The Department of Food Science and Technology (FST) started in 2000 with a 5-year degree (B.Sc) programme. It is domiciled in the Faculty of Engineering and Technology, Madonna University, Elele Campus. Dr. Iwouno Jude was appointed as the pioneer HOD and since then two other Heads of Department, Dr. Okoye Joseph and Dr. Okpalanma Emeka had administered the department.
In November 2005, the National Universities Commission approved the visitation panels’ recommendation of full accreditation status for the programme. This was followed by two consecutive full accreditation status in 2011 and 2015 respectively.
Food Science and Technology department has good spread of lecturers and lecturer/student ratio and it has to its credit functional four laboratories: Food Chemistry/Analytical laboratory, Food Microbiology/Fermentation laboratory, Food biochemistry/ nutrition laboratory, Food processing/preservation laboratory and a pilot plant for bakery products.
The first set of students graduated in 2005, and ever since, the department has always graduated students regularly. Meanwhile, in 2011, the Faculty of Engineering and Engineering Technology in which the department of food science and technology is domiciled was moved to Akpugo Campus of the University in Enugu State.
There is much hunger devastating most populations of the developing countries largely due to post-harvest losses of crops encountered during bumper seasonal harvest of crops. Food science and technology programme is designed to overcome such challenges that lead to food shortages by impacting to the students, modern technological methods of post-harvest food handling, preservation, storage and distribution. Hence the emphasis of the programme is to explore knowledge on food processing methods compliments other agricultural practices in guaranteeing the local and national food security targets.
The department imparts to the students the necessary knowledge and skill that enable them to be job creators instead of mere job seekers in the food industries. The course content and delivery is carefully designed to enable its graduates appreciate the sources of food raw materials, understand the equipment they are working with, and be confident enough to work for others and or manage their own food industries as the case may be.
Food science and technology when properly harnessed offers many exciting challenges like discovering, diversifying and fabricating speciality foods for target groups like infants, nursing and lactating mothers, diabetics, HIV/AIDS patients, athletes etc.
1. To inculcate in students a broad and balanced knowledge, skills and ethical orientation necessary for excellence as food scientists in industry, academia and public service.
2. To intellectually stimulate a satisfying experience of learning and studying in different aspects of food science and technology.
3. To impart to students the necessary knowledge and skills towards solving theoretical problems in food science and technology.
4. To provide, through training and orientation, an appreciation of the rewards of collaborative approach in solving complex food security and other related problems.
5. To promote professional and institutional pride by providing strong support for student programs associated with the most respected professional bodies or organizations.
6. To develop in students, a range of transferable skills that are of value in food science and technology and other related disciplines.
The department of Food Science and Technology Madonna University offers a 5-year undergraduate programme with high practical and technological contents that culminates in the award of B.SC (Food Science and Technology degree) degree. During the course of the programme the students benefit from a total of 6-months well supervised Students Industrial Work Experience Scheme (SIWES) in relevant food industries in order to compliment the regular laboratory training.
UTME (Unified Tertiary Admission Matriculation Examination)
The minimum admission requirement for Engineering and Technology disciplines should be passes at credit level in the Senior Secondary School final year examination or GCE ‘O’ Level in five subjects including Mathematics, English Language, Physics, Chemistry. and Biology or Agricultural Science. Candidates are also required to have acceptable pass in UTME. It is also desirable for candidates to have Further Mathematics and Technical Drawing at credit levels. Such candidates shall have added advantage.
For Direct Entry, candidates must have passes in Mathematics, Physics and Chemistry at GCE ‘A’ level or equivalent. Holders of OND and HND at minimum of upper credit level are eligible for consideration for admission into 200 and 300 levels respectively.
(i) Any student of this Faculty can seek transfer into another Faculty, department or programme after at least one academic year in the Faculty provided the student satisfies the admission requirements of the new Faculty/Department.
(ii) No transfer shall, however, be allowed into the first of final year of any programme.
(iii) For all transfers, a candidate shall;
– Have obtained a CGPA of not less than 1.00
– All students for transfer are expected to apply to the registrar on the prescribed form enclosing photocopies of qualifying certificate(s), and certified statements of results for all semesters spent so far.
– Meet the admission requirements applicable to the year of study of the programme into which he or she seeks transfer.
– Satisfy the Faculty/Departmental transfer requirements.
– Earn waivers for only those relevant courses passed in his former department.
– Collect from the admission office a transfer letter stating the new programme, the approved year of study, and courses from which waivers had been granted.
– All completed transfer forms shall be processed by the Faculty and departmental boards involved in the transfer, to determine appropriate programme of study, waivers and years of study.
– All cases of transfer shall be presented to the senate for consideration and approval.
– All transfer shall be completed before the registration week of each academic session.
– On registration, the candidate shall be issued a new registration number by the registrar.
Graduates of food Science and Technology are in high demand in the labour market. They will be employable in diversified food and allied industries which include breweries and bottling companies, flour mills, bakeries, biscuits and confectionery companies, as well as in diary and fermentation industries and winery. Also, they may be employed in research institutes, relevant federal and state ministries and National Agency for food and Drug Administration and Control (NAFDAC). Some may equally seek a career in academic field. But by and large, the graduates of food science and technology, by the virtue of their training and orientation will be self-employed.
1. Food chemistry and toxicology.
2. Food microbiology.
3. Food engineering and unit operations.
4. Food processing,preservation and storage.
5. Quality control and product development.
6. Human nutrition.
7. Seminar/Research project.