The Food Department was established to accelerate the pace of industrialization in Nigeria through R&D and value addition to agricultural produce. The department is focused on extending agricultural produce and building indigenous technologies, by processing, preserving, storing, packaging and upgrading of food products. The Department develops standardized processes and technologies for converting indigenous crops and fleshy foods into different food forms suitable for possible adoption by cottage, medium and large scale entrepreneurs. One primary concern of the Department is the entire post-harvest (farm to fork) activities, which are controlled via Good Manufacturing Practice (GMP), Good Hygiene practices (GHP), Standard Operating Principles (SOP) and Quality Assurance (QA). All these are employed to ensure nutritious and safe food products.


  • Sweet Potato Utilization
  • Bread
  • Cassava Utilization
  • Yam Utilization


  • Product Development
  • Nutrition and Toxicology
  • Baking and Milling
  • Food Product Quality Evaluation


  1. Developed High Nutrient Density Biscuits which has been taken up and commercialized by NASCO for the federal government’s school feeding programme, known as The Champ Biscuit.
  2. Developed food supplement for sickle cell anemia patients, currently taken up by May & Baker.

Pictures from Department

Videos from Department