Randy Adjonu

Randy Adjonu is a Lecturer in Food Science (Food Technology) and Head of Discipline for Food Sciences at Charles Sturt University's School of Dentistry and Medical Sciences. He holds a PhD in Food Science (2014) from Charles Sturt University and a BSc First Class Honours in Nutrition and Food Science (2008) from the University of Ghana.

• Education
  • BSc (Honours) in Nutrition and Food Science, University of Ghana
  • PhD in Food Science, Charles Sturt University

Randy's research focuses on food processing impacts on nutrition, safety, and quality, with specialization in agri-food waste valorisation, bioactive compound upcycling, edible oils processing, emulsions and colloids, food proteins, grains and legumes, and sustainable food systems. His recent publications highlight innovations in frying oil performance (super-high-oleic safflower oil), nanoemulsion stability, and grain processing technologies.

Scientific achievements include an h-index of 9 and collaborations in canola oil, nanoemulsion, and tocopherol research. He has presented at conferences on frying oil optimization and crop rotation effects on wheat proteins.

Randy's teaching philosophy emphasizes industry-centered learning through practical assessments, workshops, and site visits. He has served as a casual academic (2011-2019) and currently leads food science education at Charles Sturt University.