₦airaland Forum

Food Consult provides a product development service for NEW or EXISTING food product of your choice I.e beverages, baked foods, confectionaries, dairy, fast foods, etc. AT AN AFFORDABLE RATE.
1. Our Product Development Services:
--idea development
-raw material and process development.
2. Our Write -ups
-Business Plan
-proposal write up
Contact: foodconsult89@yahoo.com
Customer care: Kunle 09054450401.

Tomorrows Topic at 6-8pm: CONSUMING BEER AT MODERATE LEVEL, IS IT BENEFICIAL OR STILL DETRIMENTAL.

For new viewers, you can join us by sending your whatsapp no as comment.

Our Mission: Transforming food ideas to products.
Our Goals:
1. To provide awareness about food science and technology.
2. To communicate the true meaning of food science and technology as science of processing of food producer to food products ( Beverages, Confectionaries etc).
3. To raise entrepreneurs by encouraging young men and women develop food ideas and inspire them to enroll into the study of food science and technology.

Join us on our whatsapp group for easy communication by[color=][/color] replying with your number.

You can also like us on facebook. www.facebook.com/foodsciencetalk.com
Thanks.


Essence of leadership is service, if you want to be great, serve people.

CREATING AWARENESS WITH MARKETING TOOLS
Mobile Publicity Service is a marketing service company that provides conscious publicity to people at your define location with the aim of rendering services by making sure your information pass across to everyone’s lips.
We carry our marketing strategy by getting kitted with your uniforms, distributing materials such as handbills on motion with skater’s shoe (as seen below) to your target environment.

 Selling of company’s product by sales girl.

 Display of public awareness by marketing speakers and dancers, Skaters and Dj set.
Thanks.

call 07034273453

Food Science Talk (FST)
foodsciencecareertalk@yahoo.com
www.facebook.com/foodsciencetalk in Africa
08157864858
14/01/15

To: The Principal,
Dear Sir/Ma,
FOODSCIENCE TALK INVITATION LETTER
Food Science Career Talk is a non-profiting organization founded August 22, 2014. The mission is to provide awareness and acquaintance about Food Science and Technology/Engineering to secondary school students in Africa as a tertiary course in the higher institutions.
Over 70% of secondary schools student in Africa are not aware about such a huge lucrative course that has influence in the economy.
Our goal is to raise and develop more food business men like Aligo Dangote (Richest African) in the coming generation.
It is with our great desire to give a few minutes career talk to your high school students.
Please book down your schedule, our contact is open.
Thanks for your understanding and co-operation towards the goal of this letter.
Regards.
Yours Faithfully,
Obafemi K.A (Founder)

1. Prepare 4 cups of milk solution (e.g. 1 cup of milk powder in 4 cups or 3 cups of milk powder to 4 cups depending on how thick you want it).
2. Pour the milk solution into an iron pot or a glass jar.
3. Add ¼ cup of concentrated yogurt bought in the supermarket (must be of high quality) into the glass jar containing the milk solution.
4. Blend the mixture with a blender or stir with a stirrer in a pot and pour the mixture to a glass jar.
5. Fill jars (bottles) with hot water into a cooler and place the glass jar in-between.
6. Cover the cooler and allow to culture overnight or after 8hrs
Note: The basis of the hot water is to LATER keep the temperature of the cooler warm. Water should not be too hot.
AFTER 8hrs, if the yogurt is jelly, the process is OK but if the yogurt is still runny, replace the water with hot water before you allow to culture overnight.
7. Pasteurize or heat the yogurt to make it sterile from contamination during preparation.
8. Allow to cool and refrigerate.

like us on facebook: foodsciencetalk in Africa
email: foodsciencecareertalk@yahoo.com

Food science career talk in Africa,
Foodsciencecareertalk@yahoo.com
2348157864858
www.facebook.com/foodsciencetalk

To: The Principal,
......................................................
......................................................
......................................................

Dear Sir/Ma,

CAREER TALK INVITATION

We like to inform you that the above mentioned organization wish to give a career talk to your final high school students in science class or in the assembly (10-15mins).
Majority of high school students in Africa are not aware about Food Science and Technology/Food Engineering as a tertiary course and its lucrative prospect in Africa. The mission of this organization is to fill the unawareness gap.
We hope your school will participate towards our goal.
Attached to this letter is a copy of our flier.
Thanks.
Obafemi K.O

DIGESTION TIMES OF VARIOUS FOODS
Digestion times of various foods are approximate time of food spent in stomach after eating before it gets to the intestine.

FRUITS
Watermelon: digest in 20mins.
Oranges, Grapefruit, Grapes: digests in 30mins.
Apples, Pears, Peaches, Cherries etc: digest in 40mins.

VEGETABLES
A Raw Tossed Salad Vegetables such as Tomato, Lettuces, Cucumber, Celery, Red or Green Pepper: digests btw 30 to 40mins.
B Leafy Vegetables such as Escarole, Spinach, Kale, Collards etc. : digest in 40mins.
Others such as Zucchini, Broccoli, Cauliflower, String Beans, Yellow Squash, Corn on Cob :digest in 45mins.
C Root Vegetables such as Carrots, Beets, Parsnips, Turnips etc.– :digest in 50mins

CARBOHYDRATES - STARCHES
A Semi-Concentrated such as Jerusalem Artichokes & Leafy, Acorn & Butternut Squashes, Corn, Potatoes, Sweet Potatoes, Yam, Chestnuts : digest in 60mins

B Concentrated Carbohydrates such as Grains, Brown Rice, Millet, Buckwheat, Cornmeal, Oats : digest in 90 min.

LEGUMES & BEANS
- Concentrated Carbohydrate & Protein such as Lentils, Limas, Chick Peas, Peas, Pigeon Peas, Kidney Beans etc :Digest in 90mins
Soy Beans: Digest in 120mins.

SEEDS AND NUTS
A Seeds such as Sunflower, Pumpkin, Peptina, Sesame: Digest in 2 hrs
B Nuts such as Almonds, Filberts, Peanuts, Cashew, Walnuts: Digest btw 2-3hrs

DAIRY
Skim Milk, Cottage: Digest in 90mins
Whole Milk Hard Cheese: Digest btw 4-5hrs
Whole Milk Cottage Cheese: Digest in120mins

ANIMAL PROTEINS
–Egg yolk: Digest in 3omins
–Whole egg: Digest in 45mins
–Fish: Cod, Scrod, Flounder, Sole seafood - Digest in 30mins
–Fish: Salmon, Salmon trout, Herring, (more fatty fish) - Digest btw 45-60mins
–Chicken: Digest btw 1½ to 2 hours (without skin)
–Turkey: Digest btw 2 to 2¼ hours (without skin)
–Beef, Lamb: Digest btw 3 to 4 hours
–Pork: Digest btw 4½ to 5 hours



for more info, like us on facebook- foodsciencetalk
foodsciencecareertalk@yahoo.com
Thanks.

WHY THERE ARE CONTROVERSIES ABOUT PROCESSED FOODS IN NIGERIA

By the year 2025, >75% of people with diabetes will reside in developing countries as compare with 62% in 1995. It cannot be over emphasized that cancer and its destructive effects are very much in Nigeria; several Nigerians families have experienced the agony of losing relations to Cancer. These factors that contribute to negative public perceptions about processed foods as a result of increasing prevalence of Obesity and Heart diseases from Fatty foods, Diabetes from Sugary foods, Hypertension from salty foods and use of chemicals in food production etc.
A range of factors contribute to this perception such as uneasiness with technology, labeling, and advertising, food access, availability of adequate resources in obtaining appropriate food for a nutrient diet within the country by processed foods in Nigeria.
Firstly, the low awareness, knowledge and acquaintance about Food Science and Technology are affecting the country as a whole due to poor dietary habits. Some Food businesses have incorrectly applied the knowledge of Food Science and Technology to develop processed foods leading to these perceptions. Production of adulterated foods (e.g. substituting mackerel fish in sardine with an unknown fish to reduce cost and increase sales, not allowing Garri to ferment to save time, money and energy etc), Misbranded foods (local drinks produced in a local area but shown on the bottle it was made in Spain or France) are common in our country. Even due to the low awareness and acquaintance about Food science, the environment has being cheating on our intelligence directly and indirectly. I.e. not differentiating between fruit drink, fruit juice and wine. A fruit drink is produced from a fruit concentrate (evaporate the fruit juice to a high viscous/thick form) with sugars, additives and large quantity of water to produce a highly bulk drink such as 5’ Alive, Lacacera, Chivita etc. Fruit juice (like Eva Juice not Eva wine) are usually bottled, nothing like non alcoholic wine in Nigeria, all wine are produced from a fermented juice (alcohol) and can either be red or white wine. Beer is the weakest carbonated alcoholic beverage than wine, although wine has more beneficial effects.

Secondly, due to the high availability of processed food, people have abused it. When you over consume sugar and under consume sugar leads to diabetics mellitus. Over consumption of Vitamin could leads to Vitaminosis. Consuming the all foods at moderate level is the safest to a good dietary habit and good practice of Food Science and Technology will limits health hazard.

In conclusion, over 70 percent of high school students are not aware Food Science and Technology is offered as a tertiary course in not only Nigeria, Africa also. This information could empower, transform and raise students to be effective and productive than any Food Business Owners we have known. Lets encourage our youths, spread the news so that we could talk more on industrialization, solution to health risks and food security in future.
It is not only government we need leadership, we need leadership in our schools, industries, communities and even in our homes. Imagine if we have more than one Aliko Dangote (Food Business Owner with net worth of $25B) in over 170 million Nigerians, we could reduce our level of unemployment in Nigeria. Do you know he his richer than the Chelsea Football Club Owner- Roman Abramovich (net worth of $9.6B).
Just as a friend said, a mad given money cannot use the money to buy cloth or rent an apartment (two basic needs) he will use it to buy food. Food is a lucrative business and a basic need for survival.
Thanks.
Like us on Facebook: Foodsciencetalk
Email: foodsciencecareertalk@yahoo.com
Thanks.

10:00am, 16/09/14.

[quote author=6june]WHY DO WE NEED FOOD SCIENTISTS AND TECHNOLOGISTS?
To help the health and well-being of the nation depends on the ready availability of good quality food. How to feed 60 million people and ensure the safety and quality of the food products that they eat? That's partly the work of the Food Scientist. How does the food we eat impact on our health, for better or worse? That's our work too. How can food companies develop new products linked to optimal nutrition? And perhaps, most importantly, who is advising Government about food security and the role that we have to play in the future security and sustainability of the world's food supply.
1. PROCESSED FOOD
To some people the terms "food processing" and "processed food" are synonymous with ready meals laden with fat and salt. This is, however, a very misleading picture of food processing. At its simplest, the harvest, packing, transport and storage of fresh produce is a food process. The processed food industry currently covers many sectors such as dairy (fresh milk, UHT milk, yoghurts, ice cream), baking (sliced bread, bread rolls, cakes, home bake products, biscuits), cereals (breakfast cereal products, mueslis, cereal bars), snack foods (crisps and snacks, nuts), confectionery (chocolate and sweets), eggs, prepared vegetables (washed and cut vegetables, mixed salad leaves in bags), canned products, frozen foods, tea and coffee, soft drinks, wine and beer and fresh produce (vegetables, meat and fish). In short, the food that makes up a vast proportion of our weekly shop.
2. FOOD SECURITY
Food scientists and technologists play a key role in converting raw farm produce into food products ready for consumption. The goal must be to convert as much produce as possible into good wholesome products with a minimum of energy consumption and waste throughout processing, packaging and distribution.
Food security is required in terms of Food Availability, Food Access and Food Utilization.
Food Availability is achieved when sufficient quantities of food are consistently available to all individuals within all the states in Nigeria.
Food Access ensured that all households and all individuals within them have adequate resources to obtain appropriate food for a nutritional diet within the country.
Food Utilization is the proper biological use of food, requiring a diet providing sufficient energy and nutrients, potable water and adequate sanitation.
The food supply chain leads from farm to fork and food scientists and technologists play a key role in converting raw farm produce into food products ready for consumption. The goal must be to convert as much produce as possible into good wholesome products with a minimum of energy consumption and waste throughout processing, packaging and distribution.
3. HEALTH
While there is an increasing demand for convenience foods such as ready meals and bags of salad to fit in with our busy lives, we are all more aware of the risks of too high consumption of salt (Hypertension) and Saturated fats (Heart Diseases). Food scientists are needed to find that difficult balance between reformulating food products to reduce levels of salt, saturated fats while ensuring their functional roles within food products are not lost. Obesity is an increasing problem for society affecting nearly a quarter of adults and a fifth of children. Tackling this problem will involve food and nutritional scientists and technologists. Research is giving us increased understanding of how food products impact on satiety and the physiology of the gut, hopefully allowing the formulation of food products with reduced potential for contributing to obesity.
4. FOOD CHOICE
Understanding how to make a product palatable to consumers is the job of sensory analysis. This branch of food science aims to understand how we taste and smell food before reaching out to consumers.
CONCLUSION
Above all, we will need 45 million skilled food scientists over the next decade to respond to these challenges. These aspiring men and women will have food science and food technology degrees and will be the foot soldiers in ensuring we produce enough of the right stuff to keep us alive!

FOR MORE DETAILS, PLEASE SEE CONTACTS BELOW
www.facebook.com/foodsciencetalk
foodsciencecareertalk@yahoo.com

WHY DO WE NEED FOOD SCIENTISTS AND TECHNOLOGISTS?
To help the health and well-being of the nation depends on the ready availability of good quality food. How to feed 60 million people and ensure the safety and quality of the food products that they eat? That's partly the work of the Food Scientist. How does the food we eat impact on our health, for better or worse? That's our work too. How can food companies develop new products linked to optimal nutrition? And perhaps, most importantly, who is advising Government about food security and the role that we have to play in the future security and sustainability of the world's food supply.
1. PROCESSED FOOD
To some people the terms "food processing" and "processed food" are synonymous with ready meals laden with fat and salt. This is, however, a very misleading picture of food processing. At its simplest, the harvest, packing, transport and storage of fresh produce is a food process. The processed food industry currently covers many sectors such as dairy (fresh milk, UHT milk, yoghurts, ice cream), baking (sliced bread, bread rolls, cakes, home bake products, biscuits), cereals (breakfast cereal products, mueslis, cereal bars), snack foods (crisps and snacks, nuts), confectionery (chocolate and sweets), eggs, prepared vegetables (washed and cut vegetables, mixed salad leaves in bags), canned products, frozen foods, tea and coffee, soft drinks, wine and beer and fresh produce (vegetables, meat and fish). In short, the food that makes up a vast proportion of our weekly shop.
2. FOOD SECURITY
Food scientists and technologists play a key role in converting raw farm produce into food products ready for consumption. The goal must be to convert as much produce as possible into good wholesome products with a minimum of energy consumption and waste throughout processing, packaging and distribution.
Food security is required in terms of Food Availability, Food Access and Food Utilization.
Food Availability is achieved when sufficient quantities of food are consistently available to all individuals within all the states in Nigeria.
Food Access ensured that all households and all individuals within them have adequate resources to obtain appropriate food for a nutritional diet within the country.
Food Utilization is the proper biological use of food, requiring a diet providing sufficient energy and nutrients, potable water and adequate sanitation.
The food supply chain leads from farm to fork and food scientists and technologists play a key role in converting raw farm produce into food products ready for consumption. The goal must be to convert as much produce as possible into good wholesome products with a minimum of energy consumption and waste throughout processing, packaging and distribution.
3. HEALTH
While there is an increasing demand for convenience foods such as ready meals and bags of salad to fit in with our busy lives, we are all more aware of the risks of too high consumption of salt (Hypertension) and Saturated fats (Heart Diseases). Food scientists are needed to find that difficult balance between reformulating food products to reduce levels of salt, saturated fats while ensuring their functional roles within food products are not lost. Obesity is an increasing problem for society affecting nearly a quarter of adults and a fifth of children. Tackling this problem will involve food and nutritional scientists and technologists. Research is giving us increased understanding of how food products impact on satiety and the physiology of the gut, hopefully allowing the formulation of food products with reduced potential for contributing to obesity.
4. FOOD CHOICE
Understanding how to make a product palatable to consumers is the job of sensory analysis. This branch of food science aims to understand how we taste and smell food before reaching out to consumers.
CONCLUSION
Above all, we will need 45,000 skilled food scientists over the next decade to respond to these challenges. These aspiring men and women will have food science and food technology degrees and will be the foot soldiers in ensuring we produce enough of the right stuff to keep us alive!

INTRODUCING FOOD SCIENCE AND TECHNOLOGY/ENGINEERING
Food science and Technology /Engineering as a course is far reaching and thus very important in today’s fast pace world of technology where it is more important than ever for the citizens to gain easy access to food nutrient, storage and preservation.
Understanding of this course goes beyond what some community thinks as a related course to Home- Economics (Cooking). Its involve practices carried out in industries where science and technology are carried out such as: Confectionaries Industry: UAC Foods, Cadbury Nigeria Plc. Flour Mills: Flour Mills of Nig. PLC, Dangote Mill. Milk and Dairy Industry: Promasidor Nigeria Ltd (Cowbell), Fan Milk Plc (Ice- Cream), Fries land Food (Peak Milk). Food Drink Industry: Chi Nigeria Ltd (Chivita), Classic Nigeria Plc (Lacacera), Nigeria Bottling Company (Coca-Cola, Five Alive). Bakery Industry: UTC Foods (Queens/Marble Cake, Chopsy), Leventis (Value Bread) etc….
DEFINITIONS
Food is a substance that provides nutrient to the body. Food science is the study of Microbiology, Nutrition and Chemistry (science) makeup food. Food Technology/Engineering is the application of the science of food relating to Processing, Preservation, Packaging and Distribution of food. Food Science and Technology is the combine study of science to process, evaluate, package and distribution of food.
ABOUT THE COURSE AS A DEPARTMENT
Food Science and Technology is a five year Graduate Course in the Faculty of Technology or Engineering or Agriculture depending on the school. The first year are devoted to strengthen the core basic sciences (Mathematics, Physics and Chemistry, the second year concentrate on applied science to develop more practical application such as Technology or Inventions, while the third to fifth year finally cover the main core courses in Food Science and Technology with a Six (6) month Industrial Attachment (IT) in the food to acquire industrial experience of real work situations. In addition to the course work, each student in the final year undertakes a Research Project work that enables him/her to put into practice the theoretical and practical knowledge and skills for the purpose of carrying out specific investigation in chosen area of Food Science, Technology and Engineering and subsequently present a seminar and submit a project report as requirement for the award of a BSc degree. The need for trained food scientist has grown steadily in pace with consumer demands.
CAREER TALK
Students completing degree of Food Science are highly sought after by employers in the industry in the following areas as:
Food Chemist
Food Biochemist
Food Biotechnologist
Food Toxicologist
Food Engineer
Food Microbiologist
Quality Control/Assurance Manager
Dairy Products Scientist
Packaging Specialist
Nutrition Scientist/ Consultant
Research Scientist
Food Safety inspector
Lecturer
Plant Manager
Public Analyst
Cereal Technologist
Meat Scientist etc.
There are a host of places, business, non-profit organizations and government agencies where you can find useful career opportunities. They include:
Food processing companies
Confectionaries
Beverage production companies
Farms
Bakeries
FMCG Companies/Conglomerates
Government Food related Health Agencies (e.g. NAFDAC)
Fishing/Food preservation companies
Local and international NGOs on food, malnutrition etc
You are limited by only your imagination and your ability to take a proactive step in building your career; above all, you can be self-employed because food science is a lucrative business.
COURSE REQUIREMENT
Internal: Passion,
External: The Department of Food Science and Technology specially requires five (5) subjects in the Senior School Certificate Examination (S.S.C.E) or equivalent. The subjects include; English Language, Chemistry, Mathematics, Physics, Biology or Agricultural Science and or any other science subject.
For UTME subjects, they include: Mathematics, Physics, Chemistry and English Language. (Check brochure)
For Direct Entry, ‘A’ level passes to include Physics, Chemistry and Mathematics. For OND holders, Upper credit in relevant field relating to the course.
Thanks.
FOR MORE DETAILS, PLEASE SEE CONTACTS BELOW
www.facebook.com/foodsciencetalk
foodsciencecareertalk@yahoo.com
2347034273453

Am in, I can track ijebu region, like ijebuode,ijebuigbo, ijebuife, ilese, ogbere etc. Oba6june@yahoo.com