| 1. Charaterisation of Modified Starch from Jamaican cassava (Manihot esculenta); 2. The Agronomic and yield characteristics of 3 different varieties of cassava;3. The Leaf Protein and Amino Acid Profiles of Cassava (Manihot esculenta); 4. Jamaican plant extract for use as Rennet Substitute in Cheese Making; 5. Nutritional and Functional Properties of Jamaican Breadfruit; 6. Process and Quality Characterisitcs of High Quality Flour from Roots & Tubers. |
Our 7 faculties and 12 professional schools offer more than 200 programmes to some 18,000 graduate, undergraduate and continuing studies students.
The UWI, Mona ranks first in Jamaica among accredited tertiary-level programmes. In 2012, the University was again one of Jamaica’s Top 100 Employers.
