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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:

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.

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.

    • Beswa, D., Dlamini, N. R., Amonsou, E. O., Siwela, M. and Derera, J. (2015), 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. doi: 10.1002/jsfa.7092.

    • Anyasi, TA. Jideani AIO and Mchau GRA. (2015) Morphological, physicochemical and antioxidant profile of non-commercial banana cultivars. Food Science and Nutrition. doi:10.1002/fsn3.208. pp. 12.

    • 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) In press.

    • Omolola A O, Jideani AIO and Kapila PF (2015) Quality properties of fruits as affected by drying operation. Critical Reviews in Food Science and Nutrition.

    • 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 Chem. 172:515-522.

    • Jideani A I O, Kyei K A, Takalani T, Silungwe H, Beswa D, Kgatla T E and Mashau M E (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 A O, Jideani AIO and Kapila PF (2014) Microwave drying kinetics of banana (Luvhele spp). Journal on Processing and Energy in Agriculture (ISSN: 1450-5029; 18(2):68-72.

    • Filli, KB, Jideani AIO and Jideani VA. (2014) Extrusion bolsters food security in Africa. Food Technology 68(4): 46-52, 55.

    • 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, 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.

Last updated 29 September 2015

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

Jideani A.I.O
Position: Professor

Qualifications: B.Sc (Hons), M.Sc,(Ibadan) PhD(UK), PG. Food Tech (Ibadan)

Department: Food Science and Technology

Telephone: +27 15 962 8078
Office: School of Agriculture

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
Office: School of Agriculture

Mr M.E Mashau
Position: Lecturer

Qualifications: BInstAgrar (UP), MSc (Univen)

Department: Food Science and Technology

Telephone: +27 15 962 8080
Office: School of Agriculture

Mr. E. Kgatla
Position: Lecturer

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

Department: Food Science and Technology

Telephone: +27 15 962 8079
Office: School of Agriculture

Dr. D Beswa
Position: Chief Lab Technician

Qualifications: ND Food Technology (CPUT), B-Tech Food Technology (TUT), M-Tech Food Technology (UJ), PhD Food Security (UKZN)

Department: Food Science and Technology

Telephone: +27 15 962 8079
Office: School of Agriculture

Last updated 16 November 2015