Ese has completed a BSc in Chemical Engineering from the University of Lagos, Nigeria, and a MSc Food Technology, Quality Assurance, and a PhD Food and Nutritional Sciences with the University of Reading.
Her interests lie in the processing and consumer acceptance of functional ingredients, food and beverages particularly from natural sources
She is currently supporting eight European Institute of Innovation and Technology (EIT) Food projects centring on contemporary issues of primary interest to consumers, such as, alternative protein sources, domestic food waste reduction and improving consumer trust in food. Some of the EIT food projects she is working on address pertinent issues in the food industry, including, how best to educate consumers about food and adoption of best practice in farming activities.
