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ifeoluwa faleye

@official_falex01

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SPORT SECRETARY OF AWOLOWO HALL OF RESIDENCE @obafemiawolowohall
FALEX OF OAUβ™₯οΈπŸ’―β€οΈ
Studying food science and technology πŸ₯ͺ🌭πŸ₯«
Single πŸ’―πŸ’•
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OFFICIALLY +1πŸŽ‰πŸŽ‰ "Happy birthday to me! May this special day mark the beginning of a year filled with love, laughter, prosperity, and divine guidance. May God bless me with good health, wisdom, and strength to pursue my dreams. May His grace and mercy surround me, and may my life be a shining testament of His goodness. I pray for joy, peace, and fulfillment in all aspects of my life. Thank you, Lord, for another year of life! Cheers to an amazing year ahead! πŸŽ‰πŸŽ‚πŸ₯³πŸ™" #birthday #happybirthday #october taken in Oranfe,Ile-Ife by @official_falex01
11
2 years ago
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Happy matriculation to me πŸŽ“πŸŽ“πŸ’― by @official_falex01
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3 years ago
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A ride indeed, fun and great enough to save memories. An end to 100 level in OAU, Angola hall of residenceβ€οΈπŸ’ We're pushing to greater feats, gonna miss these great minds for the few coming months, God bless y'all guys!! by @official_falex01
16
2 years ago
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Another year, another testimony. πŸŽ‚βœ¨ Grateful to God for His grace, protection, preservation, and for bringing me this far. πŸ™πŸ½ I’m stepping into this new chapter with a grateful heart, bigger dreams, and stronger faith. ❀️ Happy Birthday to me. πŸ₯‚πŸŽ‰ #goviral #birthday #october #celebration taken in Bowen University by @official_falex01
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14 days ago
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In addy to me #inaddy #incoming #portrait #goviral taken in Bowen University by @official_falex01
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17 days ago
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Day 9: The secret behind the crunch. πŸ₯¨πŸžπŸ”¬ Ever wonder why a cracker stays crisp on the shelf for months, while soft bread goes stale in just a few days? Hint: It isn't just about how much water is inside! It’s all about Water Activity (a_w). πŸ’§πŸ“Š Here is the difference made simple: πŸ‘‰ Moisture Content: Tells us the total amount of water in a food. πŸ‘‰ Water Activity (a_w): Measures the energy of that waterβ€”how "free" it is to move around, make things soggy, or feed bacteria. A cracker has a very low water activity (a_w < 0.3), meaning its water molecules are tightly bound. That’s why it keeps its snap! Bread has a much higher water activity (a_w \approx 0.95), which lets water shift around, causing starch to realign and the bread to go stale. Cooking measures water in cups and liters. Food Science measures water activity on a scale from 0.0 to 1.0! πŸ§ͺ✨ Save this post to test your food science knowledge later! πŸ‘‡ #FoodScience #WaterActivity #KitchenScience #FoodTech #foodfacts taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 8: The secret to keeping oil and water together. πŸ₯—πŸ”¬ Cooking mixes oil and water. Science keeps them from separating by managing the HLB balance! πŸ’§πŸŸ‘ We all know oil and water don't get along. But when you look at mayonnaise, salad dressings, or coffee creamers, they stay perfectly smooth. How? Here is the simple chemistry: πŸ‘‰ The HLB Scale (Hydrophilic-Lipophilic Balance): A rating system from 0 to 20 that tells us whether an emulsifier prefers water or oil. πŸ‘‰ Water-Loving (Hydrophilic): Emulsifiers with higher HLB numbers work best for oil-in-water products like milk or dressings. πŸ‘‰ Oil-Loving (Lipophilic): Emulsifiers with lower HLB numbers work best for water-in-oil products like butter or margarine. A chef uses muscle power to whisk a temporary mixture. A Food Scientist uses molecular matching to build an emulsion that lasts for months! πŸ§ͺ✨ Save this post if you love learning the hidden chemistry behind your favorite foods! πŸ‘‡ #FoodScience #Emulsion #KitchenChemistry #STEM #FoodTech taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 7: The real tools of our trade. πŸ”¬πŸ“Š If food science were just about "cooking," we wouldn't need microscopes, GC-MS machines, or Arrhenius equations! πŸ§ͺ✨ Here is a quick look at why we use heavy lab equipment instead of just cooking utensils: πŸ‘‰ Microscopes: We use them to zoom into the cellular structure of food, checking how fat droplets and proteins interact. πŸ‘‰ GC-MS Machines: These analyze the invisible aroma molecules that give food its flavor, measuring them down to the tiny detail! πŸ‘‰ Arrhenius Equations: Math equations that help us predict how fast food will spoil over time under different temperatures. A chef uses a tasting spoon to check flavor. A food scientist uses advanced analytical tools to quantify quality, safety, and stability. Save this post if you enjoyed this 7-day deep dive into the hidden world of Food Science! πŸ‘‡ #FoodScience #GCMS #ChemistryInTheLab #STEM #FoodTech taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 6: The secret behind that perfect mouthfeel. πŸ¦πŸ”¬ We call food creamy, smooth, or crunchy. But in the food science lab? Texture isn't "made"β€”it's an engineered colloidal network of lipids, proteins, and water! πŸ’§πŸ§« Here is what that actually means: πŸ‘‰ Lipids (Fats): Create smooth richness by dispersing tiny fat droplets evenly through the mixture. πŸ‘‰ Proteins: Build a microscopic "cage" or matrix that traps water and gives food its firmness or stretch. πŸ‘‰ Water: Interacts with hydrocolloids and starches to dictate viscosity (how thick or liquid something feels). Whether it’s the velvety melt of premium ice cream or the stretch of cheese, it all comes down to controlling how these molecules fit together under a microscope! πŸ”¬βœ¨ Chefs create flavor combinations. Food scientists engineer the physical structure that brings those flavors to life. Save this post if you'll never look at "creamy" food the same way again! πŸ‘‡ #FoodScience #ColloidalScience #Mouthfeel #KitchenChemistry #STEM taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 5: Beyond the recipe card. πŸŒ‘οΈπŸ“¦ A recipe is just a list of instructions. Food Science is the study of thermodynamics and mass transfer! Ever wonder why microwaving a frozen meal leaves the middle freezing cold while the edges are burning hot? That isn't magicβ€”that’s heat transfer physics in action! πŸ”₯❄️ In the lab, we use thermal imaging (like the photo above) to see how heat moves through packaged food: πŸ‘‰ Thermodynamics: Understanding how heat energy flows into the center of a product to kill bacteria safely. πŸ‘‰ Mass Transfer: Tracking how moisture moves so your food doesn't turn soggy or dry out in packaging. Recipes tell you to "bake for 30 minutes." Food Science measures the exact rate of energy transfer to make sure every single piece turns out perfect. Save this post if you love seeing the hidden physics behind everyday food! πŸ‘‡ #FoodScience #PhysicsOfFood #ThermalImaging #KitchenScience #foodengineering taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 4: From the kitchen pan to the factory conveyor belt. πŸ­πŸ“¦ A chef wants the food to taste amazing 'right now'. A Food Scientist wants it to stay safe, fresh, and consistent '6 months from now'. When you cook at home, you eat within minutes. But packaged foods face a long journey: 🚚 Long shipping routes in hot trucks πŸ“¦ Months sitting on supermarket shelves 🌑️ Temperature fluctuations in household pantries That’s why food science relies on industrial processing and shelf-life testing like the batch stability check pictured here. We formulate ingredients so they don't split, separate, or spoil while traveling from the factory to your kitchen. Chefs master the art of the moment. Food scientists master the art of long-term stability. πŸ§ͺ✨ Save this post if you appreciate the hidden engineering behind your favorite pantry staples! πŸ‘‡ #FoodScience #FoodFactory #HowItIsMade #FoodTech #STEM Manufacturing FoodProcessing taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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Day 3: The truth about heat and food safety. 🦠πŸ”₯ People think cooking and food science are the same because both use heat. But the end goals are completely different! The simple breakdown: πŸ”₯Cooking adds heat to make food taste good, look appetizing, and reach a pleasant texture. πŸ›‘οΈFood Science controls microbial decay to keep food safe to eat days, weeks, or months later. When a chef applies heat, they are looking for flavor. When a Food Scientist applies heat, we are calculating how to destroy harmful bacteria while keeping the food nutritious and stable. We look at food through a microscope: πŸ‘‰ Water Activity (a_w): Controlling moisture so bacteria can’t breed. πŸ‘‰ pH Levels: Creating environments where bad microbes can't survive. πŸ‘‰ Preservation: Stopping spoilage before it even starts. Cooking feeds you today. Food Science keeps you safe tomorrow. πŸ§ͺ✨ Save this post if you learned something new! πŸ‘‡ #FoodSafety #Microbiology #FoodScience #STEM #LearnScience FoodTech taken in Obafemi Awolowo University Ile-Ife Osun State. by @official_falex01
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2 months ago
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