Students at Tamale Technical University displayed their culinary talents and business skills during the second annual food exhibition organized by the institution's Department of Food Science and Technology. More than 50 participants prepared locally inspired beverages and snacks using ingredients from the region, giving them hands-on experience in product development and sales.
The entrepreneurship showcase allowed undergraduates to demonstrate techniques learned in courses covering bakery methods and food preparation while interacting directly with customers. Visitors sampled items such as fruit drinks, yogurt and herbal infusions made with sustainable materials from nearby sources. Department head Zakaria Abubakari said the university aims to prepare graduates for positions in manufacturing, safety testing and independent ventures that address nutritional challenges across northern areas of the country. He encouraged government officials and businesses to invest in training programs focused on food innovation.
Faculty members observed that the marketplace simulation helps students understand commercial dynamics while reducing joblessness among young people. Barbara Konadu, who supervised the event, praised participants for creating organic seasonings and health-conscious products. The department plans to work with information technology staff to enhance digital skills and packaging design that will make student brands more competitive.
The entrepreneurship showcase allowed undergraduates to demonstrate techniques learned in courses covering bakery methods and food preparation while interacting directly with customers. Visitors sampled items such as fruit drinks, yogurt and herbal infusions made with sustainable materials from nearby sources. Department head Zakaria Abubakari said the university aims to prepare graduates for positions in manufacturing, safety testing and independent ventures that address nutritional challenges across northern areas of the country. He encouraged government officials and businesses to invest in training programs focused on food innovation.
Faculty members observed that the marketplace simulation helps students understand commercial dynamics while reducing joblessness among young people. Barbara Konadu, who supervised the event, praised participants for creating organic seasonings and health-conscious products. The department plans to work with information technology staff to enhance digital skills and packaging design that will make student brands more competitive.
