School of Engineering and Engineering Technology Food Science and Technology

Welcome Message

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.

History

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).

Our Vision

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.

Mission Statement

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.

Staff List / Staff with Other Responsibilities

List of Teaching Staff

S/NNAMESP NOSEXAREA OF SPECIALIZATIONRANKHIGHEST QUALIFICATION OBTAINED
1Prof. (Mrs.) E. U. OnyekaSP 1010FFood Chemistry & NutritionProfessorPhD
2Prof (Mrs.) A. UzomahSP 666FFood Chemistry & NutritionProfessorPhD
3Prof. (Mrs). J. N. NwosuSP 864FFood Processing TechnologyProfessorPhD
4Prof. (Mrs.) N. OnuegbuSP 1501FFood Chemistry & NutritionProfessorPhD
5Prof. (Mrs) N. C. IhediohanmaSP 1948FFood Chemistry & NutritionProfessorPhD
6Prof. C. I. OwuamanamSP 1492MFood Processing TechnologyProfessorPhD
7Prof. C. C. OguekeSP 1473MFood MicrobiologyProfessorPhD
8Dr. C. M. OsujiSP 1472MBrewing & Beverage TechnologyReaderPhD
9Dr (Mrs) G. C. OmeireSP 2780FFood Processing TechnologyReaderPhD
10Dr (Mrs.) N. O. KabuoSP 1107FFood Processing TechnologySnr. LecturerPhD
11Dr. J. O. IwounoSP 1600MBrewing & Beverage TechnologySnr. LecturerPhD
12Dr. Mrs. E. N. BedeSP 1474FFood Chemistry & NutritionSnr. LecturerPhD
13Dr. Mrs. J. C. IbeabuchiSP 1949FFood MicrobiologySnr. LecturerPhD
14Dr. (Mrs.) A. I. Peter-IkechukwuSP 1497FFood Science and TechnologySnr. LecturerPhD
15Dr. (Mrs.) I. A. OlawuniSP 1486FFood Processing TechnologySnr. LecturerPhD
16Dr. (Mrs.) N. N. AhaotuSP 2447FFood MicrobiologySnr. LecturerPhD
17Engr. Dr. (Mrs.) A. A. NwakauduSP 2047FFood Processing Technology?Lecturer IPhD
18Dr. M. C. IheagwaraSP 1496MFood Processing TechnologyLecturer IPhD
19Mrs. C. AmandikwaSP 2449FFood Processing and PreservationLecturer IIM.Sc.
20Mrs. L.O. AkajiakuSP. 3208FFood Processing TechnologyLecturer IIM.Sc.
21Mrs. Odimegwu Euphresia N.SP 3568FFood Processing TechnologyLecturer IIM.Sc.
22Mrs. N. E. NjokuSP 3200FFood Processing TechnologyLecturer IIM.Sc.
23Mrs. D. C. OkaforSP 3697FBrewing & Beverage TechnologyLecturer IIM.Sc.
24Mr. M. C. UmeloSP 3698MFood Processing TechnologyLecturer IIM.Sc.
25Mr. M. OjukwuSP 3212MBrewing & Beverage TechnologyLecturer IIM.Sc.
26Mrs. C. EluchieSP 2560FFood MicrobiologyLecturer IIM.Sc.
27Mrs. O. S. AlagbaosoSP. 3178FFood Chemistry & NutritionLecturer IIM.Sc.
28Mrs. I. N. AgunwahSP 3676FFood MicrobiologyAsst. LecturerM.Sc.
29Mr. C.E. OfoeduSP 3500MBrewing & Beverage TechnologyAsst. LecturerM.Sc.
30Mrs. L.N. IroagbaSP4603FFood MicrobiologyAsst. LecturerM.Sc.
31Mr. P. OkezieSP5347MFood Processing TechnologyAsst. LecturerM.Sc.
32Mr. O. NdukaubaSP5403MFood Chemistry & NutritionAsst. LecturerM.Sc.
33Mrs. E. AnaekeSP4190FFood Processing TechnologyGrad. AssistantB.Tech.
34Mr. A.F. OfoedumSP4452MBrewing & Beverage TechnologyGrad. AssistantB.Tech.
35Miss. N. UyanwaSP5212FFood Chemistry & NutritionGrad. AssistantB.Tech.
 
 

List of Non-Teaching Staff

S/NNAMESEXRANKSP/JP
1Mr Clifford E. NdupuhMChief TechnologistSP460
2Mr Ibeji Nwokeoma E. C.MDeputy Chief TechnologistSP793
3Mrs Chioma C. EzejiFAssistant Chief TechnologistSP1099
4Mr Okechukwu O. EwaMAssistant Chief TechnologistSP1192
5Mrs Augusta N. EkeFPrincipal TechnologistSP1845
6Mrs Udodiri I. UfomaduFTechnologist ISP3042
7Mrs Esther C. UtuagbaigweFTechnologist ISP3168
8Miss Mbaeru ChristianaFTechnologist ISP3253
9Mrs Eze Chidinma FFTechnologist ISP3458
10Mr Nwoke EvaristusMTechnologist ISP3825
11Mr Ojimba NnamdiMTechnologist IISP3456
12Mrs S. OnwukweFTechnologist II
13Mrs O. OgaraekemFTechnologist II
14Miss Kasarachi EhioguFSenior Lab SupervisorSP3306
15Mrs Blessing AkpanFSenior Lab SupervisorSP1348

Staff with other Responsibilities

S/NoResponsibilitiesNames
1Undergraduate seminar (FST 507) CoordinatorDr. (Mrs.) N.N. Ahaotu and Mrs S.O. Alagbaoso
2SIWES OfficersDr (Mrs.) I.A. Olawuni and Mrs I.M. Agunwah
3NAFSTS Adviser(s)Dr M.C. Iheagwara and Mr C.E. Ofoedu
4Examinations and Time Table OfficerDr B.C. Muoasinam
5Postgraduate & C.C.E. Coordinator/AdviserDr (Mrs.) A.I. Peter-Ikechukwu
6Postgraduate Seminar CoordinatorProf. (Mrs.) N.C. Onuegbu
7Project CoordinatorProf. (Mrs.) N.C. Ihediohanma
8Library Coordinator(s)Mr A.F. Ofoedum and Mrs A.E. Anaeke

Department Special Committees

S/NoResponsibilitiesNames
1Accreditation Team ChairmanProf. (Mrs.) N.C. Onuegbu and Dr. (Mrs.) N. Ahaotu
2Commercialization Task Team ChairmanDr.(Mrs.) N.C. Kabuo
3Development of Short Courses Chairman and ExhibitionDr. (Mrs.) J.C. Ibeabuchi and Mrs C. Amandikwa
4Departmental ICT/Video ConferencingMr C.E. Ofoedu and Mrs I.M. Agunwah

Class Advisers

S/NoYearNames
1Year 1Dr (Mrs.) A.E. Uzouwku
2Year 2Mrs C.N. Eluchie
3Year 3Mrs M.C. Umelo
4Year 4Mrs S.O. Alagbaoso
5Year 5Mrs E.U. Odimegwu
6Year 5 (2017/2018)Dr B.C. Muoasinam and Mrs. Akajiaku, L.O.
7Year 5 (2016/2017)Mrs C. Amandikwa

Course Allocation

Course Allocation Harmattan Semester 2019/2020
 
COURSE CODEL,T,PCOURSE TITLELECTURER(S)G.As
FST 3012,1,0Unit Operations in Food Tech I*Nwakaudu/Muoasinam/OfoeduAnaeke
FST 3032,1,1Food Processing Fundamentals*Owuamanam/UmeloAnaeke
FST 3052,0,1Food Machinery*Omeire/AkajiakuAnaeke
FST 3072,0,1Food Chemistry II*Bede/Amandikwa/IroaagbaOfoedum
FST 4012,0,0Technical Report Writing*Olawuni/OfoeduOfoedum
FST 4032,0,1Food Processing Plant Design*Iwouno/NwakauduAnaeke
FST 4052,0,1Fruit and Vegetable Processing*Kabuo/IroagbaOfoedum
FST 4072,0,1Principles of Food Quality Mgt*Iheagwara/Muoasinam/OfoeduAnaeke
FST 4092,0,1Meat Processing*Iheagwara/EluchieAnaeke
FST 4112,0,1Food Instrumental Analysis*Amandikwa/Umelo/UzoukwuAnaeke
FST 4132,0,1Alcoholic Beverage Technology*Ibeabuchi/UzoukwuAnaeke
FST 4212,0,1Brewing Malt & Wort Production*Ahaotu/MuoasinamOfoedum
FST 5012,0,1Food Product Development*Onuegbu/AgunwahOfoedum
FST 5032,0,1Milk & Dairy Technology*Olawuni/OdimegwuOfoedum
FST 5052,0,1Cereal & Milling Technology*Iheagwara/AmandikwaAnaeke
FST 5112,0,1Food Packaging*Nwakaudu/AkajiakuOfoedum
FST 5132,0,1Oil Seed Processing Tech.*Ihediohanma/OdimegwuAnaeke
FST 5152,0,1Processing of Miscellaneous Commodities*Uzomah/Peter-Ikechukwu/AlagbaosoAnaeke
FST 5212,0,1Principles & Practices in Enology*Iwouno/MuoasinamAnaeke
FST 5332,0,0Organoleptic Factors in Food*Onyeka/IroagbaOfoedum
FST 5512,0,1Food Microbiology II*Peter-Ikechukwu/AgunwahOfoedum
FST 5532,0,1Biotechnology in Food Systems*Ogueke/Eluchie
 

Course Outline

Undergraduate Course Outline
 
 
100 Level
 
1st Semester  
CourseCodeUnit
BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE IBIO 101/103
GENERAL CHEMISTRY ICHM 101
ENGINEERING DRAWINGENG 103
INTRODUCTION TO FRENCHFRN 101
INTRODUCTION TO IGBO GRAMMARIGB 101
ELEMENTARY MATHEMATICS IMTH 101
GENERAL PHYSICS IPHY 101
2nd Semester
CourseCodeUnit
BIOLOGY FOR AGRICULTURE AND BIOLOGICAL SCIENCE IIBIO 102/104
GENERAL CHEMISTRY IICHM 102
ENGINEERING DRAWING IIENG 104
FRENCH LANGUAGE IIFRN 102
USE OF ENGLISH IIGST 102
SOCIAL SCIENCE IGST 108
SCIENCE, ENGINEERING AND TECHNOLOGY IN SOCIETYGST 110
IGBO LANGUAGE IIIGB 102
ELEMENTARY MATHEMATICS IIMTH 102
GENERAL PHYSICS IIPHY 102
 
200 Level
 
1st Semester  
CourseCodeUnit
PHYSICAL CHEMISTRY ICHM 201
COMPUTER APPLICATIONS ICSC 201
WORKSHOP PRACTICE IIIENG 201
MATHEMATICAL METHODS IMTH 201
STATISTICSMTH 211
APPLIED ELECTRICITY IPHY 201
2nd Semester
CourseCodeUnit
INORGANIC CHEMISTRY IICHM 202
ORGANIC CHEMISTRY IICHM 204
INTRODUCTION TO NUMERICAL ANALYSISMTH 222
MORDERN PHYSICS IPHY 204
SECOND YEAR LONG VACATION SIWESSIW 200
 
300 Level
 

1st Semester

2nd Semester

CourseCodeUnit
MARKETING MANAGEMENTMGT 304

 

400 Level

1st Semester
2nd Semester

500 Level

1st Semester
2nd Semester

Entry Requirements

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.

Academic Programme

  • Bachelor of Technology (B.Tech.)
  • Post Graduate Diploma (PGD)
  • Master of Science (M.Sc.)
  • Doctorate (PhD)

 

2019/2020 Harmattan Lecture Time Table

DAYTIMEFST LECT RM IV SEET COMPLEXFST LECT RM II, SEET COMPLEXNLT?SOES NLTCHM LABSAAT NLTSWLT2FST LECTHALL OF MERCYUNIVERSITY PRACTICALS
500 CAPGROUNDRM I, SEET
FLOOR SOSCCOMPLEX
MON8.30-9.30FST 551FST 411PHY 101FST 301ENG 209
9.30-10.30FST 551FST 411MTH 101FST 301ENG 209
10.30-11.30FST 405FST 307BIO 101FST 503
11.30-12.30FST 405FST 307GST 101FST 503
12.30-1.30FST 511FST 501GST 201FST 407PHY 101
1.30-2.30FST 511FST 501MTH 203FST 407PHY 101
2.30-3.30ENG 313FST 513ENG 201PHY 101
3.30-4.30ENS 301FST 513ENG 101
4.30-5.30ENG 101
5.30-6.30ENG 101
DAYTIMEFST LECT RM IV SEET COMPLEXFST LECT RM II, SEET COMPLEXNLT?SOES NLTCHM LABSAAT NLTSWLT2FST LECTHALL OF MERCYUNIVERSITY PRACTICALS
500 CAPGROUNDRM I, SEET
FLOOR SOSCCOMPLEX
TUES8.30-9.30FST 303FST 409CHM 101FST 505
9.30-10.30FST 303FST 409STA 211FST 505
10.30-11.30AGR 307FST 403PHY 201FST 553
11.30-12.30AGR 307FST 403CHM 201FST 553
12.30-1.30FST 533FST 405IGB 101FST 531
1.30-2.30FST 533FST 405GST 201FST 531
2.30-3.30YEAR FIVE PRACTICALSFRN 101ENG 101
3.30-4.30MTH 203ENG 103
4.30-5.30ENG 103
5.30-6.30ENG 103
DAYTIMEFST LECT RM II, SEET COMPLEXNLT?SOES NLTCHM LABSAAT NLTSWLT2FST LECTHALL OF MERCYUNIVERSITY PRACTICALS
500 CAPGROUNDRM I, SEET
FLOOR SOSCCOMPLEX
WED8.30-9.30FST 501PHY 101FST 401
9.30-10.30FST 501MTH 101FST 401
10.30-11.30FST 305FST 515GST 101FST 413
11.30-12.30FST 305FST 515BIO 101FST 413
12.30-1.30
1.30-2.30
2.30-3.30
3.30-4.30
4.30-5.30
5.30-6.30
DAYTIMEFST LECT RM IV SEET COMPLEXFST LECT RM II, SEET COMPLEXNLT?SOES NLTCHM LABSAAT NLTSWLT2FST LECTHALL OF MERCYUNIVERSITY PRACTICALS
500 CAPGROUNDRM I, SEET
FLOOR SOSCCOMPLEX
THURS8.30-9.30FST 307FST 421CHM 101FST 515
9.30-10.30FST 307FST 421GST 103FST 515
10.30-11.30FST 303(T)FST 407FRN 101FST 511
11.30-12.30FST 407STA 211FST 511
12.30-1.30YEAR FOUR PRACTICALSFST 305CSC 201FST 521BIO 101
1.30-2.30FST 305CSC 201FST 521BIO 101
2.30-3.30CSC 201BIO 101
3.30-4.30CHM 201ENG 201 (PMF BUILDING)
4.30-5.30ENG 201 (PMF BUILDING)
5.30-6.30ENG 201 (PMF BUILDING)
DAYTIMEFST LECT RM IV SEET COMPLEXFST LECT RM II, SEET COMPLEXNLT?SOES NLTCHM LABSAAT NLTSWLT2FST LECTHALL OF MERCYUNIVERSITY PRACTICALS
500 CAPGROUNDRM I, SEET
FLOOR SOSCCOMPLEX
FRI8.30-9.30FST 513FST 409ENG 103AEC 201FST 301(T)
9.30-10.30FST 513FST 409CHMAEC 201
101
10.30-11.30FST 551FST 403MTH
101
11.30-12.30FST 551FST 403PHY 101
12.30-1.30YEAR FIVE PRACTICALSMTHENS 301FST 503CHM 101
203
1.30-2.30CHMENS 301FST 503CHM 101
201
2.30-3.30PHY 201CHM 101
3.30-4.30STA 211ENG 201 (PMF BUILDING)
4.30-5.30ENG 201 (PMF BUILDING)
5.30-6.30ENG 201 (PMF BUILDING)

PATENTED WORK

  • 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”.
  1. Food Processing Pilot Plant
  2. Food Chemistry Laboratory
  3. Food Microbiology Laboratory
  4. Raw Material and Spice Laboratory

Prof. (Mrs) N. C. Ihediohanma

Head of Department, Food Science and Technology
Email: hod.fst@futo.edu.ng, adminfst@futo.edu.ng

 

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