UI’s biotechnology research strides have been mainly in the areas of food biotechnology and agricultural biotechnology. In the last decade, these have included: Research on processing cassava and cassava-derived products in collaboration with the International Institute of Tropical Agriculture (IITA), the Federal Institute for Industrial Research Oshodi (FIIRO) and the Raw Materials Research and Development Council (RMRDC). The utilisation of crude press in the extraction of palm kernel oil. Investigating the possibility of 10 per cent cassava flour in wheat flour for bakery products. The utilisation of solar energy in drying and cooking. Investigating the possibility of 10 per cent cassava flour in wheat flour for bakery products. Utilising imaging techniques for the purposes of quality inspection
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