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UIGC Short Courses

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
www.iufost2016.com
www.effost.org
www.ifsti.ie
www.cifst.ca
www.aaccnet.org
www.aoac.org

Last updated 4 November 2015

B.Sc. Food Science and Technology

M.Sc. Food Science and Technology

PhD in Agriculture (Food Science and Technology)

Last updated 4 November 2015

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

CODE NAME OF MODULE
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
FST 2644: Food process engineering
FST 3541: Principles of human nutrition
FST 3542: Food chemistry I
FST 3543: Food Microbiology
FST 3081: Food commodity processing
FST 3641: Food product development and sensory evaluation of food
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: Meat and poultry products technology
FST 4643: Food machinery
FST 4644: Meat, fish and poultry technology
FST 4646: Fruit and vegetable technology(Prereq FST2642/FST3542/FST 3642)
FST 4647: Fermented food products
FST 4081: Research project
FST 6543: Advances in post-harvest technology
FST 6641: Seminar presentation
FST 6642: Research project
FST 6643: Technical report writing
FST 6099: Dissertation
FST 7099: Thesis

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

List of selected publications

Omolola AO, Jideani AIO and Kapila PF (2017) Quality properties of fruits as affected by drying operation, Critical Reviews in Food Science and Nutrition, 57:1, 95-108. http://dx.doi.org/10.1080/10408398.2013.859563.

Anyasi TA, Jideani AIO and Mchau GRA (2017) Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. Journal of Food Measurement & Characterization, 11(1), 99-110. DOI: 10.1007/s11694-016-9376-2. SEIN-D-16-00035.3. Published online 20 July 2016.

Anyasi TA, Jideani AIO, Edokpayi JN and Anokwuru CP (2017) Application of Organic Acids in Food Preservation (Chapter 1, pp. 1-46). In: Organic Acids: Characteristics, Properties and Synthesis. Cesar Vargas (Ed.). 156 pages. Biochemistry Research Trends. Nova Science Publishers, Inc . Hauppauge New York 11788-3619, U.S.A. www.novapublishers.com. ISBN 978-1-63485931-8 (hardcover), ISBN 9781634859523 (ebook). https://www.novapublishers.com/catalog/product_info.php?products_id=59567&osCsid=b4f5168e24de531eafb9c4da8ea3f00a

Onipe, OO, Jideani, AIO and Beswa, D. (2017) Effect of size reduction on colour, hydration and rheological properties of wheat bran. Food Science and Technology (Campinas). DOI:D.http://dx.doi.org/10.1590/1678457x.12216.

Udeh H, Jideani AIO Duodu K. (2017) Finger millet bioactive compounds, bioaccessibility and potential health effects - a Review. Czech Journal of Food Sciences. ISSN.01012061. 35(1):7-17

Anyasi TA, Aworh OC and Jideani AIO (2016) Effects of packaging and chemical treatment on storage life and quality attributes of tomato varieties in Nigeria. African Journal of Biotechnology 15(35): 1913-1919

Anyasi TA,. Jideani AIO, and. Mchau GRA. (2016). Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. Food Measure. DOI 10.1007/s11694-016-9376-2.

Beswa, D, Dlamini, NR., Amonsou, EO., Siwela, M. and Derera, J. (2016), Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks. J. Sci. Food Agric., 96: 287–294. doi: 10.1002/jsfa.7092

Beswa, D., Dlamini, NR., Siwela, M., Amonsou, EO. and Kolanisi, U. (2016). Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks. Food Science and Technology, Campinas, 36(1): 30-39 (http://dx.doi.org/10.1590/1678-457X.6813).

Mafune TS, Takalani TK, Anyasi TA and Ramashia SE. (2016). Microbial Safety of Street Vended Foods Sold in Thohoyandou, South Africa. J Hum Ecol, 53(3): 205-212.

Onipe OO, Jideani AIO and Beswa D (2015) Composition and functionality of wheat bran and its application in some cereal food products. International Journal of Food Science and Technology 50:2509-2518. doi:10.1111/ijfs.12935.

Agu HO, Ayo JA and Jideani AIO (2015).Quality evaluation of malted acha-soy breakfast cereal flour. African Journal of Food, Agriculture, Nutrition and Development, 15(5): 10542-10558.

Omolola AO, Jideani AIO & Kapila PF Jideani VA (2015) Optimization of microwave drying conditions of two banana varieties using response surface methodology. Food Science and Technology, Campinas, 35(3): 438-444. DDOI: http://dx.doi.org/10.1590/1678-457X.6700

Anyasi, TA. Jideani AIO and Mchau GRA. (2015) Morphological, physicochemical and antioxidant profile of non-commercial banana cultivars. Food Science and Nutrition. 3(3):221-232.doi:10.1002/fsn3.208.

Omolola AO, Jideani AIO and Kapila PF (2015) Modeling of thin layer drying characteristics of banana cv. Luvhele. Bulgarian Journal of Agricultural Sciences. 21 (2): 342–348.

Omolola AO, Jideani AIO and Kapila PF (2015) Quality properties of fruits as affected by drying operation. Critical Reviews in Food Science and Nutrition. http://dx.doi.org/10.1080/10408398.2013.859563.

Omolola AO, Jideani AIO & Kapila PF (2015) Drying characteristics and kinetics of banana (Musa spp., AAA group, cv. ‘Mabonde’). Trop. Agric. (Trinidad) 92(3): 2017-219.

Anyasi, TA. Jideani AIO and Mchau GRA. (2015) Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. Food Chemistry. 172:515-522. http://dx.doi.org/10.1016/j.foodchem.2014.09.120.

Omolola AO, Jideani AIO and Kapila PF (2015) Drying kinetics of banana (Musa spp.), Interciencia 40(6): 374-380. Available in: http://www.redalyc.org/articulo.oa?id=33938675003

Jideani AIO, Kyei KA, Takalani T, Silungwe H, Beswa D, Kgatla TE and Mashau ME (2015) Assessing differences in the perception and awareness of Food Science and Technology amongst high school learners in the five districts in the Limpopo province of South Africa. Journal of Human Ecology 50(1):83-92.

Omolola AO, Jideani AIO and Kapila PF (2014) Microwave drying kinetics of banana (Luvhele spp). Journal on Processing and Energy in Agriculture 18(2):68-72. (ISSN: 1450-5029; http://scindeks.ceon.rs/journaldetails.aspx?issn=1821-4487).

Filli, KB, Jideani AIO and Jideani VA. (2014) Extrusion bolsters food security in Africa. Food Technology 68(4): 46-52, 55. http://www.ift.org/food-technology/past-issues/2014/april/features/extrusioncooking.aspx

Agu H O, Ezeh G C. and Jideani AIO (2014) Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain. African Journal of Food Science. 8(5):278-285.

Masipa MP and Jideani AIO (2014) Poverty eradication project on indigenous agro food processing in Molemole local municipality of Limpopo province, South Africa. Indilinga African Journal of Indigenous Knowledge Systems, 13(1):51-62. ISSN: 16830296.

Omolola AO, Jideani AIO and Kapila PF (2014) Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. International Journal of Agricultural and Biological Engineering. 7(6): 107-113.

Udeh HO, Kgatla TE. and Jideani AIO. 2014 Effect of mineral ion addition on yeast performance during very high gravity wort fermentation. World Academy of Science, Engineering and Technology, waset.org/Publication/9999716. International Science Index 95. International Journal of Biological, Veterinary, Agricultural and Food Engineering 8(11): 1072-1080.

Jideani AIO, Silungwe H, Takalani T, Anyasi TA, Omolola AO and Udeh H (2014) Antioxidant-rich natural grain products and human health. In: Antioxidant-Antidiabetic Agents and Human Health. O Oguntibeju ed. Chapter 7, pp. 167-186. ISBN 978-953-51-1215-0. InTech - open science | open minds.http://dx.doi.org/10.5772/57169.

Mashau ME., Moyane JN. and. Jideani IA. (2012). Assessment of post-harvest losses of fruits at Tshakhuma fruit market in Limpopo Province, South Africa. African Journal of Agricultural Research 7(29):4145-4150.

List of selected conferences

Ramashia SE, Jideani AIO, Gwata ET. (2016). Some physical properties of finger millet (Eleusine coracana) grain cultivars grown in Sub-Sahara Africa. Autumn International Conference in Food Safety and Safety. University of Johannesburg, Doornfontein Campus, Gauteng, 16-18 May 2016.

Ramashia SE, Jideani AIO, Gwata ET, Meddows-Taylor S. (2016). Effect of fortification on physico-chemical and functional properties of instant finger millet (Eleusine coracana) flour. 2nd UNIVEN-WSU International Research Conference, The Ranch Polokwane, 05 - 07 October 2016.

Onipe, OO, Jideani, AIO and Beswa, D. (2016) “Effect of size reduction on hydration properties of wheat bran and its rheological properties in wheat dough.” Institute of Food Technologists (IFT16) Annual meeting and Food Expo. McCormick Place South Chicago, Illinois. July 16 - 19, 2016

Jideani, V. A and Jideani, A. I. O. (2016). Versatility of Bambara Groundnut for Food and Nutrition Security. Pan-African Grain Legume & World Cowpea Conference 28-4 March 2016, Livingstone, Zambia. Book of Abstracts Paper number 1328, pp 136

Anyasi TA, Jideani AIO and Mchau GRA (2016). Phytochemicals in banana (Musa spp), their health promoting effects and application in value-added products. Conference programme and abstracts p. 221. 2nd UNIVEN-WSU International Research Conference, The Ranch Polokwane, Limpopo province, South Africa, 05-07 October 2016. Theme: Galvanising development through research and innovation

Anyasi TA, Jideani AIO and Mchau GRA (2016) Microstructure, functional and thermal properties of unripe banana flour as affected by organic acid pretreatment. ORAL paper #55 presentation at the 4th International ISEKI_Food Conference 2016, 6 ‐ 8 July 2016, at the University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Science and Technology, Muthgasse 18, 1190 Vienna, Austria. https://ocs.iseki-food.net/ifa/iseki2016.

Netshiheni KR, and Jideani, AIO (2016) Effect of storage temperature on the staling of bread. Presented at the School of health Sciences 2nd National Conference: An Agenda for Sustainable Health: beyond 2015 MDGs. 22 -23 June 2016, Khoroni Hotel, Thohoyandou, South Africa

Mosala M and Jideani A I O (2016) Hidden health foods - Some traditional wheat-based diet of Lesotho. Reference No. FSASR097 - Oral. 2016 Autumn International Scientific Conference on Food Safety and Security; 16 – 18 May 2016. University of Johannesburg, South Africa

Ramashia SE, Jideani AIO, Gwata ET. (2015). Research Gaps on Scientific Investigation of Finger Millet (Eleusine coracana) Grain / Flour. 21st SAAFoST Biennial International Congress and Exhibition, Durban, KwaZulu-Natal province, 06 to 09 September 2015

Ramashia SE, Jideani AIO, Gwata ET. (2015). Fortification of finger millet (Eleusine coracana) flour with vitamin B2 and zinc. 21st SAAFoST Biennial International Congress and Exhibition, Durban, KwaZulu-Natal province, 06 to 09 September 2015.

Mafune, TS., Takalani, TK., Anyasi, TK., Ramashia, SE. (2015). Evaluation of microbial safety of street-vended foods sold in Thohoyandou, South Africa. 21st SAAFoST Biennial International Congress and Exhibition, Durban, KwaZulu-Natal province, 06 to 09 September 2015.

Anyasi T A, Jideani AIO and Mchau GRA (2015) Morphological, physicochemical and antioxidant profile of non-commercial banana cultivars. 2015 Annual Meeting and Food Expo. of the Institute of Food Technologists (IFT) in Chicago USA, July 11-14 2015

Agu HO, Ezeh LT and Jideani AIO (2015) Effect of sugar coating on the quality of dehydrated pearl millet dambu - a steamed granulated dumpling. International Congress on Engineering and Food 12 (ICEF12) Québec City Canada June 14-18, 2015

Omolola A O, Jideani AIO & Kapila PF Jideani VA (2015) Optimization of microwave drying conditions of banana (Musa spp., AAA group, cv ‘Luvhele' and ‘Mabonde') using response surface methodology. 2015 Annual Meeting and Food Expo. of the Institute of Food Technologists (IFT) in Chicago USA, July 11-14 2015.

2014 Annual meeting and Food Expo. of the Institute of Food Technologists (IFT) in New Orleans USA, June 21-24, 2014 and made presentation on: (i) Assessing differences in the perception and awareness of Food Science and Technology amongst high school learners in the five districts in the Limpopo province of South Africa. Jideani AIO, Takalani T, Silungwe H, Kyei K, Beswa D, Kgatla TE, and Mashau M, (ii)

Development and acceptability of snacks from yellow fleshed sweet potato and wheat flours. Agu HO, Yunana R and Jideani AIO (2014) Abstract Control ID: 1920523. IFT14 Annual Meeting + Food Expo Program & Exhibit Directory, Session 141-24, p. 88, and (iii) Quality evaluation of malted acha-soy breakfast cereal flour. Agu HO, Ayo JA, Aminu I and Jideani AIO (2014). Abstract Control ID: 1907686. IFT14 Annual Meeting + Food Expo Program & Exhibit Directory Session 141-23, p. 88

Jideani et al. (2014) Prospects of Extrusion Cooking Technology for Food and Feed Production in Sub-Saharan Africa. IUFoST 17th World Congress of Food Science and Technology. “Theme: Research that resonates”. Montreal, Canada. August 17-21, Montreal, Canada.

3rd International ISEKI_Food conference, May 21-23, 2014. More info: www.iseki-food.net. Venue: Athens, Greece. The presentation at the Conference Hall of the Hotel President, 43 Kifissias in Athens: (i) Anyasi TA., Jideani AIO and Mchau GRA. (2014) Effect of pre-treatment on colour profile and antioxidant properties of unripe banana flour and (ii) Omolola A O, Jideani AIO and Kapila PF (2014) Quality properties of fruits as affected by drying operation: a review. 3rd Intl. ISEKI_Food Conference (ISEKI_Food 2014).

Omolola AO, Jideani AIO and Kapila PF (2014) Microwave drying kinetics of banana (Luvhele spp) fruit” XXVI Conference “Processing and Energy in Agriculture” – PTEP 2014, April 06 – 11, Djerdap, Kladoro Serbia.

Udeh HO, Kgatla TE, Jideani AIO (2014) Effect of mineral ion addition on yeast performance during very high gravity wort fermentation. International Science Index Vol. 8 No. 11 Part 1, pp. 155- 164. eISSN: 1307-6892. International Schorlarly and Scientific Research & Innovation, Nov. 6-7. Organised by The World Academy of Science, Engineering and Technology, InternationalScienceIndex.org.

Agu HO , Yunana R and. Jideani AIO (2014) Development and acceptability of snacks from yellow fleshed sweet potato and wheat flours. Abstract Control ID: 1920523. IFT14 Annual Meeting + Food Expo Program & Exhibit Directory, Session 141-24, p. 88. June 21-24, New Orleans Morial Convention Center, New Orleans, LA USA

Agu HO , Ayo JA , Aminu I and. Jideani AIO (2014).Quality evaluation of malted acha-soy breakfast cereal flour. Abstract Control ID: 1907686. IFT14 Annual Meeting + Food Expo Program & Exhibit Directory Session 141-23, p. 88. June 21-24, New Orleans Morial Convention Center, New Orleans, LA USA

Jideani AIO., Kyei K., and Jideani VA (2014) Awareness of Food Science and Technology Discipline by High School Learners (HSLs). Abstract Control ID: 1937429. IFT14 Annual Meeting + Food Expo Program & Exhibit Directory, Session 115-01, p. 82. June 21-24, New Orleans Morial Convention Center, New Orleans, LA USA

Anyasi TA., Jideani AIO and Mchau GRA. (2014) Effect of pretreatment on colour profile and antioxidant properties of unripe banana flour. 3rd Intl. ISEKI_Food Conference (ISEKI_Food 2014) - “Food Science and Technology Excellence for a Sustainable Bioeconomy”. Held at the Conference Hall of the Hotel President, 43 Kifissias in Athens Greece, 21 May – 23 May 2014


Last updated 09 June 2017

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

Prof A.I.O Jideani
Position: Professor

Qualifications: B.Sc. (Hons) (OAU), PG. Food Technology (Ibadan),M.Sc. (Ibadan) & PhD (Leeds)

Department: Food Science and Technology

Telephone: +27 15 962 8078
Fax: +27 15 962 8598
Email: Afam.jideani@univen.ac.za
Office: School of Agriculture




Vacant
Position: Associate Profesor




Vacant
Position: Senior Lecturer




Vacant
Position: Senior Lecturer






Mr H Silungwe
Position: Lecturer

Qualifications: Dip. Agr Eng. (UNZA), B.Sc(Hons) (UNSWA), Higher Dip Sales and Marketing (UK), M.Sc Food Process Eng. (Dublin)

Department: Food Science and Technology

Telephone: +27 15 962 9019
Fax: +27 15 962 8598
Email: Henry.Silungwe@univen.ac.za
Office: School of Agriculture


Mr M.E Mashau
Position: Lecturer

Qualifications: BInstAgrar (UP), MSc FST (Univen), PGDHE (UKZN)

Department: Food Science and Technology

Telephone: +27 15 962 8080
Fax: +27 15 962 8598
Email: Mpho.mashau@univen.ac.za
Office: School of Agriculture


Mr. T.E. Kgatla
Position: Lecturer

Qualifications: BsC FST (Univen), M.Nut. (UL)

Department: Food Science and Technology

Telephone: +27 15 962 8062
Fax: +27 15 962 8598
Email: Ephraim.kgatla@univen.ac.za
Office: School of Agriculture


Ms S.E Ramashia
Position: Lecturer

Qualifications: BSc. FST (Univen), MTech. Food Tech. (TUT)

Department: Food Science and Technology

Telephone: +27 15 962 8079
Fax: +27 15 962 8598
Email: shonisani.ramashia@univen.ac.za
Office: School of Agriculture


Mr C.N. Phundulu
Position: Pilot Plant Technician

Qualifications: BSc. FST (Univen)

Department: Food Science and Technology

Telephone: +27 15 962 8081
Fax: +27 15 962 8598
Email: charity.phundulu@univen.ac.za
Office: School of Agriculture




Vacant
Position: Pilot Plant Technologist




Ms T.M. Mokhele
Position: Sensory Laboratory Technician

Qualifications: BInstAgrar (UP)

Department: Food Science and Technology

Telephone: +27 15 962 8079
Fax: +27 15 962 8598
Email: tabea.mokhele@univen.ac.za
Office: School of Agriculture


Ms B. Moyo
Position: Food Chemistry Technician

Qualifications: BSc Chem & Maths (Unisa)

Department: Food Science and Technology

Telephone: +27 15 962 8081
Fax: +27 15 962 8598
Email: barbara.moyo@univen.ac.za
Office: School of Agriculture


Ms B Nethathe
Position: Food Microbiology Technician

Qualifications: BSc. Microbiology & Biochemistry (Univen), Hons. Microbiology (UFH), MSc. Microbiology (UFH)

Department: Food Science and Technology

Telephone: +27 15 962 8079
Fax: +27 15 962 8598
Email: bono.nethathe@univen.ac.za
Office: School of Agriculture


Dr T.A. Anyasi
Position: Postdoctoral Fellow

Qualifications: BSc Hons. Microbiology (Ekpoma), MSc Food Technology (Ibadan), PhD Agriculture (Food Science and Technology) (Univen)

Department: Food Science and Technology

Telephone: +27 15 962 8598
Fax: +27 15 962 8598
Email: tonna.anyasi@gmail.com
Office: School of Agriculture


Mr M. Mutshinyani
Position: Intern (NRF)

Qualifications: BSc. FST (Univen)

Department: Food Science and Technology

Telephone: +27 15 962 8080
Fax: +27 15 962 8598
Email: muvhuso.mutshinyani@univen.ac.za
Office: School of Agriculture


Ms N. Matheba
Position: Intern (SASETA)

Qualifications: BSc. FST (Univen)

Department: Food Science and Technology

Telephone: +27 15 962 8081
Fax: +27 15 962 8598
Email: matheba.ndivho@univen.ac.za
Office: School of Agriculture




Last updated 7 July 2017