TITLE (PROF/DR/): DR.

NAME: GBENGA ADEDEJI ADEWUMI

POSITION: SENIOR LECTURER                 SPECIALISATION: FOOD AND APPLIED MICROBIOLOGY

EDUCATION/TRAINING (Begin with Bachelor’s degree or other initial professional education, such as nursing, include postdoctoral training and residency training if applicable. Add/delete rows as necessary.)

Personal Statement

My background is Food Science and Technology, with a B.Sc. (Hons.), as the best graduating student of my class, and subsequently awarded the Late Dr. (Mrs.) O.O. Apampa prize in the Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria 2004 (with a CGPA of 4.47 over 5.00). I have in addition M.Sc. Microbiology and Ph.D. in Food Microbiology. My research interest is multifaceted, spanning through Molecular Microbiology, Ecology and Biotechnology, Food Science and Nutrition, Functional Food Products, Starter Cultures Development and Probiotics, as well as, Bioinformatics. I am keenly interested in the microbial genomic structure and function of different traditional spontaneously fermented food ecosystems in West Africa; metagenomic and high-throughput sequencing, culture-dependent DNA fingerprinting techniques, metabolomics and screening of food-borne microbiome for health-beneficial functions. My post-doctoral and pre-doctoral research experiences were at the Institute of Bioresources and Sustainable Development (IBSD), Imphal, India and National Dairy Research Institute (NDRI), Karnal, India, funded by Govt. of India and The World Academy of Sciences (TWAS). These opportunities immensely contributed to the successful completion of my Ph.D. in Microbiology at the University of Lagos, including a twenty-one (21) month post-doctoral studies.

Positions, Scientific Appointments, and Honours

• DBT-TWAS Postdoctoral Fellow, National Dairy Research Institute (NDRI), Karnal, Haryana, India under DBT-TWAS Postdoctoral Fellowship
• INSA-JRD TATA Postgraduate Fellow, National Dairy Research Institute (NDRI), Karnal, Haryana, India under INSA-JRD TATA Postgraduate Fellowship
• DBT-TWAS Postgraduate Fellow, Institute of Bioresources and Sustainable Development (IBSD), Imphal, Manipur, India under DBT-TWAS Postgraduate Fellowship
• Patron, Antimicrobial Resistance (AMR) University of Lagos Club

Selected Most Recent Publications/Contributions to Knowledge 

1. Buraimoh, O.M., Adewumi, G.A., Akinyemi, N.M., Amund, O.O., Ilori, M.O., Michel, F.C. (2022). Analysis of decomposing wood wastes in the Lagos lagoon using terminal-restriction fragment length polymorphism (T-RFLP) and illumina sequencing platform. Nigerian Journal of Technological Development 19, 116-127. doi: http://dx.doi.org/10.4314/njtd.v19i2.3
2. Mallapa, R.H., Balasubramaniam. C., Amarlapudi, M.R., Kelkar, S., Adewumi, G.A., Kadyan, S., Pradhan, D., Grover, S. (2022). Role of probiotics in the prevention and management of diabetes and obesity. In: Dwivedi, M.K., Amaresan, N., Sankaranarayanan, A., Kemp, E.H. (Eds.), Probiotics in the Prevention and Management of Human Diseases: A Scientific Perspective pp. 321-336. Academic Press (An Imprint of Elsevier). ISBN: 9780128237335 (hardcover). DOI: https://doi.org/10.1016/B978-0-12-823733-5.00006-4
3. Owusu-Kwarteng, J., Parkouda, C., Adewumi, G.A., Ouoba, L.I.I., Jespersen, L. (2022). Technologically relevant Bacillus species and microbial safety of West African traditional alkaline fermented seed condiments. Critical Reviews in Food Science and Nutrition 62, 871-888 Impact Factor: 11.176. DOI: 10.1080/10408398.2020.1830026
4. Adebiyi, J.A., Njobeh, P.B., Ngobese, N., Adewumi, G.A., Adebo, O.A. (2022). Applications of Gas Chromatography-High-Resolution Mass Spectrometry (GC-HRMS) for Food Analysis. In: Gopi, S., Almalraj, A., Jude, S. (Eds.), High-Resolution Mass Spectroscopy for Phytochemical Analysis: State-of-the-Art Applications and Techniques pp. 232-257. Apple Academic Press, Inc. (CRC Press Taylor and Francis Group). ISBN: 9781771889964 (hardcover).
5. Fagbemigun, O., Uzeh, R.E., Rösch, N., Schrader, K., Adewumi, G.A., Cho, G.-S., Oguntoyinbo, F.A., Aboaba, O.O. Franz, C.M.A.P. (2021). Nutritional and sensory qualities of indigenous and starter culture fermented milk from Nigeria. The International Journal of Science and Technoledge 9, 1-10. DOI: 10.24940/theijst/2021/v9/i7/ST2107-003

Collaborators/Networks (International inclusive)

1. Kumaraswamy Jeyaram, Institute of Bioresources and Sustainable Development (IBSD), Imphal, India
2. Sunita Grover, National Dairy Research Institute (NDRI), Karnal, India
3. Rashmi Mallappa, National Dairy Research Institute (NDRI), Karnal, India
4. Oluwatoyin Fatunsin, University of Lagos, Akoka, Lagos, Nigeria
5. Temitope Sogbanmu, University of Lagos, Akoka, Lagos, Nigeria