The Department of Bio-entrepreneurship and Extension Services (BED) is one of the technical departments at the National Biotechnology Development Agency (NABDA), under the Federal Ministry of Science and Technology, (FMST). The emergence of the department is to promote efficiency for Biotechnology Product delivery through bridging of research outputs with the market place. Biotechnology as a cutting-edge science can only make positive impact when results are processed through skills of entrepreneurship. The department is divided into two divisions namely Product Development and Industrialization & Bioentrepreneurship.
The department is critical to the “Acquisition of the relevant Biotechnologies for indigenous and self-reliant development for the national growth and accelerated socio-economic well-being firstly to Nigerians and also Africans”.
CENTRAL FOCUS OF DEPARTMENT:
The department in collaboration with the Obafemi Awolowo University (OAU), Ile-Ife, Osun State and Premium Ranch Nigeria Limited is putting in place a Bio-ethanol Pilot Plant for teaching and an Ethanol Micro distillery (EMD) at NABDA’s BIODEC Ogbomoso respectively. The EMD is first of its kind in Nigeria.
Off loading of the raw material (Cassava) for bioethanol Productions,Ogbomosho
The Fermentation Tank, at the Biodec Center Ogbomosho, Oyo State.
Distillation Unit at the Biodec Center Ogbomosho Oyo State
The Department has 47 staff these include the scientific officers, engineers, administrative officers, technical & commercial officers, Industrial attaché and Youth Corpers at any time of the year. The department is divided into two divisions:
1. Products Development
This division handles the development/ production of ‘low hanging research fruits’ such as:
2. Industrialization & Bio-entrepreneurship
This division handles issues that concern the following:
PROGRAMME SCOPE OF THE DEPARTMENT
Director/Head of Dept.
Lawan Danjuma Suleiman
Phone:+234 (0)80 7172 1620
I have previously worked at Bayero University Kano, Nigeria; Scientific Services, West of Scotland Water, Glasgow, UK; University of Manitoba, Winnipeg, Canada; Prince Edward Island Food Technology Centre, Charlottetown, Canada; GYSMALS International Inc. Hamilton, Canada, before joining the Agency coupled with over 20 years of international R&D experience.
My area of specialization is fermentation and enzyme technology with research interest in industrial biotechnology. My research focuses on design and development of microbial cell factories for biomolecules production, development and improvement of strains (bacteria, yeast and fungi) and biotechnology processes to improve yield in the production of commercially valuable products; including enzymes such as lignocellulolytic enzymes, lignin-degrading enzymes, xylanases, tannases, cellulases, keratinases, proteases, pectinases and proteolytic enzymes including thermophilic enzymes, animal feeds, fermentable sugars, feather meal protein, industrial and domestic waste degradations in submerged and solid-state fermentation techniques and other proteins for diagnostics and drug discovery.Cultivation systems include batch or continuous modes using free or immobilized cells in stirred-tank, looped and tubular air-lift fermenters.Application of enzymes in the field of detergency, waste water treatment (biodegradation of textile dyes and textile mill effluents.Extraction of bioactive compounds from marine algae, medicinal plants to be used as antimicrobial agents for combating certain diseases. Biodegradation and bioremediation of soil contaminated with recalcitrant compounds by indigenous microorganisms. My research also involves evaluation of natural antimicrobialcompounds to extend shelf-life and safety of meats (fresh, cured and fermented). This necessarily involves work to understand how the inhibitors work so that inhibitor combinations can be optimized and applied. Interest includes organic acids, essential spice oils, fatty acid derivatives, as well as a variety of natural bacterial, other spoilage bacteria and pathogens (Listeria, E.coli O157:H7). Work will evaluate surface application of inhibitors to meat and involve development of active packaging film materials to delay spoilage and improve product safety