Islamiyat Bolarinwa
Islamiyat Bolarinwa
Research Associate I
Office
Niccolls building, Room 108
Email
Mailing Address
School of Family and Consumer Sciences
University of Idaho
875 Perimeter Drive MS 3183
Moscow, ID 83844-3183
Bolarinwa’s expertise focuses on improving foods for human health and understanding their nutritional value. She currently supports research in the Margaret Ritchie School of Family and Consumer Sciences.
Ph.D., University of Leeds, United Kingdom, 2013
M.S., University of Ibadan, Nigeria, 2008
B.S., Ladoke Akintola University of Technology, Nigeria, 2004
Language other than English spoken
- Yoruba
- Food safety and quality control
- Food characterization
- Healthy snacks
- Milk
- Beverages
- Ohijeagbon O.R., Quadri J.A., Adesola M.O., Adediwura R.A. and Bolarinwa I.F. (2024). Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather. IPS Journal of Nutrition and Food Science, 3(1): 115-122.
- Tembo, D. T., Holmes, M., Marshall, L. J., Bolarinwa, I. F. (2022). Bioactive Contents, Antioxidant Stabilities, and Storage Stability of Commercially Sold Baobab Fruit (Adansonia digitata L) Juice in Malawi. Journal of Food Chemistry & Nanotechnology, 7(4): 68-77.
- Bolarinwa, I. F., Oladepo, S. M., Adesola, M. O., and Qadri, S. (2021). Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in the Southwest Nigeria. European Journal of Nutrition and Food Safety, 13(7): 17-30.
- Bolarinwa, I.F., and Oyesiji,O.O. (2021). Gluten Free Rice-Soy Pasta: Proximate Composition, Textural Properties and Sensory Attributes. Heliyon, e06052: 1-7.
- Bolarinwa, I.F., Aruna, T.E., Adejuyitan, J.A., Adeyemo, G.A. and Alabi, O.D. (2020). Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread. Journal of
Food Chemistry & Nanotechnology, 6(2): 65-71 - Bolarinwa, I.F., Hanis-Syazwani, M. T. and Muhammad, K. (2019). Optimisation of Important Processing Conditions for Rice Bran Sourdough Fermentation using Lactobacillus plantarum. Foods and Raw Materials, 7(1): 131-142.
- Bolarinwa, I.F., Orfila, C., and Morgan, M. R.A. (2014). Amygdalin Content of Seeds, Kernels and Food Products Commercially Available in the UK. Food Chemistry, 152: 133-139.
- Bolarinwa, I.F., Orfila, C. and Morgan, M. R.A. (2014). Development and Application of an Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantification of Amygdalin, a Cyanogenic Glycosides, in Food. Journal of Agricultural and Food Chemistry, 62: 6299-6305.
- Bolarinwa, I.F., Orfila, C. and Morgan, M. R.A. (2015). Determination of Amygdalin in Apple Seeds, Fresh Apples and Processed Apple Juices. Food Chemistry, 170: 437-442.
- Best Graduating Student in the Department of Food Science and Engineering, LAUTECH, Nigeria, 2004
- Tertiary Education Trust Fund (TETFUND) PhD Fellowship Award, 2009
- Tertiary Education Trust Fund (TETFUND) International Conference Grant, 2015
- International Centre for development of Oriented Research in Agriculture (ICRA) and Netherlands Fellowship Program (NFP) Award, 2016
- Netherlands Fellowship Program (NFP) award, Wageningen Center for Development and Innovation, Wageningen University and Research, Netherlands, 2016
- The World Academy of Science (TWAS) and Universiti Putra Malaysia (UPM) Postdoctoral fellowship award, 2016
- International Centre for Theoretical Physics (ICTP) Fellowship Award, 2017
- African Women in Agricultural Research (AWARD) One Planet Laureate Fellowship Award, 2020