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Overview

The Food Science and Technology (FST) programme at UNIVEN provides expertise in food processing and preservation with core modules in food chemistry, nutrition, food microbiology, post harvest technology and food engineering, food packaging, marketing, and quality assurance.

Food Science is a coherent and systematic body of knowledge and understanding of the nature and composition of food material and their behaviour under the various conditions to which they may be subjected. Food technology is the application of food science, engineering and mathematics to the processing, preservation, storage and utilisation of foods. Food science and Technology are so inextricably linked that they are usually treated as one field of study.

In the department, Food Science and Technologists are specially trained to develop professional abilities and to help in the alleviation of technical skills (especially with regard to redress) to be applied in the food industry, legislation, research and education and marketing sub-systems of the food production system. There is also opportunity to do postgraduate research in most areas of FST. Research activities are geared towards assisting farmers and small scale food processors to add value to primary agricultural products and reduce food insecurity. The programme is geared towards establishing the University as a centre of tertiary education for rural development and to respond to the rural development needs and the alleviation of poverty in Southern Africa.

Links to Food Science Organizations/Associations:

www.saafost.org.za
www.iufost.org
www.iseki-food.net

Below is a list of the modules offered by the department.

CODE NAME OF MODULE (Prerequisite in brackets)
FST 2541 Introduction to food science and technology
FST 2641 Introduction to food and nutrition
FST 2642 Fundamentals of Post-harvest biology and storage technology
FST 2643 Fundamentals of Food preservation technology (Prereq MAT, CHE)
FST 3541 Principles of human nutrition (Prereq FST2641)
FST 3542 Food chemistry I
FST 3543 Food packaging (Prereq FST2641)
FST 3544 Food commodity processing (Prereq FST2642,FST 2643)
FST 3545 Food microbiology
FST 3641 Sensory evaluation of foods (Prereq FST2641)
FST 3642 Food chemistry II (Prereq FST2641)
FST 3643 Quality systems management
FST 4541 Industrial attachment with food industry for six months
FST 4641 Food loss management
FST 4642 Food process design (Prereq FST2642, FST2643, FST3544)
FST 4643 Food machinery (Prereq FST2642, FST2643, FST3543, FST3544)
FST 4644 Meat, fish and poultry technology
FST 4645 Cereal science and technology (Prereq FST3542, FST3642)
FST 4646 Fruit and vegetable technology (Prereq FST2642, FST3542, FST 3642)
FST 4647 Fermented food products
FST 4081 Research project
FST 6541 Quality assurance and marketing in food process enterprise
FST 6542 Food machinery
FST 6543 Advances in post harvest technology
FST 6641 Seminar presentation
FST 6642 Research project
FST 6643 Technical report writing
FST 6099 Dissertation

Below is a list of recent publications of the Food Science and Technology staff.

Professor I A Jideani

  • Agu HO, Jideani IAand Humphrey JU (2009) Quality of dambu prepared with different cereals and groundnut. Journal of Food Science and Technology 46(2):166-168.
  • Talib MA, Abubakar MM, Jideani IA and Hassan A (2009) Use of Jiben seeds extract to manufacture soft white cheese. American Journal of Applied Sciences 6(4):551-554.
  • Martins JL, Jideani IA, Yusuf, IZ and Tahir F (2010) Comparative consumer acceptability and food utilization analysis of three maize varieties. Nutrition and Food Science 40(3):323-329.
  • Jideani VA, Oloruntoba RH and Jideani IA (2010) Optimisation of fura production using response surface methodology. International Journal of Food Properties 13(2):272-281.
  • Jideani VA and Jideani IA (2010) A model for education and promotion of Food Science and Technology among high school students and the public. African Journal of Biotechnology 9(31):4826-4835.
  • Martins JL, Jideani IA, Yusuf IZ and Tahir F (2010) Rhizosphere mycology of three maize varieties. International Journal of Food, Agriculture & Environment-JFAE 8 (accepted).

The following is a list of staff members in the Department of Food Science and Technology.

Designation Name Contacts
HOD, Professor

Professor I A Jideani

BSc(Hons), MSc(Food Tech)(Ibadan),PhD(UK),
PG Dip.(Food Tech)(Ibadan)

Tel: 015-962 8078
Email:Afam.jideani@univen.ac.za
Lecturer

Mr. H Silungwe

Dip. Agric. Eng. (UNZA), BSc (Agric.)(UNISWA), Higher Dip. Sales & Marketing ( Cambridge) MSc. Agr. Eng.Tech (Food processing) (Dublin)

Tel: +27 15 962 8226
Email: Henry.Silungwe@unive.ac.za
Lecturer

T E Kgatla

BScFST (Univen), Master of Nutrition (UL)

Tel: 015-962 E-mail: Ephraim.Kgatla@univen.ac.za
Junior Lecturer

Mr. M E Mashau

BInst.Agrar(Food Processing)(UP)

Tel: +27 15 962 8080
Fax: +27 15 962 8598/4749
E-mail: mashaum@univen.ac.za
Pilot Plant Manager

Mr. Takani Takhalani

BA(Univen), BInstAgrar(Food Processing)(UP)
MInstAgrar(Food Processing)(UP),STD(Veco)

Tel: +27 15 962 8079
Fax: (015) 962 8598/ 4749
E-mail: thakhani@univen.ac.za
Chief Lab Technician

Mr. D Beswa

N.Dip(Food Tech)(Peninsula Technikon), B Tech.(Food Tech.)
(Pretoria Tech), MTech.(Food Tech.)(UJ)

Tel: +27 15 962 8181
Fax: +27 15 962 8598/4749
E-mail: Daniso.Beswa@univen.ac.za