Department of Food Science and Technology

Welcome to the Department of Food Science and Technology. We lead in transforming agricultural produce into safe, nutritious, and value-added products through scientific innovation. Our state-of-the-art labs and industry partnerships equip students with expertise in processing, preservation, and quality assurance. Embrace a future where you contribute to reducing post-harvest losses and advancing global food security.

Message from HOD

About the Programme

This programme encompasses food chemistry, microbiology, engineering, and nutrition. Students master processing technologies, packaging innovations, and sensory evaluation. Focus includes functional foods, safety standards, and sustainable supply chains. Practical training involves pilot plant operations and product development. Graduates thrive in food industries, regulatory bodies, and research organisations.

Programme Philosophy

Built on scientific principles applied to food systems, the programme prioritises safety, nutrition, and sustainability amid global challenges. It integrates biotechnology, smart processing, and waste valorisation to minimise losses and maximise value. Graduates are empowered to innovate products, ensure quality compliance, and contribute to health outcomes and economic growth through resilient food chains.

Mission of the Department

To pioneer education and research in food science for safe, innovative, and nutritious products supporting health and economy.

Vision of the Department

To achieve global recognition in food technology, driving innovation for sustainable and secure food systems.

Admission Requirements and Programme Courses

Admission into this programme and the structure of its courses are governed by approved academic standards and institutional accreditation requirements. Comprehensive details on admission procedures and requirements, course registration, course titles, course descriptions, credit units, prerequisites, and progression criteria are clearly outlined in the Faculty Handbook/Prospectus. Prospective and enrolled students are strongly advised to consult the Faculty Handbook for authoritative information on:
🌾Comprehensive course listings
🌾Programme structure and duration
🌾Graduation and progression requirements
🌾Academic regulations and policies
The Faculty Handbook serves as the official and definitive reference for all programme-related academic information and is periodically reviewed to ensure alignment with University regulations and relevant accrediting bodies.

🌾 Department of Food Science and Technology Career Opportunities

Upon successful completion of the degree programme, graduates are equipped with the knowledge, practical skills, and professional competencies required for employment across both the public and private sectors. The programme also provides a strong foundation for self-employment and enterprise development, enabling graduates to pursue careers in roles such as:

✔Food Quality Control Officer
✔Food Processing Technologist
✔Production Supervisor (Food Industries)
✔Food Safety and Regulatory Officer
✔Research and Development Assistant
✔Product Development Technologist
✔Nutrition and Food Standards Officer
✔Quality Assurance Analyst
✔Food Packaging and Preservation Specialist
✔Food Processing Entrepreneur

Program Courses:

Core Required Courses for all majors:

Year One : 100 Level

COURSE CODE	COURSE TITLE	UNITS
AGr 101	Introduction to Agriculture I	2
BIO 101	General Biology I	2
BIO 107	Practical Biology I	1
CHM 101	General Chemistry I	2
CHM 107	Practical Chemistry I	1
MTH 101	Algebra	2
PHY 101	General Physics I	2
PHY 107	Physics Laboratory I	1
FUOYE-COS 101	Introduction to Computer Science	2
FUOYE-ENT 101	Introduction to Entrepreneurial Skill	1
GST 101	Communication in English I	2
FUOYE-GST 103	Use of Library and ICT	2
TOTAL		20

COURSE CODE	COURSE TITLE	UNITS
AGR 102	Introduction to Agriculture II	1
FUOYE-AGR 104	Introduction to ICT in Agriculture	2
CHM 102	General Chemistry II	2
CHM 108	Practical Chemistry II	1
MTH 102	Elementary Mathematics II	2
PHY 102	General Physics II	2
PHY 108	Physics Laboratory II	1
FUOYE-MEE 102	Engineering Drawing	2
FUOYE-ENT 102	Introduction to Entrepreneurial Skills II	1
FUOYE-GST 102	Communication in English II	2
GST 104	Nigerian’s People and Culture	2
TOTAL		18

Year Two : 200 Level

COURSE CODE	COURSE TITLE	UNITS
FUOYE-FST 201	Introduction to Food Science and Technology	2
AGR 207	Principles of Agronomy	2
FAQ 201	Introduction to Fisheries and Aquaculture	2
FUOYE-MTH 201	Mathematical Methods	2
FUOYE-MEE 205	Thermodynamics	2
FUOYE-ENG 203	General Engineering Lab.	3
ENT 211	Entrepreneurship and Innovation	2
GST 201	Introduction to Philosophy, logic and human existence	2
FUOYE-GST 203	Government, Society and Economy	0
TOTAL		17

COURSE CODE	COURSE TITLE	UNITS
FST 202	Principles of Food Processing and Preservation 1	2
AGR 202	Introduction to Agricultural Economics, Extension and Rural Sociology	2
AGR 204	Introduction to Animal Production	2
AGR 206	Principles of Family and Consumer Science, Food Science and Technology	2
AGR 208	Introduction to Forest Resources and Wildlife Management	2
FUOYE-FST 206	Heat and Mass Transfer in Food Processing	2
FUOYE-FST 208	Food Biochemistry	2
FUOYE-CHM 204	Organic Chemistry	2
FUOYE-GST 202	Peace Studies and Conflict Resolution	2
FUOYE-GST 204	Communication in French	0
TOTAL		18

Year Three : 300 Level

COURSE CODE	COURSE TITLE	UNITS
FST 301	Unit Operations in Food Technology	3
FST 303	Food Microbiology I	3
FST 305	Food Chemistry	2
FST 307	Principles of Human Nutrition and Dietetics	3
FST 309	Practical in Food Chemistry	1
FST 311	Food Rheology	2
CSH 305	Agricultural Statistics, Field Experimentation & Data processing	2
ELECTIVES
CSH 301	Arable Crops Production	2
FAQ 313	Aqualculture	3
AEE 303	Introduction to Farm Management and Production	2
TOTAL		23

COURSE CODE	COURSE TITLE	UNITS
FST 302	Principles of Food Processing and Preservation II	2
FST 304	Food Microbiology II	2
FST 306	Food Analysis and Instrumentation	3
FST 308	Post harvest Physiology and Storage Technology	3
FST 310	Cereal, Root and Tuber Technology	3
FST 312	Practical in Food Processing and Preservation II	1
FST 314	Practical in Food Microbiology II	1
ELECTIVES
FST 316	Survey of Food Industry	2
FST 318	Selected Topics in Food Science and Technology	2
WMA 312	Water quality assessment and pollution control	2
CVE 202	Strength of Materials	2
TOTAL		15

Year Four : 400 Level

COURSE CODE	COURSE TITLE	UNITS
FST 401	Food Plant and Pilot demonstration	3
FST 403	Food Process Engineering	3
FST 405	Food Fermentation Processes	3
FST 407	Food Machinery	3
FST 409	Food Laws, Quality Assurance and Statistical Quality Control	3
FST 411	Technical Report Writing and Presentation	2
ELECTIVES
FST 413	Malting and Brewing	2
FST 415	Nutrition in Health and Diseases	2
TOTAL		21

COURSE CODE	COURSE TITLE	UNITS
FST 402	Industry-based Supervisor’s Assessment (SIWES)	2
FST 404	FUOYE’s Supervisor’s Assessment (SIWES)	1
FST 406	Students Reports (SIWES)	2
FST 408	Oral Presentation	1
TOTAL		6

Year Five : 500 Level

COURSE CODE	COURSE TITLE	UNITS
FST 501	Fruits and Vegetable Processing	3
FST 503	Food Product Development and Marketing Concepts	3
FST 505	Food Packaging and Storage Stability Studies	2
FST 507	Fats and Oilseed Processing	3
FST 509	Food Biotechnology	3
FST 599	Final Year Project I(Proposal)	3
ELECTIVES
FST 511	Extrusion and Nanotechnology	2
FST 513	Food Industrial Waste Management	2
FST 515	Canning and Thermo-bacteriology	2
TOTAL		23

COURSE CODE	COURSE TITLE	UNITS
FST 500	Food Science and Technology Seminar	2
FST 502	Food Additives, Toxicology and Safety	2
FST 504	Meat and Fish Technology	3
FST 506	Milk and Dairy Technology	3
FST 508	Processing of Beverages and Miscellaneous Food Commodities	3
FST 599	Final Year Project II (Lab. Practical)	3
ELECTIVES
FST 510	Advance Food Analysis	2
FST 512	Nigerian’s Foods and Industrial raw materials	2
FST 514	Processing of selected Indigenous food commodities	2
TOTAL		22

Quick Link

Dept. Contact Info.

Department Phone No

080 0000 00 00

Department Email:

info@fuoye.edu.ng

Social Info:

Location and Business Hours

Fed. Univ. Oye Campus

Locate Now

Department Staff Members

Dr. Olufemi Olaitan

Assistant Professor

Department of Food Science and Technology

Department of Food Science and Technology

Message from HOD

Dr. (Mrs.) Cordelia Nwadinife JAIYEOBA

About the Programme

Programme Philosophy

Mission of the Department

Vision of the Department

Admission Requirements and Programme Courses

🌾 Department of Food Science and Technology Career Opportunities

Program Courses:

Quick Link

Dept. Contact Info.

Department Phone No

Department Email:

Social Info:

Fed. Univ. Oye Campus

Department Staff Members

Dr. Olufemi Olaitan