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PROF. (MRS.). Olayinka Ramota KARIM

Karim Pics

BRIEF PROFILE OF PROF. (MRS.). Olayinka Ramota KARIM

(karim.or@unilorin.edu.ng; 08036159882)

 

Prof. (Mrs.) Olayinka Ramota Karim was born about fifty years ago at Ijebu Ode, Ogun State She had her primary education at Ansarudeen Primary School between 1975 and 1980, and her secondary education at Muslim Girls’ High Schoolbetween 1981 and 1986, both at Ijebu-ode. She then proceeded to Federal University of Agriculture, Abeokuta (FUNAB), Ogun State where she obtained her Bachelor of Science with Second Class Upper Division in Food Science and Technology in 1992. She obtained her Master of Science in Food Technology from University of Ibadan, Oyo State in 1995 and her Doctor of Philosophy in Food Science and Technology (Food Processing and Quality Control) in 2005 also from FUNAB.

She worked briefly for three years in the Food industry before joining the services of Olabisi Onabanjo University, Ago-Iwoye, (formerly known as Ogun State University), in 1998 as an Assistant Lecturer in the Department of Home and Hotel Management, later joined the services of University of Ilorin, as a Senior Lecturer in 2008, Department of Home Economics and Food Science. She was the Acting Head of the Department between 2009 and 2015 and became a Professor in 2014.

Prof. Karim has good leadership qualities to manage and co-ordinate research projects. Her main field of research is Plant Food Processing and Value Addition and Nutrition for the achievement of sustainable Food and Nutrition Security. A Food Processing expert in the multi-disciplinary research on “Cubing of iru” (a traditional condiment) project, sponsored by Education Trust Fund (ETF), (2010), University of Ilorin, Ilorin and team leader on “Production of instant okra soup”(2010) and value addition to traditional cereals based snacks (2013), preservation of tomato (2014). Other grants she has won include ‘grant for commercial production of ginger-spiced kulikuli and unripe plantain-poundo yam’ (2018), Unilorin Laboratory to Product ‘Institution-Based Research Fund’ (2017), ETF Research Grants (2015) for different researches. While at Olabisi Onabanjo University, she coordinated and was a member of the project team of College of Agricultural Sciences, on Training of Home makers (married women) and Local farmers in Ayetoro communities, Ogun State on” Dietary intake and Strategies for better Nutritional status of Children” and “Cassava Processing and Challenges” respectively, between 2003 and 2006. She is a member of National Women in Food Processing, Nigerian Institute of Food Science and Technology (NIFST). She solely developed “Spiced Bread” for commercial production during her N.Y.S.C. Programme at B.S.B. Bakery Akure, Ondo State. This earned her an N.Y.S.C. “Commendation Award” Ondo State, 1993.

Prof. Karim has authored and co-authored over one hundred publications. In addition, she has some television, radio, magazines and newspaper interviews for various projects on Food Science and Home Economics.

She has occupied many administrative positions at the Departmental, Faculty, and University levels at University of Ilorin and Olabisi Onabanjo University. She has the capacity and strong interpersonal skills to successfully handle multi-tasks and assignments. She was awarded the Best Annual Lecturer by some Students’ Associations seven times, at OlabisiOnabanjoUniversity and received Award of Excellence, Most friendly Female Lecturer Award and Award of Recognition, courtesy of University of Ilorin and many awards from different Islamic Organisations.

Prof. (Mrs.) Karim is committed to the development of food secured community. She has contributed to the national cohesion in different capacities as a sport lady, religious group leader, community development and a Board member of an NGO on Women Affairs.

 

 

 

 

 

Areas of Research Interest

  • Upgrading of traditional food processing technology
  • Production of complementary foods from locally available materials
  • Value Addition to indigenous Nigerian staple and snack foods
  • Evaluation of nutritional quality and sensory properties of traditional foods
  • Sustainability of Food and Nutrition Security in Nigeria: Challenges and way forward 
  • Roles of Women in Food Processing and Security in Nigeria