CURRICULUM VITAE

I.NAME:WAKIL Sherifah Monilola

Date of Birth:15th of May, 1967

Department: Microbiology

Faculty Science

II.Present Appointment (With Date)

Date of First Appointment:16th March, 1998

Present post (with date) Lecturer I, 1st Oct., 2009

Date of last Appointment/Promotion:1st October, 2009.

III.University Education:

(a)University of Ibadan, Ibadan.1989 – 1992

(b)University of Ibadan, Ibadan1995 – 1997

(c ) University of Ibadan, Ibadan 1997 - 2006

IV.Academic Qualifications (With Dates & Granting Bodies)

(a)B.Sc Microbiology (Second Class Honours, Upper Division).

University of Ibadan, Ibadan. 1992

(b)M.Sc Microbiology- University of Ibadan, Ibadan.1997

(d) Ph.D Microbiology - University of Ibadan, Ibadan. 2006

V.Professional Qualifications & DiplomasNil

VI.Scholarship, Fellowships & Prizes

(a)Egba – A.G. Leventis Scholarship Award1996

(b)John D and Catherine T MacArthur Foundation Grant2004

VII.Honours, Distinctions & Membership of Learned Societies

American Society for Microbiology (ASM) Member

Association of Industrial Microbiologists of Nigeria (AIMN) Member

Nigeria Society for Microbiology (NSM) Member

Science Association of Nigeria (SAN) Member

Society of General Microbiology (SGM) Member

VIII.Details of Teaching Experience at the University Level

Assistant Lecturer, 1998-2001

Lecturer II, 2001-2009

Lecturer I, Department of Microbiology,

University of Ibadan, Ibadan 2009 – till date

(a)Undergraduate Courses Units

MIC 221 – Introductory Microbiology 4

MIC 231 – Basic Techniques in Microbiology 2

MIC 322 - Bacteriology 3

MIC325– Soil Microbiology 3

MIC 423 – Industrial Microbiology 3

(b)Undergraduate Project Supervision

(i)Already Supervised 47 Students

(ii)Presently Supervising 4 Students

(c ) Postgraduate Courses

MIC 712 – Selected Topics in Industrial Microbiology 3units

MIC 731 – Microbial Biotechnology 3units

(d) Postgraduate Supervision –M.Sc.

(i ) Already Supervised 15 Students

(ii) Presently Supervising 4 Students

(d)University and Departmental Duties

(i)Member, Departmental Examinations Committee2000- till date

(ii)Registration of Students1998- till date

(iii)Counseling of Students2000- till date

(iv)Member of Senate2005 - 2007

(v)Secretary, Department Finance Committee2005- 2009

(vi) Chairperson, Welfare Committee 2009 – 2011

(vii) Member, Faculty of Science Board of studies 2009 – 2011

( viii) Member, Faculty of Science Finance Committee 2010 – 2011

(ix) Member of Senate 2011 – till date

IX.Research

(a)Completed:

(i) Diversity of Pectinolytic Bacteria causing soft rot of vegetables.

(ii) Isolation, Characterization and Identification of Antimicrobial

producing microorganisms from fermenting pearl millet

(Pennisetum glaucum ).

(iii)Isolation and Identification of Antimicrobial producing Lactic

Acid Bacteria (LAB) from Fermenting Cucumber.

(iv)Screening Antibiotics for the Elimination of Bacteria in Yam

Tissue Culture.

(v)Quality Assessment of weaning food produced from Fermented

Cereal-legume blends using Starters.

(vi) Construction of, and properties of a microbial community in

spontaneous fermentation of Maize for ‘Ogi’ production.

(vii)Influence of Environmental conditions on the growth in Batch

Culture of Lactobacillus species isolated from spontaneously

Fermenting millet.

(viii)Quality Assessment of Starter-produced weaning food from

Fermented Cereal-legume blends subjected to Environmental

Changes.

(ix) Production and Partial Characterization of Keratinase produced by

Bacterial isolates from Layer Nails and Feathers.

(x) Microbiological and Nutritional Assessment of Starter – developed

Fermented Tigernut Milk.

(xi) Development of Starter Culture for “Pupuru” Production—A

Fermented Cassava Product.

(b) In Progress:

(i) Fermentation strategy and fermentation products of a one-stage

procedure for bio-conversion of Palm Oil Mill Effluent (POME) to

bioethanol.

(ii) Influence of Environmental conditions on the growth in Batch

Cultureof Lactobacillus species isolated from spontaneously

Fermenting millet.

(iii) Effect of fermentation Time and Agitation rate on Amylase

Production from Malted and Fermented Pearl Millet.

(iv) Supplementation of Legume-fortified Millet based Weaning Food

with Moringa oleifera leaves.

(v)Effect of Starter combinations on the Bioconversion of POME to Bioethanol.

(vi)Fermentation products of a one-stage Bioconversion of POME to Bioethanol.

(vii)Lactic Acid production from fermentable Starchy substrates.

(c ) Dissertation and Thesis:

(i) B.Sc Dissertation – Studies of Bacteria Associated with some infant

Milk.

(ii) M.Sc Dissertation- Ethanol production from cassava starch using

Zymononas mobilis and Baker’s yeast.

( iii) Ph.D Thesis - Phenotypic identification and molecular diversity of

microbial community in fermented cereal-legume weaning blends.

X.Publications

(i)Books or chapter in Books Already Published-Nil

(ii)Patents:-Nil

(iii)Articles that have already appeared in learned journals-

1.Wakil, S.M; Bamgbose, O.O. and Ilo, E.C. (2004)- Influence of fermentation

time on the microbial profiles, sensory attributes and shelf-life of Kunu-tsamia.

Advances in Food Sciences, 26 (2): 52 – 55.

2.Wakil, S.M., Onilude, A.A., Adetutu, E.M. and Ball, A.S. (2008).PCR-

DGGE fingerprints of microbial successional changes during fermentation

of cereal-legume weaning foods. African Journal of Biotechnology7 (24):

4643- 4652.

3. Wakil, S. M, Onilude, A.A.and Ball, A.S. (2008).Dynamics and Diversity

of Bacterial Communities of Fermented Weaning Foods via Denaturing

Gradient Gel Electrophoresis (PCR-DGGE).Research Journal of

Microbiology3 (11): 630- 640.

  1. Wakil, S.M. and Onilude, A.A (2009). Microbiological and Chemical

Changes During Production of Malted and Fermented Cereal- Legume

Weaning Foods. Advances in Food Sciences 31 (3): 139- 145

  1. Wakil, S.M. and Onilude, A.A (2010).Monitoring the effect of fortification on

bacterialpopulation dynamics in malted and fermented maizebasedweaning foods using PCR-DGGE.Journal of Applied Biosciences 26: 1604 – 1613

  1. Onilude, A.A ; Igbinadolor, R.O and Wakil, S.M (2010)Effect of varying

relative humidity on the rancidity ofcashew (Anacardium occidentale L.) kernel oil bylipolytic organisms. African Journal of Biotechnology Vol. 9(31), pp. 4890-4896.

  1. Onilude, A.A ; Igbinadolor, R.O and Wakil, S.M (2010).Effect of Time and

Relative Humidity on the Microbial Load and Physical Quality of Cashew

Nuts (Anacardium occidentaleL) under storage. Africa Journal of Microbiology

Research 4 (19): 1939- 1944.

  1. Wakil, S.M. and Onilude, A.A. (2011).Time related total lactic acid bacteria populationdiversity and dominance in cowpea-fortified fermentedcereal-weaning food. African Journal of Biotechnology Vol. 10(6), pp. 887-895.
  2. Wakil, S. M. and Oyinlola, K. A. (2011).Diversity of pectinolytic bacteria causing soft rotdisease of vegetables in Ibadan, Nigeria.Journal of Applied Biosciences 38: 2540 – 2550.
  3. Wakil S. M. and Daodu A. A. (2011). Physiological Properties of a Microbial Community inSpontaneous Fermentation of Maize (Zea mays) for OgiProduction.International Research Journal of Microbiology 2(3): 109-115.
  4. Wakil, S. M., Dada, M. T and Onilude, A.A. (2011). Isolation and Characterization of Keratinase-producing Bacteria from Poultry Waste. Journal of Pure and Applied Microbiology5 (2):567-580.
  5. Wakil, S. M. and Oriola, O. B. (2012). Quality Assessment of Starter –

Produced Weaning Food from Fermented Cereal-legume Blend Subjected to Different Environmental Conditions.African Journal of Food Sciences6(5):147-154.

  1. Wakil, S.M.and Osamwonyi, U.O. (2012). Isolation and screening of

antimicrobial producinglactic acid bacteria from fermenting millet gruel.

International Research Journal of Microbiology 3(2):72-79.

  1. Mbah, E.I. and Wakil, S.M (2012). Elimination of Bacteria from in vitro yam

tissue cultures using antibiotics. Journal of Plant Pathology94 (1) :53-58.

  1. Wakil, S.M and Kazeem, M.O. (2012).Quality Assessment of weaning food produced from Fermented Cereal-legume blends using Starters.International Food Research Journal19(4) :1679-1685.

(iv). Books, Chapters in Books and Articles Already Accepted for Publications-

1.Wakil, S.M; Mbah, E.I; Gueye, B. and Brandyophahy, R.(2011). Screening Antibiotics for the Elimination of Bacteria from in vitro yam plantlets. Brazilian Journal of Microbiology (in press).

2.Kazeem, M.Oand Wakil, S.M (2011).Effect of starter combination on the nutritional quality of starter- developed fermented weaning food. International Research Journal of Microbiology (in press ).

(v). Technical Reports and/or Monographs - Nil

XI.Major Conferences Attended With Papers Read-

1.Society for General Microbiology, 155th Meeting, TrinityCollegeDublin,

Ireland. 6th-9th Sept. 2004.

2.Science Association of Nigeria, 41st Annual Conference (April 25-29th, 2005).

Usmanu Danfodiyo University, Sokoto.

(a) Wakil, S.M. and Onilude, A.A. Microbial Community dynamics during production of weaning food from fermented cereal-legume blends.

(b) Onilude, A.A; I.F. Fadahunsi; S.M. Wakil and B.C Adebayo-Tayo. Effect of water activity – pH interaction on Biomass, fermentative ability and antimicrobial production by Lactic Acid Bacteria species from Brined soft cheese.

3. Training workshop on Integration of HIV/ AIDS Issues into The University of

Ibadan Curricula, University of Ibadan Conference centre, Ibadan (28- 30th March,

2006).

4. Science Association of Nigeria, 44th Annual Conference, University of Ibadan,

Ibadan (March 22-26th, 2009).

Wakil, Sherifah M. Monitoring the effect of Fortification on Bacterial Population

Dynamics and Diversity of Malted and Fermented Maize-Based Weaning Foods

using PCR –DGGE.

5. Nigerian Society for Microbiology, 34th Annual Conference, Federal University of

Technology,Owerri, Imo State.(18th – 22nd October, 2010).

Wakil, S. M. and Dada, M. T. Isolation and Characterization of Keratinase-

producing Bacteria from Poultry Waste.

6. Nigerian Society for Microbiology, 35th Annual Conference, Bayero University,

Kano (BUK) (9th – 13thOctober, 2011).

(a)Wakil, S. M.and Ayenuro, O.T. Microbiological and Nutritional Assessment of Starter – developed Fermented Tigernut Milk.

(b)Wakil, S. M. and Benjamin, B. I. Development of StarterCulture for “Pupuru” Production—A Fermented Cassava Product.

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Sherifah M. Wakil (Ph.D)

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