LAGOS, Nigeria: Food research must move beyond laboratory discoveries to create businesses, generate jobs, reduce waste and improve access to safe and nutritious meals. This was the central message of Professor Lateef Oladimeji Sanni’s keynote address at the 50th National Conference of the Nigerian Institute of Food Science and Technology (NIFST), held on October 13, 2026, at the Welcome Centre, Airport Road, Lagos State.

Speaking on “Transforming Food Research into Enterprise Through Innovation and Commercialization for Sustainable Development,” Prof. Sanni called for stronger partnerships among researchers, universities, government, industry, investors and farmers to translate scientific discoveries into practical and commercially viable solutions.

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Prof. Sanni declared that the nation’s food system is at a turning point. He told delegates that the conference was convened to “discuss emerging trends and challenges; showcase innovations in the food industry; and build collaborations for sustainable development.” He added that the gathering was designed to “foster meaningful dialogue and promote collaborative solutions to contemporary global challenges.”He affirmed that Nigeria must move from laboratory research to market-ready enterprise if it hopes to achieve sustainable food security and economic resilience.

From Research to Market

The presentation outlined a pathway from research and discovery to product development, commercialisation, scale up and sustainable impact. It emphasised three principles:

“Innovation gives us the ‘how’.”

“Commercialization gives us the ‘scale’.”

“Collaboration gives us the ‘sustainability’.”

Prof. Sanni argued that research should respond to market needs and consumer preferences. Universities must therefore work more closely with industry to develop products that can attract investment, reach consumers and generate measurable benefits, he added.

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Emerging Technologies in Food Science

The keynote explored emerging innovations that could transform food production, processing, preservation and nutrition. These included alternative proteins from plants, fungi and algae; artificial intelligence in food formulation; smart farming; personalised nutrition; precision fermentation; and three dimensional food printing.

The presentation also highlighted blockchain technology for food traceability, rapid pathogen detection and non thermal processing methods, including high pressure processing and ultraviolet treatment.

Other opportunities included natural preservatives, biodegradable packaging, food waste upcycling and climate smart crops. Cassava, sorghum, millet, moringa, baobab and tiger nut were identified as potential sources of ingredients for value added products.

Together, these technologies offer opportunities to improve food quality, reduce waste, diversify products and respond to changing nutritional needs.

Turning Waste into Wealth

Prof. Sanni highlighted the commercial potential of agricultural by products, including the conversion of banana bunch stalks into fibre for biodegradable packaging.

The presentation also identified opportunities in high quality cassava flour, prepackaged garri, pounded yam flour, bean flour, fufu flour, fortified plant proteins and dried fruit snacks. It cited Henof bean flour for akara preparation as a product associated with a registered patent.

Emphasising the value of circular food systems, the presentation declared:

“Valorize Waste: Every agricultural waste, peel, stalk, and flower is a business waiting to happen. Let’s build circular food economies.”

He stressed “Such approaches can create new income streams, support enterprise development and reduce the environmental burden of agricultural waste.”

Tackling Commercialisation Challenges

The keynote identified major barriers to commercialising food research in Africa. These include inadequate funding and pilot scale facilities, unreliable power supply, logistical constraints, weak intellectual property and quality assurance systems, and gaps in entrepreneurship training.

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It proposed clearer roles for key stakeholders. Universities should align research with market needs, while industry provides investment, technical expertise and market access. Government should strengthen policies, standards and incentives, while investors and development partners support funding and enterprise growth.

Partnerships among farmers, processors and markets can also improve product quality, supply consistency, traceability and farmer incomes. Collaboration between food scientists and healthcare professionals offers further opportunities to develop functional foods and address nutritional challenges.

Calling for a unified approach, the presentation stated:

“Partner Boldly: Government, academia, private sector, and farmers must move as one ecosystem. No one can do it alone.”

Prof. Sanni presented a full commercialization pathway that Nigeria must adopt: “Market & Consumer Intelligence → Research & discovery → Prototype → Commercialization → Scale up → Sustainable impact.”

He urged researchers to stop producing findings that remain on shelves. “Research alone does not feed nations, collaborations and enterprises do.”

He added: “Let the findings from our labs move into the factories to ensure the availability of safer and nutritious meals, create jobs… and convert wastes to wealth.”

Measuring Research by Its Impact

Prof. Sanni urged food science professionals to measure success not only through academic publications but also through the practical benefits their work delivers.

The presentation captured this challenge in its concluding message:

“Research alone does not feed nations, collaborations and enterprises do.”

It further called for research findings to move into factories and markets, supporting safer and nutritious meals, creating jobs and converting waste into wealth.

In his closing remarks, Prof. Sanni delivered what many attendees described as the defining statement of the presentation: “The future of food is not just about producing more. It is about producing better, with less waste, more value, and shared prosperity.”

His keynote set a new national agenda—one that positions innovation, enterprise, and collaboration as the pillars of Nigeria’s food security and economic advancement.

About Prof. Sanni

Professor Lateef Oladimeji Sanni is the Executive Director and Chief Executive Officer of the Nigerian Stored Products Research Institute (NSPRI), Ilorin. He is a Professor of Food Science and Technology with extensive experience in food processing, post harvest management, preservation, quality assurance and agricultural value addition.

Upcoming ValidViewNetwork Discourse

Prof. Sanni is also set to participate as a Distinguished Discussant at the Fifth Monthly Global Discourse of ValidViewNetwork on Sunday, October 25, 2026, from 6:00 pm to 8:00 pm West Africa Time. The virtual programme will address “Poison on the Plate: Confronting Nigeria’s Epidemic of Fake and Adulterated Food Items.”

The NIFST keynote reinforces the importance of connecting scientific research with commercial enterprise, responsible production and sustainable development.

ValidViewNetwork reports that stronger partnerships are essential to moving food innovations from research laboratories into businesses and markets. The lasting value of food science lies in its ability to improve lives, create economic opportunities and support a safer, more sustainable food system.