Food has remained a basic human necessity and unfortunately a commodity that is globally in short supply in quantity and in quality. Post Harvest food losses and seasonal food shortages point to the weakness of traditional training thus suggesting a new orientation. Food Science and Technology when properly executed, offers many exciting challenges like discovering new food sources and preservation methods to feed the world, improving consumer food products in the market, designing specialty food for target groups like infants, nursing and lactating mothers, diabetics, athletes, astronauts, the elderly; etc; and most importantly, ensuring that the food supplied is safe and nutritious.
To achieve the national goals and objectives of industrialization and self-reliance, the food science and technology education is geared towards:
- The development of a thorough practice in – training.
- Early broad – based training in Food Chemistry, Engineering and Technology.
- Practical Application of Engineering, Technology and manufacturing processes.
- Close association of the programme with industries in the country.
The general philosophy therefore is to produce graduates with high academic standard with adequate practical background and of immediate value to industry and the nation in general. In pursuance of the above, specific features have been incorporated into the programmes.
- Common foundation years at 100 and 200 level for all students.
- Workshop practice, technology, laboratory work and tutorials.
- Broad –based food processing and analysis as well as mutual interaction between students and professionals.
- Execution of final year project on which the student works alone under supervision.
- Special skills and in-depth study in a particular area of the programme through optional courses or electives.
- Adequate knowledge in the areas of Engineering Management, Economics and law.