Obafemi Akinwotu, PhD Student

Food for Thought

For those people who suffer from severe chewing and swallowing difficulties, the current solutions, which include the use of feeding tubes and extended stays in hospital, can have a major impact on their physical and mental health.

Lincoln PhD student Obafemi Akinwotu is currently investigating the development of new food products designed to ease swallowing difficulties in patients with severe dysphagia while promoting good oral intake and a healthy lifestyle. These products aim to reduce reliance on feeding tubes in clinical settings.

"I've been focusing on modifying the texture of plant-based foods to help patients with severe dysphagia." explains Obafemi, who is a student based in the National Centre for Food Manufacturing. "The aim is to minimise the life-limiting issues that are associated with the condition, such as choking or coughing when eating."

Experimental Approaches

Currently, between 11 and 50 per cent of patients require feeding tubes after being diagnosed with a stroke. This often necessitates hospitalisation for three to six months, exposing them to the risks of infections and the inability to enjoy the taste of food, as well as having negative impacts on their mental health.

"I'm working on different processing techniques to create a foam-based diet for dysphagia patients and, importantly, reduce or complement the use of feeding tubes for patients diagnosed with stroke. This could have a major impact across healthcare and make a real difference to the lives of those suffering with this chronic eating disorder."

Obafemi has been conducting his research in the chemistry lab and the new product development 'kitchen' at NCFM.

"Working in these labs has been a real highlight of my PhD so far," says Obafemi. "I've been able to gain hands-on practical experience and become involved in a very engaging community of researchers."

Skills for the Future

Alongside the first-class facilities at NCFM, Obafemi has been able to take advantage of the many development opportunities available for postgraduate research students at the centre.

"I've had the chance to work directly with industry on a range of interesting projects, which adds to my credentials and gives me an advantage after graduating," says Obafemi, who would like to continue his work at Lincoln as a postdoctoral researcher. "The centre also gives us the chance to share our research and get feedback on our projects at regular monthly sessions. And we receive really good careers advice which has explored different career pathways and other important elements, such as the commercialisation of our research."

Obafemi adds: "I chose to study at the National Centre for Food Manufacturing because of its reputation, and I have to say that I've had a really positive experience. It's great to have been part of such a supportive and positive community of researchers and academics, who are conducting studies that can have a real impact in society."