Babatunde Olufemi is an early-career food scientist and writer who resides in Lagos, Nigeria. His work focuses on evidence-based analysis, consumer education, and demystifying common food myths. To this end, Babatunde founded Quill of Grubs in March, 2025.
Experience
Babatunde Olufemi started his food science journey in 2012. Before then, he knew little about that field of study. However, Babatunde has since transformed into a very passionate food science academic. He currently lectures in the Department of Food Technology at Gateway (ICT) Polytechnic, Saapade (babatunde.olufemi@gaposa.edu.ng).
In 2020, trapped at home during the COVID-19 lockdown, Babatunde decided to get inventive with a skill he had nurtured for many years prior – writing. After applying to remote roles at multiple writing agencies, he was employed by Ecrivians Consult and worked with them for five productive years. It was during this period that Babatunde honed his web content creation skills. He was so versatile on the team that he contributed to multiple projects like HacksValley and NinePennies.
Before obtaining a bachelor’s degree, Babatunde had also trained and received certification as a computer technician. So, the founding of Quill of Grubs is an exhibition of transferable intelligence through the stacking of skills acquired across multiple domains.
Education
Babatunde obtained a 2011 diploma in Computer Engineering from Gateway (ICT) Polytechnic, the institution where he now lectures. Between 2013 and 2017, he pursued a bachelor’s degree in food science and technology at Obafemi Awolowo University, Ile-Ife (OAU). Babatunde is currently pursuing his MS degree in food science and technology; also at OAU.
About Quill of Grubs
Quill of Grubs is a rapidly growing food science blog. We provide science-backed information and insights about food, cooking and production techniques, culinary cultures and the various industries involved in the farm-to-fork journey. Since its inception, Quill of Grubs’ global audience count has been on a steep rise. Learn more about us and our editorial standards.