KNUST Food Science Postgraduates Drive Product Innovation
Postgraduate students in the Department of Food Science and Technology at the College of Science, KNUST, recently conducted industry-focused product reviews as part of their Product Development course. They analyzed existing food products and proposed possible improvements to their formulations and packaging.
The assignment involved selecting market-ready products, performing audits and SWOT analyses, and developing practical recommendations aimed at enhancing product quality, nutritional content, and consumer appeal.
During a departmental presentation, students presented strategies such as ingredient reformulation, improved nutritional positioning, and packaging redesign. These efforts demonstrated how academic training can be directly applied to address real-world industry challenges.
Professor Faustina Dufie Wireko-Manu emphasized that this initiative aligns with the department’s goal of equipping students with the skills necessary to solve practical problems in food production. She noted, “It is our responsibility to guide students toward developing realistic, market-ready solutions.” She also highlighted that the platform provides valuable learning opportunities and pathways for internships and future research collaborations.
On behalf of the Head of Department, Professor Emmanuel Amankwah, and representing Professor Jacob Agbenorhevi, Dr. Eric Owusu assured industry partners of the department’s willingness to support the implementation of students’ recommendations into practical solutions. He encouraged companies to collaborate with students in refining their ideas into viable products.
Dr. Owusu added that the department remains committed to impact-driven work and is open to ongoing partnerships with industry stakeholders. “We are here to make an impact. If industry seeks further research and collaboration, the department is ready,” he stated.
Dr. John Lewis Zinia Zaukuu explained that the course is designed to move students beyond theoretical knowledge by engaging with actual products and industry expectations. “This approach enables students to critically evaluate current market offerings and propose practical, science-based improvements that industry can adopt,” he stated.
Representatives from industry, including Mr. Richard Baffour of Foricsreign Company Ltd., Mr. Rockman Adjah Sai of Gerock Enterprise, and Mr. Aponye Godwin of Chrisann Foods, expressed their appreciation for the students’ analyses and indicated their willingness to consider adopting some of the proposed enhancements.
This exercise is part of the department’s broader efforts to align academic instruction with industry needs, using real product case studies to prepare students for careers in food innovation and to contribute to the improvement of products available in the Ghanaian market.
