History of the Department
The Department of Food Science and Technology started in the College of Engineering and Technology as a part of the Department of Food, Agriculture and BioEngoneering (FAB), with Professor Mohammed Gana Yisa as the Head of the Department, and Professor (Mrs.) Beatrice Ade-Omowaye was on Sabbatical Leave to KWASU, as the Head of the Food Science and Technology Programme. Following the advice of the NUC Resource Inspection team in 2014, the Food Science and Technology Programme was separated from FAB and became a full-fledged department in the College of Agriculture and Veterinary Medicine in 2015, under the headship of Professor Omololu Fapojuwo. The programme got Interim accreditation in 2015. Two sets of students (2015/2016 and 2016/2017 Sessions) had graduated. In 2017, the programme was revisited by the NUC accreditation team, with Prof. Omololu Fapojuwo as Head of Department. It earned a full accreditation, with a 95% score. The department is scheduled to start its postgraduate programmes by 2023. The current Acting Head of the Department is Dr. Akeem O. Raji. The department has been engaged in activities to increase the university’s internally generated revenue, including the co-establishing of the KWASU Bakery with the Centre for Entrepreneurship Studies. With the unrelenting support of the university management and staff of other departments/units, FST will continue to contribute its quota to the development of the university.
Vision Statement
The Food Science and Technology department aims to become a world-class Centre of Excellence in the field of Food Science and Technology through effective training of students for a career in the food industry, promoting and facilitating research programmes that will enhance the wholesomeness and availability of food and transferring research knowledge to the consumer and the food industry.
Mission Statement
The mission of the Food Science and Technology department as a part of the Faculty of Agriculture, Kwara State University, is to provide high-quality education and training that prepare our students for leadership positions in the food industry, academia, and government and to meet the requirements of the labour market. Our programmes are designed to equip our graduates with the techniques to develop food products that are healthier, safe, and convenient and with the technical know-how on postharvest handling of perishable agricultural produce.