Appalachian State University, USA
Prof. Folarin Oguntoyinbo is a Fermentation Microbiologist at the A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University. He joined Appalachian in 2018 from the University of Lagos, Nigeria where he worked as Professor of Food Microbiology. He attended the 2005 microbial diversity course at the Marine Biological laboratory, Woods Hole, MA. He was a Georg Forster Experienced Researcher of the Alexander von Humboldt at the Max Rubner-Institut, Institut für Microbiologie und Biotechnologie, Kiel, Germany as well as Newton International Fellow of the Royal Society, UK at the Institute of Food Research, Norwich, UK, now Quadram Institute Bioscience. Also, he is a previous visiting guest researcher at the Center for Food Safety and Applied Nutrition, FDA, Maryland, USA. He is the recipient of 2016 Food Safety Award for a Professional in a Country with Developing Economy of the International Association for Food Protection (IAFP), St. Louis, Missouri. He is an active member of Society for Applied Microbiology (SfAM) United Kingdom and American Society for Microbiology (ASM).
His research focuses on the molecular microbial ecology of fermented foods and beverages, the biochemical changes, sensory attributes and process optimization. This is aimed at provision of safe foods, improved quality and organoleptic properties through linkage of the microbiome in fermented foods with their metabolic signatures. In addition, he is testing hypotheses that can support industrial fermentation systems by maximizing microbial in situ growth dynamics, kinetics, functional properties and to determine how fermented foods impact human gut microbiome. His research frontiers is address unanswered questions on development of multifunctional starter cultures for traditional and industrial fermented food processing, agricultural postharvest value addition, reduction of food waste, improvement of nutritional intake and gastrointestinal health. At the SAAFoST Congress 2021 Folarin will be talking about the need to preserve the microbiome of African traditional fermented foods and beverages.