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, and value addition to agricultural produce. This is achieved through processing, preservation, storage, packaging, upgrading of indigenous technologies, and novel food product development. All these are aimed at extending shelf life of agricultural produce into both intermediate and finished products.
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 value chain. 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 technology 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 promote food security, better nutrition for the citizenry and reduce drastically the high incidences of post-harvest losses of indigenous crops.
Vision of the Department
To be a Centre of Excellence in post-harvest handling practices, processing and nutrition technologies using indigenous raw materials 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 and utilization requirement in a growing agrarian economy.
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
c. Cassava utilization program
d. Yam utilization 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. Pilot plant production of high nutrient density biscuit for school age children.
iv. Utilization of local components in the development of ready-to-use therapeutic foods (RUTF) for the management of severe acute malnutrition (SAM) in children.
v. Development and production of high calorie food bars from indigenous oil seeds.
vi. Development and production of packaged onion paste and other value added products from indigenous onion varieties.
vii. Production of high fibre snack for obesity management using indigenous fruits.
viii. Processing of fresh tomatoes into different food forms: Juice and Sauce.
ix. Utilization of Soy Okara and Cassava peel in monogastric animal for feed production.
x. Utilization of High Quality Cassava Flour (HQCF) and cake (HQCC) in different food formulations.
xi. Development and production of baked chips from orange flesh sweet potato.
xii. Biochemical and shelf life studies of packaged yam chips as local French fries.
xiii. Development and production of packaged sport drinks from selected indigenous fruits.
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).
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)
Skype ID: oluwatoyin5750