Philip Soladoye, Ph.D.

Image Olugbenga Philip Soladoye
Research Scientist

Value-added Meat Co-products and Food Waste Reduction

Research and/or project statements

  • Utilization of Meat Co-products
  • Innovation in Food Waste Reduction
  • Value added Meat Byproducts

Education and awards


  • Doctor of Philosophy in Food Science (Meat Science Major), 2017: University of Saskatchewan, Saskatoon, Canada.
  • Master of Science in Food Science and Technology, 2012: University of Copenhagen, Copenhagen, Denmark.
  • Master of Science in Food of Animal Origin, 2012: Universitat Autonoma De Barcelona, Barcelona, Spain.
  • Bachelor of Science in Food Science and Technology, 2007: University of Agriculture, Abeokuta, Nigeria.



  • Reciprocal Meat Science Conference, San Angelo, TX, USA. Graduate student research competition award (First runner up), (2016)
  • Graduate Teaching Fellowship, Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, (2016).
  • O. M. Elviss Post-Graduate Scholarship in Agriculture, University of Saskatchewan, (2015).
  • Percy Gitleman Memorial Scholarship, Canadian Meat Science Association, (2015).
  • Devolved scholarship, College of Agriculture and Bioresources, University of Saskatchewan, (2014, 2016).
  • Graduate Research Funding, Canadian Beef Grading Agency, (2013).
  • Graduate Student Travel Scholarship Award, International Congress of Meat Science and Technology, (2012). Montreal, Canada.
  • European Union Scholarship (Erasmus Mundus Food of Life Scholarship) (2010).
  • Graduating Student with the best final year project in the Department of Food Science and Technology, UNAAB, Nigeria (2007).
  • Graduating Student with the overall best result in General Studies, University of Agriculture, Abeokuta, Nigeria (2007).
  • University Senate Award for Graduating Students with First Class Grade, University of Agriculture, Abeokuta, Nigeria (2007).
  • Undergraduate Federal Government Merit Scholarship, Nigeria (2002).



International experience and/or work

  • Sensory Scientist (Ag), Food Processing Development Centre, Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada.
  • Sensory Technologist, Food Processing Development Centre, Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada.
  • Programme Coordinator (MEaTnet), Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada.
  • Food Safety/Quality Assurance Officer/Intern, Vantage Foods Inc., Belleville, Ontario, Canada.
  • Assistant Lecturer, Department of Food Service and Tourism, University of Agriculture, Abeokuta, Nigeria
  • Research and Development Intern, Gallina Blanca Star, Barcelona, Spain. Research and Development Department.

Key publications

Peer Reviewed Journals

  1. Popoola, I.O., Soladoye, O.P., Guadette, N.J., Wismer, W.N. (2021). A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species. Food Reviews International, 1-20.
  2. Soladoye, O.P., Pietrasik, Z (2021). Functionality and consumer acceptability of low-fat breakfast sausages processed with selected pulse flours and fractions. Journal of the Science of Food and Agriculture. In Print. 
  3. Fu, Y., Wang, B., Bak, K.H., Soladoye, O.P., Aluko, R.E., (2021). Insights into formation, detection and removal of the beany flavor in soybean protein. Trends in Food Science and Technology. Under Review. 
  4. Fu, Y., Liu. W., Soladoye O.P. (2021). The stability and bioactivities of flavonoid compounds: from the viewpoint of innovative food processing technologies. LWT-Food Science and Technology. Under Review. 
  5. Fu, Y., Lu, Y., Zhang, Y., Wang, J., Soladoye, O.P., Aluko, R. (2021). Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review. Trends in Food Science and Technology. Under Review. 
  6. Fu, Y., Shi, J., Xie, S., Zhang, T., Soladoye, O.P., Aluko, R.E. (2020). Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits. Journal of Agricultural and Food Chemistry 2020 68 (42), 11595-11611. 
  7. Soladoye, O.P., Lam, S., Prieto Benavides, N., Uttaro, B., Aalhus, J.L., Larsen, I.L., Phyllis, S., Gariepy, C., Juárez, M. (2020). Performance of near-infrared (NIR) spectroscopy in pork shoulder as a predictor for pork belly softness. Canadian Journal of Animal Science. 
  8. Soladoye, O.P., Betti, M., Pietrasik, Z (2020). The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages. Meat Science, 172. 108310. 
  9. Pietrasik, Z., Soladoye, O.P. (2020). Use of native pea starches as an alternative to modified corn starch in low fat bologna. Meat Science. 171, 108283.  Pietrasik, Z., Sigvaldson, M., Soladoye, O.P., Gaudette, N.J. (2020). Utilization of pea starch and fibre fractions for replacement of wheat crump in beef burgers. Meat Science. 161: 107974.
  10. Fu, Y., Liu, W., Soladoye, O.P. (2020). Towards potato protein: Insights into separation, functionality and bioactivity of patatin. International Journal of Food Science and Technology. 55: 2314-2322. 
  11. Fu, Y., Zhang, Y., Soladoye, O.P., Aluko, R.E. (2020). Maillard reaction products derived from proteinderived peptides: Insights into flavour and bioactivity. Critical Review in Food Science and Nutrition. 60: 3429-3442. 
  12. Soladoye, O.P., Shand, P., Prieto, N., Gariépy, C., Aalhus, J.L., Uttaro, B., Robert, J.C., Lopez-Campos, O., Juárez, M. (2018). Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness. Meat Science. 142: 1-4. 
  13. Soladoye, O.P., Shand, P., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Estévez, M., Juárez, M. (2017). Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Research International. 99: 660-669. 
  14. Soladoye, O.P., Uttaro, B., Zawadski, S., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Shand, P., Juárez, M. (2017). Compositional and dimensional factors influencing pork belly firmness. Meat Science. 129: 54-61. 
  15. Soladoye, O.P., Shand, P., Aalhus, J.L., Claude G. Juárez, M.L. (2016). Accuracy of Dual Energy X-ray Absorptiometry (DXA) in assessing carcass composition from different pig populations. Meat Science. 121: 310-316. 
  16. Soladoye, O.P., Juárez, M.L., Aalhus, J.L., Shand, P. and Estévez, M. (2015). Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. Comprehensive Reviews in Food Science and Food Safety. 14: 106–122. 
  17. Soladoye, O.P., Shand, P., Aalhus, J.L., Claude G. Juárez, M.L. (2015). Pork belly quality and bacon properties and recent consumer trend. Canadian Journal of Animal Science, 95: 325-340. 
  18. Soladoye, O.P., Mor-Mor, M., Saldo, J., Rovira, A., Peiro L. (2015). Identification of Peptide Fractions with Angiotensin Converting Enzyme Inhibitory Function and Antioxidant Function from Chicken Collagen Hydrolysates. Journal of Nutrition and Food Science, 5: 1-9.


Book Chapters


  1. Soladoye, O.P., Pietrasik, Z. (2018). Utilizing high pressure processing for extended shelf life meat products. Reference Module in Food Science (pp. 1-8). Elsevier Inc.
  2. Estévez, M., Li, Z., Soladoye, O. P., & Van-Hecke, T. (2017). Health risks of food oxidation. In F. Toldrá (Ed.), Advances in Food and Nutrition Research (pp. 45-81). London: Academic Press.
  3. Soladoye, O.P (2020). Meat and meat products processing. Food Science and Technology. Trends and Future Prospects. Chapter: 5. De Gruyter.