Students of Food Science Technology, Federal University Oye Ekiti on Thursday, July 13, 2023, organized a natural and nutritious food expo to celebrate her FST Day.
The event which was held at the Faculty of Agriculture Building of the institution with the theme with the theme " Food science and Technology: Prospects and challenges in a Pandemic age was to create awareness among the younger generation of the serious health hazards being caused by ‘fast food culture and the consumption of food being prepared in an unhygienic manner,
Newsline NG gathered that about 110 students of the Faculty of Agirc, who were divided into groups, had displayed 200 varieties of natural foods, all prepared with traditional food grains, pulses, fruits, etc., in t, the expo christened ‘Food Science and Technology: Prospects and Challenges in the Pandemic Age ’.
It was also gathered that students from various faculties visited the exhibition, where the visitors were lectured about the preparation of the food and the benefits of these traditional tasty foods at the maiden edition
In his welcome address, The Head of the Department, Food Science, and Technology Bishop. Dr Kunle Oni while welcoming all participants into the gathering reeled out the essence of the gathering.
Oni said the essence of the gathering is to
advised both food scientists and food engineers to proffer solutions to food and nutrition insecurity being faced by so many vulnerable people in Nigeria with immediate alacrity.
"Pandemic age has Adversely affected global food systems, Decreased purchase power, Disrupted regional agricultural values chain, Posted risks to household food security among others.
Oni while showcasing the food machinery he fabricated through Air Convective Dryer, Multi- Heat sources Deep Fat Fryer said the essence is to enhance the drying method for 'Pupuru' production
The machine efficiency can be determined by opening it at a constant temperature of 65°C while the standard method is used to calculate the drying time.
"An improved Fryer for 'Akara' production, The machine consists of a frame/stand which serves as a support to the entire weight of the machine.
"The two design factors considered in determining the material required for the frame were weight and strength. Angle steel bar of 50 mm by 50mm and 2mm thickness was used with frame support ( 474cm length, 393cm width, and 90cm high
In a speech delivered by Keynote Speaker Dr. Temitope Omolayo Fasuan suggested that there should be a regulatory body to checkmate unprofessional food scientists, producing food for society.
"I want to call on the Federal Government to set measures to enable professional food scientists to operate to halt artisans' production of food which majority are not healthy for human fur to the process involved
The Don however stressed that the establishment of a Monitoring System will go a long way to stop unhealthy food produced in our country "
Earlier the institution's Vice Chancellor, Professor Abayomi Sunday Fasina who was represented by Professor Mojisola Onyerekua commended the Department of Food Science and Technology for putting the university on the global map.
He noted that the value addition to crops will reduce the barest minimum post-harvest losses and called on the government to facilitate the process of registering the products from the ivory tower
Speaking with FUOYE esquire, The president of the Department, Comrade Obayemi Deborah said, "Today is our FST Day which entails the exhibition of varieties of Food products and fabricated equipment and this is the first of its kind in the dept of Fst
"And what we aim to achieve is to encourage students to start small-scale businesses because lecturers expose us to a lot of practical aspects of our discipline. So now we are doing this to encourage, our students also study business. They don't need to wait for a white collar, job to become successful.
They can also Venture into a business and we have a lot of varieties here, adding that not the regular ones you get in the market, the product is enriched and fortified with other ingredients, we are with.
"So practical aspects that have been taught by lecturers are being put into practice by a student and that is why we are showcasing our products to the world.
"We have lots of activities going on here on the air because even food science covers, biological chemical, and microbiological aspects of food to know the causes of food deterioration.
She however showered encomium on the Vice-Chancellor of the great institution, Professor Abayomi Sunday Fasina for the enabling environment and support for the faculty''
"I want to appreciate our Vice chancellor for a stable and uninterrupted academic calendar since he assumed office. He's a responsible man. Thank you, sir" she further said
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