Dr. Islamiyat Folashade Bolarinwa obtained B.Tech and MSc. (Food Science) at Ladoke Akintola University of Technology (LAUTECH), Ogbomoso (2004) and University of Ibadan (2008). In 2009, she was awarded the Tertiary Education Trust Fund (TETFUND) fellowship to study Ph.D at the University of Leeds, UK, where she obtained Ph.D in 2013. She is currently an Associate Professor in the Department of Food Science and the Deputy Dean, Faculty of Food and Consumer Sciences, LAUTECH.
Dr. Bolarinwa had won many awards including: the Best graduating student in the Department of Food Science and Engineering (2004); Tertiary Education Trust Fund (TETFUND) International Conference Grant (2015); Netherlands Fellowship (NFP) short course fellowship at Wageningen Center for Development and Innovation, Netherlands (2016); International Centre for Development of Oriented Research in Agriculture (ICRA) short course fellowship at Wageningen University and Research, Netherlands (2017); Postdoctoral research fellowship of the The World Academy of Sciences (TWAS) (2016); International Centre for Theoretical Physics (ICTP) short course fellowship in 2018; One Planet Laureate fellow of a highly competitive and prestigious African Women in Agricultural Research and Development (AWARD) (2020).
Dr. Bolarinwa has been a principal investigator and co-investigator for international grants (Innovate UK KTN) and national grants. She has authored or co-authored more than 45 journal papers and more than 20 conference papers in international and national publishing outlets. She had served as external examiner for PhD viva for students of the University of Leeds, United Kingdom. She had trained close to 70 B. Tech, and postgraduate (PhD, M.Tech and PGD) students. She is a member of the editorial board, and reviewer of many journals at national and international levels, and served as an internal examiner at postgraduate levels to examine the research activities of university students.
Dr Islamiyat Bolarinwa belongs to the following professional bodies: Nigerian Institute of Food Science and Technology (NIFST); Organization for Women in Science for the Developing World (OWSD); American Chemical Society (ACS), USA; Institute of Food Science and Technology (IFST), UK; and a member of LAUTECH Nanotechnology research group.
Ade-Omowaye, B. I. O., Akinwande, B. A., Bolarinwa, I. F. and Adebiyi, A.O. (2008). Evaluation of Tigernut (Cyperus esculentus) – Wheat Composite Flour and Bread. African Journal of Food Science. 2: 087-091.
Adejuyitan, J.A., Otunola, E. T. Akande, E. A., Bolarinwa, I. F. and Oladokun, F. M. (2009). Some Physicochemical Properties of Flour obtained from Fermentation of Tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. African Journal of Food Science. 3(2): 51-55.
Ade-Omowaye, B. I. O., Bolarinwa, I. F. Akinwande, B. A., and Ogunlakin, G.O. (2009). Quality Evaluation of Beverage Produced from Pre-treated Tigernut (Cyperus esculentus). Nigerian Food Journal, 27(1): 93-101.
Adejuyitan, J.A., Akande, E.A., Babarinde, O.G, Bolarinwa, I.F. and Adeoti, F.D. (2009). Assessment of Some Quality Characteristics of ‘Garri’ obtained from Some Cottage/Household Processing Locations in Ogbomoso Southwest, Nigeria. International Journal of Food Science and Technology, 1(1): 36-40.
Oke, M.O. and Bolarinwa, I.F. (2012). Effect of Fermentation on Physico-Chemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour. International Scholarly Research Network (ISRN) Agronomy. Doi:10.5402/2012/978709: 1-4.
Bolarinwa, I.F., Orfila, C., and Morgan, M. R.A.(2014). Amygdalin Content of Seeds, Kernels and Food Products Commercially available in the UK. Food Chemistry, 152: 133-139.
Bolarinwa, I.F., Orfila, C. and Morgan, M. R.A.(2014).Development and Application of an Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantification of Amygdalin, a Cyanogenic Glycosides, in Food. Journal of Agricultural and Food Chemistry, 62: 6299-6305.
Bolarinwa, I.F.,Orfila, C. and Morgan, M. R.A. (2015).Determination of Amygdalinin Apple Seeds, Fresh Apples and Processed Apple Juices. Food Chemistry, 170: 437-442.
Abdul-hammed, M., Oke, M.O., and Bolarinwa, I.F. (2015). Carotenoid Accumulation Pattern and Nutritional Indices of Cherry-nasmata and var-10 Tomato Varieties. International Food Research Journal, 22(2): 761-767.
Bolarinwa, I.F., Olaniyan, S.A., Abdul-hammed, M. and Oke, M.O. (2015). Production and Quality Evaluation of Kunun-Zaki (A Nigerian fermented cereal beverage) from Millet and Vigna-racemosa blends. Journal of Chemical and Pharmaceutical Research, 7(9): 347-352.
Bolarinwa, I.F., Olaniyan, S.A., Adebayo, L.O., and Ademola, A.A. (2015). Malted Sorghum-Soy Composite Flour: Preparation Chemical and Physico-Chemical Properties. Journal of Food Processing and Technology, 6(8): 1-7.
Bolarinwa, I.F. (2015). Synthesis and Characterization of Hapten-Protein Conjugates for Antibody Production against Cyanogenic Glycosides. Journal of Food Protection, 78(7):1408-1413.
Bolarinwa, I.F., Abioye, A.O., Adeyanju, J.A., and Kareem, Z. O. (2016). Production and Quality Evaluation of Biscuits Produced from Malted Sorghum-Soy Flour Blends. Journal of Advances in Food Science and Technology, 3(3): 107-113.
Bolarinwa, I.F., Olajide, J.O., Oke, M.O., Olaniyan, S.A.,and Faromiki, O.G. (2016). Production and Quality Evaluation of Complementary Food from Malted Millet, Plantain and Soybean Blends. International Journal of Scientific and Engineering Research, 7(5): 663-674.
Abdul-Hammed M., Bolarinwa I.F., Adebayo L.O., and Akindele S.L. (2016). Kinetics of Carotenoid Degradation Antioxidants in Tomato Paste. Advance Journal of Food Science and Technology, 11(11): 734-741.
Abioye A.O., Ajala A.S., Bolarinwa I.F. and Duduyemi O. (2016). Effect of Extrusion Conditions on Cassava/Soybean Extrudates. MOJ Food Processing Technology, 3(1): 1-13.
Bolarinwa, I.F., Olaniyan, S.A., Olatunde, S. J., Ayandokun, F. T. and Olaifa, I. A. (2016). Effect of Processing on Amygdalin and Cyanide Contents of some Nigerian Foods. Journal of Chemical and Pharmaceutical Research, 8(2): 106-113.
Adejutitan J.A., Otunola E.T., Bolarinwa I.F. and Olanipekun B.F. (2017). Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus. Journal of Food Chemistry and Nanotechnology, 3(1): 19-23.
Bolarinwa, I.F.,Adejuyitan, J.A., Oyeyinka, S.A., and Akintayo, O.A. (2017). Nutritional Composition and Sensory Attributes of ‘Kunnu-Aya’ Fortified with Vigna-racemosaFlour. SDRP-Journal of Food Science and Technology, 2(1): 1-8.
Bolarinwa, I.F., Ogunleye, K.Y. and Adeola, R.G. (2017). Effect of Processing on Beta-Carotene Content and other Quality Attributes of Cassava flakes (Gari) Produced from Yellow Cassava Varieties. Journal of Agricultural Science and Research (JASR), 4(1):25-36.
Oyeyinka, S. A. Adegoke, R., Oyeyinka, A. T., Salami, K. O., Olagunju, O. F. Kolawole, F. L., Joseph, J. K. and Bolarinwa, I. F. (2017). Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex. International Journal of Food Science and Technology. 53:549-555.
Oke, M. O., Hussein, J. B., Oriola, K. O.and Bolarinwa, I. F. (2017).Post-Harvest Processing and Preservative Technology of Tomato–A Review. International Journal of Organic Agriculture Research and Development, 14: 42-71.
Ajala, A.S., Ajagbe, O.A., Abioye, A.O. and Bolarinwa, I.F. (2018). Investigating the Effect of Drying Factors on the Quality Assessment of Plantain Flour and Wheat- Plantain Bread. International Food Research Journal, 25(4): 1566-1573.
Hanis-Syazwani, M., Bolarinwa, I.F.,Lasekan, O. and Muhammad, K. (2018). Influence of Starter Culture on The Physicochemical Properties of Rice Bran Sourdough and Physical Quality of Sourdough Bread. Food Research, 2 (4): 340 – 349.
Bolarinwa, I. F., Aruna, T. E., Adejuyitan, J. A., Akintayo, O.A. and Lawal, O. K. (2018). Development and Quality Evaluation of Soy-Walnut Milk Drinks. International Food Research Journal, 25(5): 2033-2041.
Adelakun O. E, Bolarinwa, I. F. and Olanipekun, B. F. (2018). Phenolics Content in Legume and Their Health Benefit: A Review. The Saudi Journal of Life Sciences, 3(6): 493-501.
Bolarinwa, I.F., Lim, P.T. and Muhammad, K. (2019). Quality of Gluten-Free Cookies from Germinated Brown Rice Flour. Food Research, 3(3): 199– 207.
Bolarinwa, I.F., Aruna, T.E. and Raji, A.O. (2019). Nutritive Value and Acceptability of Bread Fortified with Moringa Seed Powder. Journal of the Saudi Society of Agricultural Sciences, 18: 195-200.
Bolarinwa, I.F. and Muhammad, K. (2019). Functional Properties, Antioxidant Activities and Storage Stability of Cookies from Germinated Brown Rice and Rice-Potato Starch Composite Flour. Pertanika Journal of Tropical Agricultural Science, 42 (2): 503 – 518.
Bolarinwa, I.F., Hanis-Syazwani, M. T. and Muhammad, K. (2019). Optimisation of Important Processing Conditions for Rice Bran Sourdough Fermentation using Lactobacillus plantarum. Foods and Raw Materials, 7(1): 131-142.
Bolarinwa, I.F.,Ayfan Al-Ezzi, M. F., Carew, I. E. andMuhammad, K. (2019). Nutritional Value of Legumes in Relation to Human Health: A Review. Advance Journal of Food Science and Technology, 17(5):72-85.
Bolarinwa, I.F. and Ajetunmobi, R. I. (2020). Influence of Osmotic Pre-treatment and Drying on Physicochemical, Microbial,and Storage Stability of African Star Apple. FUOYE Journal of Engineering and Technology, 5(1):11-16.
Bolarinwa, I.F., Aruna, T. E., Abioye, A. O. and 1Adelakun, O. E. (2020). Influence of Cashew Steaming on the Quality Attributes f Cashew-Pawpaw Mixed Fruit Juice. Agrosearch, 20(1): 34-44.
Bolarinwa, I.F.,Aruna, T.E.,Adejuyitan, J.A., Adeyemo, G.A. and Alabi, O.D. (2020).Chemical, Physical and Sensory Properties of PawpawFortified Pan Bread. Journal of Food Chemistry and Nanotechnology, 6(2): 65-71.
Akintayo, O.A., Hashim, Y.O.,Adereti, A.G., Balogun, M.A., Bolarinwa, I.F., Abiodun, O.A., Dauda, A.O.,Solaja, A.A. and Alabi, O.F. (2020). Potentials of rice as a suitable alternative for theproduction of ogi(a cereal-based starchy fermented gruel). Journal of Food Science, 85(8): 2380-2387.
Bolarinwa, I. F., Adelakun, O. E., T. E. Aruna. (2020). Fortified Local Cereal-Based Foods: Nutritional Composition and Consumers Acceptability. Science Focus, 25: 102-116.
Bolarinwa, I.F., and Oyesiji,O.O. (2021). Gluten free rice-soy pasta: proximatecomposition, textural properties andsensory attributes. Heliyon, e06052: 1-7.
Adeyanju, J.A., Babarinde, G.O., Olanipekun, B.F., Bolarinwa, I.F. and Oladokun, S.O. (2021). Quality Assessment of Flour and Cookies From Wheat, African Yam Bean andAchaFlours. Food Research,5 (1): 371 – 379.
Bolarinwa, I. F., T. E. Aruna R. I. Ajetunmobi, J. A. Adejuyitanand O. W. Alawode. (2021). Pawpaw enriched soymilk beverage. Bangladesh Journal of Scientific Industrial Research, 56(2): 105-114.
Badmus, J. A., Oyelami, K.O., Adedeji, A. L., Adedosu, O.L., Bolarinwa, I.F., Marnewick, J. M. (2021). Comparative study of physicochemical properties, fatty acid composition,antioxidant and toxicological potential of Citrullus lanatus and Citrullus colocynthis seeds oils. South African Journal of Botany, 142: 156-164.
Bolarinwa, I. F., Adelakun, O. E., Aruna, T. E.(2021). Fortified Local Cereal-Based Foods: Nutritional Composition and Consumers Acceptability. Science Focus, 25: 102-116.
Aruna, T. E., Bolarinwa, I. F., Raji, A. O., Balogun, M., Sani, M., Akintayo, O., Kolawole, Q. (2021).Evaluation of Nutritional Value and Sensory Properties of Moringa oleifera Seed Powder Fortified Sakada (A Cassava-Based Snack). Journal of Food Chemistry and Nanotechnology, 7(3): 54-59.
Ayeni, P. A., Bolarinwa, I. F., Kolawole, G. O., Ade-Omowaye, B.I.O. (2021). Influence of Fertilizer on the Yield and Quality Parameters of Garrifrom Two Improved Cassava Cultivars (TME 419 and TMS 01/1412). European Journal of Nutrition and Food Safety, 13(5): 113-126.
Bolarinwa, I. F.,Oladepo, M. O., Adesola, M. O., Qadri, S. (2021). Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria. European Journal of Nutrition and Food Safety, 13(7): 17 – 30.
Tembo, D. T., Holmes M., Marshall, L. J.,Bolarinwa, I. F.(2022).Bioactive Contents, Antioxidant Activities, and Storage Stability of Commercially-Sold Baobab Fruit (AdansoniadigitataL) Juice in Malawi. Journal of Food Chemistry and Nanotechnology, 7(4): 68-77.
BOOK
Bolarinwa, I. F., Orfila, C., Morgan, M.R.A (2014). Natural Plant Toxins – Cyanogenic glycosides in plant foods. LAP LAMBERT Academy Publishing, Norderstedt, Germany. ISBN 978-3-659-61284-8, pp.1-249.
BOOK CHAPTERS
Bolarinwa, I. F., Oke, M.O., Olaniyan, S.A., Ajala, S.A. (2016). A review of cyanogenic glycosides in edible plants. In: Sonia, S., Marcelo, L. L. (Eds.), Toxicology - New Aspects to this Scientific Conundrum. INTECH Press, Croatia, Austria. ISBN 978-953-51-2717-8, Book Chapter 8: 178-191.
Adelakun, O. E., Bolarinwa, I. F., Adejuyitan, J. A. (2018). Bioactive compounds in plants and their antioxidants capacity. In: Megh R. Goyal, Ademola O. Ayeleso (Eds.), Bioactive Compounds of Medicinal Plants-Properties and Potential for Human Health. Apple Academic press, New York, ISBN 9781771886482. Book Chapter 2:14-35.