By Samuel SAM
The Department of Food Science and Technology (DFST) at Tamale Technical University (TaTU) organized a food fair exhibit as part of an Entrepreneurship Fair designed to display students’ hands-on abilities and foster entrepreneurial spirit.
The event overseen by Mrs. Barbara Konadu was an integral component of the hands-on training provided through the Bakery Technology course within the department. During this session, students crafted and marketed a range of traditional Ghanaian meals, drinks, and bakery items to showcase both their cooking skills and business acumen.
During a press interaction, Department Head Dr. Fatawu Alhassan stated that the exposition was a result of the students’ practical experience and provided them with a chance to implement their academic knowledge in actual scenarios. He highlighted how hands-on training assists learners in gaining expertise in marketing and product creation techniques.
Dr. Alhassan mentioned that the entrepreneurship program aims to provide students with both the confidence and skills needed to launch their own ventures post-graduation instead of depending exclusively on governmental jobs. “Although they possess theoretical knowledge, lacking practical experience makes achieving independence challenging,” he explained. “This initiative aids in closing that divide.”
He emphasized this program as an answer to combat youth unemployment, encouraging vocational and technical schools to incorporate more hands-on methods of instruction.
Dr. Alhassan praised the students for their zeal and the lecturers for assisting with the hands-on tasks. He emphasized that ongoing utilization of these platforms would enhance students’ self-assurance and inspire additional youth to take up entrepreneurial ventures.
Mrs. Barbara Konadu emphasized the significance of the exhibition in students’ growth, noting that it equips them with essential skills needed to face actual world difficulties outside their academic environment.
A student involved in the program, Fawzia Awal, showed her appreciation to the university administration and faculty members. “This hands-on experience has aided our comprehension of the processes involved in food production prior to regulatory approvals,” she stated.
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