Postgraduate students of the Department of Food Science and Technology at the College of Science, KNUST have presented industry-focused product reviews as part of their Product Development course, analyzing existing food products and proposing improvements to their formulation and packaging.

The exercise required students to select products already on the market, conduct audits and SWOT analyses, and develop practical recommendations to enhance quality, content and consumer appeal.

At a presentation held at the department, students outlined strategies including ingredient reformulation, improved nutritional positioning and packaging redesign, demonstrating how academic training can directly address real industry challenges.

Professor Faustina Dufie Wireko-Manu said the initiative reflects the department’s mandate to equip students with the skills to solve practical problems in food production.

“It is our responsibility to guide students to develop realistic, market-ready solutions,” she said, adding that the platform also serves as a learning experience and a pathway for internships and further research collaboration.

 

Speaking on behalf of the Head of Department, Professor Emmanuel Amankwah, representing Professor Jacob Agbenorhevi, assured industry of the department’s readiness to help translate students’ recommendations into practical outcomes.

He also urged companies to support students in refining their ideas into viable products.

Dr Eric Owusu said the department is committed to impact-driven work and remains open to continued partnerships.

“We are here to make impact. If industry seeks further research and collaboration, the department is ready,” he said.

Dr John Lewis Zinia Zaukuu noted that the course is designed to move students beyond theory by engaging directly with real products and industry expectations.

“This approach allows students to critically assess what is already on the market and propose practical, science-based improvements that industry can adopt,” he said.

Industry representatives were Mr. Richard Baffour of Foricsreign Company Ltd, Mr. Rockman Adjah Sai of Gerock Enterprise, and Mr. Aponye Godwin of Chrisann Foods, welcomed the students’ analyses and said they would consider adopting some of the proposed improvements.

The exercise forms part of efforts by the department to align teaching with industry needs, using real products as case studies to prepare students for careers in food innovation while contributing to the improvement of products on the Ghanaian market.

Story by: Edith Asravor      Photos by: Samuel Bioh