On March 4, 2026, MUST  heralded a new chapter as Food Science and Technology students begun a three-day practical training session in fruit juice and jam production.

The initiative marks an important milestone in integrating classroom theory with practical application.

The primary facilitator of the training, Jamitoni Korinto, Senior Research Attendant and Machine Technician at Chitedze Research Station, outlined a three-phase production process that begins with equipment installation, followed by production, and concludes with value addition.

“In order to ensure success, I advise paying close attention to safety, hygiene, and the science underlying each operation,” he said.

Senior Lecturer Dr Burton Navicha, who is team leader of the project, hailed the training and described it as a game changer in equipping students with practical skills in innovation, agribusiness, and sustainability.

According to Dr Navicha, the programme aims to promote entrepreneurship, encourage healthy lifestyles, and provide hands-on learning opportunities. 

"The initiative could also serve as a hub for student innovation in the juice and jam industry," he said.

On environmental sustainability, Dr Navicha said seeds extracted during processing will be used to grow seedlings for planting, making the project environmentally friendly and self-sustaining in the long term.

Lawrence Lipikwa, a student, described the project as eye-opening and a major success.

He especially liked the training's focus on low-cost production techniques, food safety, and food preservation, while effectively blending classroom knowledge with practical technical skills and clear communication methods.