Tuesday, 25 July 2017

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

hodfstB.Sc. Degree Programme in Food Science and Technology
PHILOSOPHY AND OBJECTIVES
PHILOSOPHY
Food Science and Technology is aimed at the application of science and engineering to the evaluation, processing, utilization, diversification, packaging, distribution and storage of foods. The philosophy of the programme is to produce technologically, skilled graduates capable of working in the existing food industries, using locally available raw materials to set up food processing industries to process and make nutritious, wholesome food available to consumers.
OBJECTIVES:
(i) to produce skilled technical and managerial manpower for agro-allied industries;
(ii) to produce skilled manpower required to establish, manage and direct small, medium and large scale food processing and allied industries using available locally sourced raw materials in line with institutions’ mission of producing graduates with entrepreneurial capabilities;
(iii) to produce graduates who will be involved in consultancy services in food product development, research and development, processing and preservation;
(iv) to produce graduates with knowledge of design and fabrication of food processing equipment to assist in developing traditional technology;

(v) to produce graduates who will be able to teach Food Science and Technology and allied courses in appropriate institution of higher education.