Adebanji is a food scientist with a passion for food safety and GMP procedures. He was awarded a distinction for his MSc food science degree which led to a Golden Kety International Honours Society award. He is presently a researcher/part-time lecturer at the Cape Peninsula University of Technology where he is working on the potential of African catfish a waste for possible use as an emulsifier in dispersions and emulsions. He recently received a Young Researcher Forum award at the third Food Chemistry and Nutrition conference in Montreal Canada on 16-18 May 2018.

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