The Department of Food Science and Technology was established to meet the growing demand for qualified professionals in the food processing industry. Since its inception in 2017, the department has achieved several important milestones that have significantly contributed to its growth and development. Among these milestones is the creation of a commercial pilot bakery, which serves as a hub for teaching, research, and income generation. This facility has not only provided students with hands-on experience but has also contributed to the university’s income, showcasing the department’s commitment to blending education with practical application.

The department has also established a processing laboratory dedicated to research and production. This laboratory is equipped with state-of-the-art facilities that enable students and researchers to explore various aspects of food processing, preservation techniques, and the design and maintenance of food process machinery. The department’s commitment to research and development is further demonstrated by its successful graduation of two sets of students, a testament to its dedication to producing well-rounded and competent graduates.

Leadership Through the Years

The success of the Department of Food Science and Technology can be attributed to the visionary leadership that has guided it through the years. The department’s first Head of Department (HOD), Professor V.N. Arazu, served from 2017 to 2019, laying the foundation for the department’s growth. Following Professor Arazu, Dr. M.N. Okeke took the helm from 2019 to 2020, during which time the department continued to expand its facilities and academic offerings. Professor H.U. Nwalieji led the department from 2020 to 2021, furthering its research initiatives and student engagement. From 2021 to 2023, Dr. C.O. Chude assumed leadership, overseeing significant developments, including full-time accreditation and the department’s receipt of a National Food Science and Technology Award. Currently, the department is under the capable leadership of Dr. C.C. Nwagbo, who continues to drive the department towards even greater heights.

Achievements and Accolades

The Department of Food Science and Technology has consistently achieved notable successes since its establishment. One of its key achievements is the creation of a commercial pilot bakery, which not only serves as a training ground for students but also generates income for the department and the university. This initiative has positioned the department as a leader in food processing education, providing students with invaluable experience in a real-world setting.

In addition to the bakery, the department has established a processing laboratory that serves as a hub for research and production. This facility enables students to engage in cutting-edge research and gain hands-on experience in various aspects of food processing. The laboratory has been instrumental in the department’s ability to offer a comprehensive and practical education to its students.

Another significant achievement of the department is the successful graduation of two sets of students. These graduates have gone on to make meaningful contributions to the food processing industry, both in Nigeria and beyond. The department’s commitment to producing competent and skilled professionals is evident in the quality of its graduates, who are well-prepared to tackle the challenges of the food industry.

The department’s accomplishments have not gone unnoticed. In 2021, it received full-time accreditation, a testament to its adherence to high academic standards and its dedication to providing quality education. Additionally, the department’s students were honored with the National Food Science and Technology Award, further solidifying its reputation as a leader in food science education.

Vision for the Future

Looking ahead, the Department of Food Science and Technology has set ambitious targets to ensure its continued growth and relevance in the food industry. One of its primary goals is to establish a pilot commercial bakery for research, teaching, income generation, and community development. This initiative will provide students with even more opportunities to gain practical experience while contributing to the local community’s economic development.

The department also aims to establish multiple commercial pilot food processing facilities. These facilities will serve as centres for research, production, and entrepreneurship, enabling students and faculty to explore innovative food processing techniques and develop new products. By focusing on research and development, the department hopes to achieve sustained global visibility and viability, positioning itself as a leader in food science and technology.

Mission and Philosophy: Guiding Principles for Success

The Department of Food Science and Technology is guided by a clear and ambitious mission statement. The program aims to educate students for positions in the food processing industries, food research laboratories, universities, and various governmental agencies responsible for formulating and enforcing food laws. By providing students with a thorough grounding in principles and sound knowledge, the department prepares them to convert raw agricultural produce into processed, packaged, shelf-stable food products and intermediate industrial raw materials.

Moreover, the department is committed to developing entrepreneurship skills among its students. This focus on entrepreneurship is designed to enable graduates to be self-relevant and contribute substantially to national development. The department recognizes the importance of equipping students with the skills needed to manage and administer technological operations in food processing, including preservation techniques and the design and maintenance of food process machinery.

The philosophy of the department is rooted in the belief that a sound understanding of food processing, composition, safety, and regulation is essential for making food available, affordable, healthy, and nutritious. The department’s curriculum is designed to provide students with both theoretical knowledge and hands-on experience through lectures, practical work, assignments, projects, and industrial visits. This comprehensive approach ensures that graduates are well-prepared to address the challenges of food security, particularly in Nigeria, while contributing to global food security.

Admission Requirements and Procedures

The Department of Food Science and Technology offers a range of programs, including Bachelor of Science (B.Sc.), Postgraduate Diploma (PGD), Master of Science (M.Sc.), and Doctor of Philosophy (Ph.D.) degrees. The admission requirements for these programs are designed to ensure that only qualified and motivated students are admitted.

For undergraduate admission, candidates must have credit passes at O’ level in five WASC/GCE/NECO subjects, including English, Mathematics, Chemistry, and Biology or Agricultural Science. A pass in Mathematics may be considered if the candidate has a credit in Physics or vice versa. The five credits must be obtained in not more than two sittings. Direct Entry candidates with HSC, GCE A/L in Chemistry, and any other relevant subjects are also eligible for admission into the 200 Level of the program.

Deferment of admission is possible for candidates who meet the university’s policy on admission deferment. This option is available to candidates admitted through UTME or Direct Entry who have completed the registration formalities and paid the prescribed school fees. Additionally, transfer from another recognized university is possible, provided the candidate meets the conditions stipulated in the Undergraduate Academic Regulations of COOU.

New students are provided with clear instructions on the registration process, ensuring that they can navigate the process smoothly. This includes presenting certificates and statements of results for clearance, obtaining a Temporary Clearance Slip and Registration Number, paying the necessary fees, and submitting the required documentation to the Faculty Officer.

A Comprehensive Academic Offering

We offer a range of programs designed to cater to the diverse needs of students. These programs include Bachelor of Science (B.Sc.), Postgraduate Diploma (PGD), Master of Science (M.Sc.), and Doctor of Philosophy (Ph.D.) degrees. Each program is designed to provide students with a comprehensive education that combines theoretical knowledge with practical experience.

The Bachelor of Science program is aimed at providing students with a sound understanding of food processing, composition, safety, and regulation. The curriculum is designed to equip students with the skills needed to convert raw agricultural produce into processed, packaged, shelf-stable food products and intermediate industrial raw materials. The program also focuses on developing entrepreneurship skills, enabling graduates to be self-relevant and contribute to national development.

The Postgraduate Diploma (PGD) program is designed for students who wish to gain additional qualifications in Food Science and Technology. This program provides a bridge for those who may not have a background in food science but wish to enter the field. The PGD program offers a comprehensive curriculum that covers various aspects of food processing, preservation techniques, and food quality assurance.

The Master of Science (M.Sc.) program is aimed at students who wish to deepen their knowledge and expertise in Food Science and Technology. This program offers advanced training in food processing, food safety, and food quality assurance, preparing students for leadership roles in the food industry, research laboratories, and governmental agencies.

The Doctor of Philosophy (Ph.D.) program is the highest level of academic achievement in the Department of Food Science and Technology. This program is designed for students who wish to pursue careers in academia, research, or leadership positions in the food industry. The Ph.D. program provides students with the opportunity to engage in cutting-edge research, contributing to the advancement of knowledge in Food Science and Technology.