BSc Food Science and Nutrition (First Class Honours) – University of Ghana, Ghana (2014) PhD Food Science – Charles Sturt University, Australia (2008)
Dr Randy Adjonu completed a BSc (First Class) at the University of Ghana with majors in Food Science and Nutrition. He worked briefly as a Teaching and Research Assistant (1.5 years) before undertaking a PhD in Food Science/Food Chemistry at the Charles Sturt University, Australia. His PhD investigated the dual functionality of whey protein peptides in food nanoemulsions.
Randy then worked (3+ years) as a product and quality assurance officer at Riverina Oils before taking up a Post-doctoral fellowship in 2017 at the ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, investigating the effect of processing on the functionality of canola oil.
Randy joined the School of Biomedical Sciences in 2017 as a sessional Lecturer in Food Technology. He was appointed as Lecturer in Food Science and Technology in 2019. In 2021, Randy took on the role of discipline leader, Food Science and Nutrition.
Randy advocates high-quality student-centred learning and teaching that engage students. To achieve this, he ensures teaching, learning and assessments are authentic with real-world scenarios that students can easily relate to shape their career and personal development goals. This promotes interests in learning and develop life-long learning. He focuses on an industry-centred and team teaching that bring different expertise to support student learning.
Randy teaches into the Bachelor of Food Science and Nutrition course, specifically
Research must be industry focused, and easily translated and adopted by relevant industry. I am passionate about evidence-based research with an industrial and global impact helping improve consumers' livelihood.
My research interests intersect the fields of food science and technology, food process engineering, food chemistry and nutrition. Primarily, the impact of processing on the nutrition, safety and quality of food for improve nutrient retention and biological value; minimal and emerging food processing technologies; grains and legumes; plants for human nutrition – edible oils and proteins; food nanoemulsion systems; design and implementation of quality management systems.