To be the leading proactive Department in assisting FIIRO to attain her objectives.
To develop strategies for sustainable growth in the IGR of the Institute
To enhance the effectiveness and efficiency of Finance and Accounting in line with the International best practices.
To assist members of staff and Management in the understanding of financial regulations and emerging government policies
To develop and impact on staff the principles of International Public Sector Accounting Standards, thereby ensuring a strong and viable Institute.
To promote peaceful and cordial relationship with other Departments, in order to ensure the success of the Institute.
To maintain, sustain and regenerate proactive strategies.
The Department has the following Divisions:
- Budget Division
- Accounts Division
- Revenue Generation and Coordination
CONTACT THE DIRECTOR
JOSHUA OKEOWO ODERINDE, BSc, ACTI, FCA
DIRECTOR, FINANCE AND ACCOUNTS
The department was set up with the mandate of providing the needed vital prototype equipment and plant requirements for transforming the laboratory research results of FIIRO into a total package, ready-to-invest form for entrepreneurs and investors/industrialists. Thus, the Project Development and Design Department undertakes R&D activities in the design and fabrication of prototype equipment, establishment of production process lines/pilot plant commercialization of research results as well as materials and metallurgical processing.
In addition, the department engages in settling up industrial as well as pilot plant production lines to serve as incubation centers for various technologies developed not only by FIIRO but also other stakeholders involved in industrial and technological research.
To conduct sustainable, applied and adaptive research and development to produce equipment prototypes, processes and product development with scale - up capacities and innovative technologies.
To perfect the adaptive and innovative technology of equipment prototyping as proven strategy for cottage, small and medium scale machinery development and production in Nigeria and remain the centre of excellence for machinery development for industrialization
PDD Research Project
The PDD Department comprises of five divisions and several sections and units:
Current Research Projects
- Solid State Fermentor – for the Ogiri sediment
- Grain Washer
- Tapioca Roaster
- Cowpea dehuller
- Briquetting Machine
- Cassava Peeling Machine
- Rotary Dryer
- Vibro-energy Sieve Separator
- Tapioca Roaster
- Electroplating Rectifier
- Dehumidified Vegetable Dryer
- Clay-based Roofing Tiles (Developed from local raw materials)
- Trona -ore Processing and Refining
- Small-scale cassava processing plant,
- Small-scale flour mill
- Instant pounded yam flour and bean flour plant.
- Reactor for the production of gum and adhesives from Arabic and cassava starch, respectively.
- Ginger roots slicer, peeler and dryer.
- Sorghum malting plant.
- Groundnut processing plant
- Grain destoner.
- Dehuller, ferment or and dryer for soy-dawadawa processing.
- Benniseed dehuller and oil press.
- Okra slicer and dryer.
- Solar dryer for fruits and vegetables.
- Fish smoking kiln
- Pilot plant development and production of Ceramic Glaze
- Soap production plant (small and medium scale).
- Sugar cane crusher and juicer.
- Electroplating plant (including rectifier and barrel).
- Foundry furnace.
- Hydraulic press
- Ceramic glazes
- Electrical porcelain insulator
- Laboratory Bunsen burners
- Biogas digester
- Palm wine preservation and bottling plant
- Oil expeller
- Distillation equipment
- Lime kiln
- Automatic weighing and dispensing machine.
- Dyeing jig.
- Extrusion cooker.
- Cassava pelletizer and chipping machine.
- Cabinet tray Dryer.
CONTACT THE DIRECTOR
DR. ASIRU, WAHABI BOLANLE
Director (PROJECT DEVELOPMENT & DESIGN)
PhD in Agricultural Engineering
Master of Science in Agricultural Engineering
Bachelor of Science in Agricultural Engineering
Phone No :+234-8035775861
Registered Engineer, Council for the Regulation of Engineering in Nigeria (COREN)
Member Nigerian Society of Engineers (M.N.S.E.)
Corporate Member, Nigerian Institution of Agricultural Engineers (M.N.I.A.E.)
Corporate Member, American Society of Agricultural & Biological Engineers (M.A.S.A.B.E.).
Corporate Member, Nigerian Institution of Food Science and Technology (M.N.I.F.S.T.)
To deliver the Institute’s products and services to all its stakeholders in Nigeria and beyond.
To continually develop and implement robust strategies that will effectively and efficiently connect and deliver the Institute’s products and services to relevant stakeholders in Nigeria and beyond.
FUNCTIONS OF EXTENSION AND LINKAGES DEPARTMENT
- To promote FIIRO-Industry linkage and exchange programs.
- To facilitate rapid commercialization of the Institute’s R&D results through market driven R&D projects originating from the industries through Needs Assessment Survey of Industries.
- To effectively disseminate R&D results to end user industries, represents and make relevant presentations on behalf of the Institute upon invitation by its various stakeholders.
- To organize regular Industrial Visits to the industries as well organizing reception for stakeholders’ on courtesy/working visit to the Institute.
- To develop virile, sustainable partnerships with other stakeholders aside from industries including tertiary institutions, governmental and non-governmental organizations, both local and international and to assist in developing standard MoUs format for various stakeholders.
- To provide link with various donor agencies for R&D funding, technology extension program to industries, youth and women groups in conjunction with the Institute’s Management Committee on External Grants.
- To organize statutory workshops, seminars, conferences, roundtable discussions, stakeholders’ meetings etc on topical issues relating to the mandate of the Institute.
- To coordinate the activities of the Zonal offices and monitor progress to ensure that the management objectives for the Zonal offices are attained.
- To produce extension/promotional documents including industrial profiles, pre-feasibility reports, e-bulletins and so on.
- To carry out techno-economic evaluation of technologies developed at the Institute with a view to generating investment data for extension and linkage purposes.
- To extend FIIRO technologies to various end users through techno-entrepreneurship training designed to suit various target groups.
- To continuously provide relevant contents for updating the Institute’s website to be redesigned in conformity with such contents and to promote web based financial transactions with the Institute by its stakeholders.
- To continuously develop and implement strategies that will reduce paper responses to enquiries through interactive, friendly and informative auto response system, “frequently asked questions” and to answer enquiries on the Institute’s activities.
PRINCIPAL OFFICERS OF THE DEPARTMENT
- DIRECTOR: DR. DELE OYEKU
Tel. No: +234-80-2341-5016; +234-9061297978
The Department of Food Technology of the Federal Institute of Industrial Research, Oshodi, Lagos, was established to accelerate the pace of industrialization in Nigeria through research and development into utilization, and value addition to agricultural produce. This is achieved through processing, preservation, storage, packaging, upgrading of indigenous technologies, and novel food product development. All these are aimed at extending shelf life of agricultural produce into both intermediate and finished products.
The entire postharvest activities (farm to fork) are controlled to ensure nutritious and safe products. Good Manufacturing Practice, (GMP), Good Hygiene Practices (GHP), Standard Operating Principles (SOP) and Quality Assurance (QA) are employed during the entire value chain. This is of primary concern to the Department.
The Department also through her research and development activities helps to impart practical skills that will make students more employable upon graduation. The Department develops processing technologies for indigenous crops and fleshy foods, standardize production technology for traditional foods etc into different food forms that is suitable for possible adoption by cottage, small, medium and large scale entrepreneurs.
While noting that the food and nutrition security of the Nigerian populace is of paramount importance, the department ensures that developed processing technologies and products helps to promote food security, better nutrition for the citizenry and reduce drastically the high incidences of post-harvest losses of indigenous crops.
Vision of the Department
To be a Centre of Excellence in post-harvest handling practices, processing and nutrition technologies using indigenous raw materials suitable for adoption by farmers, cottage, small, medium and large scale food processors.
Mission of the Department
To bridge the current wide gap between food production and utilization requirement in a growing agrarian economy.
1. The Department consists of experienced Research Scientists on post-harvest handling of produce, Food Technologists, Food Product developers, Nutritionists, Animal Scientists, Fisheries Scientists, Biochemists, Toxicologists and Technologists.
2. The Department has different specialized laboratories for handling Research and Development activities of different classes of food.
3. The Department conducts collaborative research with other organizations such as Farmers co-operative societies, donor agencies and organizations, (local and international) on food related projects.
4. The Department carries out contract research activities for small, medium and large scale industries in Nigeria like Nestle, Honeywell etc.
5. Major facilities required for thoroughly carried out Research and Development activities are available in the Department.
The Department periodically trains undergraduate students on Students’ Industrial Work Experience Scheme (SIWES) and graduates on National Youths Service Corps on different processing technologies and required practical skills necessary to function effectively in food industries.
Food Technology Programmes
a. Sweet potato utilization program
b. Bread program
c. Cassava utilization program
d. Yam utilization program
CURRENT RESEARCH PROJECTS IN THE DEPARTMENT
i. Development and production of high fibre bread.
ii. Glycemic indices of commonly consumed food in Nigeria.
iii. Pilot plant production of high nutrient density biscuit for school age children.
iv. Utilization of local components in the development of ready-to-use therapeutic foods (RUTF) for the management of severe acute malnutrition (SAM) in children.
v. Development and production of high calorie food bars from indigenous oil seeds.
vi. Development and production of packaged onion paste and other value added products from indigenous onion varieties.
vii. Production of high fibre snack for obesity management using indigenous fruits.
viii. Processing of fresh tomatoes into different food forms: Juice and Sauce.
ix. Utilization of Soy Okara and Cassava peel in monogastric animal for feed production.
x. Utilization of High Quality Cassava Flour (HQCF) and cake (HQCC) in different food formulations.
xi. Development and production of baked chips from orange flesh sweet potato.
xii. Biochemical and shelf life studies of packaged yam chips as local French fries.
xiii. Development and production of packaged sport drinks from selected indigenous fruits.
DEVELOPED TECHNOLOGIES IN THE DEPARTMENT
1. Optimization of processing technologies for production of baked sweet potato chips and crunchies.
2. Development of appropriate processing technologies for production of dehydrated okra, and mango slices.
3. Established processing technologies for the production of hypoglycemic drink from selected indigenous fruits for the diabetic.
4. Development of processing technology for pilot production of high energy and nutrient dense biscuit for school age children.
5. Established processing conditions for production of juice, jam and cordial from tropical fruits (Orange, Mango, etc).
6. Established processing conditions for production of shelf stable ready to cook soup mixes using locally produced edible mushroom and from other indigenous food crops.
7. Established processed technologies for the production of different coconut snacks
8. Established processing conditions for production of puree, paste, ketchup and powder from fresh tomatoes.
9. Established different recipes for optimum utilization of high quality cassava flour and cassava cake for some selected food products.
10. Established processing conditions for the production of fermented meal (garri) from dry cassava chips.
11. Developed different recipes for optimum utilization of yellow fleshed and orange fleshed sweet potato for some selected food products.
12. Developed appropriate processing technologies for producing refreshing beverage, ice cream, yoghurt and cookies from Tiger nut (Cyperus esculentus)
13. Established appropriate processing technologies for producing Jam, Cordial, infusions and beverage from Rosselle Calyx (Hibiscus sabdariffa)
14. Established appropriate processing technologies for production of packaged poultry feed for Broilers using alternative major raw materials.
15. Established appropriate processing technologies for production of floating fish feed from alternative sources.
16. Optimized processing technologies for production of instant and non-instant breakfast meal from selected indigenous cereals and legumes.
17. Established processing technologies for production of instant and non-instant complementary foods for infants.
18. Developed processing conditions for producing high fibre meal and drink using selected indigenous food crops for the elderly.
19. Established processing technologies for production of cassava based custard, cassava chips and cassava based macaroni and tapioca (flavoured and non-flavoured).
20. Developed processing technologies for production of cocoyam thickeners, cocoyam chips and flour.
21. Developed processing technologies for production of enriched yam flour (Elubo).
Divisions in Food Technology Department
There are four (4) Divisions in the Food Technology Department, namely;
Research Laboratories in Food Technology Department
a. Cereal and Legume
b. Baking and Milling
c. Sensory Evaluation
d. Roots and Tubers
e. Fruits and vegetables
f. Fleshy Foods
g. Nutrition and Toxicology
h. Food Product development
Contact the Department:
DR (MRS) OLUWATOYIN BOLANLE OLUWOLE,
Director (Food Technology Department, FIIRO)
Ph.D (Food Processing and Storage Technology)
M. Sc (Food Technology)
B. Sc (Food Technology) (Second Class Upper Division)
Skype ID: oluwatoyin5750
The Department headed by a Director is saddled with responsibility, of carrying out of procedures by which plans, programs and targets are laid down and communicated and the process of activities checked with performance of executive duties. It carries out policies or decisions to fulfill the mandate and controls the day to day running of the Institute. Other staff includes Deputy Directors, Administrative Officers, Medical Professionals, Accountants, Pension Officers, Graphic Artists, Artisans, Executive Officers, Clerical Officers, Transport Officers etc.
VISION OF HUMAN RESOURCES MANAGEMENT AND ADMINISTRATION
To provide excellent Human Resources Management and Administrative support services for Research and Development to thrive in the Institute.
To contribute immensely through manpower provision, motivation and development for the actualization of the Institute’s mandate.
MANDATE OF THE DEPARTMENT
· Formulate, execute, review and ensures compliance to Policies and rules of the Institute;
· Organize and execute Policy matters as may be directed by the Director General;
· Conduct recruitment, promotion, training and discipline of staff;
· Interpret the Scheme of Service and Public Service Rules
· Keep personnel, official and service records of staff through registry;
· Supervise of the Institute’s Clinic;
· Enhance work environment for efficiency;
· Administer circulars and memos;
· Offer Secretarial services to Governing Board, Committee of Directors, Management Committees and Meetings;
· Undertake administrative/management roles for the Institute;
· Pension matters
· Advise the Director General and Departments on administration matters; and
· Any ad-hoc functions assigned by the Director General/Chief Executive Officer.
The Department is structured into three (3) Divisions; namely
· Appointment and Promotion
· Staff Welfare, Discipline & Pension
· Training and Manpower Development
The sections/units under the Department are:
· Staff Clinic
· Printing and Binding
· Guest Chalet
The Department also oversees the affairs of the following units in the Director-General’s Office.
- Protocol/Public Relations
BRIEFS ABOUT EACH DIVISION
APPOINTMENT AND PROMOTION DIVISION: The Division is responsible for the following activities
- Manpower Planning
- Appointment into various vacant positions
- Preparation & Conduct of both Senior and Junior Staff Promotion Interview
- Processing request for upgrade, conversion and advancement
- Confirmation of appointment of staff on probation
- Deployment and redeployment of staff for effective utilization of manpower
- Preparation of Variation Advice.
STAFF WELFARE, DISCIPLINE AND PENSION: This Division is charged with the responsibility of overseeing all matters relating to the general welfare cum wellbeing of staff under a co-ordinated atmosphere of discipline required to engender productivity in the work place.
The functions of the Staff Welfare, Discipline and Pension Division stands out to ventilate the Institute’s vision as an organization that cares for its members within the provision of the Public Service Rules and Regulations, viz;
· Disciplinary case: General inefficient/misconduct;
· Management of processes and procedures of Retirement from service;
· Interpretation, and implementation of Scheme of Service, Circulars and the Public Service Rules as it affect staff welfare
· Interpretation and implementation of circulars, memos and other public policies of government
· Medical, Transportation, Environmental, Safety and Security services.
· Processing monthly payment for staff through e-payment platforms as well as keep retirees memoranda/pensioners register and updating the various PFAs for further processing of retirees benefits.
PENSION: The Pension Unit is directly responsible for:
· Process and payment of monthly pension to Pensioners;
· Keeping and updating pension financial records;
· Custody of retirees’ personal and official records;
· Monitoring of pensioners Life Insurance Policy;
· Liaise with the various PFAs for retirees benefits;
· Custody and upgrading serving officers records to ensure they are registered with PFAs of their choice;
· Periodic review of staff records in order to ensure their registration with Pension Fund Administrators of their choice.
· Organizing staff forum and Seminars for intending Retirees to enlighten them on the retirement options (Programmed Withdrawal and Annuity method); and
· Education of staff on pension matters, application of relevant circulars.
TRAINING AND MANPOWER DEVELOPMENT
- The Division is responsible for training and re-training of staff in the Institute both in-house training and those outside the Institute. It is also the responsibility of the division to advise and also convey Management’s approval or disapproval on study leave, days release, conferences, seminars etc.
- It sources for training opportunities for staff
- Co-ordinates the student Industrial Work Experience Scheme for undergraduates.
- Conducts induction and orientation exercise for newly employed staff on general conduct and Public Service Rules etc
- Formulate training policy in line with government guidelines
- Advise Management on training and re-training of staff
CONTACT: THE Ag. DIRECTOR
Mr. Enwerem Lambert Ahamefula
Ag.Director of Human Resources Management & Administration Department
MPA (Public Administration)
BA. Hons. (History)
Tel. No.: +234-803-763-5776
These are achieved by building and upholding the culture of innovativeness and integrity in the pursuit of research results through a highly qualified, technically competent, well-motivated and keenly competitive and aggressively committed team of Research and Technical staff.
Vision of the Department: To carry out excellent scientific and market-driven Research and Development (R & D) activities and produce world-class and patentable process technologies and products in the areas of chemical, fibre and environmental technology in line with the mandate of FIIRO.
Mission of the Department: To build and uphold a culture of innovativeness and integrity in the pursuit of research results and attainment of our vision through a highly motivated, competitive and committed team.
Provision of leadership by example in words, deeds and actions.
- A highly motivated, competitive, committed and innovative team/workforce
- A conducive working environment with equal opportunities for all
- Make available work tools and research facilities
- Application of the principles of fairness, equity and justice
CFET Programmes: The department also runs some programmes such as;
1. Oilseeds Programme
2. Waste to Wealth ( Resource from waste Recovery) Programme
3. Medicinal & Aromatic Plants Programme
4. Kenaf Programme
5. Paper Packaging Programme
6. Bio-diesel and Glycerol Programme
Current Research Projects
· Non-food utilization of oils and fats from Lesser Known oil seeds.
· Development and production of antiseptics cosmetics, soaps and dentifrices from local sources
· Various industrial liquid effluent treatment using FIIRO developed pollution Abatement and effluent treatment devices
· Solid waste management and Conversion into useful sundry products
· Development and production of fire-proof and heat resistant acoustic ceiling boards, particle boards and plastic automobile components using agricultural wastes
· Utilization of agro-wastes as alternative raw materials for pulp, paper and packaging production
· Food colours, emulsifiers, stabilizers and flavours from natural sources
· Essential oils and fragrances from citronella, Eucalyptus and lemongrass
· Pulp and paper production from Agricultural/wastes and non-wood materials
· Alkyd Resin from oil of Beni-seed (sesame seed)
· Upgrading of traditional process for production of black soap
· Glues from Cow bones, hides and skin
· Cold Water Soluble Starch Production
· Gum/Glues and Adhesives from Cassava Starch
· Kenaf/Banana/Plantain/Fibre Utilization for agro-sacks production
· Upgrading of traditional process for production of tie & dye (adire)
There are four (5) Divisions in the CFET Department; namely:
The following specialized research laboratories exist in the CFET department, namely:
1. Essential oils, flavours and fragrances research laboratory
2. Medicinal plants research laboratory
3. Cosmetics and soap research laboratory
4. Polymer research laboratory
5. Textiles research laboratory
6. Pulp and paper research laboratory
7. Environmental chemistry research laboratory
8. Environmental biology research laboratory
9. Packaging research laboratory
10. Food additives and industrial intermediates research laboratory
11. Waste Management and Effluent Treatment Research Laboratory
Contact the Director
DR. CHIMA CARTNEY IGWE
Director of CFET FIIRO
Certificate: Corporate Planning, Strategic Mgt. and Project Mgt.
Doctor of Philosophy Chemistry (Organic)
Master of Science Chemistry
Bachelor of Science (1st Class Hons.) Chemistry/Ed.
Nigeria Certificate in Education Chemistry/Biology/Ed/
Membership of professional organizations:
a) Chemical Society of Nigeria (CSN) - Member (MCSN)
b) Institute of Food Technologists (IFT), USA - Member (MIFT)
c) Nigerian Institute of Food Science and Technology (NIFST) - Member (MNIFST)
d) Institute of Public Analysts of Nigeria (IPAN)- - Member (MIPAN; Pub. Anal.)
e) Institute of chartered Chemists of Nigeria (ICCON) - Fellow (FICCON, C. Chem.)
f) Toxicology Society of South Africa (TOXSA) - Member (MTOXSA)
g) South Africa Chemical Institute (SACI) - Member (MSACI)
h) Institute of Operational Research of Nigeria (INFORN) - Associate Fellow (AFIOR)
i) Institute of Administrators & Researchers (IARN) - Fellow (FIARN)
The Department of Planning Technology Transfer and Information Management is poised to provide effective planning and management of market-driven cutting-edge research, promote and demonstrate FIIRO R&D activities, transfer the resultant developed technologies,protect the intellectual property of the Institute and provide scientific and technical information to industrialists, entrepreneurs, students and other relevant stakeholders.
These are achieved through effective co-ordination of highly qualified, well motivated and resourceful workforce.
To be the Department of excellence in promoting FIIRO to the world in order to achieve Industrialization through Research & Development
To position FIIRO in the global limelight through knowledge management, monitoring and evaluation of Research activities, information processing and dissemination and Commercialization of FIIRO’s Research Breakthroughs
The Department is made up of four (4) Divisions:
- Planning Research & Statistics
- Technology Transfer
- Library & Documentation
- Information & Communication Technology
CONTACT THE DIRECTOR
OYEDOYIN BOLANLE OLATUNDE; PhD
DIRECTOR, (Planning, Technology Transfer & Information Management Department)
Federal Institute of Industrial Research, Oshodi (FIIRO)
P.M.B. 21023 Ikeja, Lagos, Nigeria.
Phone No: +2348023402117, +2348186517503
Mission of the Department:
To promote technological activities using microbial technology and Industrial process for food and non-food products through a highly motivated and committed Research team.
1· Motivated Task force teams.
2· Leadership by example/mentoring
3· Available Research facilities
4· Project review towards skill development
The Department runs some programmes such as:
1. Enzymes Programme
2. Mushroom Programme
3. Kunun-zaki programme
4. Pre-requisite programmes
Current Biotechnology Projects:
1· Microbial production and utilization of Industrial enzymes from agro-industrial wastes.
2· Production of condiments from lesser known seeds.
3· Production of spawns and Edible mushrooms from agro-industrial wastes.
4· Development and production of Prebiotics, Probiotics and symbiotics as food supplements.
5· Development and production of fermented sweet potato starter cultures.
6· Upgrading the production process of Ugba – an indigenous Nigerian fermented food.
1· Production of soyadawadawa – a food condiment
2· Local technology for Oxytetracycline and Tetracycline production.
3· Wines from local fruits, vegetables and flowers.
4· Production of Industrial enzymes.
5· Production of Glucose syrup from cassava starch.
6· Production of edible mushroom.
7· Production and preservation of Kunun-zaki.
8· Soy-ogi production.
9· Soy-gari production.
10· Bottling and presentation of palmwine.
11· Production of unclarified, clarified and carbonated fruit juice.
12· Production of Biogas and Biofertilizer from agro-Industrial wastes.
13· Ogiri production
14· Shelf-stable Kunun-zaki.
There are three (3) Divisions in Biotechnology Department namely:
The following Research Laboratories exist in Biotechnology:
1· Enzyme Research Laboratory
2· Spawn Laboratory
3· Molecular Biology Laboratory
4· Fermentation Research Laboratory
5· Culture Collection Laboratory
CONTACT THE DIRECTOR
Lawal, Adekunle Kolawole (Ph.D)
Food and Industrial Microbiologist
Director, Biotechnology Department
Federal Institute of Industrial Research, Oshodi, P. M. B. 210233, Ikeja, Lagos, Nigeria
Mobile: +234(01)8023164214; +2348180653282
· Institute of Public Analyst of Nigeria (IPAN)
· American Society for Microbiology (ASM)
· Nigerian Society for Microbiology (NSM)
· Association of Industrial Microbiologists of Nigeria (AIMN)
· Nigerian Institute of Food Science and Technology (NIFST).
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