Dr. Folarin Oguntoyinbo

  • B.S. Microbiology, Ondo State University, Nigeria 
  • M.S. Microbiology, University of Ibadan, Nigeria
  • Ph.D. Microbiology, University of Ibadan, Nigeria
  • Post-Doctoral, Institute of Food Research, Norwich, United Kingdom

Dr. Folarin Oguntoyinbo joined the A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University from the University of Lagos, Nigeria where he worked as Professor of Food Microbiology. He attended the 2005 microbial diversity course of 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 situgrowth dynamics, kinetics and functional properties. His research frontiers will continue to address unanswered questions on development of multifunctional starter cultures for North Carolina industrial fermented foods and beverages processing, agricultural postharvest value addition, reduction of food waste, improvement of nutritional intake and gastrointestinal health.

Dr. Oguntoyinbo’s teachings include Traditional Fermented Foods and Beverages, Reading and Writing in Fermentation Sciences, Social Implications of Fermented Beverages and Fermentation Microbiology.

Office: Edwin Duncan Hall Suite 108 108E

Email: oguntoyinbofa@appstate.edu

Title: Assistant Professor

Email address: Email me

Office address
Edwin Duncan Hall Suite 108 108E