JOY HITS DEPARTMENT OF FOOD SCIENCE AS COOU MOVES TO EXPAND BREAD PRODUCTION

There is palpable excitement within the Department of Food Science as COOU sets in motion plans to expand its bread production initiative.

The COOU Bread, which has consistently stood out for its freshness, distinctive and delightful taste, has continued to attract widespread commendation. The overwhelming positive feedback has not only gladdened the university community but also reaffirmed the Department’s commitment to excellence. Through this initiative, the Department of Food Science has clearly aligned itself with the university’s guiding philosophy of the 3Vs—Values, Viability, and Visibility, having created substantial value internally while projecting the institution positively to the wider public.

Speaking at the inauguration of the Economic Think-Tank and Business School Committee, held at the Vice-Chancellor’s Conference Room, The COOU Vice-Chancellor, Prof. Kate Azuka Omenugha, disclosed that concrete plans are underway to scale up the bread production process. According to her, the university envisions the construction of a prominent and well-equipped facility capable of supporting large-scale production.

This announcement goes beyond a mere declaration of intent. The vision is steadily taking shape, as an anonymous benefactor has pledged to contribute ₦20 million monthly toward the realization of the proposed structure until it is fully completed and ready for use.

Congratulations to the Department of Food Science.

This initiative represents institutional relevance, and purposeful growth precisely the direction COOU seeks to pursue.

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