معرفی
Akinbode Adedeji is an Associate Professor of Food Process Engineering in the Department of Biosystems and Agricultural Engineering at the University of Kentucky. His research focuses on applying engineering principles to enhance food safety, processing efficiency, and agricultural product value. He holds a Ph.D. in Bioresource (Food Process) Engineering from McGill University (2010) and has held academic and research roles at institutions including Kansas State University and Ladoke Akintola University of Technology.
Research Interests: Food processing waste valorization, non-destructive food quality assessment (e.g., hyperspectral imaging, acoustic emission), non-thermal processing technologies, and appropriate post-harvest technologies for developing countries. Current projects include AI-driven food safety solutions, bourbon spent grain valorization, and enhancing barley and millet functionality through abiotic stress.
Grants & Projects: Includes USDA-NIFA grants for non-invasive food contaminant detection, machine learning in food quality, and education initiatives. Over $1.5M in grants received. Lab members include 13 researchers focusing on extrusion technology, sensor fusion, and food safety.
Lab & Outreach: Leads the Food Engineering Lab at the University of Kentucky, emphasizing training for the food industry and sustainable solutions. Collaborates on wind energy systems for improved drying and Bourbon byproduct utilization. Active in community outreach through the Stanley and Karen Pigman College of Engineering.
