Department of Food Science organizes Graduate Skills Development Course
The Department of Food Science and Technology (FST) organized a 3-day graduate skills development course for its students from 18th–20th February, 2019. The course, though usually organized for PhD students, had Masters students participating in this year’s edition.
The well-attended course drew experts from various fields as facilitators. The highlight of the 3-day course was the training on Design of Experiments by Sylvie Chollet of ISA Lille, France. Students were taken through tools such as full factorial designs, mixture designs and response surface methodology. Presentations were also given on the ethics of research, intellectual property and the e-learning resources available to students. Students were also taken through a fire safety training and they expressed much gratefulness to the trainers (fire officers) for the essential tips they were given. There was also a session on leadership and change management as part of the efforts to implement the Champions for Change (CAC) curriculum.
The HOD for Food Science and Technology, Dr. Faustina Dufie Wireko-Manu, in an address to the students, urged students to take advantage of the resources presented to them and employ them in their various research works.
