Journal of Nutraceutical Science and Research

(Two issues per year)

Dr. Oluwatoyin Bolanle Oluwole is a distinguished Food Scientist and former Director of the Food Technology Department at the Federal Institute of Industrial Research, Oshodi (FIIRO), Lagos, Nigeria. She holds B.Sc., M.Sc., and Ph.D. degrees in Food Science and Technology, specializing in Food Processing and Storage Technology.

With over three decades of research and professional experience, she has led numerous innovations in food processing, value addition, and food product development using indigenous crops. She has supervised over 60 research scientists and contributed significantly to national food and nutrition security initiatives.

Dr. Oluwole has developed multiple patented food products, including high nutrient-density biscuits and beverages for school-age children, some of which are commercially produced and used in government feeding programs. She has over 70 publications in international journals, contributed to several book chapters, and actively serves on editorial boards and as a reviewer for global scientific journals.

• Food Processing and Nutrition
• Food Security and Value Addition
• Functional Food Development
• Dietary Control of Obesity, Diabetes, and Weight Management
• Postharvest Technology
• Indigenous Food Crop Utilization
• Food & Feed Product Development

• Reviewer for multiple international journals including:
  • Journal of the American Academy of Dermatology
  • Clinical and Experimental Dermatology
  • BMJ
  • Dermatologic Therapy
• Editorial Board Member of several journals
• Guest Editor for special issues (Dermato-Oncology, AI in Dermatology)
• Academic Editor for dermatology journals
• Guest Professor (Boston University, India, Philippines)
• Speaker and thesis supervisor in dermatology

• Ibidapo, O.P., Osibanjo, A.A., Oluwole, O.B., et al. (2024). Postprandial glycemic response of coconut fiber enriched bread in healthy subjects. Nigerian Food Journal.
• Oluwole, O.B., Kosoko, S., Familola, O., et al. (2023). Fermented traditional wine from palm trees: Microbial, nutritional attributes and health impacts. Frontiers in Food Science and Technology.
• Oluwole, O.B., Ibidapo, O., Arowosola, T., et al. (2023). Sustainable transformation agenda for enhanced global food and nutrition security. Frontiers in Nutrition.
• Adeyoju, O.A., Chibudike, H.O., Oluwole, O.B., et al. (2023). Effect of pH on foaming properties of protein isolates from Nigerian cowpea. Food Science and Nutrition Technology.
• Oluwole, O.B., Fernando, W.M.A.D.B., Jayasena, V., et al. (2022). Role of phenolic compounds in human health. International Journal of Food Science and Technology.
• Raheem, D., Oluwole, O.B., Faven, L., et al. (2022). Partnership for international development: Climate, food, health and entrepreneurship. International Journal of Environmental Research and Public Health.
• Oluwole, O.B., Ademuyiwa, O., Kosoko, B., et al. (2022). Relationship among food intake, dietary habits, and immunity during COVID-19. Nutrition and Food Technology Open Access Journal.
• Oluwole, O.B., Obode, O.C., Elemo, G.N., et al. (2021). Anti-inflammatory and anti-cancer properties of green leafy vegetables. Journal of Nutrition and Food Processing.
• Oluwole, O.B., Nicholas-Okpara, V.A.N., Elemo, G., et al. (2021). Colorectal cancer in Africa: Causes, dietary intervention and lifestyle change. International Journal of Nutrition.