The Department of Food Science and Technology (FST) offers comprehensive undergraduate and postgraduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply. We provide expertise for driving the food supply and value chain systems.
The food industry is one of Nigeria´s most important sectors, and many opportunities exist for food science graduates. Some work in food companies with product development, quality management, and company management. Our graduates are also involved with the development of innovative, safe and wholesome as well as contributing to overall food security.
The scientific and technological advances that have taken place in recent decades have created completely new ways of producing and processing foods. Improved technology has made food production, processing, preservation, storage etc extremely complex, and there is a growing need for highly qualified FST graduates who can grasp and apply the new technologies as they fit into the value chains.
The Department of Food Science and Technology (FST) started in 1981 as Food Processing Technology with a 5-year degree programme, which was one of the pioneer programmes of the first school of the University – School of Natural and Applied Sciences (SNAS). With growth, SNAS later became School of Earth, Mineral and Natural Sciences (SEMNS) which is now School of Science (SOSC). The programme started with only 30 students.
Following the approval of the National Universities Commission (NUC) in 1988, the programme (Food Processing Technology) was transferred to the School of Agricultural and Agricultural Technology (SAAT) and was renamed and restructured to Food Science and Technology programme. The major and unique thrust of the Department’s programme, which was Food Processing, was however retained.
Thus, a new Department of Food Science Technology was created in SAAT in October 1988 in line with modified departmentalized school structure adopted for the University. Under the present status, the department is structurally under the engineering-oriented programmes in the School of Engineering and Engineering Technology (SEET).
The first set of students graduated in 1986, and ever since the Department has always graduated students regularly. The postgraduate degree programme of the Department which started in 1989/90 has also graduated students both in the PGD, M.Sc. and PhD programmes.
The first programme Co-ordinator was Professor E. O. I. Banigo (rtd.) (1981 – 1985). Others who headed the Department were Dr. (now Prof.) E. N. T. Akobundu (Oct. 1985 – 1992), Dr C. N. Ubbaonu (now Prof.) (Oct. 1992 – 1996), Dr J. O. Uzuegbu (now Prof.) (Oct. 1996 – 1999), Late Dr S. O. Eke (Oct. 2000 – 2002), Dr Mrs A. Uzomah (now Prof.) (Jan. 2003 – Oct 2006), Prof. C. I. Iwuoha (2006 – 2008) and Dr. (Mrs.) E. U. Onyeka (now Prof.) (2008 – 2009). Dr. (Mrs.) J. N. Nwosu (now Prof.) (2010-2013), Dr (Mrs) N.C. Onuegbu (now Prof.) (2013-2015), Prof. (Mrs.) J.N. Nwosu (2015-2016), Dr C.M. Osuji (2016-2018), Prof. (Mrs) N.C. Ihediohanma (2018-2019). The present head of department is Prof. C.I. Owuamanam.
In 2015, the Department was split into four options at undergraduate level which includes Food Processing Technology (FPT), Brewing and Beverage Technology (BBT), Food Chemistry and Nutrition (FCN) and Food Microbiology (FMB).
To create and share knowledge through Food product development, to improve food safety and quality through intensive research and prepare graduates for challenges in global food industries and health facilities.
The department is to provide, promote and encourage balanced education of theory and skill acquisition with a view to train manpower sufficient to meet the needs of the private and public sectors of the economy. It is also modelled to be in the forefront to assist in the global fight against hunger by the inauguration of fresh ideas, product development and researches to make food available and affordable.
|S/N||NAME||SP NO||SEX||AREA OF SPECIALIZATION||RANK||HIGHEST QUALIFICATION OBTAINED|
|1||Prof. (Mrs.) E. U. Onyeka||SP 1010||F||Food Chemistry & Nutrition||Professor||PhD|
|2||Prof (Mrs.) A. Uzomah||SP 666||F||Food Chemistry & Nutrition||Professor||PhD|
|3||Prof. (Mrs). J. N. Nwosu||SP 864||F||Food Processing Technology||Professor||PhD|
|4||Prof. (Mrs.) N. Onuegbu||SP 1501||F||Food Chemistry & Nutrition||Professor||PhD|
|5||Prof. (Mrs) N. C. Ihediohanma||SP 1948||F||Food Chemistry & Nutrition||Professor||PhD|
|6||Prof. C. I. Owuamanam||SP 1492||M||Food Processing Technology||Professor||PhD|
|7||Prof. C. C. Ogueke||SP 1473||M||Food Microbiology||Professor||PhD|
|8||Dr. C. M. Osuji||SP 1472||M||Brewing & Beverage Technology||Reader||PhD|
|9||Dr (Mrs) G. C. Omeire||SP 2780||F||Food Processing Technology||Reader||PhD|
|10||Dr (Mrs.) N. O. Kabuo||SP 1107||F||Food Processing Technology||Snr. Lecturer||PhD|
|11||Dr. J. O. Iwouno||SP 1600||M||Brewing & Beverage Technology||Snr. Lecturer||PhD|
|12||Dr. Mrs. E. N. Bede||SP 1474||F||Food Chemistry & Nutrition||Snr. Lecturer||PhD|
|13||Dr. Mrs. J. C. Ibeabuchi||SP 1949||F||Food Microbiology||Snr. Lecturer||PhD|
|14||Dr. (Mrs.) A. I. Peter-Ikechukwu||SP 1497||F||Food Science and Technology||Snr. Lecturer||PhD|
|15||Dr. (Mrs.) I. A. Olawuni||SP 1486||F||Food Processing Technology||Snr. Lecturer||PhD|
|16||Dr. (Mrs.) N. N. Ahaotu||SP 2447||F||Food Microbiology||Snr. Lecturer||PhD|
|17||Engr. Dr. (Mrs.) A. A. Nwakaudu||SP 2047||F||Food Processing Technology||?Lecturer I||PhD|
|18||Dr. M. C. Iheagwara||SP 1496||M||Food Processing Technology||Lecturer I||PhD|
|19||Mrs. C. Amandikwa||SP 2449||F||Food Processing and Preservation||Lecturer II||M.Sc.|
|20||Mrs. L.O. Akajiaku||SP. 3208||F||Food Processing Technology||Lecturer II||M.Sc.|
|21||Mrs. Odimegwu Euphresia N.||SP 3568||F||Food Processing Technology||Lecturer II||M.Sc.|
|22||Mrs. N. E. Njoku||SP 3200||F||Food Processing Technology||Lecturer II||M.Sc.|
|23||Mrs. D. C. Okafor||SP 3697||F||Brewing & Beverage Technology||Lecturer II||M.Sc.|
|24||Mr. M. C. Umelo||SP 3698||M||Food Processing Technology||Lecturer II||M.Sc.|
|25||Mr. M. Ojukwu||SP 3212||M||Brewing & Beverage Technology||Lecturer II||M.Sc.|
|26||Mrs. C. Eluchie||SP 2560||F||Food Microbiology||Lecturer II||M.Sc.|
|27||Mrs. O. S. Alagbaoso||SP. 3178||F||Food Chemistry & Nutrition||Lecturer II||M.Sc.|
|28||Mrs. I. N. Agunwah||SP 3676||F||Food Microbiology||Asst. Lecturer||M.Sc.|
|29||Mr. C.E. Ofoedu||SP 3500||M||Brewing & Beverage Technology||Asst. Lecturer||M.Sc.|
|30||Mrs. L.N. Iroagba||SP4603||F||Food Microbiology||Asst. Lecturer||M.Sc.|
|31||Mr. P. Okezie||SP5347||M||Food Processing Technology||Asst. Lecturer||M.Sc.|
|32||Mr. O. Ndukauba||SP5403||M||Food Chemistry & Nutrition||Asst. Lecturer||M.Sc.|
|33||Mrs. E. Anaeke||SP4190||F||Food Processing Technology||Grad. Assistant||B.Tech.|
|34||Mr. A.F. Ofoedum||SP4452||M||Brewing & Beverage Technology||Grad. Assistant||B.Tech.|
|35||Miss. N. Uyanwa||SP5212||F||Food Chemistry & Nutrition||Grad. Assistant||B.Tech.|
|1||Year 1||Dr (Mrs.) A.E. Uzouwku|
|2||Year 2||Mrs C.N. Eluchie|
|3||Year 3||Mrs M.C. Umelo|
|4||Year 4||Mrs S.O. Alagbaoso|
|5||Year 5||Mrs E.U. Odimegwu|
|6||Year 5 (2017/2018)||Dr B.C. Muoasinam and Mrs. Akajiaku, L.O.|
|7||Year 5 (2016/2017)||Mrs C. Amandikwa|
|COURSE CODE||L,T,P||COURSE TITLE||LECTURER(S)||G.As|
|FST 301||2,1,0||Unit Operations in Food Tech I||*Nwakaudu/Muoasinam/Ofoedu||Anaeke|
|FST 303||2,1,1||Food Processing Fundamentals||*Owuamanam/Umelo||Anaeke|
|FST 305||2,0,1||Food Machinery||*Omeire/Akajiaku||Anaeke|
|FST 307||2,0,1||Food Chemistry II||*Bede/Amandikwa/Iroaagba||Ofoedum|
|FST 401||2,0,0||Technical Report Writing||*Olawuni/Ofoedu||Ofoedum|
|FST 403||2,0,1||Food Processing Plant Design||*Iwouno/Nwakaudu||Anaeke|
|FST 405||2,0,1||Fruit and Vegetable Processing||*Kabuo/Iroagba||Ofoedum|
|FST 407||2,0,1||Principles of Food Quality Mgt||*Iheagwara/Muoasinam/Ofoedu||Anaeke|
|FST 409||2,0,1||Meat Processing||*Iheagwara/Eluchie||Anaeke|
|FST 411||2,0,1||Food Instrumental Analysis||*Amandikwa/Umelo/Uzoukwu||Anaeke|
|FST 413||2,0,1||Alcoholic Beverage Technology||*Ibeabuchi/Uzoukwu||Anaeke|
|FST 421||2,0,1||Brewing Malt & Wort Production||*Ahaotu/Muoasinam||Ofoedum|
|FST 501||2,0,1||Food Product Development||*Onuegbu/Agunwah||Ofoedum|
|FST 503||2,0,1||Milk & Dairy Technology||*Olawuni/Odimegwu||Ofoedum|
|FST 505||2,0,1||Cereal & Milling Technology||*Iheagwara/Amandikwa||Anaeke|
|FST 511||2,0,1||Food Packaging||*Nwakaudu/Akajiaku||Ofoedum|
|FST 513||2,0,1||Oil Seed Processing Tech.||*Ihediohanma/Odimegwu||Anaeke|
|FST 515||2,0,1||Processing of Miscellaneous Commodities||*Uzomah/Peter-Ikechukwu/Alagbaoso||Anaeke|
|FST 521||2,0,1||Principles & Practices in Enology||*Iwouno/Muoasinam||Anaeke|
|FST 533||2,0,0||Organoleptic Factors in Food||*Onyeka/Iroagba||Ofoedum|
|FST 551||2,0,1||Food Microbiology II||*Peter-Ikechukwu/Agunwah||Ofoedum|
|FST 553||2,0,1||Biotechnology in Food Systems||*Ogueke/Eluchie|
|BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE I||BIO 101/103|
|GENERAL CHEMISTRY I||CHM 101|
|ENGINEERING DRAWING||ENG 103|
|INTRODUCTION TO FRENCH||FRN 101|
|INTRODUCTION TO IGBO GRAMMAR||IGB 101|
|ELEMENTARY MATHEMATICS I||MTH 101|
|GENERAL PHYSICS I||PHY 101|
|BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE II||BIO 102/104|
|GENERAL CHEMISTRY II||CHM 102|
|ENGINEERING DRAWING II||ENG 104|
|FRENCH LANGUAGE II||FRN 102|
|USE OF ENGLISH II||GST 102|
|SOCIAL SCIENCE I||GST 108|
|SCIENCE, ENGINEERING AND TECHNOLOGY IN SOCIETY||GST 110|
|IGBO LANGUAGE II||IGB 102|
|ELEMENTARY MATHEMATICS II||MTH 102|
|GENERAL PHYSICS II||PHY 102|
|PHYSICAL CHEMISTRY I||CHM 201|
|COMPUTER APPLICATIONS I||CSC 201|
|WORKSHOP PRACTICE III||ENG 201|
|MATHEMATICAL METHODS I||MTH 201|
|APPLIED ELECTRICITY I||PHY 201|
|INORGANIC CHEMISTRY II||CHM 202|
|ORGANIC CHEMISTRY II||CHM 204|
|INTRODUCTION TO NUMERICAL ANALYSIS||MTH 222|
|MORDERN PHYSICS I||PHY 204|
|SECOND YEAR LONG VACATION SIWES||SIW 200|
|MARKETING MANAGEMENT||MGT 304|
The admissions requirements for the undergraduate degree programme include 5 ‘O’ level credits including Mathematics, Physics, Chemistry, Biology and English language. Direct entry students, in addition to possessing the above, are required to obtain at least Upper Credit at National Diploma level in Food Science and Technology or related courses.
For PGD, the candidate will possess HND or Third Class Honors in Food Science and Technology, or at least Second Class Honors (Lower Division) in any related discipline.
For the M.Sc. degree, the minimum requirement is B.Sc. or B.Tech Degree (Second Class Honors Lower Division) in Food Science and Technology or related discipline. Candidates with a degree in related discipline will be admitted into the PGD in the first instance. Candidate for the PhD degree will normally hold a good Masters Degree as specified in PG regulation.
- Bachelor of Technology (B.Tech.)
- Post Graduate Diploma (PGD)
- Master of Science (M.Sc.)
- Doctorate (PhD)
- Patent No. 16115 of 16/6/05 “Puffable Cassava-Fruit Pulp Chips. Which Pop in hot Vegitableoil and Method of Preparation”
- Patent Cert. No. 001482 of 25/02/2014 “Ubene (Measobotrya bateri) Berry Wines and method of Production”.
- Food Processing Pilot Plant
- Food Chemistry Laboratory
- Food Microbiology Laboratory
- Raw Material and Spice Laboratory
Prof. (Mrs) N. C. Ihediohanma