Dr Clement Olusola Ogidi is a Food Microbiology expert in the Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, Okitipupa. He has lectured in Biotechnology Unit, Department of Biological Sciences, Kings University, Nigeria from 2017 to 2021. He obtained a Bachelor of Science in Microbiology from University of Ado Ekiti and proceeded to The Federal University of Technology, Akure, where he obtained Masters' and Ph.D degrees in Food Microbiology. His research interests focus on Food safety, Food Biotechnology and Microbiology, Mycology and Molecular Biology. His research studies has exploited and assessed useful secondary metabolites from species of fungal (macrofungi), Lactic acid bacteria and yeast for antimicrobial, antioxidants, anticancer and probiotic activities. He has revealed the health benefits of lactic acid bacteria in some traditional and fermented foods in Nigeria. He has studied bioaccumulation of edible mushrooms with essential elements as well as fortification of cookies with edible fungi as mechanism of better health delivery to minimize symptoms of mineral deficiencies and malnutrition. Dr Ogidi has published different research articles and book chapters with reputable Journals of higher impact factors. He has has supervised undergraduate students and collaborated with other researchers to supervise postgraduate students. He was awarded a doctoral sandwich fellowship by National Council for Scientific and Technological Development (CNPq), Brazil and The World Academy of Sciences (TWAS), Italy to collaborate with group of researchers at The Federal University Vicosa, Brazil. He is currently working on bio-detoxification of grains, legumes and tubers using some edible fungi.
