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At WUFAS AGRONet, we are Human Capital Development consultant in Food Processing Technology building capacity in Sustainable Food security/Value Chain Development, offering trainings on “Ethics of Food Processing Technology” to our teeming youths, propreneurs/entrepreneur, managers and food handlers of food processing industries through our entrepreneur/empowerment demonstrative seminars.

Our aim is to transform the youthfulness into adventurism in agro allied production. This is in tandem with the federal government of Nigeria policy to invest and transform to agro export oriented.

Our course outline includes and not limited to the followings in our entrepreneurial empowerment demonstrative seminars.

1. PROFILE
2. MISSION
3. WATER TREATMENT
4. FOOD MANAGEMENT SYSTEM
5. QUALITY CONTROL concept
6. PRESERVATION
7. PACKAGING
8. PRODUCTION PLANNING MODEL
9. RISK/HAZARD ASSESSMENT
10. DOWNTIME CONTROL
11. STORE/WAREHOUSE
12. CARBONATION
13. FOOD PROCESSING

HUMAN RESOURCES

Organization must have the right mix of human capital to meet with the competitive challenges. Business with no strong human capacity base will be very vulnerable to competitors and fizzle out.

Organization must motivate people by relentlessly communicating the company’s vision and values. Assiduously practicing the ethics of care and employee’s development and incessantly fostering a shared sense of common destiny.

Organization business model to guide and drive organizational learning knowledge in management capacities building and resource allocation, Recruitment process should be conducted with thoroughness and rigorously.

OUR PROFILE

At WUFAS AGRONet, we are competent Food Technologists, with wide and varied -Hands on- experiences in Food processing industries. We are passionate in giving back to the society our organization’s experience of over 40 years in the industry. Nigerians must be technically equipped to feed the over 320 million people of West Africa with quality processed food such as Rice, Sugar, Dairy, Yam, Beans, Fruits, vegetable etc. The MD – Mr. Akindele Faleye has HND Food Science Technology, KAD POLY, 1981, University of Cross River UYO- PGD in Brewing Science Technology, DOEMANS INTERNATIONAL BREWING AND SOFT DRINKS TRAINING CENTRE in MUNICH, WEST/GERMANY, member Nigerian Association of Agricultural Journalist NAAJ, PAN Africa Association of Agricultural Journalist PAAJ, at various time he was at :

• Factory Manager :- Nigerian Yeast and Alcohol Manufacturing Company (NIYAMCO) Bacita, (Ethanol Distillation)
• BrewMaster – North Brewery Limited Kano.
• Production Manager- 7up Bottling Company Lagos.
• Technical Sales Mgr.- Cadbury Nigeria Plc- Cereal Convertion Plant (CCP)
• GM — Lister Flour Mill Ibadan.
• Plant Mgr:- Prime Distilleries and Vintage Sango-
• Lafia Canning Factory Ibadan.
• SIWES
• CEO WUFASON
  FOODS.- Dairy , Beverages.
• Nig.Youth Servicr Corp. (NYSC) -Skill Aquisition, Empowerment Development ( SAED) / Partner -Instructor

MISSION

WUFAS AGRONet is joining effort in revitalizing the economy through Agricultural Entrepreneurial/Empowerment of Youth and others through our Demonstrative Seminar in Food Processing Technology. Now that Nigeria is venturing back into Agricultural era, we must not rush into Production of Food and Value Chain but must first imbibe the right Ethics of Food Processing Technology. Only this can guarantee good quality and globally acceptable products. Our course outline include the following

WATER TREATMENT

This include the (4) four basic parameters of water treatment as approved by World Health Organization (WHO),(i) Physical Appearance (ii) Chemical (iii) Traced Toxic/Heavy metals and (iv) Microbiology. This will inculcate in them that inferior (untreated) water will produce unacceptable food globally. Hence, they must know the production technique of good quality water

FOOD MANAGEMENT SYSTEM

Food management is a major component of Food Safety Measure aimed at proper handling, preparation and storing of food with reduced risk of food borne illness. This include: Food laws, Personal Hygiene, Hygienic Manufacturing Practice of food, Housekeeping in Factories, Cleaning (type/chemical), Handling of visitors/contractors in Food Premises. To prevent unwarranted contamination of food pollutants.

QUALITY CONTROL concept

By raising standard and keeping to integrity and excellence. Insisting on only the best ingredients. Importance of Maintaining acceptable standard in Food Production through Objective and Subjective methods of analysis e.g. taste paneling, colour comparism, weight, ingredients, acidity (mg/litre)

PRESERVATION

To prevent deterioration of package products, there is need to apply specific type of preservative for various causative agents such as Yeast, mould, bacteria and moisture, oxygen etc. such as
Thermal treatment; Different types of Pasteurization (HTST)
Chemical Treatment
Temperature control (Cold Chain)
Gasification and lot more.

PACKAGING

The art and science of packaging is very vast and revolutionary all aimed at realizing market potentials to resist insect investation on food right from the farm different packaging materials are used e.g. cellulose, polyethylene, Craft paper, laminated alum foil, Tetra-packaging etc.

Functions of Packaging
Ready Handing
Mechanical strength to protect against handling, piercing, under various temperature and humidity
Exact weighting
Water vapour protection
Oxygen and air barrier
Light occlusion and many others

PRODUCTION PLANNING MODEL

Maximizing the deployment of scarce economic resources to production. This mechanism is an executive tool (amongst others) used to for making decision (under certainty) that relate to Business. It is all about allocating of production facilities with the aim of optional strategy determination with resultant large savings of scarce resources, profit possibilities and capacity restrictions.

RISK/HAZARD ASSESSMENT

Fire outbreak is number one (1) Hazard to any investment. We treat the triangular causative of fire i.e. Heat, oxygen and fuel and the extinguishing techniques. The signage of various Hazards in Production premises.

DOWNTIME CONTROL

Preventive maintenance
Scheduling of maintenance crew
To minimize downtine

Replacement of old worn out of equipment caused by state or nature which affect Deterioration, breakages and failure as result of wear and tears.
Machines are not alike hence the servicing time are not the same for each machine.
There must be synergy between the Production, Q/C and Engineering Departments to control Downtime.

STORE/WAREHOUSE

Different types of material store
Receipt inward
Movement of items from store
Informative function of store

CARBONATION

Carbonation is the infusion of carbon dioxide gas Co2 into (still) liquid beverage such as beer, soft, cordial drinks etc.
CARBONATION
How to apply Co2 into beverage
What is carbonation in (still) beverage
Different types of carbonation
10 functions of carbonation
Preservative function
Graphic representation of in-tank and on-line carbonation

FOOD PROCESSING TECHNOLOGY

Various unit operations are involved in divers form of food processing viz:
Milling, Extraction, Drying, Hydrolysis or Sacharification, Filtration, Centrifugation, Whirl-pooling, Pasteurization, Distillation, Cleaning, Packaging, Baking, Homogenization, Mixing (Blending), Recuperation, Concentration, Brewing, Blanching, Clarification, Crystallization, Fermentation, Maturization.

Training in Food Processing Technology include the followings
Dairies: Different types of Yoghurt – Set yoghurt, drinking yoghurt, frozen yoghurt, cheese, sour cream, butter etc

Beverage: Alcoholic and Non Alcoholic e.g. fruit drinks, bitter and sweet (Real and Flavoured), wine, herbal extraction, roots extraction (ginger), and various fermentation. Fruit Drinks processing e.g. Tomatoes, Pineapple, Orange, Mango etc. Brewing, Ethanol production, Sugar Manufacturing
Baking – Bread, Pasteries etc
Dry mix: Custard Powder, cocoa tea etc
Milling: Two products would be discussed here – Cassava and rice
Cassava- involves different derivatives e.g. Cassava starch of which flow process diagram is cleaning, peeling, crushing, soluble extraction and drying using flash drier.

Other derivatives (Value Chain) of cassava are: Garri, Fufu, Starch, Cassava flour, Animal Feed, Commercial Caramel, Chips, Ethanol, Glucos syrup, Bread, Cassava flakes, Abasha etc
Rice milling include structure-classification-quality-parboiling (conditioning or tempering) Vitamin B1 advantage during conditioning – storage. Disc Huller – sieve- different pearling – polishing – lots more.

Drying: Fish, Meat, etc
Installation of equipment- supply and installation of equipment, local or foreign, materials for processing.

Thanks
Yours Faithfully,

A.F. FALEYE
MD-WUFAS AGRONET
Lagos