Dr. Abiodun Adebayo -Oyetoro began her presentation with a powerful quote from Ban Ki-moon, the former UN secretary general; reminding us that no one should go hungry in a world with plenty. Yet, almost 1 billion people still face hunger. She highlighted the Sustainable Development Goals (SDGs) closely tied to food science:

SDG 1: No poverty — Everyone deserves a chance to escape poverty.
SDG 2: Zero hunger — Everyone should have enough to eat.
SDG 3: Good health and well-being; Safe, nutritious food is key to good health.
She shared how companies like Spectra contribute by creating jobs and supporting livelihoods. But she stressed that achieving zero hunger by 2030 requires everyone’s effort, even small actions like planting home gardens.

She addressed food waste, mentioning markets like Ile-Epo, Ketu and Mushin, where food spoils quickly due to short shelf lives. She challenged us as food scientists to find natural ways to extend shelf life without relying on excessive additives or GMOs.

She gave real-life examples of unsafe practices:

Soft drink cans left in the sun: Vitamin C breaks down, reducing nutrition.
Bulging canned tomatoes: A sign of toxic gas buildup, not excess content.
She emphasized that food safety is everyone’s responsibility. Even after training, some vendors return to unsafe habits, like handling vegetables with dirty hands or soaking old produce to make it look fresh.

The speaker explained the types of food hazards:C

Chemical hazards: Pesticides or toxins.Physical hazards: Glass or plastic pieces.Biological hazards: Bacteria from contaminated water.

She shared a concerning example of some SMEs producing water close to a septic tank and stressed the need for regular pH testing to prevent contamination.

Moving to sensory quality, she pointed out that many consumers focus on taste and aroma, neglecting safety and nutrition. She gave the example of garri, which needs at least 3 days to ferment, but some processors rush the process, risking food safety.

She explained why food processing and preservation matter:

• Make food edible and safe.
• Extend shelf life.
• Ease transportation and packaging.
• Add variety and reduce waste.

Also, she highlighted common causes of spoilage:

✓Enzymes: Break down food over time.
✓Pests and rodents: Damage crops like yam tubers.
✓Biochemical reactions: Cause issues like rancidity in oil.

Dr. Abiodun urged us to speak up against unsafe practices, reminding us that food science is not just about creating products, it’s about safety, innovation, and adding value.

She encouraged turning raw commodities into finished products to reduce poverty, support SMEs, boost employment, cut waste, grow Nigeria’s GDP, and improve global market acceptance of Nigerian exports.

She concluded with a light hearted yet thought-provoking remark:
“I won’t be impressed with technology until I can download food.”

Cross Section of Members at the Meeting.