Enzyme Technology Division


The Enzyme Technology division is a pioneer of the Biotechnology Department, first named Enzymes and Genetics Division, then later changed to Enzyme Division in 2011.

The core value of the division involves research and development into local productions and utilization of industrial enzymes from agro-industrial waste for use by Nigeria Industries. The production process involves fermentation process through solid state, and submerged method using micro-organism on the agro-industrial waste.

Based on the institute’s research efforts on developed enzyme, FIIRO was recently made an Enzyme Research Centre in Nigeria by the Federal Government through the Ministry of Science and Technology.


  1. Microbial production of the following enzymes by solid state fermentation and submerged fermentation:

    * Proteases

    * Xylanases

    * Amylase

    * Glucoamylases

    * Glucose Isomerase

    * Pectinases

    * Cellulases

    * Lipases

    * Lacases.

    By the year 2025, the Enzyme Technology Division hopes to perfect the technology of microbial production of most Industrial enzyme needs of Industries in Nigeria in order to reduce importation, save foreign reserves and support the actualisation of sustainable development goals. In order to achieve this current focus, our key commercial objectives for our R&D programme should be incorporated:

    • The development and production of novel, innovative enzymes and processes in a cost- and eco-efficient manner, increasingly using renewable raw materials.

    • The discovery and optimisation of improved microbial strains and biocatalysts.

    • Integration of microbial genomics and bio-informatics

    • Metabolic engineering and kinetics modelling

    • Incorporation of advanced protein separation tools within best recognised practices

    • Fermentation science and engineering

    • Innovative downstream processing more especially for enzymes produced through submerged fermentation method. 

  2. Molecular characterization of the identified strains through transformational studies for the enhancement of products.
  3. Applicational studies of the developed enzymes for product development.
  4. Production of the enzymes using large scale fermentors.
  5. Microbial production of biosurfactants from local sources.


1. Local technology for the production of Industrial enzymes.
2. Production of glucose syrup and fructose syrup.
3. Production of clarified carbonated fruit juice.
4. Production of biogas and biofertilizer from agro-industrial wastes.