COOU Expands Bread Production, as Department of Food Science Celebrates Milestone

The Department of Food Science at Chukwuemeka Odumegwu Ojukwu University (COOU) is set to reach new heights as the University moves to expand its popular COOU Bread production initiative.

Renowned for its freshness, unique taste, and high quality, COOU Bread has garnered widespread acclaim, strengthening the Department’s reputation and enhancing the University’s visibility.

During the inauguration of the Economic Think-Tank and Business School Committees at the Vice-Chancellor’s Conference Room, Vice-Chancellor Prof. Kate Azuka Omenugha revealed plans to construct a state-of-the-art facility to support large-scale bread production. The project aims to elevate the initiative from its current capacity, creating a sustainable model for institutional impact and community engagement.

Highlighting the commitment of benefactors to the project, Prof. Omenugha noted that an anonymous supporter has pledged ₦20 million monthly toward the completion of the facility until it is fully operational. The move reflects the University’s strategic philosophy of the 3Vs—Values, Viability, and Visibility—demonstrating purposeful growth and relevance within and beyond the academic community.

The Department of Food Science has welcomed the announcement with enthusiasm, viewing it as both recognition of its consistent excellence and an opportunity to further align with COOU’s vision of innovation, sustainability, and societal contribution.