The Department of Food Science and Technology has held the 2026 edition of its annual Food Product Development Exhibition, an event that highlighted the creativity, innovation, and practical skills of students in transforming scientific knowledge into market-ready food solutions.
Building on the momentum of last year’s exhibition, this year’s showcase was particularly remarkable for its improved packaging, refined presentation, and the high standard of product concepts displayed by students, reflecting the department’s strong commitment to experiential learning and innovation-driven training.
The exhibition reinforced the department’s belief that food science extends beyond classroom theories and scientific principles to the practical application of knowledge in creating products that can address real community needs and contribute to industry growth.
Students presented a wide range of novel food products, each demonstrating originality, entrepreneurial thinking, and an understanding of consumer and market expectations.
Speaking at the opening of the event, Dr Eric Owusu Mensah noted that the essence of the course is to equip students with hands-on experience in food product development and production, adding that graduates of KNUST’s Food Science and Technology programme must emerge as leaders and authorities in new product innovation.
In his remarks, Prof. Jacob Agbenorhevi, Head of the Department of Food Science and Technology, commended the students for their efforts and urged them to take pride in the practical competencies they are building through the course.
He stressed that innovation is only meaningful when products are refined enough to meet market demands, adding that the global industry is looking for scientists who can move beyond theory to create solutions that are viable, relevant, and impactful.
He further encouraged the students to continue building their hands-on expertise, noting that such experience would position them to excel and remain competitive after graduation.
The event also benefited from strong industry participation, with Quama Food Processing Co. Ltd (Yofresh) and KEMS Synergy Group joining the exhibition as partners.
Representatives from Quama Food, including Mr. Prince Sakyi Djan, Production Manager, and Mr. Eric Obeng, General Manager, formed part of the assessment team alongside course facilitators Prof. F. D. Wireko-Manu, Dr Eric O. Mensah, and Dr J. Quaisie.
Together, the panel evaluated the students’ products based on innovation, overall acceptability, business viability, and the students’ ability to defend their concepts during questioning.
As part of its support for student innovation, Quama Food sponsored prizes for the top three products, rewarding the winning teams with cash prizes and company products.
The exhibition once again demonstrated the department’s dedication to nurturing industry-ready graduates and creating a strong link between academic training and the practical demands of the food sector.
Story by: Edith Asravor Photos by: Samuel Bioh
