Temilola Elizabeth Dada

PhD student

Master (Food Processing and Storage Technology and International Food Business and Consumer Studies)

Theme:
Interaction of phenolic compounds in the storage and processing of food

CV

Temilola Elizabeth Dada started her academic journey at the Federal College of Agriculture, Akure, Nigeria with the studies in agricultural technology. After two years she transferred to Federal University of Agriculture, Abeokuta, Nigeria to study food science and technology. In 2014, she wrote her bachelor thesis on the ‘Development and evaluation of formulated pepper soup mix’. During her thesis, she gained expertise in product development and packaging, and sensory analysis. Afterwards, she decided to continue her studies in food processing and storage technology. At the end of this study, she completed a master’s degree with a thesis on the ‘Functional, nutritional and sensory characteristics of high-quality cassava, soy bean and carrot composite flour biscuit’. After that, she proceeded to study International Food Business and Consumer Studies at the University of Kassel/ Hochschule Fulda, Kassel, Germany. During this study she completed a six-month internship in the Netherlands with a food company where she gained experience in food importation and quality. In 2023 she wrote her master’s thesis on ‘Investigating sustainability, food safety, and quality for local consumption and exportation of palm oil from Nigeria to Germany (EU)’. Since March 2024, Temilola Elizabeth Dada works as a doctoral student on the ‘Interaction of phenolic compounds in the storage and processing of food’ at the division of Quality and Sensory of Plant Products.

Degrees

2014 B.Sc. Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
2019 M.Sc. Food Processing and Storage Technology, Federal University of Agriculture, Abeokuta, Nigeria
2023 M.Sc. International Food Business and Consumer Studies, Universität Kassel/ University of Applied Sciences, Fulda, Germany

Areas of Expertise

Food Product Development
Sensory attributes and quality characteristics of Food
Consumer Studies
Food Business