The Department of Food Technology of the Federal Institute of Industrial Research, Oshodi, Lagos was established to accelerate the pace of industrialization in Nigeria through research and development into utilization, value addition to agricultural produce as well as food and nutrition security for Nigerians. This is achieved through processing, preservation, storage, packaging, upgrading of indigenous technologies and novel food product development using locally grown food crops. All these are aimed at extending shelf life of agricultural produce into both intermediate and wholesome, nutritious finished products suitable for consumption by different age groups. The technologies obtained at each stage of product development are optimized such that they can be easily adopted by SMEs and large scale entrepreneurs
Additionally the entire postharvest activities (farm to fork) are controlled to ensure nutritious and safe products. Good Manufacturing Practice, (GMP), Good Hygiene Practices (GHP), Standard Operating Principles (SOP) and Quality Assurance (QA) are employed during the entire food value chain specific for each crop. This is of primary concern to the Department.
The Department also through her research and development activities helps to impart practical skills that will make students more employable upon graduation. The Department develops processing technologies for indigenous crops and fleshy foods, standardize production technologies for traditional foods etc into different food forms that is suitable for possible adoption by cottage, small, medium and large scale entrepreneurs.
While noting that the food and nutrition security of the Nigerian populace is of paramount importance, the department ensures that developed processing technologies and products helps to enhance food security, better nutrition for the citizenry and reduce drastically the high incidences of post-harvest losses of indigenous crops through adoption of innovations from the department by relevant industries.
Vision of the Department
To be a Centre of Excellence in post-harvest handling practices, sustainable processing and nutrition technologies using indigenous food crops/produce suitable for adoption by farmers, cottage, small, medium and large scale food processors.
Mission of the Department
To bridge the current wide gap between food production, value addition, local content promotion and utilization requirements in a growing agrarian economy.
Strategies
1. The Department consists of experienced Research Scientists on post-harvest handling of produce, Food Technologists, Food Product developers, Nutritionists, Animal Scientists, Fisheries Scientists, Biochemists, Toxicologists and Technologists.
2. The Department has different specialized laboratories for handling Research and Development activities of different classes of food.
3. The Department conducts collaborative research with other organizations such as Farmers co-operative societies, donor agencies and organizations, (local and international) on food related projects.
4. The Department carries out contract research activities for small, medium and large scale industries in Nigeria like Nestle, Honeywell etc.
5. Major facilities required for thoroughly carried out Research and Development activities are available in the Department.
The Department periodically trains undergraduate students on Students’ Industrial Work Experience Scheme (SIWES) and graduates on National Youths Service Corps on different processing technologies and required practical skills necessary to function effectively in food industries.
Food Technology Programmes
a. Sweet potato utilization program
b. Bread program
CURRENT RESEARCH PROJECTS IN THE DEPARTMENT
i. Development and production of high fibre bread.
ii. Glycemic indices of commonly consumed food in Nigeria.
iii. Development and production of high calorie food bars from indigenous oil seeds.
DEVELOPED TECHNOLOGIES IN THE DEPARTMENT
1. Optimization of processing technologies for production of baked sweet potato chips and crunchies.
2. Development of appropriate processing technologies for production of dehydrated okra, and mango slices.
3. Established processing technologies for the production of hypoglycemic drink from selected indigenous fruits for the diabetic.
4. Development of processing technology for pilot production of high energy and nutrient dense biscuit for school age children.
5. Established processing conditions for production of juice, jam and cordial from tropical fruits (Orange, Mango, etc).
6. Established processing conditions for production of shelf stable ready to cook soup mixes using locally produced edible mushroom and from other indigenous food crops.
7. Established processed technologies for the production of different coconut snacks
8. Established processing conditions for production of puree, paste, ketchup and powder from fresh tomatoes.
9. Established different recipes for optimum utilization of high quality cassava flour and cassava cake for some selected food products.
10. Established processing conditions for the production of fermented meal (garri) from dry cassava chips.
11. Developed different recipes for optimum utilization of yellow fleshed and orange fleshed sweet potato for some selected food products.
12. Developed appropriate processing technologies for producing refreshing beverage, ice cream, yoghurt and cookies from Tiger nut (Cyperus esculentus)
13. Established appropriate processing technologies for producing Jam, Cordial, infusions and beverage from Rosselle Calyx (Hibiscus sabdariffa)
14. Established appropriate processing technologies for production of packaged poultry feed for Broilers using alternative major raw materials.
15. Established appropriate processing technologies for production of floating fish feed from alternative sources.
16. Optimized processing technologies for production of instant and non-instant breakfast meal from selected indigenous cereals and legumes.
17. Established processing technologies for production of instant and non-instant complementary foods for infants.
18. Developed processing conditions for producing high fibre meal and drink using selected indigenous food crops for the elderly.
19. Established processing technologies for production of cassava based custard, cassava chips and cassava based macaroni and tapioca (flavoured and non-flavoured).
20. Developed processing technologies for production of cocoyam thickeners, cocoyam chips and flour.
21. Developed processing technologies for production of enriched yam flour (Elubo).
22. Development and production of multigrain bread from indigenous sources for national nutritional health security
23. Development and production of crunchy deep fried Cowpea snacks for cottage and small-scale food processing industry especially for Women in Food processing
24. Development and production of fortified Rice based breakfast meals for children
25. Development and production of extruded Rice-based Snacks from different varieties of locally grown Paddy Rice
26. Development and production of fortified Maize based breakfast meal for children and adult population
27. Development and production of Millet based breakfast meal for children and adult population
28. Development and production of Sorghum based fortified breakfast meal for children and adult population
29. Development of Orange Fleshed Sweet Potato based breakfast meal for Women population in their reproductive age
30. Development and production of antihypertensive beverage from indigenous food materials
31. Development and production of Isotonic Sports Drink from blends of indigenous fruit sources
32. Development and production of Sorghum and Maize based complementary food for infants
33. Utilization of local components in the development of ready-to-use therapeutic foods (RUTF) for the management of severe acute malnutrition (SAM) in children.
34. Pilot plant production of High Nutrient Density biscuit for school age children.
35. Development of High Nutrient Density beverage from malted sorghum and soymilk for school age children.
36. Biochemical and shelf life studies of packaged yam chips as local French fries.
37. Development and production of packaged onion paste and other value added products from indigenous onion varieties.
38. Production of high fibre snack for obesity management using indigenous fruits.
39. Processing of fresh tomatoes into different food forms: Juice, Paste and Puree
See the Newly Developed Food Products below:-
Divisions in Food Technology Department
There are four (4) Divisions in the Food Technology Department, namely;
1. Product Development Division
2. Nutrition and Toxicology Division
3. Baking and Milling Division
4. Food Product Quality Evaluation Division
Research Laboratories in Food Technology Department
a. Cereal and Legume
b. Baking and Milling
c. Sensory Evaluation
d. Roots and Tubers
e. Fruits and vegetables
f. Fleshy Foods
g. Nutrition and Toxicology
h. Food Product development
Contact the Department:
DR (MRS) OLUWATOYIN BOLANLE OLUWOLE,
Director (Food Technology Department, FIIRO)
Ph.D (Food Processing and Storage Technology)
M. Sc (Food Technology)
B. Sc (Food Technology) (Second Class Upper Division)
Email: This email address is being protected from spambots. You need JavaScript enabled to view it., This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone No:- +2348033044961