Food Science Alumni Win International Social Impact Enterprise Award at McGill University
Justina Achiaa Bonsu, an alumna of the Department of Food Science and Technology at KNUST, has led her team to win first place in the National Bank Award for the Social Impact Enterprise Track during a 12-week bootcamp and cup competition held at McGill University in Canada.
The award-winning project, BeaCoPure, is a social enterprise that processes coconuts into premium coconut oil and haircare products while creating employment and training opportunities for single mothers and young people in rural communities in Ghana’s Volta Region.
As Team Lead, Justina worked alongside Ray Johnson Konadu Adomako, Aggrey Gideon, and Erica Eyram Konu to develop the initiative, which combines entrepreneurship with community impact. The startup is already operating in Ghana and is currently exploring expansion opportunities into the Canadian market.
The recognition at McGill University highlights the growing global impact of young African innovators who are leveraging local resources to build sustainable businesses with social relevance. Through BeaCoPure, the team is not only adding value to coconut products but also contributing to rural empowerment and livelihood development.
The achievement also reflects the increasing role of Food Science graduates in driving innovation beyond traditional food systems into enterprise development, sustainability, and social entrepreneurship. By transforming agricultural raw materials into marketable products with economic and social value, the team’s work demonstrates how food science can contribute directly to community development.
The Department of Food Science and Technology at KNUST continues to take pride in alumni who are applying their knowledge and skills to develop impactful solutions locally and internationally. The success of BeaCoPure serves as an inspiring example of innovation rooted in purpose, resilience, and community transformation.
