First Batch of UG’s Food Scientists to Transform Food Security for Guyana and Region

“We are inordinately proud of this pioneering batch of Food Scientists. They represent the  culmination of years of planning with the vision of Guyana becoming a major food security player  for the region by transforming the food manufacturing and food product development sectors.”  These were the words of Dr Dawn Fox, Head of the University of Guyana’s Department of  Chemistry, in an interview with UG’s Department of Events, Conference and Communication. 

According to Dr Fox, this recent boost to our nation’s human resources capacity is happening at a  time when we are set to benefit from affordable energy costs arising from the Oil & Gas sector.  “We fully expect these graduates to not only impact the existing food manufacturing scene but  also to expand the industry via entrepreneurship,” she said.  

The Bachelor in Food Science programme was implemented in 2019 and designed as a  multidisciplinary programme, integrating the study of agriculture, chemistry, biology, and  business. The first two years of the undergraduate food science programme are intended to  establish a solid background in math, chemistry, and physical and biological sciences, while the  last two years emphasise the application of basic sciences and technology to the manufacturing,  sensory evaluation, storage, distribution and safety of foods and food ingredients.  

According to Dr. Fox, this achievement took a “village of supporters” including; the Department  of Chemistry, particularly the Food Science team – Mr Gary Mendonca, Ms Samantha Joseph, Ms  Sharlene Roberts, and Ms Kezia Bess. Special gratitude was expressed to Professor Emerita Verian  Thomas of Florida A & M University for her exemplary leadership in creating and supporting the  programme throughout, and the Faculty of Agriculture

In an interview with DECC, some of the first batch of graduates spoke about their journey at UG  and expressed how excited they were to now be in a better position to apply their newly acquired  skills in the working environment.  

Ms Omadai Madray said: “Throughout my time at the university, I have been fortunate to learn  from brilliant educators, collaborate with passionate peers, and engage in hands-on experiences  that have deepened my understanding of food science. This journey has not only been academically  enriching but has also shaped my

Yonnique Wallace-Williams said: “In the journey towards my Bachelor’s in Food Science at the  University of Guyana, my passion for food safety and product development blossomed from my  initial studies in Agro-Processing. I am very eager to contribute to the development of the sector.” 

Despite being one of the few males amidst a predominantly female cohort in the Food Science  Programme at that time, Jethro Warner embarked on a journey to obtain his Degree from the  University of Guyana with determination. He said: “Coming from a family that made processing  food a business, I was very confident in my ability to succeed in this course. At first, I felt like an 

outsider in my classes. I was the only male in a sea of female students. But as time passed, I realised  that my gender did not define my capabilities or my passion for the subject. This degree will  definitely help me to fast-track my career development.” 

Marleysa Bishop said that despite earlier aspirations of becoming a doctor, she found herself drawn  to the world of food science. A serendipitous scholarship opportunity reignited her academic  pursuits, leading her back to the university. Today, she proudly embraces her role as a Food  Scientist, ready to make a positive impact in her field. “I never thought that food science would be  something that I am interested in, but today, being able to stand and proudly call myself a Food  Scientist, and then diligently explain to others the benefits of food science, the complexities of the  discipline and how much impact food science has on the world today.”