UTT Food Science and Technology Graduate Anderson Pereira Continuing to Pursue Excellence
Aug 30, 2019 | Views:209129 |
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Anderson Pereira, UTT Food Science and Technology graduate, at the 54th Annual Meeting of the Caribbean Food Crops Society (CFCS) in Belize, in 2018.
F U E L E D by a spirit of entrepreneurship and a passion for innovation, Anderson Pereira has the ability to create delectable dishes. An interest in food science coupled with the opportunity to engage in research, led Anderson to pursue the Diploma in Food Technology and the Bachelor of Science (B.Sc.) in Food Science and Technology at The University of Trinidad and Tobago (UTT).
Anderson’s academic journey does not follow the trajectory of most tertiary level students, as he entered UTT as a mature student, past the age of most of his peers. However, it was this level of maturity, which served to differentiate him, as he was selected to be a Team Leader and the Class Representative while pursuing his Diploma, eventually being elected as Guild President for UTT ECIAF Campus.
As a mature student, Anderson recounts moments of feeling overwhelmed having to manage personal issues in addition to a strenuous workload, but he was able to overcome these challenges with the assistance of UTT’s dedicated faculty and administrative staff. Anderson was in exceptionally high praises of UTT’s holistic teaching-learning process, which he believes enhanced his skills as a food scientist and gavehim the confidence to operate his veryown small-scale catering company,Ca Ce San Coche. His experimentation with local herbs and spices allowed him to create a seasoning that was homogenised using annatto (roucou) extract and local seasonings, this was then further processed by freeze-drying, creating both a liquid end product and a powdered seasoning.
For his successful research efforts, Anderson formed part of a contingent, which represented the University at the 54th Annual Meeting of the Caribbean Food Crops Society (CFCS) in Belize, in 2018.
Anderson believes that more recognition should be given to food scientists and local food entrepreneurs as the innovation to produce a value added product can assist in nationaleconomic diversification efforts. His immediate goals are to continue growing his catering company and to share his knowledge and skill set with others. As he navigates life, Anderson lives by the daily mantra, "do not regret the things that you have done, but if it makes you a better person please regret the things you have not tried". With this sage advice and a spirit of determination, Anderson is well aware that true success can come at any stage of one’s life.
The University of Trinidad and Tobago salutes Anderson in his pursuit of excellence!
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