Overview

The food processing and technology department is a dynamic department whose principles are anchored on Education 5.0. namely Teaching, Research, Innovation, Industrialization and Community Service.

Vision:

To develop practical, passionate and enthusiastic food technologists through proactive teaching and learning, research and entrepreneurship.

Mission:

To produce competent food technologists with sound knowledge of all basic principles of food processing and technology.

Core Values:

To promote and practice high standards of professional ethics in the production of nutritious and wholesome foods and to promote food and nutrition security.

Objectives of the Department of Food Processing and Technology:

• To produce skilled and competent graduates who can establish, manage and direct their own small scale food processing establishments using locally available raw materials and technologies.
• To produce skilled graduates who can work as certified inspection officers for various related organizations.
• To produce graduates who can undertake consultancy services in food product development, research and development, storage, processing, post- harvest handling, packaging and preservation.
• To produce graduates who can support farmers and entrepreneurs to establish small scale food industries.
• To produce graduates who are able to design and fabricate their own food processing equipment to reduce reliance on expensive and imported capital equipment
• To produce graduates who can work in high level management in production and quality in food processing industries.
• To produce graduates who can work as Research and Development Officers who add value in new product development and improve processing methods or raw material substitution.