Almuni Spotlight: Esther Oye Atiemo-Keseku | Class of 2022
From the Classroom to Dairy Processing: Esther Oye Atiemo-Keseku’s Journey in Food Science
For Esther Oye Atiemo-Keseku, studying Food Science and Technology was driven by a desire to understand everyday challenges and find practical, science-based solutions to them. That curiosity gradually developed into an interest in food systems and food production and ultimately led her to pursue a degree in Food Science and Technology at the Kwame Nkrumah University of Science and Technology (KNUST).
During her undergraduate studies, Esther developed a strong foundation in food processing, food quality and safety, and food analysis. As she progressed through the programme, her interests expanded to include food ingredients, processing technologies and the development of value-added food products.
An important part of her training was the opportunity to translate classroom knowledge into practical experience. Through laboratory sessions organised by the Department of Food Science and Technology, she developed essential analytical and technical skills. Her internship at FanMilk PLC further exposed her to the realities of industrial food production and allowed her to see how the scientific principles taught in the classroom are applied within a large-scale food processing environment.
Esther also had the opportunity to explore her interest in food ingredients through her undergraduate research project, “Exploring the Extraction and Potential Application of Tamarind Xyloglucan in the Food Industry.” The project strengthened her appreciation of research as a tool for exploring locally available resources and identifying opportunities for innovative applications within the food industry.
Following her graduation from KNUST in 2022, Esther transitioned into the food industry, beginning her professional journey as a Laboratory Analyst within the Process Department at FanMilk PLC. Building on her technical experience and growing understanding of food manufacturing operations, she subsequently took on greater responsibilities and currently works as a Process Operator in Dairy Processing at FanMilk PLC.
Her progression from laboratory analysis to dairy processing reflects the versatility of the training offered in Food Science and Technology and the importance of combining scientific knowledge with practical industry experience.
Looking back on her journey from KNUST to industry, Esther highlights one lesson that has become particularly important to her: the value of connecting theory with practice. Her experiences in the Department, from classroom instruction and laboratory training to research and industrial attachment, provided a foundation that continues to shape her professional development.
