The Department of Food Technology took off as an academic program in April, 1995. The field of Food Technology is based on a collection of fundamental areas of basic sciences such as mathematics, physics, chemistry and biology; as well as a broad knowledge of engineering applications in food processing. It was established to contribute to the production of middle and high level manpower with technological experience in Food Processing, Preservation and Marketing of food products in the country. Over the years the Department has extended its scope towards reduction of post-harvest losses of agricultural produce and promoting the utilization of sweet potato which is a major produce of Offa community; while also improving food security and combating vitamin A deficiency using the orange flesh sweet potato variety. The Department took off with only two (2) lecturers and a youth corper in 1995, but today the Department is enriched with experienced and accomplished academic staff with strength in their various areas of specialization. These include ten (10) lecturers, five (5) technologists, 1 technician and a baker. The Department is affiliated with the Nigerian Institute of Food Science and Technology (NIFST), and all members of staff are registered members of the Institute; while our students are also encouraged to join the student arm of the association.
The Department is involved in the annual Ijakadi Day celebration in Offa by promoting the utilization of sweet potato, and sensitizing the community on the importance of orange flesh sweet potato variety in solving Vitamin A deficiency among young children. This has been done by collaborating with various Non-Governmental Organizations like the Helen Keller International and the Center for potato (CIP). The Department has developed sweet potato bread and other confectioneries which have been presented at different exhibitions such as World Food Day and Polytechnic Expo.
In years to come, it is our expectation to be the centre of excellence for food research and training, food product development and be among the leading institutions that will serve as food bank for the nation to reduce the problem of food insecurity, post-harvest loss and malnutrition in the country.