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Food Science & Technology Nigeria, 1 Lagos Road, opp Forte Oil, Ikorodu garage, Ikorodu (2026)

25/11/2024

Utilizing the aboundant orange in Lagos market for alcohol production....the yield is just too low.This is bc the food-for yeasts content is too low

05/01/2024

Shout out to my newest followers! Excited to have you onboard! Arome Amos, Dema Debbie, Thehebrewboy Chima

31/12/2021

THE PACKAGED MSG-healthy or deadly.
The Food scientists call It packaged MSG but from the common people,you would hear "maggi" and "White maggi".From the local people,"iru","dadawa","ogiri" etc are common but the Food scientist would here prefer d name HVP.Both the MSG( monosodium glutamate) And HVP(hydrolysed vegetable protein) were heavy in xmas cookings but would be heavier in this New year cooking-involving Christian and Islamic cuisines .Lots have been said about the "maggi" and "White maggi" before.Many linked It with cancer,infertility,nervous disorder,liver problem etc. The trouble wirh the packaged MSG begins when the glutamic acid Is "pulled out" of its natural abode,neutralized and and obtained as pure glutamate(salt).Always overloading this in your Food will land you in trouble.Another trouble Is in the packaging where the wrap ( not all) contains lead (Pb).Lead help to keep product dry.But lead Is poisonous.In your secondary school chemistry,you must have learnt ppt of pb,Al,Zn.They damage the blood in same way.Their FATHER Is the Mercury (Hg),very poisonous.Iru,Dadawa,Ogiri etc contain glutamic acid which Is not " pulled out".And thus are the best as no amount Is too much.In conclusion ,the same way sugar is dangerous when overconsumed,same applies for the MSG.The "maggi" and "white maggi" are safe for use provided they are never overload again beginning with New year cookings And beyond

09/06/2019

Most young men were not happy with a recent online post which was against heavy beard because it has become a trend amongst them.Well, you may carry your beard as a musician,tailor,soldier,pastor,imam,banker footballer etc...In food science and technology,heavy beard is not allowed...One of the first things the students of food science and technology learn about is the STAFF ...staff is staph.This is a round shape bacterium whose major job is to form pus.It's complete name is Staphilococcus aureus.The strands of hair of the heavy bearded man form a mesh-like arrangement that harbour these bacteria...remember that the hair strands create very high surface area/volume ratio-the bacteria take over the surface area....In food industrial work,you must cover all hair: the head hair,chin hair,armpit hair etc...Because staph creates pus,it can cause boil and swelling on the body.Any swelling along respiratory tract lead to severe cough,producing whitish mucus/pus or whitish discharge from any part of the body or damage to respiratory organ...Food scientist fear food poisoning and thus will never allow u work in the production room with such heavy beard lest u contaminate the food product

14/04/2019

SULPHUR...with sec sch chemistry students,I discuss sulphur.It's atomic No 16 and mass 32.It's multivalent,S8.Allotropes exist.Then I talk of The common Rhombic sulphur and the students draw the shape,octahedral.I would then discuss the use in making an important chemical,H2SO4.During practicals,we would ignite sulphur to blue flame and students would create flame of fire from nowhere as the whole classroom begins to smell like thousands of match sticks are burnt...These are just for sec sch.Sulphur in food science and technology,is first treated in Akpu or fufu processing where controlled cassava fermentation is required.It not only destroys undesirable bacteria but halts the entire anaerobic process at the required time,yielding high quality Akpu powder.The same is applicable to Akamu or Ogi where acidity and tartness are key to quality while eliminating bacteria responsible for putrid...Greatness of sulphur in food industry is seen in winery and distillery.Though high percentage alcohol in distillery is an advantage against microbial activities.In the wine industry,sulphur is a useful agent against the activities of multiple bacteria/fungi strains striving to change the course of fermentation.It also prevent oxidation that could foul both the appearance and taste of the final product...those studying food science and technology should note:sulphur,sulphide,sulphite, sulphate and ppm (part per million), for better understanding of this piece

12/09/2018

The Talk Show. ... .Recently, we sent our contributions to the space and rocket talk show.Some people were like "food science and technology????" and others were even blunt "what concerns food sc & tech with rocket and space????!" ...but d truth is : food sc and tech is an integral part of rocket and space .If you find yourself in a rapidly accelerating space rocket,u will certainly vomit or find it difficult eating solid food.Food scientists have solved these problems from food rheology The concept of continuum is key. The food in a fluid like state produces shear stress that is even,with change in shear strain the same at every small point. With this, no vomiting and no extreme particle-weightlessness...NASA understand this,thus creating The NASA Aerospace Food Technology ( NASA AFT)

22/08/2018

"am unilorin aspirant of food science this year....but can u tell me anything I need to know about food science that may inspire me to focus...... bcos initially I put in for MBBS..... but didn't meet up......."...This is coming from a Facebook user,Muhammed Hawwal..
Food technology begins with passion to create jobs and not to look for one.This passion leads to creation of tangible product,shelf stable.Food tech is not a classroom classroom field .Eg in some fields you learn atom,electron,rocket,eletronics,.These end in class room as African scientists have no comparative advantage here. Food experts have comparative advantage in their field.As a student u can direct ur passion first to:maize flour,cassava,biscuits, gari,simple winery, distilled water, pko,pkc,gnut oil,coconut oil,soap work using edible oil,bread,cake,water purification,starch,frozen lollipop etc
Pls also get serious with food chemistry and food microbiology because this will help u in process quality control.This doesn't mean you can't aspire for a white collar job.As a matter of fact ,Nafdac recognize food scientists to also work as Quality control heads in brewery,winery,dairy, biscuit,flour mill,oil refinery for edibles,soap factory ,milk,distillery,NAFDAC laboratory Oshodi,food analytical laboratory, public analyst,sugar mill,salt mill,beverage, etc....Anyone may contribute to advising Muhammed Hawwal,he is a fresh student in d field

06/08/2018

UNPASTEURIZED MILK ....it hasn't been easy with a friend.I have always been with him,assisting in my own little way.His younger sister has been down,she coughs persistently,with blood at times. They say its Tuberculosis (TB),a contagious infection everyone dreads,no one goes close to her...Last week I overheard a man calling her a flirt and even saying "who knows the man she kissed and contracted d disease"...The man may be right bc you can contract it by merely gisting with a TB patient let alone kissing him or her....But being from food science,I viewed it from d food sc angle,consumption of UNPASTEURIZED MILK may b blamed ...In food science we study: raw milk(unpasteurized milk),enzyme, Louis Pasteur,HTST,probiotics,calcium caseinate,,phosphorus/potassium,fatty acid,allergies(lactose intolerance),Mycobacterium tuberculosis.... we apply heat to raw milk (pasteurization) targeting to destroy the strain for tuberculosis Mycobacterium tuberculosis.The term pasteurization has almost become synonymous with milk as its a high nutrient food providing suitable medium for microbial growth and multiplication...Not only should raw milk be heat treated,care should also be taken not to over expose any milk products bought from shops as microorganisms are everywhere

22/06/2018

OVEN....its important in food tech school lab...we say so much about this piece of equipment.The composite walls,insulation,radiation, black body,bread,thermostat,the element and so on...one important component is the element,where the heat comes from.I love this component and usually discuss it with secondary school students as Tungsten.Its of atomic number 74 on d periodic table and goes with chemical symbol W. I love it because while metals like iron begin to melt at about 1500 oC or suffers oxidation from oxygen,it remains stable,good and nice with no sign of deterioration. Even as its d one generating d heat.Tungsten is so hard that it can withstand about 6000 oCIt becomes excellent when alloyed with carbon and even molybdenum...we will always value this element as we do not work without thermodynamics(heat movement)

08/06/2018

sodium carbonate and potassium carbonate...getting glycerin from cooking oil,one can use any of the two compounds.i recently observed that though sodium and potassium behave same but some strange things r in potassium here.It smells badly if ur nose comes close to it.it also goes slippery when placed bw d palm even when there is no oil around.you will wonder if it draws oil from d atmosphere...its best using d sodium because these negative properties r not there....those who make soap from cooking oil should also take note

31/05/2018

WATER WATER WATER . ."white water",we use it as control in wine colour work. "Raw water",not for immediate food factory work."Strong water" used in food chemistry for chloride,"hard water" contains above limit Mg2+/Ca2+."Soft water" with below d limit as in d above."Process water" (pls not processed water) this the true manufacture/production water."Distilled water" and "deionized water" they r both analar in d food analytical lab..
You drink water in d school after each mealand may have believed that its just about "drinking water" alone.As a food science student pls know these water because food science and technology covers water science and technology also..d fact remains ,no water no food

28/02/2018

NO EMPLOYMENT NOW! At the moment,there are so many received applications from persons seeking employment.These applications will wait until d capacity is built, at time not far from now.When the capacity is established,it will be made known to all members and many will be taken into the food work with a small rooms provided as accommodations for persons outside.Persons that could be fit to work in food science and tech should understand foods in molecular basis.This forms the core of what is done for process quality control and specifically food analytical laboratories.The key points will include food physico-chemical parameter and food microbiological parameters. These are very important for anyone who intends becoming part of us,graduates and undergraduates alike

Food Science & Technology Nigeria