Journal of Food Resource Science publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in entire field of food science and technology. Scope of the journal covers
Food resources chemistry, human health and chemical components in food resources, food science and technology, dietary safety, food biotechnology, molecular biology, biochemistry, food resources processing, sensory sciences and market research, food resources-culture, food resources-utilization, food resources-environment, food resources and food supply security.
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Dr. G.O Adegoke`s is currently working as Professor of Food Microbiology at Department of Food Technology, University of Ibadan, Ibadan. Nigeria. He completed his PhD in 1984 in Microbiology from same university. His research works encompass: Detection, characterization and elimination of food-borne pathogens, involving the use of phenotypic, chemo-taxonomic, genetic and epidemiological methods, Food biotechnology with respect to selection, characterization and utilization of environmentally-friendly, biodegradable and natural plant additives for foods, plasmid profiling, gene cloning and transformation experiments, Food quality assurance with respect to establishment and monitoring of hazard analysis critical control points (HACCP) in food industries, Detection of food-borne parasites like flukes and cestodes. Dr. Adegoke has authored and co-authored over 100 refereed publications which include 3 books and 6 book chapters. He has won numerous fellowships which have enabled him to conduct pre-doctoral and postdoctoral research works in several countries across the globe. He has successfully supervised and graduated 12 PhD students and over 120 MSc students. He is a member of the editorial boards of 10 different journals with high impact factors and has been and he is still a reviewer for over 20 different journals. Since 2007, he has been a member of the World Health Organization`s Food borne Disease Burden Epidemiology Reference Group (FERG) - A Group of Experts assembled by the World Helath Organisation on Food Safety. He has also been a member, of the Joint Food and Agriculture Organization/ World Health Organization (FAO/WHO) Expert Committee on Food Additives (JECFA) 2006 to date. His prior work experience includes Head, Director, Assistant Director, Sub Dean and Associate Professor at different institutions.