‘Why nutrition interventions and food safety must be prioritized’

 

Bukade Adesina, a Ross-Lynn Research Scholar at Purdue University, is making waves in the fields of consumer science, behavioral economics, and food safety.

With ongoing research on increasing dairy consumption among young Americans and addressing food safety challenges for imported products, he is committed to ensuring both public health and economic sustainability. In this interview, Adesina discusses his academic journey, groundbreaking research, and how his work impacts both the U.S. and developing countries.

 

Your research spans diverse areas, from nutrition interventions to food safety. Let’s start with your work on increasing dairy consumption among young Americans.

What inspired this research, and what are your key findings?

Thank you for the opportunity to discuss this important topic. My inspiration stems from the growing concern over declining dairy consumption among younger populations in the United States. Dairy is a critical source of calcium, protein, and essential vitamins like B12, yet many young people are consuming less than the recommended amounts. This trend raises long-term health concerns, including osteoporosis and other deficiencies.

At Purdue University, I’ve had the privilege of working on a project funded by the Dairy Management Inc. that focuses on addressing this issue. We’ve conducted qualitative assessments to understand university students’ perceptions of dairy products and the barriers they face in consuming them, and also developed an intervention to increase its consumption.

For instance, some students cite lactose intolerance, while others are influenced by plant-based diet trends or simply find dairy products inconvenient to access on campus.

Our interventions aim to make dairy consumption easier and more appealing in foodservice settings, such as campus cafeterias. By introducing strategies like enhanced menu options, educational campaigns, and more inclusive food choices, we hope to encourage healthier habits. Early results show that when students are provided with better access and awareness, their consumption patterns improve significantly.

 

You’ve also worked extensively on food safety, particularly regarding cyanide levels in imported products from developing countries. Can you elaborate on this research and its significance?

Certainly. Food safety is a global concern, especially in the context of international trade. Many agricultural products imported into the United States come from developing countries, where regulatory frameworks may not be as stringent. One of the challenges we face is ensuring that these products meet U.S. safety standards to protect public health.

My research specifically focuses on cassava, a staple crop in many African and Latin American countries. While cassava is highly nutritious, it also contains naturally occurring cyanogenic compounds, which can be toxic if not properly processed. Working alongside teams funded by the USDA FAS, I’ve been involved in developing strategies to ensure that cassava products exported to the U.S. are safe for consumption.

The key is addressing this issue at the processors’ level. By improving training and implementing better processing technologies, we can significantly reduce cyanide levels in cassava-based products. This not only protects American consumers but also helps exporters from developing countries meet international standards, thus opening up new markets and opportunities for economic growth.

 

How do these two areas of research—nutrition interventions and food safety—intersect in your work?

Both areas are deeply interconnected because they address fundamental aspects of public health and consumer behavior. On one hand, nutrition interventions focus on promoting healthier dietary habits, such as increasing dairy consumption. On the other hand, food safety ensures that the foods available to consumers are free from harmful contaminants.

For instance, many nutritious products, such as cassava, have immense potential to improve diets globally. However, their safety must be guaranteed before they can be fully integrated into food systems.

By combining my expertise in consumer science and food safety, I aim to develop holistic solutions that enhance both the quality and safety of food products.

 

What challenges have you encountered in implementing these solutions, particularly in developing countries?

One of the biggest challenges is infrastructure. Many processors in developing countries lack access to modern equipment or resources for proper food safety measures. For example, small-scale cassava processors often use traditional methods that may not effectively reduce cyanide levels.

Another challenge is education. Many stakeholders in the food value chain, from farmers to exporters, may not fully understand the importance of adhering to safety standards. This is where advocacy and capacity-building programs become essential. By working directly with these groups, we’ve been able to introduce safer processing techniques and raise awareness about international safety requirements.

Additionally, cultural and economic factors play a role. For instance, while consumers in the U.S. prioritize safety and quality, producers in developing countries are often focused on cost-efficiency. Balancing these priorities requires collaboration between governments, industries, and researchers.

 

You’ve had an impressive academic journey, with degrees from Nigeria, the UK, and the U.S. How has this global experience shaped your approach to research?

My academic journey has been a blend of rich, diverse experiences. I started with a Bachelor’s and Master’s in Agricultural Economics at Ladoke Akintola University of Technology in Nigeria, where I developed a strong foundation in agricultural systems and their economic impacts.

During my Master’s in International Development at the University of Bradford in the UK, I gained deeper insights into global development issues, including food security and sustainability. This program emphasized the need for innovative, evidence-based solutions to tackle complex challenges.

At Purdue University, my Ph.D. program in Consumer Science has allowed me to focus on behavioral economics and its application in nutrition and food safety. Being exposed to different educational systems and cultural perspectives has broadened my understanding and enabled me to approach research with a multidisciplinary lens.

 

What impact do you hope your research will have on the global food system?

My ultimate goal is to create solutions that benefit both consumers and producers. For instance, by promoting safe and nutritious food products, we can improve public health outcomes while supporting economic development in exporting countries.

In the context of nutrition interventions, I hope my work will encourage younger generations to adopt healthier eating habits, reducing the risk of chronic diseases. Meanwhile, in food safety, I aim to strengthen the trust between consumers and producers, ensuring that international trade thrives on a foundation of quality and reliability.

 

Many young Nigerians view studying or working abroad as the key to success. Based on your experiences, what advice would you give them?

While studying abroad offers invaluable opportunities, it’s essential to remember the importance of giving back to one’s home country. Nigeria is brimming with potential, and there’s a pressing need for skilled professionals to drive innovation and development.

My advice is to seek global experiences that expand your knowledge and network but always look for ways to apply those skills to address local challenges. Whether it’s through research, entrepreneurship, or public service, every contribution counts.

 

What has been your most rewarding achievement so far in your career?

One of my most rewarding achievements has been leading the project on university students’ dairy perceptions. Seeing how small changes in foodservice settings can positively impact students’ nutrition choices has been incredibly fulfilling.

Another highlight is my work on cassava safety, where we’ve made significant progress in reducing cyanide levels through better processing techniques. Knowing that our efforts are protecting lives and supporting sustainable trade is a source of great pride.

 

Final thoughts—if you could advise policymakers on one key area to focus on, what would it be?

Policymakers should prioritize investments in education and infrastructure, particularly in agriculture and food systems. Whether it’s providing resources for safer processing technologies or funding nutrition education programs, these investments pay dividends in terms of public health and economic growth.

I would also emphasize the importance of international collaboration. The challenges we face be it food safety or nutrition are global in nature, and solving them requires collective effort and shared responsibility.