Omotola Olagunju is a lecturer in Food Safety in the School of Health and Life Sciences. She obtained a doctoral degree in Food Science and Technology from Durban University of Technology, South Africa (2019). Her research interests include Food Safety (food pathogens and toxins) and Fermentation Technology. As an academic, Omotola has authored and co-authored research articles in internationally recognised and peer-reviewed journals, as well as book chapters that focus on identification of microbial food contaminants and management strategies to achieve decontamination. She has presented some of her research findings on food safety management at local and international conferences.  A member of national and international scientific associations including the Institute of Food Science and Technology (IFST), Omotola has over nine years of experience teaching in the higher education sector. Prior to joining Teesside University, she worked at Afe Babalola University, Ado-Ekiti in Nigeria (2013-2022). Omotola is internationally recognized as a Global Talent under the Exceptional Promise category by the Royal Society in the United Kingdom (August 2022).

1.  Food Safety

   • Lactic acid bacteria, LAB postbiotics and bacteriophages as bio-control agents of food pathogens
   • Isolation and characterization of pathogenic/mycotoxigenic microbes associated with food matrices
   • Colonization patterns of pathogenic/mycotoxigenic microbes in food systems
   • Identification and quantification of pathogenic and mycotoxigenic metabolites of microbes in food systems and during processing
   • Mitigatory measures to control microbial contamination of food matrices e.g. processing methods, development of resistant varieties, agronomic practices etc.
2. Fermentation Technology of legumes and cereals

• The study of the various interactions of bacteria and fungi in food systems and conditions that support and mitigate microbial interactions in food matrices
• Effects of microbial interactions on food matrices e.g. detoxification, changes in nutritional and sensory properties of the substrate, bioavailability of nutrients etc.
• Molecular characterization and succession of microbial communities in legumes and cereals during fermentation
• Identification and quantification of microbial metabolites during fermentation

• Food Safety/Food Microbiology
• Fermentation Technology
• Food Processing and Preservation
• Food Product Development
• Food Quality Control
• Post-harvest Physiology of Fruits and Vegetables

• Optimization of the fermentation process to reduce microbial and mycotoxin contamination in Bambara groundnut (Vigna subterranea) bouillon cube
• Application of postbiotics of lactic acid bacteria in food decontamination