Introduction

The Food Science and Technology (FST) Programme was started in the composite Department of Animal Science/Food Science and Technology in the school of Agriculture, fisheries and forestry in the former College of Science and Technology (CST) in 1973. Courses were offered leading to the award of Ordinary and Higher National Diploma in Food Science and Technology.

Following the establishment of the university from the defunct CST in 1980 as Nigerian Premier University of Science and Technology, the Food Science and Technology programme was upgraded to degree level.  A full fledged Department of Food Science and Technology was established in 1990 with the acquisition of a brand new office block (Risonpalm House) and movement from the old to the new site in 1993.

Since then the Department has forged ahead very strongly in terms of academic activities and now offers courses leading to the award of B.Sc., M.Sc. and Ph.D degrees in Food Science and Technology. The Home Science and Management (HSM) programme was started in 1999 and offers a degree course in HSM for both regular and part-time students. 

Philosophy

 • To develop relevant curricula and systematic training of professionals in the field of Food Science and Technology.

• To serve as feeders and innovators to food industries on trends in technological and product developments through dissemination of research findings. 

• Public education on food quality including food safety, food wastage and nutrition education through seminars, workshops,  t.v and radios etc. 

Objectives

Coming Soon

Admission Requirements

Coming Soon

New

 

Academic Staff List

 
S/NONAMES OF STAFFSEXQUALIFICATIONSRANKAREA OF SPECIALIZATION
 1 Prof.S.C. Achinewhu  B.Sc. (Ib), M.Sc, Ph.D (Reading), FNIFST, FNSN   Professor Food Analysis/Quality Evaluation   Species and essential oils in foods
2  Prof. S.Y. Giami   B.Sc. (Liverpool) M.Sc. (Strathclyde) Ph.D (RSUST) FIFST. Professor   Food Processing/Product Development   Functional characteristics of food ingredients
 Dr. I.S. Barimalaa B.Sc. (ABU), M.Sc. (Reading) Ph.D (RUST, MNIFST.  Reader  Food Biochemistry  Processing and utilization of bambara groundnut 
 Dr. A.D. Hart Dip (Lond), M.Sc.(Ib), Ph.D (Southampton), MNIFST, MNSN   Reader  Nutrition/Dietetics Food Consumption and Nutrition  Group and family nutrition.
 5 Dr. H.D. Mepba  HND (Vom), MSc (Alabama) Ph.D (RSUST)  Reader    Food Processing/Quality Analysis  Biotechnology and food rheology.
 Miss L. l. Barber B.Sc (UNN), M. Phil (RSUST) FNIFST  Senior Lecturer  Food Microbiology   Food fermentations and safety.
Miss E.B. Banigo  HND (South Bank), M.PhiI (RSUST), MNIFST  Senior Lecturer   Food Processing/Quality Control  Postharvest preservation
Mrs. N.J.T. Emelike   B.Sc. (Panjab), M. Phil (RSUST). MNIFST, MIFT, MHERAN Senior Lecturer   Home Science/Food Quality Beverage quality 
  Mr. M.O. Akusu HND (RSUST) M. Phil (RSUST), MNIFST  Senior Lecturer  Biotechnology  Composite flours in baked goods. 
10   Engr. S.N. Aso  B.Sc. (Tennessee), M.Sc (Tennessee)MNIFST, MNSF MNSN, COREN Senior Lecturer   Food Engineering  Food irradiation.
11  Dr. G.O. Wordu  B.Sc. (FloridaCollege), M.Sc. (Howard) Ph.D (Maryland), MNSN, MNIFS1  Lecturer I  Nutritional Biochemistry  Family and child nutrition. 
12   Mr. D.B. Kiin-Kabari  HND(RSUST)PGD(RSUST) M.Sc. (RSUST) MNIFST  Lecturer II Food analysis  Utilization of bambara groundnut. 
13  Dr. J. Eke   B.Sc. (RSUST), M.Sc. (RSUST) Ph.D (RSUST), MNIFST Assistant Lecturer   Food processing Utilization and sensory acceptability of cassava products. 
14  Mrs. P.C. Obinna- chem  B. Sc. (RSUST) M.Sc. Plymouth), MNIFST  Assistant Lecturer   Food Quality/ Safety Management  Functional and nutritional properties of local legume seeds.