Food Science and Technology FST


About Food Science and Technology

Historical Background
The Department of Food Science and Technology was established in 1980 within the Faculty of Agriculture with Prof. H.O.A, Osman as the pioneer Head of Department. Other members of staff included Dr. J. Makowski, S. U. Khattah, J.O. Igene and S. M. Moshen. These dedicated staff laid a solid foundation for a virile department.

The Department was designed to run a five-year post GCE O/L and a four-year GCE A/L undergraduate programme. The Department was specifically established to meet the challenges posed by the serious post-harvest food losses and to provide agricultural manpower for the agro-allied industries among others. The Department is therefore at the forefront in the war against hunger and malnutrition, not only in the Northern States, but also in the whole of Nigeria.

Initially, the Department operated the joint award of a general degree in Agriculture with 1½ years of specialization as an option in Food Science and Technology.

Following a directive of the University of Maiduguri Governing Council in 2007, the Department was moved from the Faculty of Agriculture to that of Engineering. As is usual with such reorganizations, certain formal changes and modifications became implicit on the part of the Department of Food Science and Technology in order to ensure reasonable academic uniformity with the existing Departments. On the other hand, there were also perceived changes and modifications on the part of the Faculty of Engineering to accommodate this new Department and to give it a sense of belonging.

Vision
To be at the forefront in the war against hunger and poverty through meaningful research aimed at producing enough, affordable and stable food supply by the year 2020.

Mission
To develop and train highly competent food scientists and technologists as well as researchers for public and private sectors of the economy in Nigeria and beyond especially in the northeast sub-region of Nigeria

Programmes, Staffing and Achievements
The Department now runs a five-year B.Sc. (Hons) degree programme in Food Science and Technology with six months of industrial attachment programme forming an essential part of the curriculum. This programme is fully accredited by the National Universities Commission (NUC). The undergraduate programme has become very well consolidated with abundant human and material resources. There are currently Professors (03), Reader (01), Senior Lecturers (03), Lecturer I (1) and Lecturer II (01) among others.

The University of Maiduguri has remained a leader in the development of Food Science and Technology at the degree and postgraduate level in the northern part of Nigeria. It was the first university to establish not only the B.Sc. (Hons) degree programme in Food Science and Technology in the north, but was also the first to establish the M.Sc. and Ph.D. programmes in 1988/1989 and 1996/1997 sessions respectively in this field. This has satisfied the desire to contribute to the development of the University and the nation at higher levels.

A number of able, hard-working and dedicated academics have had the opportunity of heading the Department at various times starting from Prof. H.O.A. Osman in 1980/1981 to Dr E.C. Chibuzo, in the 2014/2015 Session to date. Their noble, dedicated and noteworthy contributions have led to the establishment of high standards in the Department.

Technical Services
The Department of Food Science and Technology is endowed with material and human resources which make it possible for it to render quality services to individuals, food processing establishments etc in terms of feasibility development in food related projects, quality control, personnel training and in research and development.


Staff Staff Details Interest/Specialization
Dr. Ustaz Amin Odera Igwegbe
Senior Lecturer/ Head of Dept

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Prof. M. H. Badau
Professor

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Prof. Iro Nkama
Professor
Prof. C. A. Negbenebor
Professor
Prof. Ologunde Michael Olufisayo
Professor

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Dr. E. C. Chibuzo
Reader
Dr. P. Y. Idakwo
Senior Lecturer
Dr. A. L. Kassum
Senior Lecturer
Dr. G. I. Agbara
Lecturer I

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Mrs. Hadiza K. Lawan
Lecturer II

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Mr. Charles Bristone
Assistant Lecturer

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Mrs. Ladi Hyelsinta Katsalla
Assistant lecturer

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Mrs. Fanna Mustapha Adam
Graduate Assistant

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Mrs. Bawagana Kyari
Graduate Assistant

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Mrs. Amina Idris Maijalo
Graduate Assistant

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Mrs. Mercy Ibrahim Kwari
Graduate Assistant

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With an initial intake of about 10 students in 1980, the Department had graduated over 466 students at undergraduate level by the end of 2013/2014 Session and out of this, 5% passed through the postgraduate programmes.

The Department of Food Science and Technology conducts research on various foods and food processes with a view of increasing food supplies, particularly at the points of consumption. This research has been tailored towards reducing losses that occur in the post harvest period caused by poor methods of handling, processing and storage practiced by the rural populace who produce most of our foods.

Another important objective of the researches of the Department is to improve the quality- nutritive value, wholesomeness and acceptability of food and food products. The researches include:

  • development of improved methods of handling, storing and processing of food commodities,
  • evaluation and improving the nutritional quality of traditional Nigerian foods,
  • evolving new methods of producing traditional foods to ensure consistency in quality and to extend the storage life of such foods,
  • development of new food products and processes and
  • sourcing for new materials for our food industries.

Research programmes in the Department are directed towards the following goals:

  • Solving the urgent needs for qualitative as well as quantitative food intake
  • Solving the problems of post harvest food losses (put around 40 – 80%)
  • Food product development – (involves improving the technology for processing of our indigenous foods)
  • Identifying underutilized raw materials for our food industries

The overall benefit of these research programmes is an improvement in food supplies and consequently, better life for not only the rural families but also all Nigerians. Thus in collaboration with Friesland Campina WAMCO Nigeria limited, the Department was able to produce an acceptable yoghurt brand which is now commercially available on the campus.