UEW’s FHASHEE Showcases Innovation and Technology at Fashion and Food Exhibition
The Faculty of Health, Allied Sciences, and Home Economics Education (FHASHEE) at the University of Education, Winneba (UEW), has organised an exhibition to showcase the exceptional talents of its students in fashion and food. Under the theme "The Future is Now: Blending Technology, Innovation, and Style," the event aimed to highlight the fusion of modern design and culinary arts, combining creativity and technology.
The exhibition featured various innovative fashion designs, cake decorations, sugar crafts, and recipe development projects from the Departments of Clothing and Textiles Education and Integrated Home Economics Education. The event emphasised cutting-edge technology and creative ingenuity transforming modern fashion and elevating culinary practices in production and preservation.
Prof. Jonathan Ammah, chairperson of the event, praised the students and faculty for their outstanding work, emphasising the critical role of sustainability and functionality in fashion. He highlighted the impact of technology on the fashion industry, enabling designers to push creative boundaries and improve efficiency. Prof. Ammah also underscored the importance of using innovative materials and sustainable practices to ensure the industry's future viability.
Prof. Victor Antwi, Pro-Vice-Chancellor of UEW, echoed these sentiments, commending the students for their creativity, innovation, and dedication. Reflecting on the previous year's exhibition, Prof. Antwi acknowledged the students' remarkable ability to blend traditional craftsmanship with advanced technological tools. He encouraged them to continue exploring technological advancements in fashion and food production, urging them to seize the opportunities presented by such exhibitions to showcase their talents and innovative ideas.
In her welcome address, Dr. Rosemary Quarcoo, Head of the Department of Integrated Home Economics Education, stressed the significance of displaying the students' skills and knowledge in fashion, food, and nutrition. She pointed out the variety of exhibits, including garments crafted by Clothing and Textiles students, intricate cake decorations by senior Food and Nutrition students, and innovative recipe developments from the junior class.
Dr. Quarcoo emphasised the exhibition's role in inspiring senior high school students to consider pursuing the programmes at UEW, stating, “This exhibition not only showcases our students' talents but also serves as a platform for them to demonstrate their skills and knowledge to a wider audience.”
Mrs. Victoria Ghunney, Head of the Department of Clothing and Textiles Education, articulated the event's purpose, stressing the integration of technology, creativity, and fashion in food production and preservation. She elaborated on how the event illustrated the seamless blend of advanced technology and innovative design to redefine modern fashion and enhance culinary creativity. Mrs. Ghunney encouraged participants to fully immerse themselves in the exhibition, exploring technology's vast opportunities in these fields.
The exhibition attracted lecturers, students, and guests from various senior high schools, providing a dynamic platform for the students to display their talents and explore technological opportunities in fashion and food production. The event not only celebrated the synergy of design and innovation but also reinforced UEW’s commitment to sustainability, excellence, and forward-thinking in fashion, textiles, and home economics.
