Adam note: Like many international food scientists, I met Bezalel Adainoo on Linkedin and we got to engaging. Hearing his experiences in Ghana is quite interesting. Bezalel shares his experience learning about food science in Ghana.
Bezalel’s Experience Studying Food Science in Ghana
My ambition had always been to pursue medicine at the University. This was partly influenced by experience with science and a food borne illness I suffered in class 6 (sixth grade), one that left me so weak that I could barely walk. I was very keen on this dream since I thought that would be the best way to satisfy my curiosity in science and equip me in the promotion of good health and the prevention of food borne illness.
Sadly, after senior high school, I could not gain admission into the medical school as there was a large number of us vying for the limited opportunity. So, after careful consideration, reading through the University’s handbook I settled on Nutrition and Food Science as my closest bet to making the kind of impact I wanted in the way I wanted.
The Nutrition and Food Science Bachelors programme at the University of Ghana is a 4-year degree programme. The first academic year is devoted to general and introductory lessons in subjects such as Animal Biology, Chemistry, Mathematics and Physics as well as laboratory practicals in order to prepare students for the courses in Nutrition and Food Science which start in the second year.
In the second year, in addition to the Nutrition and Food Science courses, we had to take Biochemistry and further courses in Chemistry. Particularly, for me this was very interesting as I began to see all that had studied coming into full circle. Indeed, the lessons from the introductory courses were invaluable to my appreciation of these, some of which formed the basis of the Nutrition and Food Science courses. As the year evolved I noticed that my choice of electives had gravitated more towards Food Science, probably because there were more Food Science practical sessions which gave me a better understanding of theoretical concepts taught in class. This came with its responsibilities; lots of laboratory report writeups and readings, most times with little intervals for submissions, that aside of the demands of the other courses. During practical sessions, we often had to work in small groups which helped me develop interpersonal skills that are crucial in relating to colleagues and superiors. In addition, the practical sessions taught me how to write well-structured internationally acceptable scientific reports; this served as good preparation for my thesis, in the fourth year.
During the third year we delved deeper into the program, studying various core subjects and various practical sessions. This would prove hectic, as we were made to take extra courses which were not initially included in the list of core course. This was compounded by the lack of equipment and instruments during practical sessions which robbed us of a better comprehension of some concepts taught in class. As a result, we had to work in large groups leaving many students frustrated and derailing the achievement of the aims of some practical sessions.
My favourite part of this 4-year journey came in the second semester of my fourth year; where each student was assigned a research topic to put to practice, under the supervision of a lecturer, the concepts learnt. By the fourth year, my interest in Food Science, particularly, Food Chemistry and Food Processing had been piqued so much that I proposed a research topic to one of my lecturers who shared a similar area of research interest as mine. However, he had already proposed a similar research topic to another student and therefore, suggested another equally interesting topic with view of where I originated (Cape Coast; a coastal town in Ghana with lots of coconut groves). Per his suggestion, I conducted my research analysing coconut water and processing coconut water. I believe this instilled in me the drive to contribute to social change with the knowledge I acquire everywhere I find myself and this has been one of the motivating factors for which I write about indigenous foods and food practices on my blog to encourage readers to make better food choices for improved health. While a good part of the research was fairly easy, due limited equipment available for student use, I had to conduct part of my research in another department (paying a sum of money for each analysis conducted, a cost that should have been covered by my tuition).
My time there was not all academic work, there were also events organized to help bridge the gap between students, lecturers and industry. These times, were meant for socializing and they provided insightful thought on how to effectively prepare for future work whether in academia or in the industry. During those times we got to see the other side of our lecturers, dismissing the aura of formality and we built relationships, some existing today. Indeed, till today, I remain in contact with most of my lecturers who are more than willing to answer questions and offer their assistance whenever needed.
Could the experience have been better? Yes. The department desperately needs state of the art equipment and instrument to facilitate research and improve the quality of practical laboratory sessions.
This is not all gloom; the department currently houses well equipped laboratories for Sensory Analysis and Cocoa and Chocolate Research as well as a Microbiology Research Laboratory furnished with modern equipment.
To end, my experience during my 4 years studies in the Nutrition and Food Science department came with some down moments, but it was also accompanied by valuable lessons within and outside the confines of the classroom. Today, I hope to pursue further studies in Food Science, along the research lines of Food Chemistry, Food Processing and Engineering and it’s all inspired by experiences during my studies at the University of Ghana.
BIO
Bezalel Adainoo
Bezalel is a Food Scientist and a Trained Nutritionist with a BSc (Hons) in Nutrition and Food Science from the University of Ghana. He’s the Editor and Host Author of StayWellNow.com, a blog dedicated to delivering well-researched information to readers to enable them to make better food choices for improved health.
Blog: staywellnow.com
Good one there my brother.