FUOYE FST Celebrates Food Week

The Department of Food Science and Technology at the Federal University Oye Ekiti (FUOYE) celebrated its annual Food Week with a vibrant event on May 30, 2024.

Jun 10, 2024 - 17:44

The Department of Food Science and Technology at the Federal University Oye Ekiti (FUOYE) celebrated its annual Food Week on Thursday, May 30, 2024, with a natural and nutritious food exhibition. Held at the Faculty of Agriculture Building, the event aimed to provide technical knowledge on food processing, packaging, and quality to students and the public.

This year’s theme, “Roles of Food-Preneurs in Resuscitating the Current Global Economy: Challenges and Coping Strategies,” attracted staff and students from various faculties. Attendees learned about food preparation and the benefits of traditional foods.

In his welcome address, Associate Professor Kunle Oni, Head of the Department, emphasized the importance of the event in educating the public and students on technical skills in food processing and packaging.

Professor Folasade Makinde from BOWEN University, Iwo, delivered the keynote lecture, highlighting the crucial role of the food processing sector in global income generation and employment. She stressed the need for a steady global supply of safe, nutritious, and affordable food to ensure food security.

The event featured other notable speakers, including the Vice-Chancellor, Professor Abayomi Sunday Fasina, represented by the Dean of Agriculture, Professor Samuel O. Adeyemi. Professor Fasina commended the department for its contributions and reaffirmed FUOYE’s commitment to teaching, research, and collaborations in agri-business and post-harvest activities.

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A highlight of the event was the commissioning of the Cassava Processing Hub. Comrade Samuel Olaniyi Bowofola, President of the Department of Food Science, explained that the project focuses on fermentation processing to address the high cost of Gari in Nigeria. The initiative aims to reduce production costs and improve hygienic standards.

The event concluded with the presentation of awards of excellence to distinguished individuals, including Vice-Chancellor Prof. Abayomi Sunday Fasina, Prof. Mojisola Adenike Oyarekua, Prof. Eunice Moriyike Ogunbusola, Dr. Adefisola Bola Adepeju, Associate Prof. Kunle Oni, and YALE Foods Company, Ibadan, for their contributions to society and the field of food science.

FUOYE’s Food Week successfully showcased the vital role of food-preneurs in economic growth and food security. The event emphasized the importance of technical knowledge, innovation, and collaboration in addressing global food challenges.