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/NO NAME OF STAFF

QUALIFICATION

RANK

SPECIALIZATION

RESEARCH INTERESTS

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 and

Food Processing/ 
Product Development

Functional characteristics of food ingredients

 

3. Prof. A.D. Hart

Dip (Lond), M.Sc.(Ib), Ph.D 
(Southampton), MNIFST,
MNSN

Reader

Nutrition/Dietetics Food Consumption and Nutrition

Group and family nutrition.

 

4. Dr. H.D. Mepba

HND (Vom), MSc (Alabama) 
Ph.D (RSUST)

Reader

Food Processing/
Quality Analysis

Biotechnology and food rheology.

5. Miss L. l. Barber

B.Sc (UNN), M. Phil (RSUST) 
FNIFST

Senior Lecturer

Food Microbiology

Food fermentations and safety.

6. Miss E.B. Banigo

HND (South Bank), M.PhiI 
(RSUST), MNIFST

Senior Lecturer

Food Processing/ 
Quality Control

Postharvest preservation

7. Mrs. N.J.T. Emelike

B.Sc. (Panjab), M. Phil 
(RSUST). MNIFST, MIFT, 
MHERAN

Senior Lecturer

Home Science/ 
Food Quality

Beverage quality

8. Mr. M.O. Akusu

HND (RSUST) M. Phil 
(RSUST), MNIFST

Senior Lecturer

Biotechnology

Composite flours in baked goods.

9. Engr. S.N. Aso 
.

B.Sc. (Tennessee), M.Sc 
(Tennessee)MNIFST, MNSF 
MNSN, COREN

Senior Lecturer

Food Engineering

Food irradiation.

10. Dr. G.O. Wordu

B.Sc. (Florida College), 
M.Sc. (Howard) Ph.D 
(Maryland), MNSN, MNIFS1

Lecturer I

Nutritional 
Biochemistry

Family and child nutrition.

11. Mr. D.B. Kiin-Kabari

HND(RSUST)PGD(RSUST)
M.Sc. (RSUST) MNIFST

Lecturer II

Food analysis

Utilization of bambara groundnut.

12. Dr. J. Eke

B.Sc. (RSUST), M.Sc. 
(RSUST) Ph.D (RSUST), 
MNIFST

Assistant Lecturer

Food processing

Utilization and sensory acceptability of cassava products.

13. 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.

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