Dr. Fawole Olaolu Olalekan was born in Ibadan in the early seventies. He attended Wesley College Practising School, Elekuro for his primary education while his secondary education was at Aperin Oniyere Commercial Grammar School also in Ibadan, Oyo State. He attended St. Andrew’s College of Education (now Emmanuel Alayande College of Education) in Oyo where he obtained his National Certificate in Education in Agricultural Education. He started his teaching career under the Oyo State Teaching Service Commission shortly after. The urge to impact knowledge at higher level propelled him to proceed on further education. He bagged his Bachelor and Master degrees in Fisheries Management at University of Ibadan and also obtained his Ph.D. at the same University of Ibadan, Nigeria in Fisheries and Aquaculture. His area of Research is in Fish Processing and Utilization. He had an illustrious career in teaching and rose to the post of a Director under Oyo State Teaching Service Commission before joining Ladoke Akintola University of Technology in 2023.
He is currently a Lecturer I in the Department of Fisheries and Aquaculture, Faculty of Renewable Natural Resources, Ladoke Akintola University of Technology, Ogbomoso.
He is a member of several professional bodies including FISON, TRCN, ASCON among others.
He has published several articles in reputable local and international journals.
- Fawole, O.O and Oyelese, O.A (2019): Microbial quality of imported frozen Sardinella species and Micromesistius poutassou offered for sale in Oyo State, Nigeria. Food Science and Quality Management. IISTE.Vol. 85: 55-62.
- Fawole, O.O., Oyelese, O.A and Etim, E.U (2018). Organoleptic and Chemical Assessment of two frozen marine fishes obtained from markets in four Agricultural zones of Oyo state, Nigeria. Ife Journal of Science. Vol. 20 (2): 337-343.
- Fawole, O.O and Oyelese, O.A. (2017): Assessment of Distribution and Handling Procedures of Imported Frozen Fish in Oyo state, Nigeria. Food Science and Quality Management. IISTE. Vol. 67: 46-53.l
- Obianuju, S.E., Oyelese, O.A and Fawole, O.O.(2015): Proximate Composition and Dehydration Rates of Four Hot smoked Freshwater Fish Species Under Packaging. American Journal of Food and Nutrition. Vol. 5(2): 22-29.