DATE: – 6^TH JUNE, 2014

AN OVERVIEW OF THE TRAINING

The Food Industry is a key player in the Nigerian Economy as the sector is a major employer of labour from primary production to processing/value addition and marketing. It is therefore not surprising that food and Agriculture sector contribute more 40% of our GDP. Moreover food availability, quality and safety have direct health implications on the consumers. More importantly is the recent times there is pressure on the sector to increase its contribution to foreign exchange earnings of the country, especially when it is based on renewal and therefore sustainable raw materials (resources). Therefore, it is imperative to constantly nurture this sector of the Nigerian economy through constant monitoring and improvement of product quality and safety.

Understanding the importance of food value chain and effects of such activities as handling of the of raw food materials, the manufacturing, waste & by-product management, food packaging technique are the propelling forces behind this carefully packaged training workshop by the Nigerian Institute of Food Science & Technology (NIFST). The Institute is the only professional umbrella body for all practicing food professionals in the food & beverage industry, regulatory agencies, academic and research institutions in Nigeria actively involved in skill and manpower development.

Recent developments in food processing technology are oriented towards technology up-gradation, diversification and quality assurance. These have led, among others, to a great demand for convenience food-based products in ready-to-eat or ready-to-cook forms. There are several factors, which have influenced this demand. The increasing affluence and the change in life style are the consequential changes that have influenced the eating habits, particularly in the western countries, which have resulted in the demand for diversely processed value added convenience products based on food. There is also an increasing trend of eating away from home and this has triggered the growth of fast food trade serving value added food based products.

There is no doubt that the Food businesses, Food Scientific Officers, Agricultural Staff, Hygiene & Environment Officer, Local Food Processor and Health Officers will benefit tremendously from this training workshop on Capacity Building for Youths & Women in Agriculture on Improved Food Processing & Packaging Technique.

OBJECTIVES

Recent developments in the Food Industry have shown that the effect of sum operations in food processing on Food safety, Nutrition and Quality, hence overall acceptability and therefore marketability is the most talked about word in the industry, particularly in the food industry, mainly because of the increase opportunities the activity presents for creating jobs, wealth and earning foreign exchange. Besides, value addition is one of the possible approaches to raise the profitability of food processing industry, which now lays greater emphasis on quality assurance. This theme: Capacity Building for Youths & Women in Agriculture on Improved Food Processing & Packaging Technique in the Nigeria Food Industries is apt in the national fight against unemployment, poverty on one hand and the enhancement of our food security on the other. Therefore, the workshop will focus on Capacity Building for Youths & Women in Agriculture on Improved Food Processing & Packaging Techniques

 

WORKSHOP BENEFITS

At the end of the workshop, participants would have:

• Been exposed to modern post-harvest handling of food raw materials techniques while encouraging them to embrace farming as a vocation through capacity building
• Been equipped and educated on the basic knowledge and best practices needed in food processing and packaging.
• Understood the economic potential of reducing post harvest loses and value of food by-products.
• Realized the importance of Food processing and packaging technique as it affects food quality and safety.

 

TARGET AUDIENCE

• Food Scientific Officers
• Agric Staff
• Hygiene & Environment Officers
• Local Food Processors
• Food product exporters
• Health Officers and other regulatory officers
• SME’s

 

INSTRUCTIONAL METHOD

Practical presentation, interactive sessions and group discussion

 

PROGRAMME OF ACTIVITIES

(Friday 6^th June, 2014

TIME	ACTIVITY
8:30am – 9:30am	Registration
9:30am – 10:00am	Welcome Address : Middle Belt Chapter Chairman Dr. J. O. Abu NIFST President’s Address: Prof. L. O. Sanni Workshop Objectives and Ground Rules: STC Chairman Dr. Adamu Dahiru
10:00am – 12:00am	Overview of the food manufacturing business: Challenges and prospect Modern food processing operations: sustainable quality products through appropriate knowledge and skills acquisition Fundamentals of Food handling and  Quality management: a path to successful entrepreneurship
11:30am- 12:00noon	Tea Break
12:00noon- 1:30pm	Food plant Sanitary design / environmental factors and their impact on product quality and safety Appropriate packaging technologies in food processing and value addition – jobs and wealth creation
1:30pm – 2:00pm	LUNCH
2:00pm – 3:30pm	Best practices in Management of Wastes & by-products in food processing Food Marketing: profitability assessment / Challenges in food processing
3:30pm – 4:30pm	Guideline for local food processors Understanding the value chain dynamics and overall business efficiency and success
4:30pm – 5:00pm	Wrap up – Feedback Session /Award of Certificates

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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