The Food Science and Technology (FS&T) programme at UTT is designed to strengthen the food and beverage industry and to improve food and nutrition security in Trinidad and Tobago.

As part of the FS&T curriculum, all students are required to complete a Capstone Project. This year’s research based project included challenging students to create a new product or to add a new twist to an existing product by  primarily using local ingredients, which can then be marketed to the general public for consumption.

Sensory evaluation is an integral component in the research and development of new products. As part of the evaluation of the Capstone Project, a sensory evaluation panel was set up comprising members with a range of expertise and opinions, from UTT Career Development and Student Recruitment Units along with Industry, UWI and the U-Start Business Incubator partners. The intention was to provide students with constructive feedback on every aspect of their product including presentation and marketing skills and to assist in improving and refining their products. 

These products will be showcased at the FS&T final Capstone examination on July 1st 2016 at the Valsayn Campus from 11:00 a.m. to 2:00 p.m. This event is open to all UTT staff, students and the general public.