Postharvest supply chain losses of agricultural crops are as high as 40%, particular in developing countries, due to various factors including type of crops, infrastructure, human expertise and the way these are handled from harvest to retail. Extending shelf life and value addition of the already produced crops offers opportunities to reduce postharvest losses and increase food availability as well as increase returns to growers. There have been significant advancements made in processing technology in different regions of the world, and this book is aimed at providing the most updated scientific knowledge and best practices in processing and value addition of different horticultural crops.
About the Author: OBADINA Adewale Olusegun, PhD is a lecturer and researcher in the Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria. He is a grantee and Research Associateship Fellow of The World Academy of Sciences (TWAS) with research interest in Food Processing and Food Safety. He was a visiting scholar for an EU Erasmus Mundus M.Sc. programme at Katholie University, Gent, Belgium and Dublin Institute of Technology, Ireland to teach Courses on Food Processing, Safety and Value addition. He was also a Visiting Lecturer at Department of Food Biotechnology and Food Technology, University of Johannesburg, South Africa under the DAAD Academic Exchange Programme. Dr. Obadina has been involved as facilitator in different short courses within Nigeria focuses on value addition to underutilized crops in Developing coutries. He has played an integral role in various collaborative projects sponsored by international donors such as DFID, EU, Bill and Melinda Gate Foundation, Africa-Brazil Innovation, The World Academy of Science (TWAS) and mentor for My Community, Our Earth (MyCOE) project on ''Effect of climate variability on fresh cut vegetables in South-west Nigeria'' sponsored by AAG, USAID and SERVIR. He is a member of the Global Food Safety Partnership (GFSP) on Curricula sponsored by World Bank and to be executed by International Union of Food Science and Technology (IUFoST).
OBADINA Adewale Olusegun, PhD is a lecturer and researcher in the Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria. He is a grantee and Research Associateship Fellow of The World Academy of Sciences (TWAS) with research interest in Food Processing and Food Safety. He was a visiting scholar for an EU Erasmus Mundus M.Sc. programme at Katholie University, Gent, Belgium and Dublin Institute of Technology, Ireland to teach Courses on Food Processing, Safety and Value addition. He was also a Visiting Lecturer at Department of Food Biotechnology and Food Technology, University of Johannesburg, South Africa under the DAAD Academic Exchange Programme. Dr. Obadina has been involved as facilitator in different short courses within Nigeria focuses on value addition to underutilized crops in Developing coutries. He has played an integral role in various collaborative projects sponsored by international donors such as DFID, EU, Bill and Melinda Gate Foundation, Africa-Brazil Innovation, The World Academy of Science (TWAS) and mentor for My Community, Our Earth (MyCOE) project on ''Effect of climate variability on fresh cut vegetables in South-west Nigeria'' sponsored by AAG, USAID and SERVIR. He is a member of the Global Food Safety Partnership (GFSP) on Curricula sponsored by World Bank and to be executed by International Union of Food Science and Technology (IUFoST).
