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Department of Home Science And Management

Nkechi Juliet Tamuno Emelike

The Current Head of Department

Home Science And Management

The B.Sc in Home Science and Management programme offers unique training opportunities for students desiring to work in the hospitality industry, the programme leads to the award of B.Sc in Home Science and Management with options in, Catering and Hotel Management and Nutrition and dietetics.

Staff list in the Department

NameAREA OF SPECIALIZATIONRANKEmail
Dr. (Mrs.) N.J.T. EmelikeFood Analysis / New Food Product DevelopmentProfessorjulietalagbariya@gmail.com
Dr. Gabirel O WorduNUTRITIONAL- CHEMISTRYProfessorwordugab@yahoo.com
Mrs. Jennet N. DeedamFOOD/ NUTRITIONLecturer Ideedamnua.ust.edu.ng
Ms. Ellen A. BeleyaFood / NutritionLecturer Iellen.beleya.@ust.edu.ng
Mrs. Happiness C. WachukwuFOOD / NUTRITIONLecturer IIwachukwu54@gmail.com
Dr. Mercy A ChinaHome ManagementLecturer IImercy4china@gmail.com
Mrs. Juliet A. AllenHospitality ManagementLecturer IIgephephzibah@yahoo.com
Mrs. Catherine A. OrisaNutrition / dieteticsLecturer IIcjorisa@yahoo.com
Mrs. Gift Amukeru AmadiHUMAN / FAMILY DEVELOPMENTLecturer IIgiftoprince62@yahoo.com
Mr. Iwedi NzebunkaB.ed-MarketingAdministrative Officer IIliffstamy@yahoo.com
Mrs. Confidence N. IhunwoB.ed Business StudiesAdministrative Officer IIihunwoconfidence5@gmail.com
Mrs Amuchie ElizabethB.ed Business StudiesAdministrative Officer IIIlizzy647@gmail.com

DUTIES AND RESPONSIBILITIES

  • Head of Department: The head of Department ( H.O.D) is the Chief executive Administrative officer of the Department.  He directs the affairs of the department by coordinating and supervising the academic, technologists and non-teaching staff.  He ensures that staff carries out their duties diligently and report same to the Vice-Chancellor through the Dean.
  • Lecturers:  They are directly in charge of teaching, research and publishing of academic resources.  Lecturers apart from the above carry out other duties as may be assigned by the HOD from time to time and assess students’ growth.
 
  • Secretary: He/she is responsible for the secretariat duties of the department, he/she coordinate and handle confidential documents and report to the head of department. The secretary of the department is a member of both postgraduate/departmental boards.
  • Undergraduate examination Officer:  Ensure safe custody of all undergraduate exams, results, He/she receive, produce and upload results and report directly to the head of department.
  • SIWES Coordinator: organizes seminar and orientation for prospective SIWES students, monitors, posting and scores log books as well as collate result

STRUCTURE OF THE UNIT

The Department has a Head of Department who oversees both the teaching and non-teaching staff. The administrative staff is made up of a confidential secretary, who is directly responsible to the Head of Department, Assistant Secretary, Administrative Staff and Messenger.  The third group of staff who also directly report to the Head of Department are made up as follows: Technologist, Technicians and Laboratory Assistant. The Technologist are the Heads of the units. The whole arrangement is represented in the organisational chart below.

Head Of Department

Academic Staff

 

 

 

Non-Academic Staff

Professors 

Chief Technologist 

Departmental Secretary

Readers

Technologist

Admin Officers 

Clerical Officers 

Senior Lecturers

Assistant Lecturer 

Lecturer I

Lecturer II

PHILOSOPHY OF THE PROGRAMMES

The current changes in the environment necessitate the demand for skilled manpower in Home Science and Management in the supervision and the management of the hospitality industry. In addition, nutritionists and dietitians are capable of formulating and planning diets for all groups of people in the society.

OBJECTIVE

The degree of Bachelor of Science in Home Science and Management is designed to prepare students to:

  • Establish and operate small to large scale catering organizations and hotels 
  • Function as nutritionists / dietitians capable of formulating and planning diets for all groups of people in hospitals, schools, catering establishment, food industry, ministries and social welfare agencies.
  • Understand the chemical complexities of foods and their vulnerability to spoilages as to ensure the effective preservation of their nutritive qualities during food preparation.
  • Function in an integrated rural development endeavor designed to extend the benefit of approved nutritional practices to rural communities.
  • Function as high level technical staff in the hotel and catering organizations nutrition department in the department in hospitals, social welfare agencies, ministries, oil rig, off-shore and aviation industries.
  • Function as an effective house-keepers in the management of the home, office and hotels.