Department of Food Science and Technology
School of Agriculture and Agricultural Technology (SAAT) • Federal University of Technology, Akure
About the Department
The Department of Food Science and Technology at the Federal University of Technology, Akure (FUTA) is a premier center for food science education, research, and innovation within the School of Agriculture and Agricultural Technology (SAAT). Our department is dedicated to training skilled professionals capable of advancing food science and technology to promote food security, enhance nutrition, ensure food safety, and reduce post-harvest losses.
Food Science and Technology integrates principles from chemistry, microbiology, engineering, and nutrition to develop, produce, and preserve safe, nutritious, and high-quality food products. Our comprehensive curriculum covers food chemistry and analysis, food microbiology, food processing and preservation, food quality control and assurance, food packaging technology, food engineering, nutrition science, food biotechnology, and post-harvest technology. Students develop strong professional competencies through intensive theoretical study combined with practical laboratory work, pilot-scale food processing, and SIWES industrial training.
The department emphasizes practical learning with modern food science infrastructure including food chemistry laboratories, food microbiology laboratories, food processing facilities, pilot plant equipment, sensory evaluation facilities, and food storage facilities. We maintain strategic partnerships with food processing companies, food research institutes, regulatory agencies, and quality assurance organizations, providing students with hands-on training and research opportunities. Our faculty members conduct cutting-edge research in food processing innovation, food safety and preservation, functional foods, food biotechnology, and sustainable food systems.
Our graduates are highly sought professionals in the food industry and related sectors. They demonstrate proficiency in food analysis, quality control, process optimization, product development, food safety management, and regulatory compliance. Graduates pursue rewarding careers as food technologists, quality assurance managers, food safety specialists, food process engineers, and entrepreneurs, significantly contributing to industrial development and national food security.
What We Offer
Academic Programs
- B.Sc/B.Tech in Food Science and Technology - 5-year undergraduate program
- B.Tech in Food Processing Technology - Technology-focused program
- M.Sc in Food Science and Technology - Postgraduate studies
- Ph.D in Food Science/Technology - Doctoral research program
Specialized Areas
- Food Chemistry and Analysis
- Food Microbiology and Safety
- Food Processing and Preservation
- Quality Control and Assurance
- Food Packaging and Storage
- Food Engineering and Technology
- Nutrition Science and Food Quality
- Food Biotechnology and Innovation
Laboratory and Processing Facilities
Food Chemistry Laboratory
Analytical equipment, chromatography, spectrophotometry, nutritional analysis
Food Microbiology Laboratory
Incubators, autoclaves, culture media, microorganism identification, pathogen testing
Food Processing Plant
Pilot-scale equipment, processing technology, preservation methods
Research Focus Areas
Our department conducts cutting-edge research in various food science domains:
Food Chemistry and Composition
Chemical composition analysis, nutrient profiles, food additives, natural compounds, bioactive compounds.
Food Microbiology and Safety
Pathogenic microorganisms, food spoilage, food safety, preservation, hygiene, sanitation, HACCP.
Food Processing and Preservation
Processing technologies, thermal and non-thermal preservation, drying, fermentation, freezing.
Quality Control and Assurance
Quality standards, testing methods, sensory evaluation, standards compliance, regulatory requirements.
Food Packaging and Storage
Packaging materials, shelf life, storage conditions, product stability, food preservation systems.
Functional Foods and Nutrition
Nutritional enhancement, health-promoting foods, fortification, bioavailability studies.
Food Biotechnology and Innovation
Fermentation technology, enzyme applications, bioactive compound production, novel food development.
Career Opportunities
Graduates of Food Science and Technology enjoy diverse and rewarding career paths:
Food Scientist/Technologist
Product development, research, innovation, testing
Quality Assurance Manager
Quality control, standards compliance, audits
Food Safety Specialist
Safety protocols, hazard analysis, compliance
Food Process Engineer
Process design, optimization, production
Production Manager
Manufacturing, operations, factory management
Food Analyst
Laboratory testing, analysis, data interpretation
Academic & Researcher
University lecturers, researchers, scientists
Nutrition Specialist
Nutritional assessment, food fortification
Food Entrepreneur
Business owner, food processing, product launch
Course Materials & Resources
Access comprehensive learning materials, textbooks, lecture notes, and study resources organized by academic level.
100 Level Resources
Foundation courses in basic sciences and general agriculture.
First Semester
Comprehensive Study Resources Available
All 100 Level first semester materials including lecture notes, past questions, textbooks, and practical guides are available in our offline study packs.
Access Offline Study PacksSecond Semester
Complete Course Materials
Second semester materials covering basic sciences and introduction to food science are fully available.
Go to Offline Study PacksFoundation Year
100 Level focuses on general education and foundational sciences. Courses include Use of English, General Mathematics, General Chemistry, General Biology, Physics, Introduction to Agriculture, and Computer Studies.
200 Level Resources
Core courses in food science fundamentals and basic technology.
Download 200 Level Materials
Complete course materials, lecture notes, practical manuals, and past examination questions available in offline study packs.
Access Study PacksIntroduction to Food Science
Food fundamentals, classification, properties
Food Chemistry
Carbohydrates, proteins, lipids, composition
Food Microbiology
Microorganisms, contamination, spoilage basics
Food Analysis and Testing
Analytical methods, measurement, standards
Statistics for Food Science
Data analysis, experimental design
Laboratory Techniques
Practical skills, equipment, safety
300 Level Resources - Food Processing & Preservation
Courses on food refrigeration, freezing, machinery, quality control, and food engineering principles.
First Semester
FST 312 Past Question
Past examination questions for FST 312
DownloadFST 314 Refrigeration and Freezing of Foods
Principles of refrigeration and freezing in food preservation
DownloadFST 314 Handout (Dr. Mrs. Adeloye)
Official handout for Refrigeration and Freezing of Foods
DownloadFST 319 Food Machinery
Food processing equipment, machinery design, and operations
DownloadFST 319 Course Synopsis
Detailed course outline and objectives for Food Machinery
DownloadSecond Semester Materials Coming Soon
300 Level second semester FST resources are being prepared.
400 Level Resources
Industrial training (SIWES) and advanced specialized courses.
Industrial Training (SIWES)
Six-month industrial training in food processing plants, quality control labs, and food companies.
Access SIWES ResourcesProduct Development
New product formulation, innovation
Food Safety Systems
HACCP, sanitation, contamination control
Sensory Evaluation
Taste testing, quality assessment, consumer preferences
Advanced Analysis
Chromatography, spectroscopy, advanced testing
Seminar/Symposium
Research presentation, academic communication
SIWES II
Extended industry experience, professional practice
500 Level Resources
Final year advanced courses and comprehensive research project.
Download 500 Level Materials
Final year resources including research project guides, advanced topic materials, and comprehensive revision materials.
Access Study PacksFunctional Foods
Health-promoting foods, bioactive compounds
Food Biotechnology
Fermentation, enzyme technology, bioprocessing
Food Policy & Regulations
Compliance, standards, legislation
Advanced Research
Research methodology, experimental design
Final Project I
Research proposal, thesis planning
Final Project II
Thesis completion, defense, publication
Admission Requirements
UTME Requirements
- Minimum UTME score of 160-180+
- Subject combination: English Language, Chemistry, Biology/Agricultural Science, Mathematics/Physics
- Five O'Level credits in two sittings maximum
- Credit passes must include: English Language, Mathematics, Chemistry, Biology/Agricultural Science, and any one other subject
Direct Entry Requirements (200 Level)
- Two A'Level passes at credit level in Chemistry and one of Biology/Physics/Mathematics
- ND/OND with minimum Upper Credit in Food Science, Food Technology, or related field
- HND with Lower Credit or higher in relevant food/agricultural discipline
- Plus O'Level requirements as stated above
General Departmental Books
Machines used in the production of Polythene Bags
Comprehensive guide to machinery.
Comparision of Two Methods for the determination of Vitamin C Absorbic
A comparison of two methods for determining Vitamin C (Ascorbic Acid) in fruit juices.
Design and Construction of Improved Yam Storage Structure Using...
Study and design of improved yam storage structure.
Determination of Crude Protein (Experiment)
Experimental procedure for determining crude protein.
Effects of different drying methods on the physiochemical characteristics
Study on effects of drying methods on physicochemical properties.
Engineering Properties of Food
Detailed overview of food engineering properties.
Feeling good about grain cleaning and High quality Processing
Guide to grain cleaning and high-quality processing.
Food: The Chemistry of its Components 4th Edition
In-depth look at the chemical components of food (4th Ed.).
Food Analysis: 4th Edition
Standard methods and techniques in food analysis (4th Ed.).
Food Analysis
Comprehensive resource on food analysis techniques.
Food Chemistry (New Chemistry)
Modern approach to food chemistry principles.
Food Chemistry
Fundamental concepts in food chemistry.
Contact the Department
Department Office
Department of Food Science and Technology
School of Agriculture and Agricultural Technology
Federal University of Technology, Akure
PMB 704, Akure, Ondo State, Nigeria
gabriel@legacybygabriel.com.ng
+234 (0) 913-209-1205
Office Hours
Monday - Friday: 8:00 AM - 5:00 PM
Saturday: By Appointment
Sunday: Closed