My name is Natasha Maillard; for the past 4 years I have been a full-time BSc. in Food Science and Technology student at the University of Trinidad and Tobago (UTT), at the BAFT Campus.  I am due to complete the programme this year, 2017. I choose to study this degree programme at this University for various reasons.

Firstly, most of the 37 courses had a "hands-on" approach and took my learning beyond the theory.  I have learnt to apply my knowledge through real life experiences, I even had the privilege of visiting several institutions to apply the knowledge acquired in the classroom, such as the Sugarcane Feed Center, NAMDEVCO, Angostura Limited, Carlos Kitchen Cuisine, Diana Candy Ltd. just to name a few. These visits helped me obtain a clear understanding and appreciation of today's workforce requirements.

My internship was a great experience; I was able to work as a Quality Control Officer at Katerserv, an international catering company where I developed policy's, conducted audits and food safety checks, reviewed current protocols and made recommendations for improvement. 

I also worked as a supply chain apprentice for the Quality Control department at Unilever Limited Edibles production plant, where I was able to put into practice my Quality Assurance and Good Manufacturing Practices knowledge by developing Standard Operating Procedures.

Secondly, I've learnt to work in teams. One experience I cannot forget is the Food Event Management course, which allowed me to work with my colleagues from three (3) different UTT Campuses, to pull together a successful event called 'Taste UTT' in July, 2014.

Most of the science courses such as Food Analysis, Microbiology and Physics required lab assignments with training to use high tech lab equipment and programmes. Also, as a result of my Milk Processing course I can now make cheese, yogurt and ice cream. I also participated in the development of a Research Paper titled 'Greater use of skeletal meats and trimmings for value added products in Trinidad and Tobago' which was presented at the CFCS 2015 Conference in Suriname.

I also had exciting opportunities to invent novel food products as an aspiring food scientist. I compared drying techniques to create a new product from an edible part of a plant.

Thirdly, my entrepreneurial experiences were second to none, as I was able to create products, package and sell them. I acquired the skills and the know-how to do my own business plan and food process flow.

I also had an active involvement with the Food Science and Technology Department outreach activities. I showcased my novel food products at the Farmers Market at Macoya for World Food Day, 2015 and also at Agricultural Expo with the Ministry of Food Production for the community of Guiaco Tamana in 2014, just to name a few.

In addition to this, I received the UTT Campus Manager's Award for Community Spirit, Service and Outreach in December, 2014.

I think that the Food Science and Technology staff invests a lot in students, they really look after us. I must give special credit and thanks to Dr. Rohanie Marahaj, Mrs. Dimple Singh-Ackbarali and Ms. Urshelle De Castro for making my experience comfortable, successful and giving me the confidence to pursue my goals.

I feel very prepared for the workforce because of my experiences; it has broadened my horizon and really changed my view about many things.

Thank You!