Dolapo Olawoyin

Profile

I am a Research Support Officer at the School of Food Science and Nutrition, University of Leeds, working on the Innovate UK-funded project, Lupin Loop: The Revolutionary Food Ingredient led by Dr Alan Javier Hernandez Alvarez. My research focuses on transforming lupins into sustainable alternative protein ingredients, with a particular emphasis on protein quality, digestibility, and functionality.

I have expertise in protein extraction and characterisation, enzymatic hydrolysis of food proteins, in silico assessment of bioactive peptides, protein quality evaluation, techno-functional property testing, and functional ingredient development.

Previously, I worked on producing protein hydrolysates and bioactive peptides from rice, quinoa, and pea proteins, exploring their potential antidiabetic, antioxidant, and antihypertensive properties. I am a Chevening Scholar, with a background in Biochemistry and earned my MSc in Food Science and Nutrition from the University of Leeds. I am also the co-founder of Biospherea, a global research community that supports early-career bioscientists.

Research interests

• Enzymatic hydrolysis of food proteins to produce functional and bioactive peptides
• Nutritional, antinutritional and techno-functional propertiers assessment of novel food proteins
• Biochemical and molecular nutrition
• Functional foods

Qualifications

• B. Tech, Biochemistry, Ladoke Akintola University of Technology (2018)
• MSc. Food Science and Nutrition, University of Leeds (2022)

Professional memberships

• National Alternative Protein Innovation Centre (NAPIC)