DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURE
RIVERS STATE UNIIVERSITY OF SCIENCE AND TECHNOLOGY
NKPOLU-OROWORUKWO
PORT HARCOURT
HISTORY OF THE DEPARTMENT
The Department of Food Science and Technology was established as a composite department of Animal Science/Food Science and Technology in the then School of Agriculture , Fisheries and Forestry of the College of Science and Technology in 1973.
The composite department initially offered courses leading to the Ordinary National Diploma until 1976 when the programmes were upgraded to a single-tier Higher National Diploma level.
With the conversion of the College to a full-fledged University in 1980, it became necessary to modify and develop courses that should satisfy the yearnings and discipline at degree levels. The courses developed in the Food Science and Technology programme included Biochemistry, Food Microbiology, Food Process Engineering, Food Analysis, Quality Control, Food Chemistry and Nutrition. Students are meant to take courses in Mathematics and Organic Chemistry in addition to enrichment courses from other departments in the Faculty as well as the Institute of Foundation Studies . The degree being awarded is Bachelor of Science in Food Science and Technology.
The Food Science and Technology programme became a full-fledged Department in 1990 just before the initial NUC accreditation exercise was carried out. A lot of developments had taken place since then. The Food Engineering courses have been fully entrenched into the curriculum and recently, a new degree programme in Home Science and Management was approved by Senate in 1998. The Department runs two programmes; B.Sc. Food Science and Technology and B.Sc. Home Science and Management.
FOOD SCIENCE AND TECHNOLOGY PROGRAMME
PHILOSOPHY
The general philosophy of the Department of Food Science and Technology is to produce skilled manpower for the nation as it concerns food processing, storage, utilization and preservation. Our changing environment continues to demand well-trained individuals in the food industry who will be leaders in the development of new methods and techniques for stemming the increasing problems of supplying the population with sources of nutrients required for a healthy life in an attractive, economical and wholesome.
OBJECTIVES
The degree of Bachelor of Science in Food Science and Technology is designed to prepare students to:
(a) establish and operate small to medium size food processing establishment;
(b) function in an integrated rural development endeavourer designed to extend the benefit of improved nutritional practices to rural communities;
© understand the chemical complexities of foods and their vulnerability to spoilage so as to ensure the effective preservation of their nutritive qualities during processing;
(d) carry out quality control duties in respect of raw and processed food;
(e) function as high level technical staff in various facets of the food industry and food production processes.
CAREER OPPORTUNITIES
Holders of the B.Sc. degree in Food Science and Technology will find employment in the following areas;
(a) Public and private food industries
(b) Extension establishments
© Institutions of higher learning
(d) Research institutes.
DURATION OF PROGRAMME
The normal duration of the B.Sc. programme in Food Science and Technology is a minimum of live years (10 Semester) for candidates who with SSSC/GCE `0` Levels qualification. The programme comprises classroom lectures, practical and Supervised Industrial Work Experience Scheme (SIWES) periods. Nine Semesters of course work are spent in the University made up of two semesters in each of the 1 st , 2 nd , 3 rd and 5 th years, and the first semester of the 4 th year.
The long vacation of 3 months at the end of the 3 rd year and the six months period from the end of the 1 st semester of the 4 th year are spent in various sections of the food industry under the supervised Industry Work Experience Schemes (SIWES).
ADDMISSION REQUIREMENTS
A University Requirements
J.M.E. Entry Requirement (Year I)
SC/CCE `0` Level/ SSSC with passes in 5 appropriate subjects including English Language and Mathematics obtained in not more than two (2) sittings; in some cases a pass (p) in either English Language or Mathematics may be acceptable as indicated.
Direct Entry Requirements (Year II)
(i) HSC/GCE `A` Level Passes in two (2) subjects plus SE/GCE `0` level /SSS credit passes (including English Language) in three (3) other subjects at not more than two (2) sittings.
(ii) HSE/GCE `A` Level passes in three (3) relevant subjects plus SC/GCE `0` level SSSC credit level passes (including English Language) in two (2) other subjects at not more that two (2) sittings.
(iii) OND/ND, UD. (UPPER CREDIT) certificates, provided that the requirements for admission through J.M.E. are also satisfied.
B. Faculty/Department Requirements
(i) J.M.E. Entry requirements (year 1):
SC/GCE `0` Level/SSSC with credit passes in 5 subjects including Mathematics, Physics and Chemistry. Candidates are also required to satisfy the requirements in English language as specified by the university in addition to acceptable pass in JME.
(ii) Direct Entry Requirements:
Must have met matriculation requirements for admission into year II.
Candidates must have at least three (3) GCE `AI` level passes including physics, chemistry and mathematics. Candidate must also have two (2) credit level passes at SC/SSSC/GCE `0` level including English l
C) Waivers And Special Considerations/Other Qualifications
(i) General:
In exceptional cases, a pass in English Language and Physics may be accepted.
(ii) Admission to year II:
(a) OND/ND, UD (Upper Credit) RSUST in relevant discipline.
(b) Bachelor's degree in any other Science Technology discipline in addition to the above, such candidates must also satisfy the J.M.E. entry requirements.
(iii) Admission to year III:
HND in the appropriate discipline. In addition, such candidates must also satisfy the J.M.E. entry requirements.
D J.M.E. Subjects:
English Language, Chemistry or Physics, Mathematics, and Biology/Agricultural Science.
HOME SCIENCE AND MANAGEMENT PROGRAMME
PHISOLOPHY
The general philosophy of Home Science and Management is to produce skilled manpower for the nation as it concerns Home Science, Nutrition and Dietetics, Food and Nutrition, Catering and Hotel and Catering Management.
Our changing environment continues to demand well-trained individuals in Nutrition and Dietetics, Home Science, Food and Nutrition and Catering and Hotel Management who will be leaders in supervising and managing appropriate departments in large catering and hotel organizations as well as capable of producing acceptable dishes using both local and imported food commodities. Also nutritionists and dietitians capable of formulating and planning diets for all groups of people in hospitals, schools, food manufacturing/catering establishments, ministries and other institutions.
OBJCETIVES
The degree of Bachelor of Science in Home Science and Management is designed to prepare students to:
(a) establish and operate small to large scale catering organization and hotels.
(b) Function in an integrated rural development endeavourer designed to exten the benefit of improved nutritional practices to rural communities;
(c) Understand the chemical complexities of foods and their vulnerability to spoilage so as to ensure the effective preservation of their nutritive qualities during food preparation.
(d) Function in an integrated rural development endeavour designed to extend the benefit of improved nutritional practices to rural communities.
(e) function as high level technical staff in the Hotel and Catering organizations, nutrition department in hospitals, social welfare
agencies and ministries, oil rigs, offshore and aviation industries.
(f) Function as effective house-keepers in the management of the home, office and hotels.
CAREER OPPORTUNITIES
Holders of the B.Sc. degree in Food Science and Technology will find employment in the following areas:
(a) Public and private hospitals, catering organization and hotels.
(b) Extension establishments in ministries of agriculture and women affairs and social developments.
(c) Institutions of higher learning
(d) Research institutes.
DURATION OF PROGRAMME
The normal duration of the B.Sc programme in food Science and Technology is a minimum of five years (10semester) for candidates who with SSSC/GCEE ‘O' levels qualification. This programme comprises classroom lectures, practical and supervised Industrial Work Experience Scheme (SIWES) periods. Nine semester of course work are spent in the university made up of two semesters in each of the 1 st , 2 nd , 3 rd and 5 th years, and the first semester of the 4 th year.
The long vacation of months at the end of the 3 rd year and the six months period from the end of the 1 st semester of the 4 th year are spent in various sections of the food industry under the supervised Industrial Work Experience Scheme (SIWES).
ADMISSION REQUIREMENTS
A. University Requirements
J.M.E. Entry Requirement (Year 1)
SC/CCE ‘O' level/SSSC with credit passes in 5 appropriate subjects including English Language and Mathematics obtained in not more than two (2) sittings; in some cases a pass (p) in either English Language or Mathematics may be acceptable as indicated.
Direct Entry Requirements (year 11)
(i) HSC/GCE `A` Level Passes in two (2) subjects plus SE/GCE `0` level /SSS credit passes (including English Language) in three (3) other subjects at not more than two (2) sittings.
(ii) HSE/GCE `A` Level passes in three (3) relevant subjects plus SC/GCE `0` level SSSC credit level passes (including English Language) in two (2) other subjects at not more that two (2) sittings.
(iii) OND/ND, UD. (UPPER CREDIT) certificates, provided that the requirements for admission through J.M.E. are also satisfied.
B. Faculty/Department Requirements
(i) J.M.E. Entry requirements (year 1):
SC/GCE `0` Level/SSSC with credit passes in 5 subjects including Mathematics, Physics and Chemistry. Candidates are also required to satisfy the requirements in English language as specified by the university in addition to acceptable pass in JME.
(ii) Direct Entry Requirements:
Must have met matriculation requirements for admission into year II.
Candidates must have at least three (3) GCE `AI` level passes including physics, chemistry and mathematics. Candidate must also have two (2) credit level passes at SC/SSSC/GCE `0` level including English language.
C) Waivers And Special Considerations/Other Qualifications
(iv) General:
In exceptional cases, a pass in English Language and Physics may be accepted.
(v) Admission to year II:
(a) OND/ND, UD (Upper Credit) RSUST in relevant discipline.
(b) Bachelor's degree in any other Science Technology discipline in addition to the above, such candidates must also satisfy the J.M.E. entry requirements.
(vi) Admission to year III:
HND in the appropriate discipline. In addition, such candidates must also satisfy the J.M.E. entry requirements.
D J.M.E. Subjects:
English Language, Chemistry or Physics, Mathematics, and Biology/Agricultural Science.
AVAILABLE PROGRAMME
S/NO |
ACADEMIC PROGRAMME |
LEVEL OF STUDY |
|||
B.Sc |
PGD |
M.Sc |
Ph.D |
||
A B C
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Food Science and Technology Food Engineering Home Science and Management |
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|
|
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UPDATE OF RESEARCH ACTIVITIES 2005/2006
1. Bambara Groundnut processing and utilization
2. Fortification of cereal-based foods with legumes/oilseeds, food properties of lesser known/new varieties of legume, utilization of legume/cereal flour blends in indigenous diets
3. Food consumption patterns of various groups of individuals in Rivers State , Food composition especially of heavy metals in aquatic and land foods.
4. Food properties of CMD-resistant cassava; including yields of garri, fufu, starch, utilization of starch extraction residues, high fructose syrups from cassava starch.
5. Processing, storage and utilization of cashew nut/flour and juice.
6. Utilization of plantation/flour in food systems.
SOCIO-ECONOMIC BENEFIT OF SCIENCE AND TECHNOLOGY DISCIPLINE TO THE COUNTRY
1. Rural based processing offers opportunities in terms of employment adds value to product for more profit to farmers; reduces waste due to spoilage, and encourages development of technical and marketing skills in villages.
2. Increased processing of agricultural products could result in substantial benefits for national economy, as the country would become a net exporter of food for foreign exchange
3. Strategic reserves in food could only be achieved if greater attention is given to processing/preservation and storage.
4. The country would achieve food and nutrition for all, round the year, and remove the “hungry gap” between harvests, thus mitigating the seasonal rise in food costs, which puts so many people at nutritional risk.
STAFF
(a) Academic Staff By Sex, Grade And Nationality
S/NO |
NAME |
SEX |
GRADE |
REMARK |
1. N 2. o 3. n 4. - 5. A 6. c 7. a 8. d 9. e 10. m 11. i 12. c 13. 14. 15. |
Dr I.S. Barimalaa Pro. M.A. Akpapunam Dr. S.Y. Giami Dr. A.D. Hart Dr H.D. Mepba Ms L.I. Barber Ms E. Banigo Mrs N.J.T. Emelike Mr. M.O. Akusu Engr. N. Aso Dr. I.W. Deedua Dr. G Wordu Mr. N. Tob-Ogu Mrs P. Ibinna-Echem Mrs. Joy Eke |
M M M F M F F F M M M M M F F |
Reader Professor Reader Reader Senior Lecturer Senior Lecturer Senior Lecturer Senior Lecturer Senior Lecturer Senior Lecturer Lecturer I Lecturer I Asst. Lecturer Asst. Lecturer Asst. Lecturer |
Ag Head of Dept. Prof. on Sabbatical Leave Ag. Director (RAIRT)
Fac. Agric. Exams Officer
|
(b) Non-Academic Staff By Category Sex
S/NO |
NAME |
CATEGORY |
SEX |
REMARK |
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. |
Miss G. Briggs Mr. D. Kiin-Kabari Mr. F. Owuno Ibingor I. Bayovo Mrs. Marian Wahua Mr. I.N.C. Munonye Mrs. P. Marcus Mr. Godpower S. Ikpa Gloria Webilor Mrs. Seiyefa Nimizigha Mrs. Cecilia Nnokam Mrs. Caroline Amaechi |
Chief Technologist (Analytical Chief Technologist (Food proc.) Technologist II Technologist II Technologist II Asst. Technology Officer Personal Secretary I Senior Typist Typist II Senior Lab. Asst. Clerical Officer Clerical Officer/Computer |
F M M F F M F M F F F F |
|
