Level 200 students of the Department of Nutrition and Dietetics at the University of Cape Coast (UCC) have taken their training beyond the lecture halls with an impressive food exhibition as part of their Food Production course.
Held on campus, the event showcased a vibrant display of student-created products ranging from pastries, yoghurt, and local beverages to other innovative food items developed, processed, and presented by the students themselves. The hands-on exhibition showcased the creativity, skill, and entrepreneurial potential of the budding food scientists.
The Head of Clinical Nutrition and Dietetics, Prof. (Mrs.) Christiana Naa Atsreh Nsiah-Asamoah interacting with a group of student exhibitors
The Food Production course is a core component of the Department’s academic programme, crafted not just to teach food science and processing techniques, but also to inspire innovation and self-employment among students. By turning theory into practice, the students are learning how to launch small-scale food businesses and respond to the real-world demands of the food industry.
The student showcasing their products at the exhibition
Speaking at the event, the Head of Department, Prof. (Mrs.) Christiana Naa Atsreh Nsiah-Asamoah, emphasized the Department’s commitment to holistic education. “We believe that education must go beyond academic knowledge. Our goal is to empower students with employable skills so they can become job creators, not just job seekers. This exhibition reflects that vision,” she noted.
Patrons of the exhibition, ranging from lecturers and students to other members of the UCC community were full of praise for the quality and originality of the products on display. Many described the exhibits as commercially viable, with several patrons expressing confidence in the students' ability to enter the competitive food market.
A student marketing her product
“This is exactly what we need in our universities, practical, hands-on training that opens real career pathways. The students have demonstrated initiative, creativity, and professionalism, which are the hallmarks of future entrepreneurs,” one faculty member observed.
Beyond showcasing talent, the exhibition also served as a learning platform. Students received valuable feedback from consumers on product quality, branding, and taste helping them refine their ideas and better understand market needs.
Display of products by students in groups 8 and 9 at the exhibition
The initiative aligns with UCC’s broader mission to equip graduates with the relevant skills to drive innovation, self-reliance, and national development. In a country grappling with youth unemployment, programmes like this affirm the university’s role in shaping a more entrepreneurial and empowered generation.
The Department of Nutrition and Dietetics is exploring further collaborations with local food companies and entrepreneurs to enhance internship and mentorship opportunities, ensuring that students graduate with not just certificates, but also business-ready experiences.