When Janice Abena Asieduwaa chose to study Food Science and Technology, it was not simply about earning a degree. It was a decision shaped by curiosity about food, its chemistry, and how it can be preserved in a country where waste and spoilage remain everyday concerns.

Now a second-year student at Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Janice says the programme has already begun to change how she understands what people eat and how long it lasts.

“I chose KNUST because it is best suited for this course,” she said, noting that Food Science and Technology is still relatively unfamiliar to many prospective students. “It’s not a very popular programme, but it has a lot of future value.”

So far, she describes her academic experience as steady rather than overwhelming, though she expects the workload to intensify as she advances. “I know the studies are going to be stressful,” she said.

What has stood out most for Janice is the science behind everyday meals. She says the programme has helped her understand the chemical reactions that occur in food,  knowledge that underpins both nutrition and safety.

That foundation becomes especially important in food preservation, an area she believes has practical relevance for households as well as industry. “Food preservation makes food last longer,” she explained, adding that preservation techniques slow spoilage, reduce waste and help keep food safe for consumption.

According to Janice, the discipline spans several areas, including food chemistry, food microbiology and food engineering, all of which contribute to how food is processed, stored and presented.

“Food is very necessary for the human body,” she said. “And food scientists play a role in making sure it is safe and suitable to eat.”

Looking ahead, Janice says she would encourage other students to consider the programme, describing it as a field whose relevance will not fade.

“Food is here to stay,” she said.

By: Ama Pokuaa Mensah & Alice Laura Kyerewah Prempeh