Advancing the
Science of Nutrition.
From food safety assessments to waste-to-wealth technologies, we are committed to excellence in food processing, preservation, and global food system innovation.
Waste-to-Wealth
Processing plantain peels and peanut skins for bioactive application.
Welcome to the Department of Food Science and Technology at UNIOSUN. The Department is made up of vibrant researchers and scholars who have a passion for advancing the science and technology of food. The Department is committed to excellence in teaching, research and innovation with a focus on addressing the complex challenges facing the global food system.
Our research programs span a wide range of areas, including food processing and preservation, food microbiology and safety, nutrition and health, food analysis and quality control as well as food engineering and technology. These areas are covered in both our undergraduate and graduate degree programs to ensure that students are prepared for careers in the industry, academia and government.
Formal Inauguration
January 27, 2020
Programme Duration
5 Years • B.Sc. (Hons)
Pioneer Staff
3 Academic Staff
Our Journey
Programme Initiation
First existed as a unit under the Department of Pure and Applied Chemistry
Official Inauguration
Department formally inaugurated with three pioneer staff members
Growth & Excellence
Expanding staff strength, student population, and infrastructural development
Mission
To create a unique Department committed to the pursuit of academic innovation, skill-based training in food processing and a tradition of excellence in teaching, research and community service.
Vision
To be a centre of excellence providing high quality teaching and learning experiences in Food Science and Technology that will engender the production of entrepreneurial graduates in this discipline, capable of impacting positively on their environment while being globally competitive.
B.Sc. Food Science and Technology
5-Year Honours Programme • NUC Accredited
No Head of Department found for: Head, Department of FOOD SCIENCE & TECHNOLOGY
Research Activities
Oils & Fats Research
- Quality characteristics of fats from land and aquatic animals
- Quality features of oils from lesser-known oilseeds
- Linoleic acid inhibition properties of enriched foods
Food Safety & Toxicology
- Toxicity levels of street vended foods (PAHs)
- Safety assessment of street vended pineapple
- Safety assessment of Donkunu (Kenkey) and Sauce
Value Addition & Processing
- Value addition methods for African leafy vegetables
- Waste-to-wealth processing of plantain peels and peanut skins
- Novel food products from orange-fleshed sweet potato
Protein & Bioactive Studies
- Extraction of proteins, hydrolysates and peptides
- Enzymatic extraction and bioactive properties
- Phytochemical and amino acid profiling
Baked & Fried Foods
- Quality and safety of baked and fried foods
- Sweeteners and improvers in wheat flour products
- Garden egg inclusion in yam flour
Fermentation & Traditional Foods
- Poly-gamma-glutamic acid from African locust bean fermentation
- Characterization of gari from fertilized cassava
- Processing effects on pumpkin fruit flour
Novel Product Development
Innovative food products developed by the department
Ice Cream Analogue
From orange-fleshed sweet potato
Composite Flour
For reduced import dependency
Fruit Leather
From African Star Apple & Banana
Cardaba Enriched Chinchin
With peanut burger
Mushroom Enriched Yam Flour
Phytochemical & amino acid profiling
Pumpkin Fruit Flour
Thermal properties study