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Oluyinka ORONIRAN

Assistant Lecturer
College of Health Sciences (COHES)
Nutrition and Dietetics Programme

Oluyinka is a Nutrition personnel, researcher and lecturer who specialize in Community/Public Health Nutrition. She has had the privilege of impacting knowledge through teaching and evaluation of undergraduate students, supervision of student research projects, advisory and counselling formerly in Department of Food Science & Technology and currently in Nutrition & Dietetics Programme across levels. She acted in the capacity of the Program Coordinator for Nutrition & Dietetics program under College of Health Sciences (2019-2021).

Oluyinka is one of the 60 participants selected across Ministries, Development Agencies, Government and Non-Governmental Organizations and one of the 9 from Academia to participate in Leadership Development for Accelerated Progress in Nutrition in Nigeria (LEDA-NN) workshop series, organized by the Centre of Excellence for Nutrition, North-West University, South Africa, and funded by Bill and Melinda Gates Foundation (2022-2023). She is a recipient of the Elsevier conference bursary award/travel grant to attend the 15th Pangborn Sensory Science Symposium at La Cite des Congres de Nantes, France (August, 2023) and also that of the EU-ACP fellowship award for EU-ACP Training course on Food Systems: from agronomy to human health with focus on neglected & underutilized species of plants in West Africa (2012). She is also one of the 70 African ladies that won the prestigious Post-bachelor’s fellowship of African Women in Agriculture, Research and Development (AWARD) 2011-2013 edition.

Education
  • PhD. Human Nutrition (in view)
  • M.Phil. Human Nutrition (2021, Ibadan)
  • M.Sc. Human Nutrition (2016, Ibadan)
  • M.Sc. Food Technology (2011, Ibadan)
  • B.Sc. Food Science and Technology (2007, Bowen University)
Research

Research interest has focused on the development, processing, utilization and consumption of nutritious and healthy value added products. Food products developed from local staples for various target groups pertaining to nutrition and disease in order to improve health and livelihood hence contributing to food and nutrition security.

Institutional Service
  • Level adviser, 400level, Nutrition and Dietetics Programme 2021 – till date 
  • College Examination Irregularities committee member 2021 – till date
  • College welfare committee member, Iwo campus, 2023 
  • Departmental seminar coordinator, 2023 
  • Departmental curriculum review committee member, 2022/2023
  • Student-Lecturer Assessment committee member, 2021
Professional Service
  • Member, Committee on Induction of Nutrition Graduates at Institutional Level, by National Executive Council of Nutrition Society of Nigeria (August 2022 – till date)
  • Team member, RTBfoods (Root, Tubers and Banana breeding for end user preferences) Project funded by Bill and Melinda Gates Foundation (2018-2023)
  • Rapporteur for the scientific technical and oral presentations in parallel session at the 2022 and 2023 NSN Scientific Conference in Abeokuta and Abuja respectively
  • Project Manager for Programme for Emerging Agriculture Leaders [PEARLS] Grant Awarded by Bill and Melinda Gates Foundation for ‘Developing indicators for phenotyping food quality traits in yam [Dioscorea spp]’ (2015-2021)
  • Team member, Bowen team on Calcium fortification of Local foods through Nixtamalized Maize project by HarvestPlus through International Food Policy Research Institute (IFPRI) (March-August, 2021)
Selected Publications
  1. Oroniran Oluyinka, Otegbayo Bolanle, James Motunrayo (2017). Chemical Composition and Functional Properties of Complementary Diet Developed from Millet (Pennisetum americanum) and Cowpea (Vigna unguiculata). American Journal of Food Science and Nutrition. Vol. 4, No. 5, 66-73.
  2. Oluyinka O. ORONIRAN, Yetunde O. OLAWUYI, Grace T. FADUPIN, and Pearl TAKPATORE (2020). Snack and Beverage Consumption Patterns among Undergraduates at a Private Nigerian University. World Nutrition 2020; 11(1):42-57. 
  3. Bolanle Otegbayo, Tessy Madu, Oluyinka Oroniran, Ugo Chijioke, Olabisi Fawehinmi, Benjamin Okoye, Abiola Tanimola, Patrick Adebola & Jude Obidiegwu (2021). End-user preferences for pounded yam and implications for food product profile development. International Journal of Food Science and Technology, pp1-15. doi:10.1111/ijfs.14770
  4. Oluyinka Olubukola Oroniran, Folake Olukemi Samuel, Bolanle Omolara Otegbayo, Izuchukwu Iwuamadi (2021). Nutrient, Anti-Nutrient Composition and Sensory Attributes of Biscuit Made from Millet-Soy Blends. Nigerian Journal of Nutritional Sciences, Vol 42, No 1, 130-140.
  5. Bolanle Otegbayo, Oluyinka Oroniran, Abiola Tanimola, Bisi Fawehinmi, Ayomide Alamu, Tomilola Bolaji, Tessy Madu, Benjamin Okoye, Ugo Chijioke, Miriam Ofoeze, Emmanuel Oladeji Alamu, Michael Adesokan, Oluwatoyin Ayetigbo, Alexandre Bouniol, Imayath DJibril-Mousa, Laurent Adinsi, Noël Akissoe, Denis Cornet, Parterne Agre, Asrat Asfaw, Jude Obidiegwu, Busie Maziya-Dixon (2023). Food Quality Profile of Pounded Yam and Implications for Yam Breeding. Journal of the Science of Food and Agriculture, https://doi.org/10.1002/jsfa.12835https://onlinelibrary.wiley.com/journal/10970010