My research focuses on applying engineering principles to develop processes and systems that will add value to agricultural products and ensure their safety through the food supply. Specific areas of research include the following: 1. Agricultural products value addition through extrusion processing, biochemical conversion, heat and mass transfer applications (frying, drying and freezing). 2. Application of non-thermal techniques for ensuring safety and quality of foods — Cold Atmospheric Plasma, Pulsed UV light, Microwave, High Pressure Treatment, etc. 3. Use of non-destructive methods in determining safety and quality of food materials — hyperspectral imaging and acoustic emission systems. 4. Bioactive compounds and efficient oil extraction using ultrasonication and hurdle technology. 5. Development of appropriate technologies for curbing post-harvest losses in developing countries.

Noninvasive Methods for Quality Assessment, Heat and Mass Transfer in Food Processing, Extrusion for Food and Feed, Ancient Grain (Millet) Processing, Molecular Dynamics Modeling, Food System and Process Modeling, Non-thermal Food Processing


Akinbode  Adedeji, Ph.D.

Akinbode Adedeji, Ph.D.

Assistant Professor
Food Process Engineering

University of Kentucky, BAE
218 C.E. Barnhart Building
Lexington, KY 40546
Phone: (859) 218-4355
Fax: (859) 257-5671

Food Engineering Program