The Food Science and Technology Unit is equipped with science laboratories that include a semi-commercial processing hall containing a range of small-scale equipment suitably instrumented for the systematic study of operations involved in the food industry; a food microbiology laboratory, a quality assurance laboratory, a food research laboratory with specialized analytical equipment, and a sensory evaluation facility. Areas of current research include food analysis, food safety and risk assessment, food preference and sensory studies, food fermentations, milk, meat, fish and seafood, fruit and vegetable microbiology and technology, food dehydration, and root crop processing dehydration, extrusion and food product development.
BSc (Nat. Sci.), MPhil (Agri. Eng.), PhD (Agri. Eng.) (UWI)
(Food Process Engineering, Food Dehydration, Postharvest Technology)
BSc Chemistry (UWI), MSc Food Technology (UWI)