NIFST LAGOS CHAPTER 2020 NIFST DAY & ESSAY COMPETITION
The conference held in two segments, “Victoria Ojo Memorial Essay Competition” an annual essay/debate competition among secondary schools in Lagos to immortalize the late assistant secretary of the Chapter. The topic for this year was ‘ECOMONIC...
INTEGRATING SOCIAL MARKETING SURVEY INTO PRODUCT DEVELOPMENT RESEARCHES
INTEGRATING SOCIAL MARKETING SURVEY INTO PRODUCT DEVELOPMENT RESEARCHES Excerpts of webinar delivered by Mr Charles Chiaka Nkwoala of South East Chapter of NIFST Food product development as a key aspect of Food Science and Technology in Nigeria needs to adapt to the...
VIRTUAL CONFERENCE II-ROBOTIC FOOD PROCESSING
The second edition of NIFST virtual conference tagged “Robotic Food Processing” was held on Monday 18th MAY 2020. The conference had 483 registrants and about half of this number participated. The highlights of the conference were the presentations by the duo of Prof....
FAO launches food safety contest to show youthful perspectives
The Food and Agriculture Organization of the United Nations has launched a contest about food safety aimed at those in the Asia Pacific region. The FAO’s Regional Office for Asia and the Pacific is calling for entries in a photo, poster, and video contest to...
NAFDAC releases HSE & GMP guidelines on COVID-19
[pdf-embedder url=”https://nifst.org/storage/2020/05/IMPLEMENTATION-GUIDELINES-FOR-EASING-LOCKDOWN-F1-1.pdf” title=”IMPLEMENTATION GUIDELINES FOR EASING LOCKDOWN – F1″]
How to Ace the Quality Managers Interview Questions – PART 1
11 points to Note You can be tested in each of these areas during the interview. You need to have a project you have championed, owned or have been involved in one as a team member that saved cost, improved your process or an initiative novel to the company...
IMPLEMENTATION GUIDELINES FOR CONTAINMENT OF COVID-19
[pdf-embedder url=”https://nifst.org/storage/2020/05/IMPLEMENTATION-GUIDELINES-FOR-EASING-LOCKDOWN-F1.pdf” title=”IMPLEMENTATION GUIDELINES FOR EASING LOCKDOWN – F1″]
PRODUCTION OF CARBONATED SOFT DRINK – IN LAYMAN’S LANGUAGE
I will start by highlighting the contents of a typical bottle and the percentage occupied by each one of them.1. Water 85%2. Sugar + Flavours and preservatives 9 – 13%3. Carbon Dioxide 2 – 5% Water Obviously, we are dealing with a large quantity of water, and as such...
The Nigerian Institute of Food Science and Technology