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Prof Oluwafemi Adebo is Vice Dean: Global Engagement and Professor of Food Technology at the University of Johannesburg, where he also serves as Director of the Centre for Innovative Food Research (CIFR) in the Department of Biotechnology and Food Technology, Faculty of Science. He holds a DTech in Food Technology from the University of Johannesburg, along with prior Master of Science and undergraduate qualifications in Food Technology from the same institution. His research specializations include three-dimensional (3D) food printing, metabolomics, food chemistry, indigenous foods, traditional and novel food processing techniques, health-promoting constituents, process optimization, mathematical modelling, food product development, and gas chromatography-mass spectrometry (GC-MS). Prof Adebo maintains an NRF Y1 rating and leads initiatives focused on improving food processes, developing products for health promotion and value addition, and applying conventional, novel, and 4th Industrial Revolution approaches to address food insecurity.
He teaches courses including Biotechniques, Food Analysis and Instrumentation, Food Science and Technology, Food Product Development, Food Components, and Food Technology 1. Recent publications co-authored by Prof Adebo cover topics such as consumers’ attitudes toward 3D food printing in a South African context (Journal of Food Science, 2025), progress in 3D printed foods for dysphagia patients (Food Research International, 2025), antiobesogenic properties of fermented foods (Journal of Food Science, 2025), phytochemical distribution in 3D-printed biscuits (Legume Science, 2025), and an editorial on enhancing nutrient profile, safety, and sustainability with fermentation technology (Frontiers in Nutrition, 2025). Additional works address the effects of processing technologies on finger millet and Bambara groundnut flours, metabolomics of maize mahewu, germination impacts on black turtle beans, and metabolite profiles of processed finger millet and edible crickets (various 2025 journals). He has contributed to books including Microbiology of African Fermented Foods (CRC Press, 2026) and chapters on food metabolomics in cereal products (Elsevier, 2025). Prof Adebo’s work supports multiple UN Sustainable Development Goals related to zero hunger, good health and well-being, and responsible consumption and production.
University of Johannesburg research reveals South Africans' cautious curiosity toward 3D-printed food, driven by benefits and health perceptions over tech readiness.
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