Dr. Abimbola Kemisola Arise (née Jayeoba) is an esteemed researcher and academic in Food Science and Technology. Born on July 5, 1977, she currently serves in the Department of Home Economics and Food Science. She began her academic career as an Assistant Lecturer in 2011 and has since contributed significantly to food research, with a focus on food safety, protein characterization, and product development. A dedicated scholar, she has published extensively in international journals and authored book chapters on sensory evaluation and functional food properties. Dr. Arise is a passionate mentor and an active member of multiple professional societies, including the Nigerian Institute of Food Science and Technology (NIFST) and the South African Association for Food Science and Technology. She has also received awards for her outstanding research contributions. Her expertise in food biochemistry and technology continues to impact both academia and industry, fostering advancements in nutritional science, product innovation, and food safety standards.

Experience

Dr. Arise has over a decade of experience in academia and food research. She joined the University of Ilorin as an Assistant Lecturer in 2011 and has progressed through the ranks due to her research excellence. Her career has been dedicated to teaching and mentoring students in Food Science and Technology, with a strong emphasis on applied research and industry collaboration.She has led multiple research projects focusing on food safety, functional food development, and protein characterization. Dr. Arise also participates in peer review activities, contributing as a reviewer for reputable scientific journals. Beyond academia, she engages with professional organizations and has presented her findings at international and national conferences.Her experience extends to supervising undergraduate and postgraduate students, developing innovative food products, and collaborating with industry professionals to advance food processing and safety standards in Nigeria and beyond.

Awards & Honors

• 🥇 Best Poster Presenter Award – NIFST Conference, University of Ilorin (2019)

• 🎖️ Member, Nigerian Women in Agriculture Research & Development (2019–Present)

• 🎖️ Member, Nigerian Society of Experimental Biology (NISEB) (2013–Present)

• 🎖️ Member, South African Association for Food Science and Technology (2014–Present)

• 🎖️ Member, Nigerian Institute of Food Science and Technology (NIFST) (2011–Present)

Dr. Arise has been recognized for her impactful research, securing the Best Poster Award at the 2019 NIFST Conference. She is a distinguished member of several professional bodies, contributing to advancements in food science through research, mentorship, and collaborations. Her professional affiliations reflect her commitment to scientific excellence and continuous learning in the field.

Research Focus

Dr. Abimbola Kemisola Arise’s research primarily focuses on food biochemistry, functional food development, and protein extraction. She specializes in protein characterization and the functional properties of legumes, particularly exploring alternative protein sources such as Bambara groundnut 🥜. Her work in fortified and enriched food products 🌿 aims to enhance nutritional quality, while her expertise in sensory evaluation and consumer acceptability 🍪 ensures that innovative food products meet consumer preferences. She also investigates food preservation and safety techniques 🧫 to improve shelf life and reduce spoilage. Additionally, her research delves into nutritional profiling and the health benefits of indigenous foods 📉, providing insights into their potential role in public health. Dr. Arise’s studies on Moringa-enriched maize flour, Bambara groundnut proteins, and food storage techniques have contributed significantly to functional food science. She is committed to bridging the gap between scientific innovation and practical food solutions, promoting sustainable food processing technologies to minimize waste and maximize nutrient retention.

Publication Top Notes

📝 Journals

1️⃣ Effects of storage conditions and periods on glycoalkaloids content and nutritional value of Solanum tuberosum – Journal of Agricultural Research and Development (2012)
2️⃣ Acceptability and Nutritional Attributes of Moringa oleifera–enriched maize flour – Journal of Agricultural Research and Development (2012)
3️⃣ The effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookies – Agrosearch (2013)
4️⃣ Acceptability and sensory characteristics of moringa leaf and moringa-based species in Kwara State – International Journal of Phytofuel and Allied Sciences (2014)
5️⃣ Proximate composition, functional and sensory properties of “TUWO” from maize and Bambara groundnut – Applied Tropical Agriculture (2019)
6️⃣ Comparative studies on amino acid and functional properties of black benniseed and false sesame protein concentrates – Ajayi Crowther Journal of Pure and Applied Sciences (2024)

📖 Book Chapters

7️⃣ Understanding Sensory Evaluation of Food – Food Science and Technology, Walter De Gruyter STEM (2021)
8️⃣ Bambara Groundnut Protein in Food and Potential Industrial Applications – Springer (2021)