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Olugbenga Diyaolu has extensive experience in research, development, and innovation roles within the food industry. Olugbenga currently holds the position of Global Chief Research, Development, and Sustainability Officer at Sabra Dipping Company since 2022. Prior to this, they served as the Head of Research and Innovation R&D at Planterra Foods from 2020 to 2022. Before that, they worked at Dean Foods from 2015 to 2020, starting as the Manager of Base Business Product Development and advancing to roles such as Sr. Director R&D and R&D Director of Product and Packaging Development. Olugbenga'searlier experience includes a position as Sr. Research Engineer at Kraft Foods from 2004 to 2015.

Olugbenga Diyaolu completed their Bachelor of Science degree in Chemical Engineering at The University of Toledo from 2002 to 2004. Olugbenga later pursued a Master's in Product Design and Development (MPD2) at Northwestern University from 2008 to 2010. Additionally, it can be assumed that they attended the University of Lagos, although the duration and degree details for this educational experience were not provided.