David Omale is a food scientist and biotechnology researcher with a strong focus on alternative proteins, food microbiology, and sustainable food systems. With a B.Sc. in Food Science and Technology from Kogi State University and an M.Sc. in Food Microbiology and Biotechnology at the University of Nigeria, Nsukka, David combines academic depth with practical, community-driven engagement.

He has demonstrated leadership and innovation in both academic and non-academic settings. Notably, he is the founder of the University of Nigeria Alt Protein Project, a pioneering student-led movement promoting sustainable protein sourcing. He has organised major events such as Nigeria’s first student-led conference on sustainable and alternative proteins and co-organised a bioengineering hackathon in collaboration with Common Ground – Synthesis of Biology.

David has professional experience in quality assurance (A&P Foods), teaching (Community Secondary School Nenwe and Livingstone Excellent Schools), and consultancy, particularly in curriculum development for online education on alternative proteins. As a research and communications intern at Common Ground, he contributed to strategic ideation and communication outreach.

His research interests span food fermentation, waste valorisation, and protein innovation, reflected in publications on plant-based kilishi and food fermentation for protein security. He has presented his work at notable conferences, including a UNESCO international conference and a DAAD alumni workshop.