Winner. Scientist of the Year 2026

Emmanuel Ilesanmi Adeyeye

Academic title, degree: Professor, PhD in Food Chemistry
Fields of science: Food Chemistry
Research interest: Application of Analytical Chemistry to Food Chemistry, including food composition analysis (proximate components, minerals, fatty acids, phospholipids, sterols, amino acids) in plant and animal systems; food properties, digestibility, and nutritional evaluation; food contaminants; as well as soil properties and water quality
Career Development: Senior
Organization: Ekiti State University
Position: Professor of Food Chemistry
City: Ado-Ekiti, Ekiti State
Country: Nigeria

Professor Emmanuel Ilesanmi Adeyeye is a distinguished Nigerian scholar in Food Chemistry, recognized for his sustained contributions to Analytical Chemistry, food composition research, and the chemical evaluation of nutritional and environmental systems. He is Professor of Food Chemistry at Ekiti State University, within the Department of Chemistry, Faculty of Science, where he has contributed extensively to academic development, research advancement, and institutional leadership.

Born on August 9, 1951, in Odo-Ayedun-Ekiti, Nigeria, Professor Adeyeye established a strong academic foundation in the Chemical Sciences through a progressive and interdisciplinary educational path. He obtained the Nigeria Certificate in Education in Chemistry and Biology through the University of Lagos, followed by the Bachelor of Science in Chemistry and Master of Science in Analytical Chemistry from the University of Ibadan. He subsequently earned his Doctor of Philosophy (PhD) in Food Chemistry from the Federal University of Technology Akure, establishing a specialization that would define his academic and research trajectory.

His professional career began at Ondo State College of Education, where he served as Lecturer in Chemistry and held multiple academic and administrative roles, including Acting Head of Department, Vice Dean, and Acting Dean across science and technical education units. These early appointments reflected both academic competence and institutional trust.

Professor Adeyeye later joined Ekiti State University, where he has held a series of senior academic and administrative positions. His leadership roles have included Head of Department, Sub-Dean, Dean of the Faculty of Science, Chairman of the Committee of Deans, Chairman of the Academic and Research Committee of the Board of the College of Postgraduate Studies, Member of Senate, and Member of the Governing Council. Through these positions, he has contributed to academic governance, faculty development, and research coordination at the institutional level.

Alongside his administrative leadership, Professor Adeyeye has maintained a strong commitment to teaching and mentorship. He has supervised a substantial number of undergraduate research projects and has guided postgraduate students at both Master’s and Doctoral levels. His University Inaugural Lecture, “You Are What You Eat,” delivered in July 2014, reflects the applied relevance of his research and its connection to nutrition and human health.

He has also contributed to academic publishing and research dissemination, serving as Editor-in-Chief of the EKSU Journal of Science and Technology, supporting the development and visibility of scientific research within and beyond his institution.

In addition, Professor Adeyeye holds Fellowship status in several leading professional bodies, including the Institute of Chartered Chemists of Nigeria, the Institute of Public Analysts of Nigeria, and the Chemical Society of Nigeria, reflecting his established standing within the scientific community.

His work demonstrates a consistent commitment to advancing knowledge in Food Chemistry while addressing practical issues related to nutrition, food quality, and environmental safety.

Professor Adeyeye’s scholarly record reflects sustained, substantial contributions to Food Chemistry and Analytical Chemistry, supported by a consistent body of peer-reviewed research. His publication activity includes 31 works produced between 2021 and 2025 (totaling 298), demonstrating continued scientific engagement and relevance in the most recent phase of his career. His research impact is further evidenced by strong citation indicators, with over 5,000 citations, an h-index of 40, and an i10-index exceeding 100 on Google Scholar.

His scientific work is defined by the application of analytical methods to the study of food composition, including proximate analysis, mineral profiling, fatty acids, amino acids, phospholipids, and sterols, alongside investigations into food contaminants, water quality, and environmental matrices. His research encompasses a wide range of food systems, including vegetables, legumes, cereals, edible insects, and aquatic resources, as well as the effects of processing methods such as fermentation, germination, frying, and thermal treatment on nutritional quality and safety.

Recent publications exemplify the scope and applied relevance of his work, including studies on the Amino Acid Profiles of Celosia argentea and Amaranthus hybridus, the Compositional Characteristics of African Yam Bean (Sphenostylis stenocarpa), and the Physicochemical and Fatty Acid Properties of Palm Oil under Heat and Processing Conditions. Additional research on whole-wheat grain processing, edible insect composition, and contaminant distribution in aquatic systems further demonstrates the breadth and continuity of his scientific contributions.

His achievements have been recognized through multiple academic and professional distinctions. He is a recipient of the Vice-Chancellor’s Award of Excellence in Research, Publications, and Grants (2024/2025) at Ekiti State University, where he was ranked among the Top 2% of Researchers, reflecting his continued scholarly impact. His honors also include the Honorary Doctor of Science (Chemical Science), the Sir Ahmadu Bello Platinum Award of Excellence (2020), and the Outstanding Lecturer of the Year Award (2019). Earlier distinctions, including the World Championship Award in Natural Sciences (2018), the Long Service Award from the Institute of Public Analysts of Nigeria, and the Distinguished Alumnus Award from the Federal University of Technology Akure, further underscore the breadth of recognition he has received.

With sustained contributions to the chemical understanding of food systems, continued research productivity, and leadership within the academic and scientific community, Professor Emmanuel Adeyeye's work reflects a career defined by scientific rigor, applied relevance, and lasting impact in the field of Food Chemistry.