Overview of the Food Innovation Lab (FIL) of the Faculty of Agriculture and its Inception

The Food Innovation Lab (FIL) was inaugurated on 01 Dec 2023. This blog highlights  its significance and role within the University of Mauritius’s framework for research and innovation. The laboratory has been spearheaded by two academics from the Faculty of Agriculture, Assoc Prof B. Ramasawmy Molaye and Dr H. Neetoo.

The leading team in conversation with the University of Mauritius Vice Chancellor Prof S. Sobhee and Chancellor Dr J.C. Autrey

1. Role and Importance of FIL: The establishment of the Innovation Lab was a significant step, though it faced challenges and skepticism, particularly regarding its necessity since there was already a food lab on the main campus. However, the Innovation Lab was distinct, focusing on innovation and working closely with crops grown on the university farm, like cassava and sweet potatoes. The FIL is therefore seen as a major step forward in innovative practices at the university. It provides hands-on experience for researchers to enhance their business skills while applying their research and innovation knowledge.

2. Focus on Local Raw Materials: The FIL emphasizes using local raw materials and ingredients, aiming to add value to Mauritian agricultural commodities like fresh fruits, vegetables, cow milk, goat milk, etc. This approach is integral to the development of sustainable and healthy food products.

3. Smart Bite Project: Smart bite became the university's first trademarked product. The lab was developed and equipped as part of the "Smart Bite" project, leading to the successful commercialization of a breakfast cereal made from local cassava, in partnership with a women-led SME, Maniodix. Cassava’s year-round availability makes it a sustainable choice.The lab has been instrumental in launching innovative health-focused food products. These include a low GI, high-protein breakfast snack launched between 2018-2020, and a cassava-based breakfast cereal product partly funded by the Mauritius Academy of Science and Technology.

The team with the Dean of the Faculty of Agriculture, Assoc. Prof D.Puchooa, fourth from the left

 

4. Goals of FIL: The FIL aims to engage students, researchers, and entrepreneurs in creating value-added products using local ingredients. Hence, the FIL is envisioned as a dynamic space for innovation, not only for academic pursuits but also as an incubator for entrepreneurs, especially women, to develop and test new food product ideas. This initiative is also seen as a step towards encouraging the consumption of local and healthier food products, contributing to a more sustainable diet and resilient food system in Mauritius. This aligns with the sustainable development goals, particularly focusing on responsible consumption and production.

5. Location and Infrastructure: The FIL is situated in the Agritech part of the university farm, within the Agri-processing incubator. The processing incubator, renovated under funds from the EU for the AgriTech  park (completed in 2020), includes lecture/training rooms and specialized labs (Dairy processing lab and Fruits and Vegetables processing lab).

6. Utilization and Outreach: The FIL has been used for workshops (like the dairy value-added product workshop for women entrepreneurs and dairy farmers) and is in discussion for further training programs for women entrepreneurs in partnership with the national women entrepreneur council (NWEC).

7. Innovative Projects and Research: The lab has been instrumental in launching innovative health-focused food products. These include a low GI, high-protein breakfast snack launched between 2018-2020, and a cassava-based breakfast cereal product partly funded by the Mauritius Academy of Science and Technology (MAST).

8. Incubation and Training: FIL serves as an incubation space for entrepreneurs, providing training in food business skills with the help of the university's faculty staff. This is aimed at fostering new food product ideas and supporting small and medium-sized entrepreneurs, particularly women.

9. Adaptation to Changing Needs: The lab is expected to continuously innovate and adapt to changing food techniques and challenges.

In conclusion, in establishing the Food Innovation Lab, the Faculty of Agriculture is taking a significant step towards fostering innovation in food technology, promoting sustainable food production, and contributing to local and global food security.