Department of Food Science and Technology, Faculty of Agriculture, FUOYE

  1. NAME OF PROGRAMME: Bachelor of Science in Food Science and Technology (B.Sc. Food Science and Technology)

PROGRAMME CODE: FST

2.0 PROGRAMME PHILOSOPHY

The discipline is designed to train and develop the next generation of technically proficient and skilled Food Scientists and Technologists who understand the nature, composition, properties and nutritional characteristics of food and are capable of working in existing food industries and become employers of labour through the application of cutting edge technology integrated in multidisciplinary areas of Food Science and Engineering in solving the problems of production, processing and utilization of foods. Part of the philosophy is also to develop nutritious and wholesome food acceptable to the consumers in order to solve the problem of malnutrition and food insecurity in our dear nation.

3.0 AIMS AND OBJECTIVES

3.1 AIMS OF THE PROGRAMME:

Our Programme of Bachelor of Science (B.Sc.) Food Science and Technology is designed to provide advanced training in all aspects of food systems such as Food Processing and Storage, Chemistry, Human Nutrition, Microbiology & Biotechnology, Engineering, Quality Control & Assurance, etc.

Thus, our Food Scientists and Food Technologists being trained here are adequately provided with a high quality, innovative and globally competitive learning experience to:

  • Fit in as Production, Quality Assurance/Control and Technical Managers in food processing and beverage industries.

  • Work in food industries as Research and Development (R&D) officers where they will be involved in new food product development and manufacturing.

  • Serve as Consultants in charge of evaluating food-processing plants and recommending modifications to ensure good manufacturing practices.

  • Become employers of labour by creating job opportunities for the unemployed through cottage food processing establishments.

  • Work with the Food and Agricultural Organization (FAO) of the United Nations.

  • Work with the food department of the World Health Organization (WHO).

  • Work as Inspection officer in National Agency for Food, Drugs and Administration Control (NAFDAC), Standard Organization of Nigeria (SON) etc and other related regulatory organizations.

  • Work in the design and construction of food processing plants and equipment.

  • Teach in reputable institutions of higher learning such as Monotechnics, Polytechnics and Universities.

  • Work as Nutritionists in Teaching and General Hospitals.

  • Work in specialized units of Government Ministries and Parastatals such as Agriculture, Health, Raw Material Research and Development Council of Nigeria, etc.

3.2 OBJECTIVES OF THE PROGRAMME

The objectives of the programme are to:

  1. Train students professionally with technical, problem solving, and communication skills required to succeed in the workplace and the society.

  2. train skilled technical and managerial manpower for agro-allied industries.

  3. produce skilled manpower required to establish, manage and direct small and medium scale food processing and allied industries using locally available raw materials into processed, packaged, shelf stable products and intermediate industrial raw materials in line with the institutions’ motto: “Innovation and Character for National Transformation”.

  4. produce qualified personnel that will be involved in consultancy services in food product development, research and development, processing and preservation, which will reduce post harvest food losses and produce job creator graduates rather than job seekers;

  5. equip graduates with knowledge of design and fabrication of food processing equipment in assisting the development of traditional technology;

  6. train undergraduate students that would be able to teach Food Science and Technology and allied courses in appropriate institutions of higher learning.

  7. train students in developing professional competence, communication skills and professional ethics through exposure to direct practical experience in food industries, food research stations and government agencies responsible for the formulation and enforcement of food laws..

  8. provide students with a strong background in engineering/technology fundamentals.

  9. develop and produce employers of labour through rigorous and appropriate entrepreneurial skills on successful completion of the programme.

4.0 ENTRY REQUIREMENTS

a. University Matriculation Examination

Candidate seeking admission into the five year programme in Food Science and Technology programme should possess the SSCE, NECO or NABTEB or equivalent with credit passes in these five subjects vis:

--English Language,

--Mathematics,

--Chemistry,

--Physics,

--Biology or Agricultural Science,

at not more than two sittings. In addition, applicants must obtain an acceptable credit pass in the Universities’ Matriculation Examination (UME): The UME Subjects are:

  • English Language

  • Chemistry

  • Physics

  • Biology/Agricultural Science

b. DIRECT ENTRY

Applicants should possess in addition to 4(a) above, GCE (Advance Level) or equivalent in at least two Science subjects in any of Chemistry, Physics, Mathematics, Biology/Agricultural

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