Trinity University has appointed Modupeade Adetunji as its first professor since the university began academic operations in 2019.
The appointment was announced in a statement on Tuesday by the institution’s acting director of corporate affairs Michael Bamigbola who said the promotion was approved at the 26th regular meeting of the university’s governing council.
Adetunji, a food microbiologist and mycotoxicologist, was promoted from associate professor to professor.
Vice chancellor Professor Clement Kolawole described the promotion as an important step in the institution’s academic and research development.
According to him, Adetunji met all requirements during departmental, faculty and external assessments, with her publications, research contributions and community service supporting the elevation.
“This promotion signals that Trinity University has truly come of age. Her publications, research contributions, and community service reflected readiness for this elevation,” he said.
Registrar David Oyejide said the appointment reflected the university’s growth in research, innovation and academic development.
He noted that Adetunji had previously served as acting head of biological sciences, acting dean and director of academic planning, where she contributed to strengthening academic structures and quality assurance systems.
Reacting to the appointment, Adetunji described it as a significant moment in her academic career.
“This is more than a career milestone. Being named Trinity University’s pioneer professor reminds me that dedication, faith, and mentorship always bear fruit,” she said.
She added that the promotion came at a time when the university was positioning itself as a research-driven institution with growing continental and international recognition.
Adetunji said the new role would expand her responsibilities in postgraduate training, attracting research grants, building laboratories and promoting industry collaboration in food safety and scientific research.
“The new position expands my responsibilities toward strengthening postgraduate training, attracting research grants, building laboratories, and fostering industry collaborations in food safety and scientific research development,” she said.
