Randy Adjonu

Course Directors

Dr Randy Adjonu

BSc (Honours) – Nutrition and Food Science , Doctor of Philosophy – Food Science

Course Director / Lecturer in Food Science (Food Technology)
Wagga Wagga
Building 288 Room 232

Randy completed a Bachelor of Science (Nutrition and Food Science) with First Class Honours from the University of Ghana in 2008 and a Doctor of Philosophy (Food Science, 2014) from Charles Sturt University, Australia, in 2014. After his PhD studies, Randy worked in technical roles in the food industry for three years before returning to Charles Sturt University in 2017 as a post-doctoral fellowship with the ARC Industrial Transformation Training Centre for Functional Grains.

Between 2011 and 2019, Randy worked as a sessional academic at Charles Sturt University with the chemistry and food science disciplines. In 2019, Randy began his current role as a Food Science and Technology lecturer in the School of Biomedical Sciences at Charles Sturt University. Randy is currently the Head of Discipline, Food science in the School of Dentistry and Medical Sciences.



Randy is passionate about food and nutrition and how they shape human health. Randy teaches several subjects in the Bachelor of Food Science and Nutrition, covering introduction to food and nutrition, food chemistry, quality assurance, food preservation, and product development.

Randy’s approach to teaching is industry-centred, allowing students to link theoretical topic discussions with practical industry experiences. He achieves these through industry-relevant assessments, expert workshops, and industry visits.

Randy is passionate about translational research that delivers solutions for the food industry, helping improve consumers' livelihoods. My research focuses on the impact of food processing on nutrition, nutrient retention, safety, and quality of processed foods.

Specific areas of interest are

  • agri-food waste valorisation and upcycling
  • bioactive compounds
  • edible oils processing
  • emulsions and colloids
  • food proteins
  • grains and legumes
  • minimal and new processing technologies
  • quality management systems
  • sustainable food systems.


  • Benchmarking of the Super High Oleic Acid Safflower oil in a frying trial – Completed in 2020.