KNUST Food Science and Technology Department Exhibits Innovative Food Products
The Department of Food Science and Technology, KNUST, hosted its 2025 edition of the annual Food Product Development exhibition on 27th March. Building on the success of last year's event, this year's exhibition was outstanding (improved packaging and general presentation), showcasing the department's commitment to fostering innovation and creativity in food product development. Food science not only focuses on theories and principles behind food but also on the practical application of skills and knowledge in developing innovative food products to benefit the wider community.
Under the guidance of Prof. (Mrs.) Faustina Wireko-Manu and Dr. Eric Owusu Mensah, the students developed an array of novel food products that demonstrated their creativity, innovation, and entrepreneurial spirit. A three-member panel, comprising Mr. Eric Amankwa (Chief Executive Officer of KEMS Synergy Group Ltd), Mr. Makafui Bedzrah (Innovation Manager of College of Engineering), and Mr. Prince Djan Yirenkyi (Production Manager of Quama Food Processing Co. Ltd), assessed and scored the students' products based on overall acceptability, innovation, business viability, and their responses to questions. The panel's adept feedback provided valuable insights for our students. At the end, four outstanding teams received cash prizes and products (Yofresh yoghurt) from Quama Food Processing Co. Ltd.
The names of the groups were: Fonio Bread and Rosella Jelly (1st place), Instant Mashke Mix (2nd place), Cotato Bites (3rd place) and Bloomies (4th place). To spice up the recognition, Fonio bread and Rosella Jelly and Instant Mashke Mix groups were selected to pitch their products at the UK-Ghana Chamber of Commerce (UKGCC) challenge. The platform provided them with a unique opportunity to showcase their innovations to a broader audience and explore potential business collaborations.
Special thanks to Prof. (Mrs.) Faustina Dufie Wireko-Manu, Head of Department, for her leadership and support, and Dr. Eric Owusu Mensah for his business expertise and spearheading the event. Another appreciation to the BSc Final year and MSc students for learning and developing the innovative products and their dedication to excellence, Course Representatives, and the industrious Teaching and Research Assistants (Barbara Owusuaa Antwi and Dorcas Mensah), for their contributions. It is expected that the students will build upon the innovative skills acquired and create enterprises to boost the economy of the nation.
