OUR VIEW - Great potential in food science
published:
Thursday | November 24, 2005
THIS WEEK we feature the work of the food chemistry section on ackee and the impact of food processing and environmental factors on food quality and safety. Strategically, the department has identified food science as an area with great growth potential and capacity to generate new intellectual property, high quality jobs and income. The University has increased the establishment in the food chemistry section and we are seeking to recruit food scientists to undertake research and teaching. With this initiative we hope to conduct research at the cutting edge of the food science field, while making positive impact on growth in the national food industry and related processing. There are currently 27 undergraduate and 7 postgraduate students enrolled in food related courses.
Current food related research in the department covers: ackee (the nature of the pure hypoglycin toxin and its potential applications in the management of high sugar levels in diabetics; ackee fats and their potential use as surfactants); development of local antioxidant sources such as sorrel; peas; nutritional status of transgenic fruits; and coconut water. Research on ackee was among the first successful activity in the early life of the department, the presence of hypoglycin in ackee having been discovered by the first head of the department (Cedric Hassall) and several collaborators. However, lingering unanswered questions, which are being addressed, include: the evolution of the hypoglycin toxin over the fruit's maturation time, its structure and potential applications of its various components. With exploitation of answers to these questions income from ackee and components thereof could increase beyond the current earnings. However, as a nation we have not been innovative enough in searching for and using scientific and technological information to economic advantage. Our research staff continues to be small and overall investment in research and development insignificant.
