Profile Details

Create Project

★★★★★

☆☆☆☆☆

USD 35 /hr

★★★★★

☆☆☆☆☆

Hire Eniola J.

Nigeria

USD 35 /hr

Food Scientist & Product Innovation Consultant | Functional Foods | R&D | Commercial Formulation

Profile Summary

I am a Food Scientist and Product Innovation Consultant helping brands and startups develop functional, market-ready food products from concept to commercialization. I specialize in designing high-performance formulations that balance functionality, sensory quality, and scalability. My work includes alternative proteins, novel food systems, and structured product development—supporting the creation of differentiated products such as meat analogues and value-added spreads. I combine scientific expertise with a strong understanding of product viability, ensuring solutions are not only innovative but commercially practical and production-ready. In addition, I provide professional scientific and technical writing, delivering clear, publication-ready content for research and industry applications. Services: Product development (concept to prototype) Functional & alternative protein formulation Process optimization & product improvement Scientific research & technical writing

Subject Matter Expertise

• ☆ Recipe Formulation
• ☆ Formulation
• ☆ Branding

Services

• Writing
• Research
• Consulting
• Product Development

Writing Technical Writing

Research Feasibility Study

Consulting Manufacturing Consulting

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Product Compliance , Concept Development, Product Launch Support, Packaging Design

Work Experience

University of Ibadan

- Present

Education

B.Sc (Food Science and Technology )

Bowen University

September 2017 - August 2022

Certifications

• Certified Food Scientist

  Bowen University

  January 2026 - Present

Publications

JOURNAL ARTICLE

Eniola Jayeola (2024). Production of Bread from Composites of Wheat, Maize, and Soybeans Flours . Nutrition and Food Processing.