The exhibition, held at the forecourt of the Faculty of Health, Allied Sciences, and Home Economics Education (FHASHEE), UEW, drew a diverse crowd, including industry professionals, faculty members, students, and local food enthusiasts. Attendees were greeted with an array of stunning confectionery items, showcasing the students' ability to blend artistry with sustainability. The event’s focus on sustainable practices was evident in every aspect, from the choice of ingredients to the innovative use of technology in food preparation.

Among the highlights were elaborate cake designs, some modelled after iconic structures like the ��ɫ��ƵTower of Excellence, alongside intricate representations of natural landscapes and beverages. These creations demonstrated the students' mastery of both traditional and modern techniques, with a particular emphasis on the use of sustainable ingredients and eco-friendly practices. The cakes were not only visually striking but also embodied the event’s core message of sustainability in food production and consumption.

Dr. Guy Eshun, Acting Head of the Department of Food and Nutrition Education, commended the students for their remarkable achievements and encouraged them to consider entrepreneurship as a viable career path. He cited the success of alumni who have turned their culinary skills into thriving businesses, inspiring current students to pursue similar paths with determination and creativity.

Dr. Adwoa Nyantekyiwa Amoah, a lecturer in the department, spoke on the vital role of technology in addressing food insecurity and promoting healthier eating habits. She emphasised that the integration of technology in food practices is key to developing sustainable solutions that can benefit society as a whole.

Representing the Vice-Chancellor of UEW, Prof. Samuel Kwesi Asiedu-Addo also praised the students for the significant skills and knowledge they had gained through their coursework. “This exhibition is a manifestation of your hard work and a testament to the importance of innovation in the culinary field. ��ɫ��Ƶaims to prepare its students not only to meet the demands of the food industry but also to contribute positively to sustainable practices,” he remarked.

Ms. Roselynn Sowah, the headmistress of Mfantsiman Girls’ Senior High School and chairperson of the Ghana Home Economics Association for the Central Region, served as the guest of honour. She expressed excitement at the students' creativity and encouraged them to leverage their skills in home economics to explore entrepreneurial opportunities. She also highlighted the importance of branding and innovation in standing out within the competitive food industry.

Guest speaker Prof. Ellen Louise Olu Fagbemi delivered a powerful message on the importance of understanding food security challenges and the necessity for innovative solutions in food production and consumption. She urged the audience to rethink their definitions of food and its role in achieving sustainable development, emphasising that technology is revolutionising food practices globally.

In his closing remarks, Prof. Jonathan Osbert Ayi Ammah, a key figure in FHASHEE, celebrated the creativity displayed by the students and encouraged them to document their work for future reference. He also stressed the need for improved infrastructure within the department to support the continued growth and success of its educational programmes.

It is evident that the future of food and nutrition is both innovative and inspiring, with ��ɫ��Ƶleading the way in nurturing the next generation of culinary talent. Attendees left the event with a deep appreciation for the students' skills and a renewed understanding of the critical relationship between food, technology, and sustainability.