July 2018
Oyenike Makanjuola > Other Awards
April 2014
Oyenike Makanjuola > Other Awards
April 2016
Oyenike Makanjuola > Other Awards
Full Member
Dr. Oyenike Makanjuola
Membership since:
2020
Field of activity:
Other Memberships/Affiliations
Society of Chemical Industry
Institute of Food Science and Technology
Nigeria Institute of Food Science and Technology
Degrees:
2020
Doctorate
Chemical Sciences
2014
Master
Agricultural Sciences
2011
Undergraduate
Agricultural Sciences
Publications resulting from Research
• Makanjuola, O., Greetham, D., Zou, X., Du, C. (2019). The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products. Foods. 8(8). Pp.279-295
• Greetham, D., Saleh Zaky, A., Makanjuola, O., & Du, C. (2018). A brief review on bioethanol production using marine biomass, marine microorganism and seawater. Current Opinion in Green and Sustainable Chemistry. 14:53-59.
• Makinde, F., & Oyeleke, O. (2012). Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun-zaki drink. African Journal of Food Science and Technology. 3(9). Pp.204-212
• Greetham, D., Saleh Zaky, A., Makanjuola, O., & Du, C. (2018). A brief review on bioethanol production using marine biomass, marine microorganism and seawater. Current Opinion in Green and Sustainable Chemistry. 14:53-59.
• Makinde, F., & Oyeleke, O. (2012). Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun-zaki drink. African Journal of Food Science and Technology. 3(9). Pp.204-212
2nd International Conference on Biofuel and Bioenergy
2025
Paris, France
The development of sorghum bran based bio-refinery process
Biorefinery and Bioprocessing Research seminar
2025
Huddersfield, United Kingdom
The Development of a Biorefinery Process for the Conversion of Waste Biomass into Biofuels
2025
Beijing, China
Cellulase Production by Aspergillus niger and Rhizomucor variabilis via Solid State Fermentation
Young Food Scientist Competition
2025
Huddersfield, United Kingdom
Chemical Composition and Sensory Quality of Kunu-Zaki made from Sorghum and Sesame Seed