Why food industry needs talent investment
DAR ES SALAAM: INVESTING in local talent is vital to strengthening Tanzania’s food sector by building expertise in food technology, quality assurance and supply chain innovation, key drivers of sustainable growth and competitiveness across Africa.
This was said at the launch of the Mo-Kerry Scholarship Programme where it was revealed that 40 inaugural scholars will begin their studies in October this year.
The programme is a joint initiative of the Mo Dewji Foundation, Kerry Group, the University of Dar es Salaam (UDSM) and Sokoine University of Agriculture (SUA).
The Mo-Kerry Scholarship Programme aims to tackle critical skill gaps in food technology, quality assurance and supply chain development, equipping the next generation of leaders to drive growth in Tanzania and Africa’s food industries.
General Manager for Kerry Africa & Middle East, Jad Neaime, said that Africa is at a pivotal moment in transforming its food systems to achieve sustainable nutrition and economic resilience.
“The Mo-Kerry Scholarship Programme is a strategic step toward developing the next generation of African leaders in food and nutrition. This partnership reflects a shared commitment to building local talent, fostering innovation and creating meaningful opportunities for Tanzanian youths,” he said.
The initiative aims to support young Tanzanians with access to quality education and hands-on industry experience, while fostering innovation and employability in the food and nutrition sector.
The programme, offered on an annual basis, is a fully sponsored professional training and scholarship initiative spanning 12 months per cohort.
It is designed for top graduates in food science, biotechnology and related disciplines, with each intake gaining a year of academic and industry experience before the next cohort begins.
Participants will follow a blended programme combining academic coursework in food science, nutrition and safety with industry training in product development, quality assurance and sustainable processing.
Students will gain handson experience through lab immersion with technical experts and four-month industry placements with Kerry, MeTL Group and regional partners, exposing them to global best practices in taste and nutrition.
Executive Director of the Mo Dewji Foundation, Imran Sherali, said the programme reflects their commitment to creating opportunities that foster employability, innovation and lasting impact empowering young Tanzanians to drive the future of the food industry and contribute to Africa’s development.
Representatives from UDSM and SUA noted that the initiative strengthens the link between academia and industry, equipping graduates with the technical and practical skills needed to succeed in the fast-evolving food and nutrition sector.
