TaTU Food Science Dept Hosts Bazaar: Empowering Student Entrepreneurs Worldwide

By Samuel SAM

The Department of Food Science and Technology (DFST) at Tamale Technical University (TaTU) organized a food fair exhibition as part of an Entrepreneurship Fair designed to display the practical abilities of their students and encourage entrepreneurial spirit.

Supervised by Mrs. Barbara Konadu, this event was an integral component of the hands-on training provided through the Bakery Technology course within the department. The students showcased their skills by preparing and selling a range of traditional Ghanaian meals, drinks, and bakery items, thereby highlighting both their cooking expertise and business acumen.

Addressing the press, Department Head Dr. Fatawu Alhassan stated that the exhibition resulted directly from the students’ practical experiences and served as a platform for them to implement their academic knowledge in real-life scenarios. He highlighted how hands-on training plays a crucial role in developing essential skills such as marketing and product creation among learners.

Dr. Alhassan mentioned that the entrepreneurship program aims to provide students with both the assurance and ability to launch their own ventures post-graduation instead of depending exclusively on governmental jobs. “Although they possess theoretical understanding, lacking practical experience makes achieving independence challenging,” he stated. “This initiative assists in narrowing that divide.”

He emphasized this program as an answer to combat youth joblessness, encouraging vocational and technical schools to incorporate more hands-on methods of instruction.

Dr. Alhassan praised the students for their zeal and the faculty members for assisting with the hands-on tasks. He emphasized that ongoing utilization of these resources would enhance students’ self-assurance and inspire additional youth to explore business ventures.

Mrs. Barbara Konadu emphasized the significance of the exhibition in fostering student growth, noting that it equips them with essential skills needed to face practical world issues outside their academic environment.

A student involved in the program, Fawzia Awal, conveyed her appreciation to the university administration and faculty members. She stated, “This hands-on experience has aided our comprehension of the processes involved in food production prior to regulatory approvals.”

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