The NRF rating system is a peer-reviewed evaluation of a researcher’s standing and output. A C-category designation recognises established researchers with a sustained publication record and active engagement in their field. A C2 rating indicates consistent national-level recognition, with peer reviewers in agreement that the researcher demonstrates a strong and credible research track record.
Dr Wokadala is Programme Leader for the Advanced Diploma in Postharvest Technology (ADPPHT) and the Advanced Diploma in Agricultural Production Management (ADPAPM) at UMP. His work focuses on food science and applied food analysis, with particular emphasis on improving the utilisation, safety and nutritional value of underutilised crops.
He previously held research positions at the Agricultural Research Council (ARC) and the Council for Scientific and Industrial Research (CSIR), where he contributed to work on food safety, mycotoxin detection and the beneficiation of traditional African food systems.
His research explores the structural, nutritional and functional properties of plant-based food resources, including indigenous species such as Trichilia emetica (Natal mahogany) and Trichilia dregeana (forest mahogany). He also investigates the functional and health-related properties of unripe banana flour, particularly its resistant starch content and potential applications in blood sugar regulation and metabolic health.
In addition, his work includes the characterisation of plant protein concentrates, assessing their amino acid profiles and functional properties as potential sustainable alternatives to conventional protein sources such as soy.
Key research focus areas include:
- Functional properties of starch-rich and plant-based ingredients, including unripe banana flour.
- Nutritional and structural analysis of underutilised indigenous crops and tree seeds.
- Application of advanced analytical techniques, including chemometrics and multi-elemental profiling, in food quality assessment.
Dr Wokadala holds a PhD in Food Science and has developed internationally recognised expertise in starch-based biopolymers and applied food characterisation. He is also Associate Editor of the Journal of Food Measurement and Characterization published by Springer Nature.
His work continues to bridge fundamental food science with practical innovation aimed at strengthening food security and supporting the development and commercialisation of indigenous African crops.
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