Stresses Importance of Food Chemistry in Combating Malnutrition and Enhancing Public Health
Professor Oluwatoyin Aletor, a renowned scholar in food chemistry and analysis at the Federal University of Technology, Akure (FUTA), has emphasized the undeniable link between healthy living and the quality of food intake. She made this assertion during the university’s 182nd Inaugural Lecture titled “Food Chemical Constituents and Their Value-Addition: Prospects for Enhanced Food Security and Livelihood.”
Addressing an audience of academics, researchers, students, and members of the public, Professor Aletor explained that food does not only serve as nourishment but also plays a critical role in disease prevention, management, and overall well-being.
“To attain healthy living, the quality of food items consumed by the populace is important,” she said. “The chemical composition of food plays a crucial role in human health and well-being.”
She noted that contemporary research has deepened the understanding of how food components especially the balance of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals) influence physical and mental health in both humans and animals.
Functional Foods and Nutraceuticals
Professor Aletor highlighted the rising public interest in functional foods, which are similar in appearance to conventional foods but contain bioactive compounds such as phenolics, vitamins, natural colorants, and other nutraceuticals. These ingredients, she said, contribute to reducing the risk of chronic diseases and are instrumental in managing micronutrient deficiencies.
“People now think deeply about how their diet can influence their health,” she added. “This has led to increased demand for foods with natural and health benefits.”
She defined functional foods as those consumed as part of a regular diet that offer additional physiological benefits beyond basic nutrition. According to her, these benefits can support immune function, improve metabolic processes, and prevent nutrition-related ailments.
The Role of Food Chemistry
Delving into the technical aspects of her lecture, the food chemistry expert described chemical nutrients as vital substances found in food that provide energy, support structure, and regulate body processes.
“The composition of these substances determines the nutritional and sensory quality of food products. Food is prone to structural modification during storage or processing, and knowledge of its chemical composition is essential for ensuring safety and quality,” she said.
Professor Aletor also called attention to the potential of green leafy vegetables, which she described as one of the cheapest and most abundant protein sources due to their ability to synthesize amino acids and other food chemicals using readily available natural materials such as sunlight, water, and carbon dioxide.
Value Addition and Food Safety
She further explained how chemical substances play a critical role in food production, preservation, and fortification. These include:
- Food additives, which enhance safety, freshness, and appearance;
- Food supplements, which are concentrated sources of essential nutrients;
- Food flavourings, used to improve taste and aroma;
- Food enzymes, which speed up metabolic reactions;
- Botanicals, derived from plants, algae, and fungi for nutritional purposes.
Professor Aletor urged increased exploration of underutilized crops and non-conventional food sources, which are often nutrient-dense and adaptable to diverse agro-ecological zones. She noted that these crops could enhance food access for rural and low-income communities, improving nutrition outcomes.
She also advocated for interdisciplinary collaboration involving experts in toxicology, nutrition, chemistry, and risk assessment to ensure food safety, especially when introducing new ingredients or fortification methods.
“There is a need for synergy between researchers and the food industry to provide science-based advice on matters relating to nutrition, food quality, and safety,” she stated.
Malnutrition and the Role of Government
The professor expressed concern over the rising malnutrition rates in developing nations like Nigeria. She linked the trend to food shortages and the high cost of conventional foods, which have resulted in increased cases of kwashiorkor, marasmus, and mortality, particularly among children and pregnant women.
“Adequate nutrition is a major pillar of public health. Governments must invest in providing technical and financial support to guarantee food safety and security,” she urged.
She added that governments must ensure the food industry is held accountable in producing safe and nutritious food products that meet public expectations and health standards.
Vice Chancellor Commends Lecture
Chairing the event, FUTA Vice Chancellor, Professor Adenike Oladiji, described Professor Aletor as an erudite scholar and a leading voice in food chemistry.
“This lecture has broadened our understanding of how we can eat healthier and enhance food quality. It also offers practical solutions to the food and nutrition challenges facing Nigeria,” Professor Oladiji said.
The lecture is one in a series of public academic events organized by FUTA to showcase groundbreaking research and foster intellectual engagement on national and global issues.
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