Build a career that feeds the world!!! - The Role of the Faculty of Agriculture

Cultivating Excellence in Agriculture

In a short promotional reel, Associate Professor (Dr) Joyce Govinden Soulange, Dean of the Faculty of Agriculture at the University of Mauritius (UoM) directly addresses prospective students, highlighting how the faculty is “cultivating excellence” and preparing the next generation of agricultural professionals and leaders. Click here for more info 

“Build a career that feeds the world!”

She positions studying agriculture not just as a degree, but as a meaningful, impactful vocation contributing to global food security, sustainability, and development — especially relevant for Mauritius and similar island or developing economies facing climate challenges, limited land, and the need for resilient food systems.

Key Messages from the Dean 

She emphasizes three main strengths of the Faculty:

Applied, Specialised Courses 

• Programmes blend scientific theory with practical, industry-relevant skills.
• Topics often cover crop and animal production, food science and technology, biotechnology, microbiology, agribusiness, sustainable practices, digital technologies in agriculture, biosecurity, climate resilience, and more.
• The focus is on modern, problem-solving education rather than purely theoretical learning.

Hands-on Experience Through Internships 

• Students gain real-world exposure via structured internships in the agricultural sector (farms, agribusinesses, research institutions, food processing companies, etc.).
• This bridges the gap between classroom knowledge and professional demands, helping graduates become job-ready.

The UoM Farm: Where Theory Meets Practice 

• The faculty operates its own UoM Farm — an 8.5-hectare (21-acre) teaching and research facility on campus in Réduit.
• It serves as a living laboratory for students to apply concepts in crop production, animal husbandry, soil management, and experimental work.
• This is one of the oldest and most distinctive features of the faculty (originally founded as the School of Agriculture in 1914).

Programmes Offered 

• The faculty has a long history but is pushing modern, applied training.
• Many programmes are designed to align with national priorities (food security, sustainable agriculture, blue economy elements like aquaculture) and international trends (digital ag, climate-smart practices).

Visit the official page here: https://www.uom.ac.mu/foa/ ]

Why This Matters (Broader Context) 

Mauritius is a small island nation with limited arable land, vulnerable to climate change, and focused on diversifying its economy beyond tourism and sugar. Agriculture here includes traditional crops, emerging high-value sectors (horticulture, aquaculture, agro-processing), and innovation in sustainability.

Graduates from UoM’s Faculty of Agriculture often go into:

• Government/extension services 
• Private agribusiness and food industries 
• Research and development 
• Entrepreneurship (e.g., starting farms or tech-enabled agri ventures) 
• International organisations focused on food security 

The Dean’s message frames agriculture as a high-impact career — “feeding the world” — which ties into global challenges like UN Sustainable Development Goal 2 (Zero Hunger), climate action, and economic resilience.

Prof. Luciano Cinquanta of University of Palermo Shares Expertise with UoM Students under Erasmus+

Year 2 and 3 Food Science students with: Prof. Luciano Cinquanta (middle row, blue shirt), Assoc. Prof. J. Govinden Soulange, the Dean of the Faculty of Agriculture, and Assoc. Prof. D. Goburdhun (front row, red dress)  the visit co-ordinator 

Prof L.Cinquanta receiving a token of appreciation 

As part of the Erasmus+ collaboration between the University of Palermo and the University of Mauritius, Prof. Luciano Cinquanta a Full Professor in the Department of Agricultural, Food and Forest Sciences (Dipartimento di Scienze Agrarie, Alimentari e Forestali) at the Università degli Studi di Palermo, visited Mauritius, where he taught second- and third-year students in Food Science and Technology. His lectures blended foundational principles of food processing and preservation with advanced applications in emerging processing technologies, offering students both conceptual frameworks and exposure to cutting-edge innovations in the field.

The Coordinating team, with the AO of the Faculty, Mr. Yaj Abeeluck

Topics Covered and Their Meanings

• Food processing and preservation: introduction and future development
  Explores the fundamental goals of food processing (safety, quality, shelf life) and looks at upcoming trends such as clean-label preservation and sustainable processing.
• Thermal and non-thermal preservation systems
  Introduces conventional methods (pasteurisation, sterilisation) alongside innovative non-thermal technologies like high-pressure processing and pulsed electric fields, comparing their effects on nutrients and sensory properties.
• Water activity and pH
  Discusses two critical parameters influencing microbial growth and food stability. Control of water activity (aw) and pH underpins most preservation strategies.
• Foods as dispersed systems
  Examines food as colloidal systems (emulsions, foams, gels), where structure influences texture, stability, and processing behaviour.
• Strategies for microorganisms control
  Outlines physical, chemical, and biological methods to inhibit pathogens and spoilage organisms, ensuring safety and extended shelf life.
• Food and processing classification
  Categorises foods based on perishability and processing methods, providing a framework to understand preservation needs and technological interventions.
• Nutrition and food technology challenges
  Addresses the tension between nutritional quality, consumer expectations, and technological feasibility in modern food production.

• Drying Techniques
  Covers traditional and modern drying methods (air drying, freeze drying, spray drying), their principles, and effects on food quality and bioactive retention.
• Microwave Heating
  Introduces the use of microwaves for rapid heating, drying, and sterilisation, highlighting both efficiency and risks such as uneven heating.
• High Pressure Processing (HPP)
  Explains this non-thermal method that inactivates microorganisms through extreme pressure while preserving nutrients, flavour, and texture.
• Supercritical Fluid Extraction (SFE)
  Details the use of supercritical CO₂ to extract bioactive compounds, flavours, and oils efficiently, often applied in decaffeination or nutraceutical production.
• Super Fluid Extraction
  Likely refers to advanced fluid extraction systems beyond CO₂, potentially involving novel solvents for improved extraction efficiency and selectivity.
• Membrane Filtration
  Discusses ultrafiltration, nanofiltration, and reverse osmosis as gentle separation methods in food processing, widely applied in milk concentration, water purification, and wine dealcoholisation.

A Valuable Exchange of Knowledge

Prof. Cinquanta’s visit underlines the strength of the Erasmus+ programme in fostering international collaboration and knowledge exchange. His teaching not only deepened students’ understanding of food preservation and processing, but also offered exposure to innovative technologies.

The Faculty of Agriculture's Vision for a Food-Secure Mauritius

 

Associate Professor Dr. Joyce Govinden, Dean of Faculty of Agriculture

  Zero Hunger, Good Health: Our Drive Towards 2030 🍎

At the core of our mission is an unwavering dedication to food security – a critical piece of the global puzzle. The Dean highlighted our alignment with the United Nations' Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being). These aren't just abstract targets; as the Dean reminded us, they are concrete objectives by 2030" that guide every initiative we undertake.

Inclusion: Empowering Every Hand, Especially Women's 👩‍🌾

Inclusion isn't just a buzzword for us; it's fundamental to how we operate. The Dean emphasized its importance, especially within the context of the SDGs, ensuring all professionals, regardless of gender, have the support and opportunities they need to thrive. Because true progress means empowering every member of our community.

A Storied Past, A Dynamic Future: The Heart of the University ❤️

While the University of Mauritius celebrates 60 years, our Faculty of Agriculture proudly stands at 111 years old. As the Dean put it, we are truly "the roots of the university." Despite this rich history, our faculty remains "very young in spirit," "dynamic," and "forward-thinking," deeply engaged in diverse and impactful training programs. Our Food Science program, built from the ground up since 2000, is a testament to our continuous evolution and innovation.

Education for All: Opening University Doors Wide 🚪

Our commitment to education goes beyond traditional degrees. We believe in providing "accès à l'université" for a wide audience, offering a broad spectrum of training programs. From "short to undergraduate and postgraduate degree," to specialized "certificate training," we ensure that vital skills are accessible to everyone. We've established state-of-the-art labs and trained specialists in agrofood processing, ensuring our graduates, like the 35 participants celebrated today, are equipped with expertise in crucial areas such as hygiene, safe food production, food waste valorisation, processing techniques, and product development. These skills are crucial not only for enhancing local food systems but also for enabling Mauritius to meet international standards for export, thereby contributing significantly to the nation's economy and establishing a regional and international reputation.

Building Bridges: The Power of Partnership 🤝

The Dean highlighted our engagement with both public and private sectors, emphasizing "collaboration public." Our partners include government institutions, industry leaders, and invaluable NGOs like the Falcon Association. This collaborative spirit ensures that training programs and research are relevant and directly contribute to national objectives. Our good relationship with Falcon Association, is a perfect example of how working together at the grassroots level allows us to truly "bridge the gap between academia and community needs."

Congratulations, Graduates! 🎉

The Dean concluded the address with congratulations for all the participants.

The Evolution of the Sugar Industry in Mauritius: A Comprehensive Overview

Introduction 

On Tuesday, February 4, 2025, the Société de Technologie Agricole et Sucrière de Maurice (STASM), in collaboration with Faculty of Agriculture of the University of Mauritius, hosted talks on the theme "From sugar to renewable biomass: the re-engineering of the Mauritian sugar industry." This event brought together experts, academics, students, and industry leaders to explore the transformative journey of one of Mauritius' most iconic industries. 

Associate Professor Joyce Govinden-Soulange, Dean of the Faculty of Agriculture, has also addressed the audience (click to read more) together with Professor Mohammad Issack Santally, Pro-Vice-Chancellor (Academia) of the University of Mauritius. (click here to read more)

Associate Professor Joyce Govinden-Soulange, Dean of the Faculty of Agriculture

 

Professor Mohammad Issack Santally

 

The sugar industry has been a cornerstone of Mauritius' economy for centuries, shaping its history, society, and landscape. From its introduction by Dutch settlers in 1639 to its transformation into a renewable biomass sector, the industry reflects both the challenges of global competition and the opportunities of innovation, This lecture was delivered by Dr. Jean Claude Autrey, CSK, General Secretary of the International Society of Sugar Cane Technologists. (click here to read more)

Dr. Jean Claude Autrey, CSK

Mr Sebastien Giraud, Chief Marketing Officer of the Mauritius Sugar Syndicate, shared strategies for elevating Mauritius' sugars to new heights on the global stage. He discussed how The Mauritian sugar industry is strategically evolving from a commodity producer of white sugar to a global provider of high-quality, speciality, and sustainable unrefined sugars. This transformation is driven by market diversification, brand building, an emphasis on quality and authenticity, and a commitment to sustainable and ethical practices. The industry is actively working to position itself as a leader in the speciality sugar market, focusing on value rather than quantity. Click here to read more

 Mr Sebastien Giraud

In this speech, the President of the Société de Technologie Agricole et Sucriere de Maurice, STASM, Mr. Jean François Lagesse, emphasised on the importance of collaboration, innovation, and the need to engage young talent in shaping the future of agriculture in Mauritius. His speech also emphasised the history of the STA and its role in the agricultural sector.  Click here to read more

Mr. Jean François Lagesse

 

This blog post will highlight key takeaways from the various speeches and talks, focusing on the historical significance of the sugar industry in Mauritius, the challenges it faces today, and the opportunities ahead as the country pioneers advancements in renewable energy, biotechnology, and sustainable agriculture. 

 

Happy Reading to all!!!!

Celebrating Agriculture and Innovation: A Look at the Sugar Sector's Future with Assoc. Prof. Joyce Govinden Soulange

In her opening speech, Assoc. Prof. Joyce Govinden Soulange, Dean of the Faculty of Agriculture, highlighted that this gathering is particularly significant as it marked two key milestones: the 111th anniversary of the College of Agriculture, now the Faculty of Agriculture, and the 60th anniversary of the University of Mauritius. 

She highlighted the crucial role the sugar sector plays in driving the economy, employment, and sustainability of the region. She emphasized that the sugar industry is not just an agricultural commodity but a vital component of Mauritius socioeconomic development. 

The Dean also paid tribute to the Société de Technologie Agricole et Sucriere de Maurice (STASM), which has been a cornerstone of agricultural progress since its founding in 1910 (as a precursor organization) and formal establishment in 1951. "This society has played a crucial role in promoting agriculture in our country," she noted, adding that most of its members are proud alumni of the Faculty of Agriculture, underscoring the university's enduring influence on the sector.

Assoc. Prof. J.G.Soulange outlined the Faculty's commitment to supporting the sugar sector through several key initiatives:

• Integrating modern agricultural technologies, precision farming techniques, and sustainable resource management into academic programs and research.
• Bridging the gap between academia and industry to ensure research findings translate into practical applications benefiting farmers and businesses.
• Collaborating with STASM to create new opportunities for sustainable agricultural practices and support the sugar sector.

She stressed the importance of collaboration, stating, "By collaborating with STASM, we can create new opportunities for sustainable agricultural practices, support the sugar sector, and enhance our country's resilience in the face of global challenges." 

To the students, the Dean emphasized their critical role in shaping the future of agriculture. She encouraged them to absorb as much from the distinguished professionals and STASM alumni here today. Your participation will equip you with the insight and expertise needed to drive meaningful change in the field."

She stressed that this kind of event served as a platform for fostering meaningful conversations, networking, and collaboration among stakeholders. It underscored the Faculty's dedication to contributing to Mauritius socioeconomic development through research, innovation, and partnerships with industry and policymakers.

She concluded by saying that the Faculty of Agriculture remains committed to ensuring the sugar sector thrives, driving economic growth and environmental sustainability for generations to come.

 

Wheat Wars and Regenerative Agriculture

The Faculty of Agriculture Academic Staff with Prof M.Gooding

 

This blog post is based on a talk delivered at the Faculty of Agriculture on December 11, 2024, by Professor Mike Gooding, Professor of Crop Science, University of Aberystwyth, UK. The talk explored the complex relationship between wheat and our world. The discussion draws from the book of Gooding and Shewry, 2022*, on how wheat has become such a dominant crop, how this has impacted our society and environment, and some potential solutions. It covers how the wide adoption of wheat has led to significant benefits, like increased food production, while also creating many challenges, including environmental damage and contributing to human conflicts. 

 

 

* Gooding, M. J., & Shewry, P. R. (2022). Wheat: Environment, food and health. John Wiley & Sons.

The Double-Edged Sword: Wheat's Impact on Our World
We've become incredibly reliant on cereal grains, especially wheat, and this has some serious consequences for our health and the environment. It’s easy to see why wheat became so popular: it’s simple to harvest, store, and transport, and it adapts well to different environments. This widespread adoption of wheat, along with other cereals, played a significant role in the development of states and continues to hold importance today.

The Rise of Wheat: A Cycle of Investment
The economic and political significance of wheat has led to massive investment in research, breeding, and technology, creating a positive feedback loop that further increases its status. This focus has produced impressive results. For example, wheat yields have increased by 300% in the last 60 years, significantly outpacing population growth. This has not only met the increasing demands of population growth, but also changing eating habits.

Wheat and Conflict: A Complicated Relationship 

The importance of wheat also makes it a factor in human conflicts. Throughout history, increases in wheat production have been tied to political and military strength, and interruptions in its supply have led to famine, unrest, and even wars. Wheat is also at the centre of other less overt 'wars' that include: Conflicts between trees and grasses

• Nomadic vs. sedentary lifestyles
• State control vs. freedom from it
• Having too much vs. too little
• Healthy vs. unhealthy diets
• Globalism vs. localism
• Resource-rich vs. resource-poor farmers

The Environmental Costs
Despite its benefits, wheat production comes with a high environmental cost. The intensive systems used to produce it cause significant damage, including: Loss and degradation of soil

• Loss of biodiversity
• Pollution of water courses
• Lowering of water tables
• Significant contributions to reactive nitrogen and phosphorus excesses
• Exacerbation of climate change
• Strong selection pressures for herbicide and pesticide-resistant weeds, pests and diseases

  

  The Dean of the Faculty of Agriculture, Assoc Prof J.Govinden Soulange with Prof M.Gooding
  

Towards a Sustainable Future
Luckily, there are ways to improve the sustainability of food production. Regenerative Agriculture (RA), for example, aims to address soil loss and other issues by focusing on: Reducing soil disturbance

• Keeping soil covered
• Retaining living roots in the soil
• Crop diversification
• Integrating livestock into rotations

These practices, which include mixed farming, can reduce the need for fertilizers and agrochemicals. While the focus is still on increasing wheat yields, it's clear that wheat production can be successful within RA approaches. However, it’s crucial to recognize that changes in both the quantity and quality of production must be accompanied by changes in our diets and efforts to reduce food waste to achieve global sustainability.

In conclusion, while wheat has played a pivotal role in human development, its dominance is not without its challenges. By shifting to more sustainable agricultural practices and adopting a more holistic view of our food systems, we can work towards a healthier planet and a more secure future.