development (India), Helmholtz Centre for Environmental Research-UFZ (Germany), Deutsches Biomassforschungzentrum, DBFZ (Germany).

Dr Dahunsi has positively influenced the nutritional landscape and immensely contributed to the much-needed revolution in the food fermentation industry via starter culture developments, her research focus is on biodiversity, phylogenetic taxonomy, probiotic, technological and molecular characterization of food-grade microorganisms isolated from indigenous African fermented foods. Dr Dahunsi has been Principal Investigator in many research studies. She has published and co-authored 26 research articles and reviews in international peer-reviewed journals with high impact factor as well as 4 book chapters (with more than 90% in Scopus). With a decade and a half of teaching and research experience, she has supervised many undergraduate and postgraduate students. Dr Dahunsi has participated in and presented papers at several international and national conferences. She is a reviewer in some highly cited international journals (Scientific Report, International Journal of Food Microbiology, Journal of Dairy Science, Biocatalyst and Agricultural Biotechnology, Asian Food Science Journal and Journal of Advances in Microbiology). Dr Dahunsi has received numerous awards from different scientific societies, including; AGNES Grant, awarded by the German Federal Ministry of Education and Research (BMBF) and Alexander von Humboldt Foundation (AvH); L’Oréal-UNESCO for Women and Science Prize for Young Talents in SubSaharan Africa, awarded by the L’Oréal UNESCO For Women in Science; The World Academy of Sciences (TWAS), Italy and Bibliotheca Alexandrina (BA) travel Grant; Award for Publication of Articles from PhD. Thesis in High Impact Journals, University of Ibadan; Award of Postgraduate Fellowship by The World Academy of Sciences (TWAS), Italy and the Department of Biotechnology (DBT), Ministry of Science and Technology, India (TWAS-DBT), among others.

She has actively been involved in many universities’ administrative responsibilities. She is the convener of GemDaughters Initiative (A non-for-profit organization aimed at assisting every girl child to achieve her dreams by reaching her full potential and encouraging female participation in Science, Technology, Engineering and Mathematics (STEM) subjects). She has Membership in the following professional bodies: Organization for Women in Science for the Developing World, American Society for Microbiology, International Scientific Association for Probiotics and Prebiotics, Nigerian Institute of Food Science and Technology and Nigerian Society of Experimental Biology.

Selected Publications

  • Adesulu-Dahunsi A. T., Eze E.E., Adeleke A.J., James F.A., Ayodele P.F., Osueke C.O. (2023). Sustainable dairy development: A panacea to food insecurity in Nigeria. FUW Trends in Science and Technology Journal

  • Adesulu-Dahunsi A. T., Bolarinwa O.O., James F.A. (2023). Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage. IOP Conference Series: Earth and Environmental Science

  • Adesulu-Dahunsi A.T., Dahunsi S.O., Ajayeoba T.A. (2022). Co-occurrence of Lactobacillus species during fermentation of African indigenous foods: Impact on food safety and shelf-life extension. Frontiers in Microbiology

  • Adesulu-Dahunsi A. T. (2021). Role of probiotics in the prevention and treatment of Candida vaginosis and Bacterial vaginosis. In: Probiotics in the Prevention and Management of Human Diseases: A Scientific Perspective. (1st Edition) (Ed. Mitesh Dwivedi, N. Amaresan, A. Sankaranaryanan, Helen Kemp), Elsevier Book. Chap 16.

  • Banwo K., Ogunremi O.R and Adesulu-Dahunsi A. T. (2021). Sustainable use of food grade microorganisms in traditional fermented food production. In: Microbial Biotechnology in Food Processing and Health. Advances, Challenges and Potentials. . (Ed. D.K. Verma, A.R. Patel, S. Billoria, G. Kaushik and M. Kaur), CRC Press and Apple Academic Press.

  • Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2021). Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods. LWT - Food Science and Technology

  • Banwo K., Asogwa F.C., Ogunremi O.R., Adesulu-Dahunsi A.T. and Sanni A. (2021). Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts. Food Biotechnology

  • Banwo K., Olojede A.O., Adesulu-Dahunsi A.T., Verma D.K., Thakur M., Tripathy S., Singh S., Patel A.R., Gupta A.K., Aguilar C.N., Srivastav P.P. (2021). Functional importance of bioactive compounds of foods with potential health benefits: A review on recent trends. Food Bioscience. 43: 101320. doi.org/10.1016/j.fbio.2021.101320. IF = 5.318.

  • Ojediran J.O., Dahunsi S.O., Aderibigbe V., Abolusoro S., Adesulu-Dahunsi A.T., Odekanle E.L, Odejobi O.J, Ibikunle R.A, Ogunwole J.O. (2021). Valorization of Pennisetum purpureum (Elephant grass) and piggery manure for energy generation. Fuel

  • Dahunsi S.O., Oranusi S., Efeovbokhan V.E., Adesulu-Dahunsi A.T., Ogunwole J.O. (2021). Crop performance and soil fertility improvement using organic fertilizer produced from valorization of Carica papaya fruit peel. Scientific Reports

  • Adesulu-Dahunsi A. T., Banwo K. and Dahunsi S.O. (2020). Traditional fermented foods of Nigeria. In: Fermented Food Products. (Ed. A. Sankaranarayanan, N. Amaresan and D. Dhanasekaran), CRC Press, (Taylor and Francis Group). Chap 2: 27-40.

  • Banwo K., Adesulu-Dahunsi A. T. and Dahunsi S.O. (2020). Molecular methods in fermented foods. In: Fermented Food Products. (Ed. A. Sankaranarayanan, N. Amaresan and D. Dhanasekaran). CRC Press, (Taylor and Francis Group). Chap 22: 365-381.

  • Adesulu-Dahunsi A. T., Dahunsi S. O. and Olayanju A. (2020). Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control

  • Olojede, A.O., Sanni, A.I., Banwo, K., and Adesulu-Dahunsi A.T. (2020). Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT Food Science and Technology. 129: 109576. doi.org/10.1016/j.lwt.2020.109576. IF = 6.056.

  • Oladipupo S. Oladejo, Dahunsi, S.O., Adesulu-Dahunsi, A.T., Ojo, S.O., Lawal, A.I., Olanipekun A.A., Ibikunle R.A., Osueke, C.O., Ajayi O.E., Osueke, N, and Evbuomwan, I. (2020). Energy generation from anaerobic co-digestion of food waste, cow dung and piggery dung. Bioresource Technology. 313: 123694.doi.org/10.1016/j.biortech.2020.123694. IF = 11.889.

  • Dahunsi S.O., Adesulu-Dahunsi A.T., Osueke C.O., Lawal A.I., Olayanju T.M.A., Ojediran J.O. and Izebere J.O. (2019). Biogas generation from Sorghum bicolor stalk: Effect of pretreatment methods and economic feasibility. Energy Reports. 5: 584–593. doi.org/10.1016/j.egyr.2019.04.002. IF = 4.937.

  • Dahunsi S.O., Adesulu-Dahunsi A.T. and Izebere J.O. (2019). Cleaner energy through liquefaction of Cocoa (Theobroma cacao) pod husk: Pretreatment and process optimization. Journal of Cleaner Production

  • Dahunsi S.O., Olayanju T.M.A. and Adesulu-Dahunsi A.T. (2019). Data on optimization of bioconversion of fruit rind of Telfairia occidentalis (Fluted pumpkin) and poultry manure for biogas generation. Chemical Data Collections

  • Adesulu-Dahunsi A. T., Jeyaram K., Sanni A. I. and Banwo K. (2018). Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage. PeerJ

  • Adesulu-Dahunsi A. T., Jeyaram K. and Sanni A. I (2018). Probiotic and technological properties of exopolysaccharide producing Lactic acid bacteria isolated from some cereal based Nigerian indigenous fermented food products. Food Control

  • Adesulu-Dahunsi A. T., Sanni A. I., Jeyaram K., Ojediran J. O., Ogunsakin A. O. and Banwo K. (2018). Extracellular Polysaccharide from Weissella confusa OF126: Production, optimization and characterization. International Journal of Biological Macromolecules

  • Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2018). Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. LWT Food Science and Technology. LWT Food Science and Technology

  • Adesulu-Dahunsi A. T., Sanni A. I., Jeyaram K. and Banwo K. (2017). Genetic diversity of Lactobacillus plantarum strains from selected indigenous fermented foods in Nigeria. LWT Food Science and Technology

  • Adesulu-Dahunsi A. T., Sanni A. I. and Jeyaram K. (2017). Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT Food Science and Technology

  • Adesulu A. T. and Awojobi K. O. (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology Research. 8 (12):1338-1343.

  • Sanni A. I. and Adesulu A. T. (2013). Microbiological and physico-chemical changes during fermentation of maize for Masa production. African Journal of Microbiology Research. 7(34): 4335-4362.

Honours and Awards

  • 2021 The World Academy of Science (TWAS) and Deutsche Forschungsgemeinschaft (DFG) Visiting Scientists Fellowship (Cooperation Visit Programme)
  • 2020 AGNES Junior Researcher Grant, Mobility grant awarded by the German Federal Ministry of Education and Research (BMBF) and Alexander von Humboldt Foundation (AvH).
  • 2020 L’Oréal-UNESCO for Women and Science Prize for Young Talents in Sub-Saharan Africa, Research grant awarded by the L’Oréal UNESCO For Women in Science (Sub-Saharan Africa Young talent award).
  • 2018 The World Academy of Sciences (TWAS), Italy and Bibliotheca Alexandrina (BA) Travel Grant to attend TWAS/BVA.NXT 2018 and BioVision Alexandria Conference, Alexandria, Egypt
  • 2017 Award for Publication of Articles from Ph.D. Thesis in High Impact Journals, University of Ibadan, 2016/2017 Session.
  • 2013 Award of Postgraduate Fellowship by the World Academy of Sciences (TWAS), Italy and the Department of Biotechnology (DBT), Ministry of Science and Technology, India (TWAS-DBT),

Supervisions

SN TITLE YEAR TYPE

Courses Taught

  1. Introduction to Microbiology
  2. Food Microbiology I
  3. Fermentation Technology I
  4. Dairy Science and Technology
  5. Food Biotechnology
  6. Pilot Works in Food Processing
  7. Food Microbiology II
  8. Food Product Development
  9. Thermobacteriology
  10. Selected Topics in Food Technology
  11. Post-Harvest Technology

Academic/Professional Dadatabes

  1. ASD: https://africanscientists.africa/business-directory/adesulu-dahunsi/
  2. Google Scholar: https://scholar.google.com/citations?user=d8K2MxQAAAAJ&hl=en
  3. LinkedIn: https://www.linkedin.com/in/kemi-adesulu-dahunsi-02290569/
  4. ORCID: https://orcid.org/0000-0003-2917-0188
  5. ResearchGate: https://www.researchgate.net/profile/Adekemi_Dahunsi
  6. Scopus: https://www.scopus.com/authid/detail.uri?authorId=57191991475
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