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WELCOME TO THE FEDERAL INSTITITUTE OF INDUSTRIAL RESEARCH OSHODI

Welcome to FIIRO’s website, the official window of Nigeria’s foremost research institute to the outside world. An adventure into this website affords you the opportunity to acquaint yourself with our vision, mission, antecedents, activities and land mark achievements.

We have the broad mandate of accelerating industrialization in Nigeria and has over the years developed technologies that have promoted the ideals of entrepreneurship development.

We have locally sourced alternative raw materials for our industries, thereby conserving foreign exchange; through adequate food processing techniques we have improved the nutritional content of our food intake and we have locally fabricated machines, equipment and many more.

Impressed as they were with FIIRO’s unequal strides, corporate organizations, governments, NGOs, international organizations, donor agencies, and the academia have actively identified with our R&D pursuits. You can see a list of corporate beneficiaries from FIIRO's research work here.

Also at your disposal via this web are the schedules of our trainings, seminars and workshops. The website also showcases our publications and contributions in making R&D a worthwhile venture.
Please browse our website and use the search feature to link to publications available for download and other information you might need.

Thank you and WELCOME!!!

BIOTECHNOLOGY
DIRECTOR, BIOTECHNOLOGY DEPARTMENT, FIIROThe Biotechnology Department is one of the technical departments in the Institute. The Department sets out to use industrial biotechnology to create Health, Clean Environment and Wealth. 

In view of this, the Department therefore undertakes research and development to harness Nigeria's rich natural resources and wastes for nutritional applications, protection of the environment, generation of bio-energy and industrial needs.
To effectively carry out this mandate, the Department is divided into these key areas:Enzymology, Genetics, Wastes Utilization and Fermentation.

BIOTECHNOLOGY R&D PROJECTS
Stated below are the activities of the different key areas.

Enzymology
Pectinases, Glucoisomerase Cellulase, Phytases

  • Production of Clarified & Carbonated clarified  fruit juices
  • Production of Glucose Syrup
  • Production of Fructose.


Genetics:
Culture collection

  • Lyophilisation of micro-organisms
  • Starter culture development
  • PCR
  • Molecular Identification of Organisms


Waste Utilization:
Cultivation of Edible Mushroom,

  • Microbial Production of Antibiotics,
  • Biogas & Biofertilizer Production
  • Microbial Production of Citric Acid.


Fermentation:
Production of wines from locally available fruits , Vegetables and flowers

  • Upgraded technology of condiment production e.g Soy dawadawa & Ogiri
  • Microbial Production of MSG
  • Upgraded technology of Ogi production
  • Shell-life stable production of Kunnu-zaki.
  • Production of Ales.


Quality systems & Hazard Analysis Critical Control Points (HACCP), Food Safety.

Current Research Projects
Microbial production of Xylanases for use in the Industries

  • Microbial production of Alkaline Proteases
  • Production of Condiment from African Yam Beans
  • Phytase: Utilization of local oil bean meals in the production of phytase for animal feed
  • Ugba: Upgrading of the production process of Ugba and indigenous Nigerian food
  • Mushroom: pilot plant production of tropical edible Mushroom
  • Isolation of high sugar and high alcohol tolerant yeast.


Developed Technologies
Development of a Local Technology for Oxytetracycline  and Tetracycline Production

  • Production of Biogas and Biofertilizer
  • Wines from Local Fruits, Vegetables and Flowers
  • Production of clarified Fruit Juice
  • Production of Carbonated Fruit Juices
  • Industrial Enzyme Production
  • Detoxified cassava Starch Production
  • Production of Glucose Syrup from Cassava Starch
  • Edible Mushroom Production
  • Kunnu-Zaki
  • Soy-Ogi Production
  • Soy-Gari Production
  • Soy Dawadawa
  • Ogiri
  • Bottling and Preservation of Palm Wine

 

CONTACT THE DIRECTOR

Dr. (Mrs.) Dike Ekaette Nduka

Phd. Food Microbiology

MSc. Agronomy

BSc. (Hons) Microbiology

Certificate in Quality Control on Food Beverage & Brewery Industry

FNIRST, IPAN, AIMN, NSM, ACS (USA), ASM (USA)

Tel: +234 8060082236, +234 8098082236

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19/06/2013 21:23:12

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