CAPSTONE: PRODUCT TRIAL ONE

Crafting product ideas
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.

CAPSTONE: PRODUCT TRIAL 2

Appealing to consumers
For the second Capstone trial, the Food Science and Technology students presented their upgraded products to a group of visiting principals and teachers, UTT students and the general public. This sale component assisted students in:

• determining the acceptability and target audience
• presenting an appealing, well packaged and nutritious product
• selling their idea and its benefits 

The students were met with an eager crowd who, upon hearing about the various products and ideas behind the project, were more than happy to support them with their valuable feedback.

CAPSTONE: TRINCITY MALL SHOWCASE

Perfecting Product Concept and Showcasing their Entrepreneurial Ability

UTT's Food Science and Technology Capstone students showcased their captivating ideas in a public forum at the Trinicity Mall on the 26th June, 2015. At this event, the public was introduced to the new and innovative products and ideas that these students were able to develop in just four weeks!

The creations were generated from various categories such as condiments/chows, savory snacks, baked goods, desserts, healthy candies and combos. Students' ability to prepare products for commercial exchange via their packaging, product presentation, labeling and also their ability to market their products to consumers was a major highlight.

Groups of students presented samples, marketed their perfected concept, conducted sensory evaluations and collected data on their products in combination packages to very eager and fascinated patrons.

Congratulations to the Capstone and Food Events students for a job well done!