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    FUOYE FST celebrates Food Week amidst pomp and pageantry

    Bamidele Eleniola and Femi Otitoju

    Students of Food Science Technology, Federal University Oye Ekiti on Thursday, May 30, 2024, organized a natural and nutritious food exhibition to celebrate its Food Week.

    The event which was held at the Faculty of Agriculture Building of the institution was designed to stage an annual food week for the benefit of the students and the public by providing technical knowledge of food processing, packaging, quality and exhibition.

    This year’s theme for Food Week “Roles of Food-Preneuer in Resuscitating the Current Global Economy, challenges and coping strategies,” drew staff and students from various faculties, who visited the exhibition, where they were tutored about the preparation of food and its benefits of traditional tasty foods at this year edition of the epoch event.

    In his welcome address, Head of the Department, of Food Science, and Technology, Associate Prof. (Bishop) Kunle Oni, while welcoming participants into the gathering, reeled out the essence of the event.

    Professor Mojisola Oyarekua receiving an award of excellence

    Oni said the essence of the gathering was to sensitize the public and the students on how to provide technical skills in food processing, packaging and production.

    He 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 as It is expected that the symposium would have covered many hot-button issues by revealing the truth—the latest information to protect food business.”

    However, in a keynote lecture delivered by Professor Folasade Makinde, a lecturer at the Department of Food Technology, BOWEN University, Iwo, Osun State, highlighted some key information that food required to make 26% of the global ecological footprint.

    Guest Speaker: Professor Folasade Makinde, BOWEN University, Iwo, Osun State

    She said:”The food processing food sector accounts for a significant share of income generation and employment.

    “It is essential to maintain a steady global supply of safe nutrition and affordable food and its security.”

    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 global economy remains remarkably resilient with steady growth despite the confluence of risks which could severely disrupt economic activity and inflict significant damages on development prospects, Prof. Makinde added.”

    Professor Makinde further said “Entrepreneurship is essential for The continued dynamism of modern market economy,” saying students must be encouraged to actively engage in learning and innovation.

    Dean of Agric; Professor Samuel Adeyemi delivering the Vice Chancellor’s address

    Earlier, the Vice-Chancellor, Professor Abayomi Sunday Fasina, who was represented by the Dean, Faculty of Agriculture, Professor Samuel O Adeyemi, commended the Department of Food Science and Technology for putting the university on carbon map.

    The Vice-Chancellor reaffirmed FUOYE’s commitment to Teaching, Research while emphasising the University’s openness to collaborations particularly in agric-business and post-harvest activities.

    Speaking with FUOYE News, Head of Department, Associate Prof Kunle Oni said “now that our students have been well informed about the potential of food-preneurs to improve nutrition outcomes.

    “The students can now begin to venture into a nutrition-oriented food business that will reduce malnutrition and stabilize 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.”

    One of the highlights of the event was the commissioning of the Cassava Processing Hub

    The President of the Department of Food Science, Federal University Oye Ekiti, Comrade Samuel Olaniyi Bowofola, who spoke with FUOYE News said
    “what brought about this project is that food science and technology is a science of survival and it is a very lucrative course.

    Bowofola said:”This project is about fermentation processing because when it comes to fermentation processing, It comes in different categories and different dimensions.

    “Looking at these things, we realized that the rate at which the Nigerians are into production of Gari is very low. That brings the hike of Gari in Nigeria at the moment.

    “We realize that we have a lot of land space which we can even try and use because food science and technology is a processing unit. We don’t deal with land cultivation but we process.

    “Once the cassava is left the farm, it comes to us here and we will then begin the processing. All these things, we realize that after the growth of the cassava and bringing it to our side here, it reduces the cost implications in the market.

    “When we produce it within the University environs, it will reduce the cost unlike the ones that are produced outside and if you look at it, it is based on hygienic processes.

    “The way people process Gari and if you go to some to some production companies, you will realize that they are very dirty and it is causing a lot of problems because what we consume inside the stomach that we cannot see them.

    “Looking at the robust second annual food week which we are doing at the moment, we are trying to do is to bring a phenomenal in utilize other products and bringing together different varieties of food and putting them together to produce other renovative food products to the market.

    HOD, FST, Assoc Prof Kunle Oni

    After that, it comes to exhibitions for people to come and exhibit other product suits that have been developed by the department.”

    Also, at the event were presentation of award of excellence to the hardworking and pragmatic Vice-Chancellor, Prof. Abayomi Sunday Fasina, for his contribution to society and the country at large.

    Other awardees were; Prof. Mojisola Adenike Oyarekua, Prof. Eunice Moriyike Ogunbusola, Dr. Adefisola Bola Adepeju, Associate Prof. Kunle Oni and YALE Foods Company, Ibadan.

    Photo credit: Bamidele Eleniola

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