Department History

In 2014, a proposal was made by the University to establish the Department of Food Science and Technology in the Faculty of Basic Medical Sciences. However, the National Universities Commission (NUC) directed that the Department should rather be established in the Faculty of Agriculture, Forestry and Wildlife Resources Management. The Department was accordingly domiciled temporary in the Department of Animal Science by the University administration, until after the resource verification by NUC that recommended the approval for its establishment. Consequently, Professor Christine Ikpeme was appointed as the Pioneer Head and the Department commenced in 2014/2015 academic session with initial intake of twenty (20) students.. The Department is currently at its third year and the total students’ enrollment from 2014 to 2017 is currently one hundred and thirty two students.

The Food Science and Technology undergraduate programme is designed to accommodate a broad spectrum of students with a variety of interests and career goals. The programme is a multi-disciplinary integrating principles and concepts in the physical, biological, and engineering sciences and applying them to study the nature of foods, the course of deterioration, the principles underlying food processing and the improvement of food for the consuming public. The curriculum involves primarily courses in chemistry, biochemistry, microbiology, physics, biology, agriculture, and engineering. The curriculum includes a six month coordinated industrial work experience. They are also required to undertake industrial attachment. To improve the entrepreneurial and employability of the students, the Department have partnered with a number of food industries and Federal Government business development Agency, in order to achieve maximum practical learning opportunities that would adequately prepare the students for their future careers eithers as entrepreneurs or well trained employees.