WORKSHOPS AND CONFERENCES PRESENTATIONS
• OYEWOLE, O.B.  “Fermented Foods and Food Security in Africa”. Paper presentation at the International Working Meeting on “ Food Africa”. –Improving food systems in Sub-Saharan Africa. IFS, NRI, and European Union.Yaounde, Cameroon, 5 – 9 May, 2003.
• OYEWOLE, O.B. AND SANNI, L.O.  Cassava Processing in Nigeria – the constraints and prospects. International workshop on cassava small and
medium enterprises hosted by the University of Agriculture, Abeokuta, Nigeria(March 24 – 28, 2003)
• OYEWOLE, O.B. (2001) Industrialization of Africa’s fermented foods. Poster presentation at the 11th World Congress of the Food Technologists, held in Seoul, Korea on 23rd – 27th April, 2001
• OYEWOLE, O. B.,1** L. O. SANNI1, DIPEOLU, A. O. 1, ADEBAYO, K. 1,AYINDE, I. A. 1, PEARCE, D. M. 2, WHITE, J. L. 2, TOMLINS, K. 2, WESTBY,A. (2001) Improved processing technology for the fermentation of cassava to fufu. Oral presentation at the 11th World Congress of Food Technologists. Seoul, Korea. 23rd – 27th April, 2001.
• OYEWOLE, O.B. (2000) Cashew Juice Production Technology. Presentation at the International Workshop tagged : ‘Cashing on Cashew’( Electronic). November 13 – 15, 2000. Marawila, Sri-Lanka
• OYEWOLE, O.B. “ “ Industrialization of cassava processing in Africa. Oral presentation at the International Workshop on : :Small scale Food Industries for a healthy Nutrition in West Africa’ 22 – 24 November, 1999, Ouagadougou, Burkina Faso,
• Participated in an international Workshop on : “ Small scale Food Industries for a healthy Nutrition in West Africa, 22 – 24 November, 1999, Ouagadougou, Burkina Faso, where I presented a paper titled: “ Industrialization of cassava processing”.
• OYEWOLE, O.B. (1995) “Lactic Fermented Foods of Africa ”. Oral presentation at the World Health Organisation Workshop on “ Fermentation as a
Household Technology to improve food safety. Pretoria, South Africa. 11-15 Dec, 1995. Also acted as the Chairman of the meeting.
• OYEWOLE, O.B. (1993) Application of biotechnology to African fermented foods. Invited Oral presentation at the UNESCO/ WHO organized conference on African Science and Technology ( AFRISTEC, 93)” held at Dakar, Senegal. December 13-18, 1993.
• Participated in the workshop on “Informatics in Food and Nutrition” – Royal Swedish Academy of Sciences. Stockholm, Sweden. 11 – 13 November, 1991.
• Attended the Workshop on “Traditional African Foods – Quality and Nutrition”. Organized by the International Foundation for Science, Stockholm, Sweden and the Natural Resources Institute, Britain. Held at Dar-es-Salaam, Tanzania. November 25 – 29, 1991.
• Participated in the Regional Training Course on “The use of irradiation to reduce post-harvest food losses in Africa” – held at the Ghana National
Nuclear Research Institute, Accra, Ghana. November 09 to December 04, 1992.
• OYEWOLE, O.B. and ODUNFA, S.A (1990) “Co-fermentation of cassava with legumes for protein-rich fermented cassava (‘fufu’). Oral presentation
at an International Course titled : “Cassava and Health”. Held at the International Child Health Unit, Department of Pediatrics, Uppsala University, Sweden. May 30, 1990.
• OYEWOLE, O.B. (1991) “Upgrading traditional cassava fermentation through process improvement. Oral presentation at the Ninth Symposium of the International Society for Tropical Root Crops. Held at Accra International Conference Centre, Accra, Ghana. 20 – 26th October, 1991. Pg. 68 of the Book of Abstracts.
TRAINING COURSES AND WORKSHOPS ATTENDED:
1 Regional Training Course on the use of irradiation to reduce Post-Harvest food losses in Africa. Held at the National Nuclear Research Institute, Ghana Atomic Energy Commission, Accra, Ghana, 9 November – 4 December, 1992.
2 “Teaching Large Classes” – Virtual Institute for Higher Education Pedagogy. National Universities Commission, Abuja, Nigeria. September, 2003
3 “ New Technologies in teaching and learning in Higher Education”. Virtual Institute for Higher Education Pedagogy. National Universities Commission, Abuja, Nigeria. November, 2003.
4 Training Workshops for the Development of Quality Culture in East African Universities . 2009 to 2011. This training Program on Quality Assurance was supported by the European Union and EDULINK. I served a as a Participant and asa resource person in the multi- nation program involving Kenya, Tanzania, Uganda, Spain , and Germany. A Book titled: “Guide for the Promotion of the Quality Culture in Eats-African Universities” was jointly produced.
5 “Leadership Development for Higher Education Institutions in Africa” (LEDEV), Association of African Universities, Accra, July, 2009