CURRICULUM VITAE SANNI . AI Sanni CV.pdf¢  soyabean and its milk derivative (2002)....

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Transcript of CURRICULUM VITAE SANNI . AI Sanni CV.pdf¢  soyabean and its milk derivative (2002)....

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    CURRICULUM VITAE

    1. Full Name Abiodun Isiaka SANNI

    2. Date of birth 23rd May, 1959

    3. State of Origin Osun State

    4. Marital Status, number and ages of children Married, 1, 15 years

    5. Academic Qualifications

    (a) WASC Division 1 (June, 1974), WAEC, Yaba, Lagos, Nigeria

    (b) B.Sc. (Botany) 2nd Class Upper Division (July, 1980), University of

    Jos, Nigeria

    (c) M. Sc. (Microbiology) (Sept., 1982), University of Ibadan, Nigeria

    (d) PhD. (Microbiology) (Nov., 1985), University of Ibadan, Nigeria

    Professional Qualifications and Diploma

    (a) Certificate in Food Irradiation Technology (IAEA/FAO, 1990

    Netherlands)

    (b) Modular Certificates in Higher Education Pedagogy (Sept. 2003-

    July 2004)

    i. Teaching Large Classes ii. Traditional and Modern Methods of Teaching and

    Learning in Higher Education

    iii. New Techniques in Teaching and Learning in Higher Education iv. Evaluation in Higher Education v. Curriculum Development in Higher Education

    vi. Guidance and Counseling in Higher Education vii. Empowering Students with Special Needs

    viii. Empowering Women for Success in Higher Education ix. Special: Writing Grant-Winning Proposals

    6. Academic Distinctions

    (a) Federal Government Postgraduate Scholarship 1982 - 1985

    (b) University of Ibadan Postgraduate Scholar 1982 - 1985

    (c) Guest Scholar, University of Lund, Sweden 1990 - 1991

    (d) Research Scientist, IRD, Montpellier, France May 17 - Nov 17, 2000

    (e) Georg Forster Research Fellow – Av Humboldt Nov 2004 –Oct 2005

    (f) Av Humboldt African Research Initiative Fellow Oct-Dec. 2008

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    7. Teaching, Research, Administrative and Managerial Experience

    Lecturer II, Lagos State University, Nigeria 1984-1987

    Lecturer II, University of Ibadan, Nigeria 1988-1991

    Lecturer I, University of Ibadan, Nigeria 1991-1994

    Senior Lecturer, University of Ibadan, Nigeria 1994-1999

    Visiting Scholar, University of Ghana, Accra, Ghana 1998-1999

    Professor, University of Ibadan, Nigeria 1999-till date

    External Examiner/Assessor of M.Sc, MPhil and Ph.D Theses

    University of Ghana, Accra, Ghana, University of Lagos, Nigeria, Ahmadu Bello University,

    Nigeria, Tafawa Balewa University, Bauchi, Nigeria, Ekiti State University, Ado Ekiti, Nigeria,

    Adekunle Ajasin University, Akungba, Nigeria, University of Benin, Nigeria, Ambrose Alli

    University, Nigeria, University of Agriculture, Umudike, Nigeria, University of Agriculture,

    Abeokuta, Nigeria, Federal University of Technology, Owerri, Nigeria , University of Port-

    Harcourt, Nigeria, University of Ilorin, Nigeria, Bells University of Technology, Sango-Ota,

    Ogun State, Nigeria, North West University, South Africa.

    8. Membership of Learned Societies, Committees and Boards

    Member, Nigerian Society for Microbiology

    Member, New York Academy of Science

    Member, Biotechnology Society of Nigeria

    Member, Science Association of Nigeria

    Member, University Central Appointment & Promotion Committee 2000-2004,

    2005-2011

    Member, Faculty of Science A & P Committee

    Member, University of Ibadan Linkage Board

    Member, Award Board, Quality Management Development Institute, Nigeria.

    Courses Taught

    (a ) University of Ibadan

    Department of Microbiology (formerly Dept. of Botany & Microbiology)

    Undergraduate Level:

    MIC 221- Introductory Microbiology

    MIC 322 - Bacteriology

    MIC 324 – Environmental Microbiology

    MIC 424 – Microbial Physiology and Met

    Postgraduate Level: MIC 721 - Advanced Bacteriology

    MIC 724 - Microbiological Quality Control

    MIC 725 - Microbial Ecology

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    MIC 726 - Industrial Microbiology

    Department of Food Technology (Postgraduate)

    TFT 703 – Fermentation Technology

    Department of Pharmaceutical Microbiology (Postgraduate)

    PHM 711 – Advanced Bacteriology

    PHM 714 – Biotechnology in Pharmacy

    (b) University of Ghana, Accra, Ghana

    Undergraduate Level:

    FDSC 301 - General Microbiology

    FDSC 401 - Food Microbiology

    FDSC 403 - Industrial Microbiology

    Postgraduate Level: FDSC 602 - Advances in Microbiology

    FDSC 610 – Food Biotechnology

    (c) PhD. Theses Supervision

    1. Phenotypically-based taxonomy using API 50 CH of Lactobacilli from Nigerian ogi, and the occurrence of starch-fermenting strains (1994). Awarded to Marie-Louise

    Johansson, Dept. of Food Technology, University of Lund, Sweden.

    2. Antimicrobial effects of some medicinal plants on Candida spp. isolated from human oral mucosa (2002). Awarded to Adeleke Osho.

    3. Characterization of galactosidases produced by lactic cultures and their effect on soyabean and its milk derivative (2002). Awarded to Rebecca O. Afolabi.

    4. Interactions between Striga hermonthica (Del.) Benth and fluorescent rhizosphere bacteria of Zea Mays L. and Sorghum bicolor L. Moench for Striga suicidal germination

    of Vigna unguiculata (2002). Awarded to Bukola Babalola.

    5. Molecular characterization and functional properties of Bacillus spp. isolated from okpehe, a traditional fermented condiment (2003). Awarded to Folarin Oguntoyinbo

    (in collaboration with Prof. W.H. Holzapfel, Institut fur Hygiene und Toxikologie/BFE,

    Karlsruhe, Germany).

    6. Probiotic and biopreservative properties of lactic acid bacteria isolated from some traditional fermented foods in Nigeria (2003). Awarded to Temitope S. Ogunbanwo.

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    7. Characterization and functional properties of selected starter cultures for the production of sour maize bread (2003). Awarded to Mojisola Edema.

    8. Selection and characterization of Lactobacillus species as probiotic candidates in the control of infantile bacterial gastroenteritis (2004). Awarded to Adenike A.O.

    Ogunshe.

    9. Microbiological and biochemical evaluation of some antibiotic producing Streptomyces spp from different sources (2004). Awarded to Agnes Asagbra.

    10. Microbiological and Nutritional Evaluation of Bambara Nut (Vigna subterranean) Tempeh (2008). Awarded to Festus I. Fadahunsi.

    11. Characterisation and probiotic properties of lactic acid bacteria isolated from traditional fermented foods in Nigera (2012). Awarded to K. Banwo

    12. Molecular characterisation and probiotic properties of Bifidobacteria isolated from human and chicken (2013). Awarded to J.E. Onyibe.

    13. Molecular Characterisation and probiotic potentials of predominant Enterococcus gallinarum isolated from traditional fermented condiments and warakansi (2013).

    Awarded to C.I. Oladipo.

    14. Characterisation and nutritional properties of yeasts isolated from traditional fermented foods products in Nigeria (2015). Awarded to O.R. Ogunremi

    15. Polyphasic characterization and virulence profile of Listeria monocytogenes isolated from seafoods in Lagos, Nigeria. (2011). A. Amusan – on-going.

    Research

    (i) Completed

    Summary of my completed research works can be categorized as follows:

    (a) Microbial Taxonomy

    Scientific information was provided on the associated microorganisms of the fermented products

    studied. Characterization of the microbes using both phenotypic and biochemical methods were

    carried out. Some of the fermented products and isolates were reported for the first time.

    Microbial taxonomy is an essential phase in the study of any fermentation process. This is

    because biotechnological typing of the isolates cannot be done without the knowledge of the

    identities of the associated microorganisms of any fermenting matrix.

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    (b) Biochemical Studies

    Since fermented foods form a substantial part of the diet in sub-Saharan Africa, research efforts

    were geared towards providing information on the biochemical status of some of these food

    products. Some of the papers reported the biological ennoblement resulting from fermentation of

    the raw materials, while enzyme activities were also monitored. Of note is the effect of

    galactosidase treatment on soybeans. It was observed that the treatment not only significantly

    reduced the anti-nutritional constituents of the beans; the soymilk prepared from the treated

    beans had a ‘vanilla-like’ aroma and acceptable taste, as oppos