President & Board Chairman
Dr Adedola [Dola] Adeboye (Nigeria)
Dola Adeboye, a member of IUFoST’s Education committee on undergraduate curricula, approval processes and global recognition (2020-2023 term) is the interim President and Board Chairman of AfREN (www.afren.org.za) . He is a 3-time Governing Council member of the Nigerian Institute of Food Science & Technology -NIFST (www.nifst.org), having served as National Secretary and National Publicity Secretary of the Institute in previous years. He joined Moshood Abiola Polytechnic, Nigeria twenty years ago and has been involved in teaching, research and extension services since then. He facilitates at the entrepreneurial training center of the Institution where he is inspiring undergraduates and graduates with the impetus and courage to convert regular academic training to entrepreneurial initiatives. He holds a PhD in Food Science from University of Pretoria, South Africa with specialization in Starch Characterization & Application Technology. He has published articles in learned journals, co-authored 5 books in the field of Food Science. Dr Dola, is a JCI (www.jci.cc) trainer, a Certified Professional Scientist of South Africa, a trained Food Safety Management Scientist from BSI, United Kingdom.
In other clime, Dola is passionate about strategy, innovation, and performance management. He is a certified KPI-Professional, from the KPI Institute, Australia. He leads the team at Kitsoserve (www.kitsoserve.com) training and consulting, to offer training and support services to food value chain actors and currently serve on the faculty and board of many other training firms in Nigeria. Dr Adeboye is the Co-founder of African Food Research Network. He is a member of many other professional bodies notably; South African Association for Food Science & Technology (SAAFoST www.saafost.org.za) and the International Food Safety & Quality Network www.ifsqn.com (USA).
James Elegbeleye is the Interim Secretary of the African Food Research Network (AfREN).
He is a graduate of Microbiology from the University of Lagos (Nigeria) and currently a PhD student of the Consumer and Food Sciences at the University of Pretoria. He is a recipient of MOBILE UNLIMITED Project International Credit Mobility Universidade do Porto and Erasmus+ International Credit Mobility Universitat Autonoma de Barcelona. He is an experienced educator with a tenacity for helping young people to discover their potential and purpose.James has an interest in food safety quality systems with a bias for African foods. As a burgeoning Scientist, he has few articles in recognized journals and strives to see them on the increase in the coming days. He is a member of local and international associations such as South Africa Association for Food Science and Technology (SAAFoST), International Association for Food Protection (IAFP), American Society for Microbiology (ASM) among others.
Dr Nwabisa Mehlomakulu (RSA)
I am an academic at the department of Consumer and Food Sciences, University of Pretoria where I lecture Food Processing and Preservation, and research on Food Preservation. https://www.up.ac.za/department-of-consumer-and-food-sciences/article/2649858/dr-nwabisa-mehlomakulu
I hold degrees in Food Biotechnology (BSc), Food Science (BSc Hons), and Biotechnology (MSc) from the University of the Free State and Wine Biotechnology (PhD) from Stellenbosch University.
My research experience is in yeast biotechnology investigating the role of non-Saccharomyces yeasts in fermented food and beverages. I study the microbial interactions during fermentation, their effect on the fermentation and impact on product quality. These interactions are investigated through the study of the microbial population and metabolic activity of yeasts (production of bioactive compounds, degradation of toxic compounds and enzyme secretion) during fermentation. The potential application of these compounds is tested in food or beverages in order to develop food processing aids e.g. starter cultures, bio-preservatives and functional foods or beverages. I am currently working on shelf-life extension of fresh produce using plant derived compounds to prevent post-harvest losses.
Julia Thandikile Baloyi (Zimbabwe)
Julia Thandikile Baloyi is an aspiring cereal science professional, with an interest in food security, sustainability of food chain systems and environmental studies. Driven by the need to use the available resources in a sustainable way, Julia believes in the possibility of using African indigenous food ingredients and ancient grains to produce healthy food product portfolios that will combat food insecurity, particularly in Africa where hunger and malnutrition are prevalent. Ms Baloyi graduated holds BSc Hons. and Master’s degree in Food Science from the University of Pretoria, South Africa. She has more than two years’ experience working in the food industry. Currently, she is working at a company that processes maize into snacks as a Product Development Technologist and in the near future, she plans to pursue her PhD studies.
One of her career goals is to find a way of using locally available “wild foods/herbs/fruits” (some which are becoming extinct) to produce food products that can be consumed by people from all classes, to boost their nutritional status and possibly lower their risk of lifestyle diseases/conditions such as diabetes, blood pressure, obesity etc. Julia is among the founding and board members of AfREN, and she is also a member of SAAFOST – South African Association of Food Science and Technology. Outside her professional space, Julia likes to pursue creative projects such as sewing, crocheting and knitting (which some may consider as the 18th century hobbies). In addition, she enjoys engaging in outdoor activities and playing sport (tennis, swimming).
Arinola Olaonipekun [Nigeria]
Arinola Olaonipekun is currently a PhD student (Food Science) at the Department of Consumer and Food Sciences, University of Pretoria, South Africa specializing in Food Microbiology. She is also a Research/Teaching assistant in the Department. She started off as a graduate of Microbiology from Olabisi Onabanjo University in Ogun State, Nigeria and proceeded to further her studies up to Masters level at the University of Pretoria.
Arinola’s area of expertise include but not limited to; New product development, Food quality and safety, Predictive Modelling in Foods, shelf life estimation of food products, Challenge study, thermal and pressure technology process validation for ready to eat food products, Food standards and regulations. She is a certified FSSC 22000 lead auditor and Laboratory Systems management (ISO 17025:2017).
She is a passionate food microbiologist with experience in Food safety research, Research project management and Teaching. She is currently a committee member of the Young Scientist International Committee on Predictive Modelling in Foods (YICPMF). Also, a member of the following associations: International Association of Food Protection (IAFP), South African Association of Food Scientists (SAAFoST), Institute of Food Technologists (IFT), South African Council of Natural Scientific Professions (SACNASP). Arinola loves cooking, travelling and meeting people.
Nomzamo Magano (nee Dlamini) – RSA
Nomzamo did her undergraduate and honour’s degrees in food science at the University of Pretoria. She has two years of experience in the food industry where she worked as a product development technologist. She is currently completing her master’s degree in food science at the University of Pretoria. With her research, she aimed to understand how consumers’ attitudes towards health and pleasure aspects of food in general may influence their perception of the sensory properties (the appearance, texture, smell and taste) of bread made from non-wheat indigenous and climate-smart crops. Nomzamo is a member of the South African Association of Food Science and Technology (SAAFoST) and she aspires to continue to participate in knowledge contribution activities by pursuing her PhD in food science in the near future. She is passionate about food security, sustainable food systems and consumer education, particularly in the African context. She believes in a future where all Africans have enough safe and nutritious food to eat under local food chain systems which are economically and environmentally sustainable.
Board member’s Role
Dr Dola Adeboye
Dola Coordinates overall administration of the organization.
James see to the secretariat and logistic affairs