On Wednesday, 05 June 2024, the University of Johannesburg (UJ) celebrated the inauguration of Professor Oluwafemi Adebo, an esteemed scholar within the Department of Biotechnology & Food Technology. His inaugural lecture, titled “Processed and Beneficiated Foods: The ‘Dying’ Old and Emerging New,” addressed a topic of global significance- the challenge of feeding a projected 8.5 billion people by 2030.
Professor Adebo emphasised the pivotal role of food processing and technology in transforming raw ingredients into safe, nutritious, and palatable foods. He highlighted the evolution of traditional food processing methods through modern advancements and the critical impact these changes have on food security and nutrition.
Following his presentation, Professor Eugenie Kayitesi, Associate Professor in the Department of Consumer and Food Science at the University of Pretoria, provided a compelling response, further enriching the discussion.
Understanding food systems and food processing
In his lecture, Prof. Oluwafemi Adebo explored the intricacies of food systems and food processing, highlighting their extensive economic, health, and environmental impacts. According to the OECD (2021), food systems encompass all elements involved in producing and consuming food, from farming to distribution and processing.
Food processing, in particular, is vital for transforming raw materials into safe, nutritious, and shelf-stable products. Prof. Adebo emphasised the significance of traditional fermented foods, such as ogi, a Nigerian gruel/porridge known for its health benefits, including restoring appetite and improving immunity. These foods, which vary across regions, play a crucial role in cultural practices and have been widely documented for their benefits.
Research focus and addressing the burden of malnutrition
Prof. Adebo’s research at UJ focuses on optimising food processing techniques like fermentation, malting, and ultrasonication to enhance the nutritional and health-promoting properties of indigenous foods. Using methods like Response Surface Methodology (RSM) and predictive machine learning (ML), his work aims to address the triple burden of malnutrition—undernutrition, micronutrient deficiencies, and overnutrition—prevalent in developing countries.
Highlighting recent works, Prof Adebo showcased the development of instant porridges using sorghum grains, a climate-smart and drought-resilient food source. Through food processing techniques, these porridges were enriched with micronutrients and exhibited significant antioxidant activity.
Furthermore, the lecture delved into the revolutionary potential of three-dimensional food printing (3DFP), particularly in addressing health issues like obesity and dysphagia. By combining traditional processes with innovative 3DFP technology, novel foods with enhanced nutritional and functional properties have been developed, offering promising solutions to complex health challenges.
According to Prog Adebo, by merging traditional knowledge with modern techniques, there is significant potential to leverage underutilised food sources for better nutrition and food security. Continuous research, collaboration, and consumer education are essential to harness these benefits and develop functional foods that meet contemporary needs while preserving cultural heritage.
Prof. Adebo’s contributions and achievements
Prof. Oluwafemi Adebo is a distinguished scholar in food science with 116 journal articles, 25 book chapters, a lead-edited book, numerous invited talks and keynote presentations, and a patent in two countries. He is the founding Director of the Centre for Innovative Food Research (CIFR), where he oversees research and supervises interns and students at various levels.
Over the past five years, he has supervised numerous postdoctoral, graduate, and honours students, fostering research excellence across institutions internationally.
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