History of the Department
The Department of Food Science and Technology started in the College of Engineering and Technology as a part of the Department of Food, Agriculture and Bio-Engineering (FAB) in 2011.
Recently, after the graduation of the first set of students, the Department was separated from FAB and transferred to the College of Agriculture and Veterinary Medicine.
The Food Science and Technology degree at the Kwara State University is a NUC-Approved program.
The mission of the Food Science and Technology department as a part of the College of Agriculture, Kwara State University, is to provide high-quality education and trainingthat prepare our students for leadership positions in the food industry, academia, and government and to meet the requirements of the labour market. Our programmes are designed to equip our graduates with the techniques to develop food products that are healthier, safe, and convenient and with the technical know-how on postharvest handling of perishable agricultural produce.
Food Science and Technology department aims to become a world-class center of excellence in the field of Food Science and Technology by effectiveness in training of students for careers in the food industry, promoting and facilitating research programmes that will enhance the wholesomeness and availability of food and by transferring research knowledge to the consumer and the food industry.
Philosophy of the Programme
The underlying philosophy of the Food Science and Technology programme is to produce graduate with broad theoretical and practical knowledge of the properties of food materials and all operations, processes, equipment, machines and quality considerations in food production, processing, preservation, distribution and consumption. The programme offers a broad multidisciplinary approach to all aspects of food security. Students would be exposed to the chemistry of raw and processed foods, factors responsible for contamination of foods, hygiene of processing, total quality management, food standards, engineering properties of food, engineering process control and automation among others. Additional skills would be developed through participation in Student Work Experience Programme (SWEP), industrial attachment, supervised research work and mentoring into the core of Food Science and Technology.
Special emphasis will be focused through research and extension programme on the needs of local food industries, sourcing of raw materials locally and upgrading of traditional food processing technologies. The important roles of the disciplines in the utilization of primary agricultural products for National/global food security by way of reducing food wastages will be emphasized in the programme.
Objectives of the Programme
The mandate of the programme is to teach, conduct research in all aspects of post-harvest technology and to extend knowledge to our immediate and remote environment. The overall objectives of B.Sc. (Food Science and Technology) programme are to develop in students an orientation for self-employment, local sourcing of raw materials through novel utilization of local agricultural produces, upgrading of indigenous technology for national food self-sufficiency, the adaptations of exogenous technologies to local needs and the extension of scientific research to meet the challenges facing the country’s food industry.