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About The Food Science & Technology Unit

The Food Science and Technology Unit offers one (1) MSc programme in Food Science and Technology.
 
The 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.
 
For more information on the MSc Food Science & Technology programme, click here.

 

STAFF

FOOD SCIENCE AND TECHNOLOGY PROGRAMME COORDINATOR

Professor Rohanie Maharaj

 

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Professor Rohanie Maharaj is a graduate of The University of the West Indies (UWI) in Natural Sciences (B.Sc.) and Food Technology (M.Sc. & M. Phil). She holds a Ph.D. degree in Food Science and Technology specializing in Postharvest Biology and Technology from the Université Laval in Québec, Canada. She is a senior member of the American Society for Quality (ASQ) and a Professional member of the Institute of Food Technologists (IFT) and a former board member of the Caribbean Food Crops Society (CFCS).

Professor Maharaj embarked on a career in the manufacturing sector and has fourteen (14) years of post-Ph.D. industrial experience, with twelve (12) years in a leading global organization Johnson & Johnson at the senior management level, where she has worked not only in Trinidad and Tobago but in Jamaica, Dominican Republic and Puerto Rico as a former Process Excellence and Compliance Director for the Johnson & Johnson Caribbean Companies. She joined the staff of The University of Trinidad and Tobago (UTT) in 2009 as Associate Professor and Programme Leader in the Food Science and Technology Unit having built the programmes from inception, and was promoted to Professor Food Science and Technology in 2018. She has also served in the capacity of Vice-Provost Undergraduate Studies during the period 2017 to 2019 where she made significant contributions to leadership and administration at the UTT. A listing of her publications can be found on google scholar.

Professor Maharaj is well trained in building quality at the international level and has also served in the capacities of Team Chair and Evaluator for external accreditations on behalf of the Accreditation Council of Trinidad and Tobago (ACTT). In 2013, Professor Maharaj received the National Institute of Higher Education, Research, Science and Technology (NIHERST) award for “Excellence in Science and Technology".

 

 

PROFESSOR
 

Maharaj, Rohanie
Credentials: BSc Natural Sciences (UWI), MSc and MPhil Food Technology (UWI), PhD Food Science & Technology (Laval)
Focus Areas: Food Chemistry, Postharvest Biology & Technology, Food Quality, Food Regulations and current Good Manufacturing Practices (cGMPs)
Location: Block 13, 2nd Floor, Chemical Engineering Office
Phone: 868-662-2002 Ext. 82164
Email: rohanie.maharaj@sta.uwi.edu
 

 

 

LECTURER
 

Mujaffar, Saheeda
Credentials: BSc Natural Sciences (UWI), MPhil & PhD Agricultural Engineering (UWI)
Focus Areas: Food Process Engineering, Food Dehydration, Postharvest Technology
Location: Block 13, 2nd Floor, Chemical Engineering Office
Phone: 868-662-2002 Ext. 84434
Email: saheeda.mujaffar@sta.uwi.edu
 
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