Esther Iwayemi

Esther Iwayemi is a Professor at the University of North Carolina at Greensboro (UNCG), affiliated with the Department of Nutrition. Her research focuses on food science, food preservation, and nutritional quality analysis, with an emphasis on functional food ingredients and agricultural chemistry. She explores topics such as antimicrobial agents in food storage, cereal processing, and alternative protein sources from plants like Basella alba (Malabar spinach).

Her recent work includes studies on essential oils' efficacy against mold growth in organic corn grains and aflatoxin prevention, as well as investigations into the nutritional properties of malted sorghum, soybean flour blends, and popcorn processing. These studies aim to enhance food safety, optimize storage techniques, and develop sustainable food products.

• Key research areas: Functional food ingredients, mycotoxin control, plant-based protein sources, and cereal chemistry.
• Notable contributions: Development of natural antifungal solutions for grain storage and characterization of underutilized plant species for nutritional fortification.

Dr. Iwayemi's work bridges basic science and practical applications in food systems, with implications for both agricultural sustainability and public health nutrition.