Food science has always been part of my life. My mother is a food scientist and technologist, and I spent a greater part of my childhood eating experimented foods until I eventually started experimenting on food when I got older. As a course under Microbiology during undergraduate days, Food Microbiology has always been fascinating to me, and in the list of courses I could have done for postgraduate studies, it is the third in my priority list, after Immunology and Virology. Getting married to a food microbiologist and technologist seemed inevitable, and it eventually happened.

Along the years, I’ve taken part in many experiments towards increasing the quality of food, which inadvertently lead to creativity and invention about food production. From making cashew pomade bread, to fermenting raw multiple fruits juices, there has always been something to do about foods right from childhood. Watching my mother ardently study Ogi up to PhD level, where she sought to use the end products to treat some diseases, and eventually witnessing my wife using some leaf extracts to preserve the quality of tomato and increase the shelf-life, one could see why this has to be one of the agenda that MicroBiotics would try to busy itself with upon becoming a full-blown organization.

Although trying to improve the quality and increase the longevity of raw, perishable foods aren’t new over the years, recent years have shown that these are now of utmost importance in order to address the issue of food security. A colleague and friend of mine recently complained about loss in his agricultural produce due to lack of inability to preserve them adequately. Even though he had access to refrigeration, one of the oldest methods of food preservation, it is noteworthy that refrigeration does not work for all food items. Other ways must be explored.

Apart from this, quality of foods needs to be improved and sustained in terms of providing adequate nutrients for the body in some parts of the world where certain food items that contain the needed nutrients are absent. For instance, this article which was written about Garri as far back as 2014, showed attempts to improve the protein level of a staple food that is completely carbohydrate in nature.

One of the ways of improving food qualities is using fermentation, a process of allowing microorganisms to alter the texture, taste and other qualities of food by allowing them to produce certain products inside the food. However, this is also not the only way. Others must be explored as well.

This is part of what makes food improvement and enhancement one of the topmost agenda of MicroBiotics. Food is very important, but having a food with higher quality and amount of nutrients is, like they say in Nigeria, importanter. Exploring ways to do these is one of our objectives. Not only this, the health benefits of food would also be explored through the field of Nutraceuticals – the use of foods as medicines. Even the possibility of exploring genetic modification for foods is not ruled out. We are considering multiple levels of food enhancement here.

Of course, this research would bring together food scientists, food microbiologists, food biochemists and chemists, nutritionists, agriculturists and other people in related fields. If you are interested in any research leading to creation of products and services that will lead to food and crop improvisation, why don’t you contact us so that we can work on providing premium food for the populace? We are waiting for you.

Tayo Fasuan
CEO, MicroBiotics

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