UNILORIN fisheries students turn fish processing into business innovation
By Isaac Lewu
The Dean of the Faculty of Agriculture, Prof. Isreal Ogunlade, has described the practical exercise students of the Department of Aquaculture and Fishery are exposed to as a reflection of the commitment of the University to practical-based learning and entrepreneurship development.
Prof. Ogunlade stated this last Tuesday(May 12, 2026)at the Faculty Main Laboratory during a training designed to equip students with hands-on skills to promote self-reliance and innovation within the agricultural sector.
The Dean advised students to always be focused while processing meals for consumption so as to prevent bacteria from fusing into the delicacies they are preparing as he said that some of the groups will be selected to display their products at a programme being organised by the Centre for Labouratory to Product of the University.
Also speaking, the Head of the Department of Aquaculture and Fisheries, Prof. Wasiu Jimoh, explained that the annual practical exercise forms part of the requirements for AQF 502 and provides students with practical knowledge in fish processing, preservation and packaging.
Prof. Jimoh noted that the exercise, which holds annually, provides students with practical knowledge in fish processing, preservation and packaging techniques aimed at enhancing their entrepreneurial and professional skills.
He further disclosed that several products developed by the students during the practical session would be displayed for assessment and exhibition, adding that many graduates of the programme had secured admission opportunities abroad owing to the quality of training they received in the University.
Prof. Jimoh commended the management of the University for supporting practical-oriented education while urging continued investment in entrepreneurship-driven programmes within the Faculty.
He appealed for the timely release of funds, saying that delays often place financial pressure on students who sometimes bear part of the costs involved in executing the practicals. He stressed that prompt funding would greatly improve the effectiveness of the programme and further enhance students’ learning experiences.
In his remarks, a Lecturer at the Department, Mr Abdullahi Adam, described fish processing and storage as a viable entrepreneurial venture capable of empowering graduates with sustainable sources of income.
Mr Adam explained that the exercise was designed to equip students with modern skills in fish processing and value addition.
He disclosed that students, grouped from one to ten, produced different fish-based products including barbecue fish, pepper soup, fish grill, fish burger and fish bunter as part of the annual practical training.
Mr Adam said that the practical component of the course exposes students to various opportunities beyond fish breeding, noting that many graduates are already leveraging the knowledge gained from the course for entrepreneurship, particularly in fish barbecue and grill businesses. He added that the Department aims to promote fish processing as a profitable enterprise capable of generating daily income for graduates and other practitioners in the sector.
