IBITOYE Wuraola Omolola

IBITOYE Wuraola Omolola, M.Sc

Lecturer II


Wuraola Omolola IBITOYE earned a B.Tech in Food Science from Ladoke Akintola University of Technology, Ogbomoso and M.Sc. in Food Technology  from University of Ibadan, Ibadan Nigeria. She joined BOWEN University as an Assistant Lecturer in the Department of Food Science and Technology and is presently a Lecturer II in the same Department. She has been involved in teaching a number of courses at undergraduate level and has supervised over 20 undergraduate student projects. Her area of research is on food processing and preservation/ new product development with focus on neglected and under-utilized crops. She has attended both national and international conferences and made both oral and poster presentations at the conferences. She has about twelve publications in reputable international and local journals and in conference book of proceedings.


  • M.Sc., Food Technology, University of Ibadan, 2005
  • B.Tech., Food Science , LAUTECH, Ogbomoso, 2002


  • Afolabi M.O., Ibitoye, W. O. and Agbaje A. F(2015). Evaluation of Nutritional and Sensory Properties of Cocoa pulp Beverage Supplemented with pineapple juice. Journal of Food Research. 4(6).
  • Ibitoye,W.O., Afolabi M.O., Otegbayo, B.O., and Akintola A.C. (2013). Preliminary studies of the chemical composition and sensory properties of sweet potato starch-wheat flour blend noodles. Nigerian Food Journal. 31(2), 48-51
  • Afolabi M.O., Adegoke G.O., Olunlade B.A., Adeola A.A. and Ibitoye W. O. (2012). The inhibition of Aflatoxin production from Aspergillus parasiticus NRRL 2999 by ethanol extract of Afromomum danielli flower, Journal of Agricultural Research and Development 11(2), 349-352.
  • Adeola A.A. Olunlade B.A., Afolabi M.O.and Ibitoye W.O. (2012). A comparative evaluation of the physical and chemical properties of Tamarind (Tamarindus indical) in Nigeria. Journal of Agricultural Research and Development 11(1), 151-158.
  • Otegbayo, B.O., Lana T., and Ibitoye W.O. (2010). Isolation and physico-chemical characterization of starches isolated from Plantain (Musa paradisiacal) and Cooking Banana (Musa sapientum). Journal of Food Biochemisty. Vol 34, issue 6, pp 1303-1318.