A Professor of Food Technology, University of Ibadan, Oyo State, Kolawole Falade has said that transformational implementations with strong institutional frameworks and backings from relevant local, regional and global agencies are essential to resolve the food security challenges in Nigeria.
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Falade made the submission during an inaugural lecture he delivered on behalf of the faculty of technology at the University of Ibadan.  He argued that food challenges are multifaceted and thus require multidimensional, trans-disciplinary, and interdisciplinary approaches to their resolution.

According to him, many have recommended agricultural intensification as one of the solutions to the food security problem, but if 50 to 60 per cent post harvest losses would continue to occur, a combination of viable options is necessary.

Falade therefore, suggested that agricultural intensification supported by value-added food processing and preservation, plus waste product valorisation are the ways to go in redirecting Nigeria out of the woods onto the pathway of upward and forward change and progress.

Falade added that reduction of food losses through intensified food processing, which transforms food materials into value-added products with health promoting benefits, would help to establish food security and adequate nutrition. 

He advised that sustainable increase in food production, value-added processing, and preservation of commodities for local and global markets should be the aim of local investors.

The don also advised that the Ministry of Agriculture and Rural Development should be renamed – Ministry of Agriculture, Food and Rural Development, with the appointment of agricultural economists and food experts to lead the ministry. 

He also advised all food consumers to intentionally seek information, particularly nutritional labeling of processed or ultra processed foods and their constituents and the impacts that such have on their wellness, and take appropriate decisions.

Falade said efforts should be intensified towards natural or minimal processing of foods, increase value addition of foods, and minimise food losses to enhance food security and nutrition. 
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