Olutayo S. Shokunbi is a Professor of Nutritional Biochemistry and Toxicology with more than two decades of research and academic experience in nutritional science across Nigeria and South Africa. His research focuses on the surveillance of essential minerals, toxicants, and emerging contaminants in commonly consumed foods and underutilised legumes; complementary food formulation; dietary intake assessment in adolescents and adults; maternal and child nutrition; and food safety.
His scholarly work also addresses the safety and optimisation of expressed breast milk, hypertension in adolescents, nutrient composition of foods, and the biochemical effects of plant bioactive compounds on liver, kidney, cardiovascular and overall health. More recently, his research has expanded to include microplastics and other emerging contaminants in foods, beverages and environmental matrices. He currently leads multidisciplinary research on the development and evaluation of functional foods for the management of diabetes, obesity, lactation challenges and related metabolic conditions.
He has strong technical expertise in graphite-furnace atomic absorption spectrophotometry, flame AAS, and flame photometry. He has authored 40 local and international peer-reviewed publications, including 18 in Scopus-indexed journals, and has provided academic leadership through the coordination of postgraduate programmes. He served as Deputy Provost of the Babcock University College of Postgraduate Studies from August 2021, later as Acting Provost, and subsequently as Provost until February 2026, and as Coordinator of the Doctoral Academy of Nigeria.
What distinguishes Professor Shokunbi's approach is his integration of nutrition and toxicology: a dual lens that gives a more holistic understanding of modern dietary challenges. His research is especially relevant to developing regions, where food quality, economic factors, environmental exposure and health outcomes are tightly interconnected. Driven by a commitment to impact, he advances science that informs policy, improves food safety and promotes healthier communities.
