Ambitious student pursuing Food Science degree eager to contribute developed knowledge in Food Science and role. Skilled in legume chemistry and plant-based ingredient functionality. Adaptable and driven with strong work ethic and ability to thrive in team-based or individually motivated settings.
Oluwatoyin O. Sangokunle, Anna Hayes, Thaisa Moro Cantu-Jungles, Sarah Corwin, Bruce Hamaker, Ravinder Nagpal, Prashant Singh. Relation of Pulse Starch Structure and Function to Digestibility and Fermentability. 2020 (ongoing review)
Oluwatoyin O. Sangokunle, Fang Fang, Sarah Corwin, Prashant Singh, Bruce Hamaker. Digestion of purified pulse starch is mostly influenced by structural orientation of the starch polymer (ongoing study).
Oluwatoyin O. Sangokunle, Shridhar K. Sathe, Prashant Singh. Purified starches from 18 pulses have markedly different morphology, oil absorption and water absorption capacities, swelling power and turbidity. 2020, Starch/Starke Journal.
Selected Abstract Publications:
Oluwatoyin O. Sangokunle, Bruce Hamaker, Prashant Singh. Consumption of some cooked pulse starches could mitigate the risks and severity of type-2 diabetes in an in-vitro study. 2019, CHS Research Showcase, February 26, Tallahassee, Florida, USA
Oluwatoyin O. Sangokunle and Bruce Hamaker. Potential application of pulse starch as low glycemic food ingredient in an in-vitro study. 2021, Institute of Food Technologists Conference, Poster Session, July 17 – 20, Chicago, Illinois, USA.
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