Staff Directory

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01406 49 3004
University of Lincoln
National Centre for Food Manufacturing
Holbeach Technology Park
Park Road
PE12 7PT
United Kingdom

About Bukola Onarinde

I am a Principal Lecturer at the University of Lincoln National Centre for Food Manufacturing (NCFM). I gained an MSc in Food Science and Technology and undertook PhD studies on the ‘Isolation and characterisation of environmental Vibrio parahaemolyticus isolates and the potential of bacteriophage decontamination’ at the School of Life Sciences University of Lincoln. After completing my PhD studies in 2010, I started my academic career working on a short KTP project entitled: Validation of Thermal Process for Nuts, Seeds and Dried Fruits. In addition to my teaching I conduct food industry related research projects that focus on microbial risk assessment, microbial decontamination, appraisal of supply chain and analysis of foods to detect volatile organic compounds relating to food quality and diseases.

Department Responsibilities

Teaching (Food Science and Microbiology), supervising postgraduate students, conducting research and providing consultancy services to food industries.

Subject Specialism

Microbiology, Food Safety, Food Hygiene, Food Science, Molecular biology, Mass Spectrometry


  • PhD, Food Science (University of Lincoln)
  • MSc, Food Science and Technology (University of Lincoln)
  • BSc, Microbiology (University of Ilorin)


  • President’s Fund — Society for Applied Microbiology,

Orcid ID


Research Interests

  • analytical chemistry

  • Applied microbioogy

  • Food hygiene

  • Food Safety

  • food science

  • Microbiology

  • Process validation

  • Supply chain analysis

Research Groups Memberships

Research Projects

  • Effect of Heat Treatment on Survival of Enterococcus faecium NRRL B-2354 Inoculated onto a Range of Seeds — Napasol in 2018
  • The Rate Of Oxidation In Frozen Red Meat And Its Shelf Life — Meat & Livestock Australia in 2018
  • A whole supply chain hurdle approach to control Campylobacter — Innovate UK in 2016
  • Reduction of Fats, salts and Sugars and the Increase of Fibre in Premium Snacking Products — Innovate UK in 2016
  • Exploration of the potential for technology to support agency objectives in meat operations — Food Standards Agency (FSA) in 2016
  • Campylobacter studies — Industry in 2015
  • Early detection and bio-control of prevalent diseases of mushrooms and potatoes — Innovate UK in 2015
  • Microbial evaluation of poultry and pork mechanically separated meat (MSM), compared to fresh cuts of meat, meat preparations and minced meat products — Food Standards Agency (FSA) in 2014
  • The Rapid Measurement of Volatile Chemicals as a Quality Parameter in Mushroom Composting — Innovate UK in 2014
  • Process, Packaging and Food Waste Reduction using Volatile Biomarker Monitoring — Innovate UK in 2013
  • Qualitative Risk Assessment to support a policy decision on partially eviscerated (effilé) poultry production — Food Standards Agency (FSA) in 2013
  • Approaches to mitigate food safety concerns of supply chain for pumpkins and sesame seeds — Food Standards Agency (FSA) in 2012

Research in the Lincoln Repository

Professional Affiliations

  • Institute of Food Technologists (IFT)
  • ISEKI-Food Association (IFA)
  • American Society for Microbiology (ASM)
  • Institute of Food Science and Technology (IFST)
  • International Association for Food Protection (IAFP)
  • Society for Applied Microbiology (SFAM)
  • Microbiology Society