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    Functional Education: FUOYE’s Food Science and Technology Department Showcases Food Products

    …venture into food-preneurship, as VC receives Lifetime Meritorious Award

    By Wole Balogun
    SA Media to VC

    Students and staff of Food Science and Technology, Faculty of Agriculture, Federal University Oye-Ekiti (FUOYE) on Thursday 30th May, 2024 exhibited hygienically produced and packaged foods as part of their contribution towards ensuring a reduction in the rate of palpable malnutrition in the country.

    Students display their food products

    Other department and companies that featured in the food exhibition were Department of Hospitality and Tourism Management, FUOYE, Fure Bio-Water, Ikole Ekiti and Yale Foods, Ibadan.

    Members of the organizing committee

    Supervised by their lecturers and technologists, the excited students showcased food items produced in the department. The food products included Fortified-yoghurt, Soy-kunu, Soy-milk, Tiger-nut drink, Palm-oil, Soy-garri, Enriched-plantain flour, Fortified-ogi flour, Poundo-yam flour, Maize-vita, and Rice-vita, among others,l. The department also commissioned a cassava processing factory as part of their drive towards food-prenuership.

    At the occasion, FUOYE’s Vice-Chancellor, Prof. Abayomi Sunday Fasina’s admirable performance in office was appreciated with a Lifetime Meritorious award by the students of Food Science and Technology Department.

    VC, Prof. A.S Fasina gets Lifetime Meritorious award

    The event also featured a lecture on food-prenuership which was delivered by a Professor of Food Science and Technology from Bowen University, lwo, Osun State, Prof. Folasade Makinde.

    Titled: “Roles of Foodpreneurs in Resuscitating the Current Global Economy: Challenges and Coping Strategies”, the lecture x-rayed the relevance and importance of food-prenuers to Nigeria’s economic growth and development

    Prof. Makinde presenting her lecture

    Prof. Makinde’s lecture reads in part:
    “Foodpreneur is an entrepreneur who specializes in the food industry.
    Foodpreneurs are passionate about food and use their creativity, skills, and business ideas to create and market unique food products or services. They are adaptable and willing to take risks. They have a good understanding of the operational and financial aspects of running a food business

    Foodpreneurs endorse effective marketing and branding strategies
    Ultimately, being a foodpreneur is about turning a passion for food into a profitable and sustainable business”

    Also explaining measures to be taken in tackling the challenges of food shortage and its adjoining issues, Prof. Makinde harped on the dire need for stakeholders, “to collaborate with agriculturists, nutritionists, civil society and governments to develop an integrative approach to feed the ever growing population sustainably.”

    HOD , FST reprieving his award

    She added that : ”We must provide outlook on sustainable food sources, review food processing and recommend future directions. Food Processing is a critical element in the food supply chain. Recovery and Re-use of edible biomass. Reduction of food waste is a vital key to sustainable Food System.

    Some of the food products exhibited

    For minimizing nutrient loss, emerging processes such as Ohmic Heating, Supercritical Extraction, High Hydrostatic Pressure, etc, are sustainable alternative processes.”

    Prof Emeritus M Oyarekua receiving her award

    The Bowen University Don also recommended measures such as Reduction/Retaining the Gains (Cash Management, People Management and Customer Optimization, among others as measures to tackle the economic challenges and food issues.

    She also charged the students to take action on being food-prenuers as soon as possible stating that: “With the economy showing signs of recovery in the developing nations, NOW is the time for Food Preneurs to retain the gains made in operational efficiencies and focus on emerging growth opportunities in the market (local and international).

    She concluded the lecture by remarking that: “The global economy remains remarkably resilient with steady growth despite the confluence of risks, which could severely disrupt economic activity and inflict significant damage on development prospects. Entrepreneurship is essential for the continued dynamism of the modern market economy.”

    Prof Emeritus M Oyarekua receiving her award

    Also speaking about the inspiration and motivation behind organizing the food exhibition, the Head of Department (HOD) of Food Science and Technology, FUOYE, Associate Professor (Bishop) Kunle Oni, said: “Inadequate engagement of food scientists in food-preneurs has important nutrition and economic consequences, by increasing the rate of malnutrition and slowing down economic growth. It is expected that the symposium would have covered many hot-button issues by revealing the truth—the latest information to protect food business.”

    Dean,faculty of agriculture, Prof. Adeyemi presents award of excellence to Prof Emeritus Mojisola Oyarekua

    The HOD also expressed his satisfaction with the programme, saying:” It was a huge success! He said ‘the Guest Speaker presented success stories that highlighted diverse paths to progress, as well as major economic and environmental challenges to scaling up food-preneurs’.

    The HOD also said, “now that the students have been well informed about the potentials of food-preneurs to improve nutrition outcomes.
    The students can now begin to venture into nutrition-oriented food business than will reduce malnutrition and stabilize economic growth”

    Another highlight of the event included award presentation to deserving personalities who included the Vice-Chancellor of the University, Prof. Abayomi Sunday Fasina, Prof Emeritus (Mrs.) Mojisola Oyarekua, Prof. E.M Ogunbusola, Dr. A.B. Adepeju and Associate Professor Kunle Oni who is the HOD of Food Science and Technology.

    While the Vice-Chancellor was garlanded with the Lifetime Meritorious award, Prof. Emeritus Oyarekua received award of Excellence as a seasoned academic. The trio of Prof. E.M Ogunbusola, Dr. A.B. Adepeju, and Dr. Kunle Oni received awards in recognition of their support, commitment and dedication to imparting sound knowledge to the students.

    The event was graced by members of the University community as well as dignitaries from food Industries. These included the Vice-Chancellor, Prof. A.S. Fasina who was ably represented by Prof S.O. Adeyemi (Dean, Faculty of Agriculture), Prof. O. Akinsanmi (Dean, Faculty of Engineering), Prof. Ayodele Fajinmi (Dean, Faculty of Muilti-Disciplinary Studies), Dr. Chika Mmaduakor (Representative of the Dean, Faculty of Science), Prof. Wasiu Ademola Oyedokun-Alli, (Dean, Students Affairs), Prof. B.A. Alabadan (Former Dean, Faculty of Engineering), Dr. A.A. Badmus (Deputy Dean, Faculty of Agriculture), Prof. J.D. Olanrewaju (Crop Science and Horticulture Department), Mr. Olusola Taiwo (The Secretary, FUOYE’s School of Post Graduate Studies).

    Heads of Department in attendance were Prof. T.G Apata, (HOD, Agricultural Economics and Farm Management).
    Prof. M. Mkpado (HOD, Agricultural Business and Management), Prof. S.I. Ogunjimi (HOD, Agricultural Extension and Rural Development), Dr. T.S. Babalola (HOD, Soil Science and Land Resources Management), Dr. N.I. Adebayo (HOD, Hospitality and Tourism Management), and Dr. Olufemi O. Fakunle (Coordinator, Food Security, Commercial Agriculture and Envir Bioscience)

    Other dignitaries in attendance included
    Prof. Fafure , CEO and Chairman, Fure
    Bio-Water, Ikole Ekiti), Dr. Oladimeji, the Marketing Manager, YALE FOODS, Ibadan, and the President, Nigeria Association of Agricultural Students (FUOYE Chapters), Mr. Olusiku Samuel among other dignitaries. They were hosted by the HOD of Food Science and Technology.

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