Ghana Trip to Study Tuberculosis: Day One

by Danielle Tsougarakis, Bioengineering ’20; Jason Grosz, Bioengineering ’19; Ethan Zhao, Bioengineering ’19; and Kate Panzer, Bioengineering ’18

Ghana 1.0

David Issadore, a faculty member in the Department of Bioengineering at the University of Pennsylvania teaches an engineering course ENGR566 – Appropriate Point of Care Diagnostics. As part of this course,  he and Miriam Wattenberger from CBE,
 have taken nine Penn students, most of them majoring in Bioengineering,  to Kumasi, Ghana to study the diagnosis of pediatric Tuberculosis. While in Ghana, these students will be blogging daily on their experiences.


Our trip began with a 10-hour flight, departing from JFK Airport on Thursday and arriving in Accra on Friday. Infrared cameras scanned us as we walked through customs at the Accra Airport (our guess was for fever), and we exited the airport to meet our contacts from Kwame Nkrumah University of Science and Technology (KNUST).
Ghana 1.1
(Left to right) Dr. Wattenbarger, Jason Grosz, Ethan Zhao, Hope McMahon, Katharine Cocherl, Kaila Helm

As soon as we walked out of the airport, we were hit with our first wave of hot and humid Ghanaian air. Shortly after driving out of the hectic airport traffic, we approached a coconut stand and hydrated with freshly cut coconuts. Many of us had coconut meat for the first time, with the coconuts hacked open by machetes.  The meat had an unexpectedly sweet and gooey texture, as opposed to dry and flaky texture of coconut shavings.

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(Left to right) Kaila Helm, David Pontoriero

As we were driving around Accra, we were surprised by the abundance of street vendors selling items on the side of the road. In order to sell their goods (gum, sunglasses, peanuts, fried bread, shampoos, etc.), the vendors dodged oncoming traffic and balanced their items in baskets on their heads.

Next, we went on a bus tour of the University of Ghana, admiring the expansive campus, green lawns, and beautiful whitewashed buildings with terracotta roofing. The remainder of the day was spent swimming in the hotel pool and eating our first Ghanaian meals of rice, chicken, fish, plantains, and banku — a Ghanaian dish made of fermented corn and cassava dough cooked in hot water into a paste.

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(Left to right) Kathleen Givan, Danielle Tsougarakis