Food Technology Department

[vc_row][vc_column][vc_column_text]History of development of food technology began with the edict establishing IMT in 1973. At its inception, the staff comprised of academic staff (lecturers, technologists and instructors, non-academic staff, secretary, and clerk attendant). In due course, the department became part of the School of Technology. The department provides certificate courses in the following programmes:

• National Diploma.
• Higher National Diploma.

[/vc_column_text][eikra-vc-text-title title=”Programme Goal”]This programme is designed to produce food preservation and processing technicians capable of complementing the work of food scientists and engineers in the preservation of food commodities in the field and in the industry.[/eikra-vc-text-title][eikra-vc-text-title title=”Objectives”]Diplomates of the technical programme in Food Technology should be able to:

• Assist in the chemical and biological analysis of raw and processed food;
• Share agricultural procedure for industrial use;
• Assist in all types of industrial food processing and packaging;
• Market all types of processed and preserved food and food processing and preservation chemicals and equipment.

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1. The minimum entry requirement into the National Diploma in Food Technology is four credit level passes in the West African School Certificate, General Certificate of Education (GCE), ordinary level or senior secondary certificate in not more than two sittings. The subjects must include; Chemistry, Biology / Agricultural Science and Mathematics; and one of the following: Physics, Economics, Food and Nutrition, Geography plus minimum of passes in Physics and English Language, Technical Drawing, Further Maths or Additional Maths, Home Economics, and Geography.
2. Candidates who have successfully completed the board recognized pre-National Diploma (Science and Technology) course may be admitted into the programme. Such students must have pass grades in Agricultural Science, Biology, Chemistry and one other subject chosen from Physics, Economics, Food and Nutrition, Geography in WASC or GCE ‘O’ Level before undertaking the course.

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