Our History

The Department of Food Science and Technology started in 2011 (2011/2012 academic session) with a vision to become one of the best in the nation in the near future. The philosophy of the department is to marry theory with practical and hence produce innovative graduates who will be empowered to strengthen the weak or virtually nonexistent manufacturing base of Nigeria in particular and Africa in general. This philosophy is the bedrock of the Food Science and Technology undergraduate of Federal University Oye-Ekiti. The 5-year programme was formally under the faculty of Engineering and was later moved to the faculty of Agriculture.

The programme began with 6 students in 2011 for the 2011/2012 academic session with a senior lecturer (as the acting Head of the department), one lecturer II, a graduate assistant, 3 Technologists, an HEO and a Clerical officer. Dr. M.O Oluwamukomi was the pioneer Head of the Department. In 2012/2013 academic session the Department admitted 27 students into the 100Level with Dr. (Mrs.) E. M. Ogunbusola as the Coordinator and the staff strength has increased to 9 academic staff, a technologist and 2 administrative staff.


Our 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 best practices 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.

Aim of the Programme

The 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.

Objectives of the Programme

The objectives of the programme are to:

  • Train students professionally with technical, problem solving, and communication skills required to succeed in the workplace and the society.
  • train skilled technical and managerial manpower for agro-allied industries.
  • 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”.
  • 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;
  • equip graduates with knowledge of design and fabrication of food processing equipment in assisting the development of traditional technology;
  • train undergraduate students that would be able to teach Food Science and Technology and allied courses in appropriate institutions of higher learning.
  • 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..
  • provide students with a strong background in engineering/technology fundamentals.
  • develop and produce employers  of labour through rigorous and appropriate entrepreneurial skills on successful completion of the programme.