Division

 Vision of the Division

To be the centre of excellence in Research and Development in processing of agro-allied products.

 Mission of the Division

To carry out market-driven Research and Development (R & D) activities in the area of agro-allied processing in line with the mandate of FIIRO.

 On-going Research Projects:

Oilseed-programme.

i.                     Extraction/characterisation of oils from under-utilized oilseeds in Nigeria for food and non-food purposes.

ii.                   Suitability of non-edible oils from underutilized oilseeds for the production of alkyd-resins

iii.                  Evaluation of the suitability of oils from underutilized oilseeds for the production of biodiesel as alternative source of energy.

iv.                 Characterization of oils from non-edible oilseeds as substitute for petroleum based chemicals in cosmetics and body care products.

·         Neem programme

i.                     Development and production of soap using Neem extracts.

ii.                   Development and production of herbal toothpaste using Neem extracts.

iii.                  Development and production of herbal shampoo from Neem extracts.

iv.                 Development and production of body cream and lotion from Neem extracts.

Development and production of colorants/dyes from natural sources for food and industrial applications.

Production of sorbitol from cassava starch.

Development and production of herbal-ointment(s) from natural sources.

Development-available technologies

i.                     Vegetable oils and oilseeds processing

ii.                   Production of alkyd resin from beniseed oil.

iii.                  Production of paint.

iv.                 Food colours and flavours for industrial utilization.

v.                   Starch processing and modifications.

vi.                 Soap and cosmetics

vii.                Essential oils from citronella, eucalyptus and lemon grass; fragrances.

viii.              Muscle relaxant and mosquito repellent from shea-fat

Contact the Division

Dr. Okoh Sunday Ofuzim

Deputy Director, Chemical Technology Division

PhD (Chemistry), MSc (Chemistry), BSc (Chemistry)

Professional Bodies

1. Institute of Chartered Chemistry of Nigeria (ICCON)

2. Chemical Society of Nigeria (CSN)

3. Biotechnology Society of Nigeria (BSN)

4. Institute of Chemical Society of South Africa (ICSA)

5. Society of Mechanical Plantsin Economic Development South Africa

6. Society of Essential Oil Distillens Association of Nigeria (SEODAN)

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Phone No:- +2348135620759; +2348028498344

The division is created to transform agro raw materials into finished/semi-finished products for commercialization purposes using in-house developed process technologies.  For examples raw materials like cassava, soya beans natural palm wine etc are transformed into semi-finished/finished products.

Vision of the Division:

To achieve core competence in the production and commercialization of FIIRO research efforts.

Mission of the Division: 

To enhance clear leadership in the existing or new core consumer product categories in which we choose to compete and to make FIIRO products a household name in Nigeria.

The division is charged with the following:

1. The commercialization of FIIRO research results into tangible products for every household.

2. To set up the present research results from FIIRO into total technology packages that will be readily available to investors.

3. To set up pilot/commercial scale production lines to serve as incubation centres for various technologies developed by FIIRO and other stakeholders involved in individual research.

4. Providing facilities for commercial production of specific food products for clients who cannot afford such facilities but are interested in local production.

5. Offering technical consulting services in setting up, test running and commissioning production plants especially in cassava processing, cereal grain processing, Emu/Zobo drink production and the likes.  

SECTIONS AND FUNCTIONS:

The production division is divided into the following sections:

a. Pilot plant.

b. Bread and confectionery.

c. Marketing section.

d. Technical and training section.

A.        PILOT PLANT:

This section is responsible for the following:

1. Production processes involving transforming industrial raw material from FIIRO R&D efforts into finished/semi-finished products ready for the market.

2. To make technical services available to entrepreneurs who bring in their raw materials for processing and packaging for a fee, especially those who do not have the funds required for setting up production plants.

3. To make sure that products are always available for buyers at the marketing section.

4. Direct supervision of all activities of pilot plant operations.

B         BREAD AND CONFECTIONARY:

This section is charged with performing the following functions:

1. Production of cassava bread using 10% substitute of cassava flour to bake bread and confectioneries in commercial quantities.

2. Liaising with relevant staff in training of entrepreneurs on baking of bread/confectioneries with 10% cassava flour substitute during our regular technology transfer training workshops within and outside FIIRO.

3. To make bread available for interested buyers at the marketing section and outside FIIRO.

C.        MARKETING SECTION:

This section is responsible for the following:

1. The marketing/sales of products from the division to perspective customers.

2. To keep inventory of raw materials and finished products.

3. To prepare sales accounts report quarterly, half yearly and annually.

4. Sourcing market for the division’s products from private and corporate organizations.  

D.        TECHNICAL AND TRAINING SECTION:

The technical section is composed of chemical engineers and agric engineers are charged with the following responsibilities.

 1. Understudy all the process equipment.

 2. Production process troubleshooting.

3. Design of facility layout.

4. Conducting training in production process and supervision of factory production lines for clients. 

5. Development of Training manuals on equipment specification and functionality.

At present, the division is producing the following products in commercial quantity:

1. Bottled palm wine.

2. Odourless fufu flour.

3. Cassy Bread.

4. Soy ogi (infant and adult formula).

5. Contract production of various commodities.

ONGOING PROJECTS:

1. Redesign and optimization of FIIRO processing equipment.

2. Characterization of FIIRO processing equipment including fish smoking kiln.

3. Development of standard operating procedure for FIIRO processing equipment.

PROPOSED PROJECTS

Setting up of training/production lines for the following products:-

1. Soap Training Line

2. Fruit Juice

3. Cowpea Processing

4. Plantain Flour

5. Electroplating (training line)

6. Refurbishing of fish smoking kiln for training/workshop outside FIIRO

ACHIEVEMENTS

1. Setting up of kings' college bakery

2. Setting up of Owode cassava processing plant

3. Design of FIIRO tomato processing plant (kano)

Contact the Division:

ENGR. FELIX E.  AJUEBOR

Deputy Director (Production Division)

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Phone No: +2348034545899.

MBGD was created in 2011 from the genetics unit of the enzyme and genetics division in the biotechnology department.  The focus of the division is firstly, to facilitate the application of molecular biology techniques/tools in research, analysis, and product development.  Secondly, the division was envisaged to be a resource centre for the scientific community and the industries in the area of microbial culture collection, preservation, and distribution.  These two major areas of activity are aimed at enhancing biotechnology through increased utilization of beneficial microorganisms and other biological resources for human benefits while driving industrial growth.

Mission of the Divison:

Our mission include:

1. To conduct market driven microbiological research aimed at impacting positively on industrial growth.

2. To provide training and facilities for molecular biology research, analyses, and other relevant scientific endeavours.

3. To isolate or/and acquire, authenticate, preserve, store, and distribute beneficial microbial cultures.

4. To collaborate with individuals, industries, institutions, and organisations or any area of our focus.

Current research projects:

1· Fermentation of African yam bean (Sphenostylis sternocarpa) to soup condiment

2· Development and production of yoghurt and dairy starter cultures

3· Development and production of fermented sweet potato starter cultures and products

4· Production of tannase from agro-waste using mutated microorganisms

5· Development and production of prebiotic, probiotic, and/or symbiotic food supplement

6· Development and production of probiotic yoghurt.

Contact the Division

Dr. Joy Ehiwuogu Onyibe

Deputy Director (Molecular Biology and Genetics Division)

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Phone No: +2348023020800 and +2348099419801

Laboratory management division is to meet specific requirement in order to reduce risks in product failure, health risk company reputation or to meet legal or customer requirements and to motivate staffs by setting clear goals for the development of its quality management system.

Vision of the Division: 

To formulate policies in relation to effective laboratory standards in accordance with ISO1702:2005, in conjuction with other relevant stakeholders (divisions), proper installation of acquired equipment, laboratories fumigation, periodical pest control and proper disposal of expired unlabelled chemicals and defective equipment in accordance with international best protocols.

Mission of the Division:

To improve the performance of laboratory activities and focusing on the term” QUALITY” in accordance with current good laboratory practice.

STRATEGIES:

Determination and specifying the method of equipment and chemical procurement with a view to reducing or fully eliminate expired chemicals and defective equipment.

Routine maintenance to effectively reduce frequent breakdown of equipment and apparatus.

Weekly walk round of all the laboratories to carried out for on spot assessment of needed, urgent repairs and maintenance required.

Proper documentation implementation and management of good laboratory ethics.

Compilation of frequent and commonly consumed chemicals and glass wares.

SECTIONS AND FUNCTIONS:

EQUIPMENT MAINTENANCE:

To determine accurate methods of equipment procured with the assistance of research officers, equipment calibration and standardization, preparation of standard operating procedures (S.O.P), to carry out routine maintenance as preventive measure, removal of defective/obsolete equipment in accordance with lay down rules, to collaborate with qualified service Engineering for training and repairing of complex equipment.

SAFETY SECTION:

Safety in laboratory management is to reduce the health risk of personnel in the laboratories.

PROCUREMENT AND DOCUMENTATION SECTION:

Procurement and documentation is to ensure prompt purchased of research materials, ascertain quality of materials purchased and to create data base for monitoring overall consumption rate of all consumables in order to determine re-order level.

SANITATION AND ENVIRONMENTAL SECTION: 

To create conducive environment for research work by routine cleaning, fumigation, bathing, removal of expired, unlabelled chemicals and damaged equipment.

GLASSBLOWING SECTION: 

Provides essentials glass ware repairs, maintenance and reconstruction.

LABORATORY SERVICES SECTION:  

An essential function critical to success of all laboratory research work in any organisation.    

CONTACT OF THE DIVISION:

MR. O.J. OMOWUMI

Deputy Director (Laboratory Management and Services Division)

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Phone No: +23408101717682.

  Enzymes and Genetics Division is one of the Pioneer Division of the Biotechnology Department, but later became Enzyme Technology Division from the year 2011.  The core value of the Division involves Research and Development into the local productions and utilization of Industrial enzymes from agro-industrial waste for use by Industries in Nigeria.  The production process involves fermentation processes through solid state and submerged methods using micro-organisms on the agro-industrial wastes.

Recently, the  Federal Government of Nigeria through the Ministry of Science and Technology on the Research effort of the developed enzymes in the Division made the Federal Institute of Industrial Research, Oshodi an Enzyme Research Centre in Nigeria. The enzyme technology division is based with a crop of seasoned and committed Microbiologist, Biochemist, Biotechnologist and Technologist

Vision of the Division:

The vision of the Division is to be the National reference centre in Biocatalysis and a link between technological innovation and the Industries.

Mission of the Division:

The Mission of the Division is to promote grassroot development using Industrial enzymes in value addition for product development for the use of the Industries.

On-going Research Project:

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

            *          Proteases

            *          Xylanases

            *          Amylase

            *          Glucoamylases

            *          Glucose Isomerase

            *          Pectinases

            *          Cellulases

            *         Lipases

            *         Laccases

 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. Scale up and pilot plant production of the enzymes

5. Microbial Production of Biosurfactants from Local Sources.

6. Utilization of Agricultural waste in the production of Phytase for use in animal feed production.

7. Production of clarified fruit juice and wine from orange fruit

Developed Technologies:

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.

By the year 2028, The Enzyme technology Division hope to have perfected the technology of microbial production of most of the enzymes needed by the Industries in Nigeria, so as to cut down on enzyme inportation thereby conserving foreign reserves and supporting the attainment of sustainable development goals of the nation.  To achieve this focus, we have incorporated the following key commercial objectives in our R&D programme:

• 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.
• Biocatalyst process design, production of novel enzymes form micro-organisms
• Integration of Microbial genomics and bio-informatics
• Metabolic engineering and kinetics modelling
• Biocatalyst function and optimisation
• Bio-catalytic process design
• 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.

Contact in the Division;

ALEBIOSU, Folashade - Adedayo, Mrs

Microbiologist and Biotechnologist

Ag, Head,  (Enzyme Technology Division)

Federal Institute of Industrial Research, Oshodi

PMB 21023, Ikeja

Lagos State

Nigeria.

Tel; 08067161735/08098521711

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Professional Bodies

1. American Society of Microbiology (ASM)
2. Member, Nigerian Food Science and Technology (NIFST)
3. Member, Association of Industrial Microbiologists of Nigeria (AIMN)

OTHER NECESSARY PICTURES FOR THE ENZYME TECHNOLOGY FOLLOWS;-

                   

The present Analytical Services Division of FIIRO came into existence in April 1974.  Being part of the Industrial Chemical Division of FIIRO,the creation of the Division was sequel to the increased demand for the analytical services of the Institute by the private and public sectors of the Nigerian Economy Operating in the food, chemical, and allied industries.

Vision of the Division:

To be one of the best Analytical laboratories serving Africa and the International Community.

Mission of the Division:

To conduct accurate and precise analyses with state-of-art analytical equipment using skillful, seasoned and competent professionals for quality service delivery.

SECTIONS AND FUNCTIONS:  

The Analytical Services Division is divided into the following sections:

1. Chemical.

2. Microbiology.

The functions of the division are as follows:

1. Chemical and microbiological analysis of raw materials, semi-finished and finished products.

2. Provision of parameters for the standardisation of industrially manufactured products.

3. Routine quality control and safety evaluation checks on foods and food products for the purposes of registration of the products with National Agency for Food, Drug Administration and Control (NAFDAC) and for ascertaining standards specifications as set down by Standards Organisation of Nigeria (SON).

4. Training of quality control personnel from industries and students of tertiary institutions on quality control analysis and operational use of instruments (AAS, HPLC, UV/VIS Spec, GC-MS). 

5. Provision of analytical services in support of FIIRO R&D projects.

6. Research and Development activities.

7. Development, verification and validation of analytical methods/procedures.

8. Providing Analytical Consultancy Services to individuals, researchers, students in tertiary institutions, Non-Governmental Organisations (NGO), industries, parastatals/agencies of Government, Micro, Small and Medium Scale Enterprises (SMEs) and large scale entrepreneurs.  

ON-GOING PROJECTS:

1. Production and packaging of Water Sanitizer:

(a) Formulation and compounding of Water Sanitizer from available Chemicals.

(b) Physico-chemical and Microbial Assessment of the Formulated Water   Sanitizer.

(c) Toxicological study of the Sanitizer.

(d) Packaging (sachet/infusion/tablet) of the Sanitizer.

(e) Pilot plant scale up of Sanitizer.

2.  Production of Activated Carbon from Agro wastes:

(a)  Preparation and carbonization of cow bone, PKS and Coconut Shell.

(b)  Preservation and activation of the samples.

(c)  Characterization of the Activated carbon to ascertain quality.

(d)  Scale-up to Pilot plant.

Contact the Division:

Dr. (Mrs) Adeyoju Olubamike Adetutu

Deputy Director (Analytical Research Division)

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Phone No: +2348033318422 and +2348187516250

Food Safety and Quality Management division came into existence in the year 2013 in order to meet the global food standards considering the fact that consumers are becoming more aware and countries demanding that food be safe for consumption as the developed countries. To this end, this division has the mandate to ensure that food products developed, produced and transferred to consumers and SMEs for large scale production by FIIRO satisfies the global food safety standards. Also, the division ensures that FIIRO maintains global quality standards through application of quality management system.

Vision of the Division

Taking FIIRO products and trainees into global standards in terms of food safety and quality mangement systems.

On-going Research Projects

1. Microbial production of Phytase as feed supplement for livestock.
2. Isolation and characterization of high sugar, high alcohol tolerant yeast.
3. Fortification of Kunun-zaki beverage.

Other Academic Research Projects

Food Safety unit

1. Survey of major food borne pathogens in FIIRO.
2. Verification of quality index on FIIRO food products.

Quality Management unit

1. Quality management: a means to FIIRO customer satisfaction.
2. Quality management as tool for enhancing FIIRO task force teams.

Past Technologies developed by Food Safety and Quality Management Staff

1. Production of table wines from locally available fruits, vegetables and flowers.
2. Production of light and dark ales.
3. Local technology for Oxytetracycline and Tetracycline production.
4. Production of shelf stable Kunun-zaki beverage.
5. Upgrading of the local technology of ogiri production, a food condiment from melon seeds (Cucumis spp.).
6. Quality systems for soy-ogi production.

 Trainings offered by the Division

(i) Writing of SOPs

(ii) Pre-requisite programmes

(iii) HACCP

(iv) Writing of quality manuals and policies (Quality and Food safety).

(v) GMP, GHP

(vi) Fundamentals of food safety

(vii) Fundamentals of quality management

 CONTACT THE DIVISION

Dr. (Mrs) Kayode Olabisi Funmi

Deputy Director (Food Safety & Quality Management Division)

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Phone No: +2348035750656 and +2348023594459