Food scientists seek funds to commercialise research findings

Food scientists in Nigeria have called for increased investment in research commercialisation, tax incentives and stronger partnerships between universities and businesses to turn scientific discoveries into marketable products, create jobs and improve food security.

 The Nigerian Institute of Food Science and Technology identified inadequate financing, regulatory bottlenecks and weak links between researchers and industry as constraints limiting the commercialisation of food innovations.

 The institute’s President and Chairman of Council, Dr Bola Osinowo, and the Director-General of the National Agency for Food and Drug Administration and Control, Prof. Mojisola Adeyeye, made the call at the institute’s 50th conference and annual general meeting in Lagos on Tuesday.

 Speaking on the theme, ‘Transforming Food Research into Enterprise through Innovation and Commercialisation for Sustainable Development’, Osinowo noted that Nigeria needed to close the gap between scientific discoveries and commercial applications.

 “For too long, some of the most brilliant research emerging from our laboratories and universities has remained locked away in journals and archives, admired by fellow academics but never reaching the market, never creating jobs, and never feeding a single additional Nigerian family,” he said.

 He described the failure to translate research into commercial products and viable businesses as a missed opportunity for economic development, particularly as Nigeria seeks to strengthen its food systems and expand employment.

 Osinowo identified financing as a major constraint, explaining that traditional banks were often reluctant to support agricultural technology startups because of perceived investment risks.

 He advocated alternative financing mechanisms, including impact investing, crowdfunding and blended finance, which combines public and private capital, to help innovative food businesses secure funding.

 The NIFST president also urged the government to streamline regulatory approvals for new food products, invest in rural infrastructure, including cold-chain systems and processing facilities, and encourage public-private partnerships.

 “Tax incentives for research and development, export-orientated food processing and stronger intellectual property protection would further help attract investment,” he added.

 Adeyeye stressed that Nigeria had considerable potential in food science, agriculture and indigenous food resources, but research would deliver its greatest value when translated into practical applications, viable businesses and products that were safe, nutritious, affordable and accessible.

 She urged researchers, industry, investors, government, and regulatory institutions to collaborate more effectively in order to connect scientific discoveries with commercialisation.

 “NAFDAC, we recognise that effective regulation and innovation must advance together, that food safety, quality, and regulatory compliance are essential to the successful commercialisation of food innovations,” she said.

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 She explained that the agency was focused on establishing a regulatory framework that promoted responsible innovation and business growth while safeguarding public health.

 Adeyeye maintained that compliance with food safety standards should not be viewed as an obstacle to innovation but as a foundation for consumer confidence, sustainable businesses and access to wider markets.

 “New products, processing technologies, and food business models must be developed with appropriate attention to food safety, nutrition and so on,” she said.

 She urged food scientists to prioritise innovations addressing food insecurity, malnutrition, post-harvest losses and waste, as well as the need to strengthen local food production.

 Highlighting the scale of post-harvest losses, the NAFDAC Director-General estimated that between 40 and 50 per cent of agricultural produce was wasted because of poor storage conditions.

 “Between 40 and 50 per cent of our products are wasted because of storage conditions,” she said, calling for greater investment in food preservation technologies.

 Adeyeye described rotting produce in markets as a waste of farmers’ and traders’ investments, arguing that better storage and preservation systems could help retain the value of agricultural output.

 She encouraged NIFST members to deepen partnerships with universities, research institutions, entrepreneurs, investors and regulatory agencies to develop commercially viable products that serve the public interest.

 She added that early engagement with regulators and compliance throughout product development were also necessary to improve the prospects of bringing innovations to market.

 Meanwhile, Osinowo highlighted the institute’s efforts to address the skills gap between higher education and the needs of the food industry through the NIFST Academy.

 Established following a proposal in April 2025 and subsequently approved by the institute’s governing council and annual general meeting, the academy aims to improve professional capacity and help graduates transition from academic training into industry.

 The academy has established 10 faculties, engaged more than 55 resource persons and conducted more than four in-factory training programmes, according to Osinowo. It has also developed 32 training programmes for its annual calendar and entered into partnerships with organisations including the Malaysian Palm Oil Council and the International Sweetener Association.

 Founded in 1976 with 25 members at the Federal Institute of Industrial Research, Oshodi, Lagos, NIFST has contributed to the development of food science curricula in more than 40 tertiary institutions, supported food safety initiatives and represented food professionals on the National Codex Commission.