Food Biotechnology and Microbiology

Mushroom technology and waste management

Molecular characterization of microorganisms,

Assessment of mycotoxin in foods and methods of detoxification, implementation of different food processing techniques and preservation.

CNPq/TWAS Doctoral Sandwich Fellowship, 2014.

Ogidi, C. O., Abioye, S. A., Akinyemi, D. D., Fadairo, F. B., Bolaniran, T. and Akinyele, B. J. (2021). Bioactivity assessment of ethanolic extracts from cocoa or kolanut pod wastes after solid state fermentation with Pleurotus ostreatus and Calocybe indica. Advances in Traditional Medicines.

Ogidi C. O., Ojo, A. E., Ajayi-Moses, O. B., Aladejana, O. A., Thonda, O. A. and Akinyele, B. J. (2021). Synergistic antifungal evaluation of over-the-counter antifungal creams with turmeric essential oil or Aloe vera gel against pathogenic fungi. BMC Complementary and Alternative Therapies 
Ogidi, C. O., Ubaru, A. M., Ladi-Lawal, T., Thonda, O. A., Aladejana. O. M. and Malomo, O. (2020).

Bioactivity assessment of exopolysaccharides produced by Pleurotus pulmonarius in submerged culture with different agro-waste residues. Heliyon, http://doi.org/10.1016/j.heliyon.2020.e05685

Eboma, R.N., Ogidi, C.O. and Akinyele, B.J., (2020). Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa) against pathogenic microorganisms. The North African Journal of Food Nutrition Research, 4(08): 332-339|

Oso, B. J., Olaoye, I. F., Ogidi, C. O. (2020). In silico design of a vaccine candidate for SARS-CoV-2 based on multiple T-cell and B-cell epitopes. Archives of Razi Institute https://d/oi.org/10.22092/ari.2020.351605.1526. 

Ogidi, C. O. and Agbaje R. B. (2020). Evaluation of nutrient contents, antioxidant and antimicrobial activities of two edible mushrooms fermented with Lactobacillus fermentum. Current Applied Science and Technology, 21(2): 252-267.