Randy Adjonu

Dr Randy Adjonu

Food Science Food Technology

Dentistry and Medical Sciences


Randy has completed PhD in Food Science (Charles Sturt University, 2014), a Diploma in Human Nutrition (Deakin University, 2023) and a combined major in Bachelor of Nutrition and Food Science (University of Ghana, 2008). After his PhD studies, Randy worked in technical roles in the food industry for three years before returning to Charles Sturt University in 2017 as a post-doctoral fellowship with the ARC Industrial Transformation Training Centre for Functional Grains.

Randy is passionate about translational research across the food and nutrition value chain to deliver solutions for industries and improve consumers' livelihoods. His research focuses on the impact of food processing on nutrition, nutrient retention, safety, and quality of processed foods; edible oil processing and functionality, protein extraction and functionality, grain science and processing, product development and product application, benchmarking, and validation, and agrifood waste upcycling (circularity).

  • agri-food waste valorisation and upcycling
  • bioactive compounds
  • edible oils processing
  • emulsions and colloids
  • food proteins
  • grains and legumes
  • minimal and new processing technologies
  • quality management systems
  • sustainable food systems
  • agrifood waste upcycling
  • applied nutrition

Current projects:

  • Measuring the effects on wheat grain protein and dough characteristics following legumes (Co-investigator)
  • Benchmarking of Cold-Pressed Chemical Free Canola Oil in a Frying Exercise (Principal investigator)
Full publications list on CRO

Recent publications

  • Adjonu, R., Doran, G., Torley, P., & Agboola, S. (2023). Stability of whey protein bioactive peptide-stabilised nanoemulsions: effect of pH, ions, heating and freeze–thawing. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16292
  • Flakelar, C., Adjonu, R., Doran, G., Howitt, J., Luckett, D., & Prenzler, P. (2022). Phytosterol, tocopherol and carotenoid retention during commercial processing of Brassica napus (canola) oil. Processes, 10(3), [580]. https://doi.org/10.3390/pr10030580
  • Adjonu, R., Doran, G. S., Torley, P., Sampson, G. O., & Agboola, S. O. (2022). Whey Protein Peptides have dual functions: Bioactivity and emulsifiers in oil-in-water nanoemulsion. Foods, 11(12), [1812]. https://doi.org/10.3390/foods11121812
  • Dada, T., Otitoloju, K., Adjonu, R., Crockett, J., & Nwose, U. (2021). Nutritional and medicinal values of common green leafy vegetables consumed in Delta State, Nigeria: A review. International Journal of Community Medicine and Public Health, 8(5), 2564-2571. https://doi.org/10.18203/2394-6040.ijcmph20211789
  • Adjonu, R., Prenzler, P., Blanchard, C., & Ayton, J. (2020). Canola oil processing and implications for frying life. Paper presented at World Congress on Oils and Fats and ISF Lectureship Series in 2020, Sydney, New South Wales, Australia.