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Associate Professor Samson O. Agboola
BSc Food Technology (1st Class Hons) Ibadan, PhD Food Science (Guelph)
Position Associate Professor
School of Agricultural and Wine Sciences
Location Charles Sturt University, Wagga Wagga
Phone 02 6933 4041
Fax 02 6933 4041
Email sagboola@csu.edu.au
Career Brief
After working in private industry in Nigeria for two years following his undergraduate studies, Dr Agboola was awarded a Commonwealth Scholarship, from the Ministry of Foreign Affairs, Canada to undertake PhD studies in Food Science at the University of Guelph, Ontario, from 1992 to 1996. There, he investigated the stability of oil-in-water emulsions formed with milk proteins. He later worked at Massey University, New Zealand as a Post-Doctoral Fellow before joining CSU as a lecturer in 1997.
In 2003, he was promoted to Senior Lecturer and also became the BAppSc (Food Science) Course Coordinator. He was the Associate Head, School of Agricultural and Wine Sciences from 2008 to 2010, when he also became an Associate Professor of Food Chemistry. He is an Editor of the A-ranked Food Research International and has served as an external examiner to local and international PhD theses on food chemistry and functionality. He has attracted significant research funding from industry and currently has more than fifty research publications in books and international refereed journals.
Research and Teaching
Research
- Protein chemistry (dairy and plant-sourced proteins)
- Role of nanoemulsions in food nutritional functionality
- Cheese-making technology and the application of alternative coagulants
- Dual-functional foods (nutritional and technological functionalities)
- Physicochemical and sensory quality of Australian pulses
- Australian native foods
Teaching
- FDS307 (Food Chemistry)
- FDS305 (Quality Assurance)
- CHM108 (Chemical Fundamentals)
- FDS201 (Food Technology)
Professional Links
- Member, Institute of Food Technologists (IFT, Chicago) and Australian Institute of Food Science and Technologists (AIFST)
Interests
- Functional properties of Australian native foods
- Stability of dairy oil-in-water emulsions and beverages
- Influence of diet on milk fat nutritional quality
- Utilisation of whey proteins and its hydrolysates in product formulation
- Development of alternative milk coagulants for cheese making (enzyme purification and assay)
- Biochemistry of cheese maturation
Selected Publications
Tan SH, Mailer RJ, Blanchard CL and Agboola SO (2011). Canola proteins for human consumption: Extraction, profile and functional properties, a review. Journal of Food Scence, 76, R16-R28.
Ee KY, Agboola S, Rehman A and Zhao J (2011). Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. Food Chemistry, 129, 816-821.
Agboola SO, Mofolasayo OA, Watts BM and Aluko RE (2010). Some functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols. Food Research International 43:582-588.
Agboola S, Chan S, Zhao J and Rehman A (2009). Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk? LWT Food Science and Technology, 42: 1352-1359.
Agboola S, Ee KY, Mallon L and Zhao J (2007). Isolation, characterization and emulsifying properties of wattle seed (Acacia victoriae Bentham) extracts. Journal of Agricultural and Food Chemistry, 55: 5858-5863.