UG showcases research and innovation in Linden

Over 40 applied research projects and innovations are currently being showcased, as the University of Guyana’s Institute for Research, Innovation and Entrepreneurship (UGIRIE) presents its Exhibition of Innovations in Linden.

The two-day event commenced yesterday at the Linden branch of the Institute of Distance and Continuing Education, featuring innovative work in areas like climate-smart technology, food science, renewable energy, Information Communication Technology (ICT) applications, and coconut technology.

The exhibition, which wraps up today, not only showcases inventions, but provides a platform where students, researchers, entrepreneurs, and innovators could network, share ideas, find collaborators, and attract sponsors and business partners.

Speaking at the event yesterday, Linden Mayor Sharma Solomon said he was very excited that the event was featured in Linden as it created much-needed exposure and support for entrepreneurs.

“[The initiative] is bringing innovative ideas and entrepreneurs the sort of exposure that they need. For one, it not only brings ideas to the front, but it also supports them,” he noted.

Participant Jamila Chapman-Wills, who is a graduate of the university, explained the creative vision behind her product- cassava chocolate cake mix.

“It’s already boxed, it’s gluten reduced and we have an inclusion of the wholewheat flour because we know that cassava by itself gives that ‘gooey’ kind of texture. So, to have that cake texture we would have introduced a small amount of wholewheat flour,” she explained.

She further explained the process of utilising the cake mix. “There is no eggs. We would recommend olive oil, or we know in the home we most times have vegetable oil. So any oil can be included.”

Chapman-Wills further noted that the innovative cake mix utilises the same baking instructions as regular cake mixes.

Meanwhile, university student Humphrey (only name) showcased how he incorporates cassava and sweet potato into bread-making.

“What we’re presenting is our new innovation, where we have 25 per cent sweet potato incorporated into our bread making and also 25 per cent cassava. We’re talking about a bread that has a low glycemic level and is much healthier than the regular white bread,” he shared.

Humphrey noted that based on reviews, bread lovers are enjoying the creative flavour as well as the nutritional benefits.

He further explained that while the bread is currently at the research stage, it is expected to soon be patented and available on shelves.

UGIRIE Director, Dr. Lawrence Lewis, said the school will also be offering mentorship opportunities for innovators, including guidance on marketing, product improvement, and quality management.

UGIRIE, launched in 2021, was created to help bridge the gap between research and real-world application.

It supports the university’s broader mission of solving national and regional challenges through science, technology, and entrepreneurship.