The University of Trinidad and Tobago

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BAFT Capstone Project

Students of UTT's Food Science and Technology programmes, through the Capstone component of their programme, were challenged to create new products or add a twist to an existing product, using all local ingredients. Their creativity, innovation, budget management and team skills were all assessed during this project.

The first trial was presented to a sensory panel comprising industry personnel, internal and external stakeholders for critique on the overall acceptability of the products and to determine whether the products met/fell short of the outlined specifications. Panelists also gave insight into the necessary improvements required for an enhanced or successful product.