How do we build our lives without compromising the world around us? That’s a question Abass Olanrewaju Razak has been asking himself for quite some time. Building on a background in the construction sector of his home city of Sango Otta, Nigeria, Abass wanted to understand how to bridge the gap between human development and the natural world. With this focus as his north star, he packed up his life and moved to Cape Breton Island to seek an education to help answer his questions. Four years later, Abass is preparing to graduate from Cape Breton University with a Bachelor of Engineering Technology (BET) in Environmental Studies.
“My interest in engineering technology comes from wanting to understand how technical knowledge can be used to address practical challenges,” Abass says. “I have always been interested in relationships between us humans and the natural environment and I wanted to learn how both can be catered to in a sustainable manner.”
Learning Hands-on
Abass quickly found, through his coursework, foundational knowledge in environmental assessment, pollution prevention and sustainability. He says the program’s heavy emphasis on practical fieldwork was the perfect way to bridge the gaps between his existing experience, classroom theory and community impact.
“One of the aspects that stood out for me throughout the course was the environmental sampling lab,” he says. “The lab combines both practical application and theoretical analysis, starting from writing field notes, to having tailgate meetings, to taking samples for analysis, which is an example of what a typical day in the industry might look like as a professional.”
Navigating clashing deadlines and exam schedules was a significant challenge, but Abass credits a strong academic support system for his success. Abass thanks his first-year advisor Mike MacIsaac for quickly setting him on the right path and instructor Jamie Tunnicliffe for his consistent dedication to student success.
“My journey at Cape Breton University has been an important part of my personal and professional development. I am grateful for the knowledge, experiences and opportunities the program has provided. I would like to thank my instructors, classmates, friends and everyone who has supported me throughout this journey,” says Abass. “I give special thanks to God Almighty, who has made this a successful journey for me. I would also like to extend my gratitude to my family for their unwavering support throughout the entire process.”
Community and Connection
Living and studying in Cape Breton helped reinforce exactly why environmental protection matters so much. Outside of his rigorous academic schedule, Abass embedded himself in the campus community, participating in game tournaments at the Pit Lounge and stepping up to help his fellow international newcomers find their footing.
Recognizing the challenges of moving to a new country, he dedicated his time to helping new international students settle into the community by assisting them in finding affordable accommodations and part-time work.
Looking Ahead
Reflecting on his time in the BET program, Abass urges incoming engineering technology students to take full advantage of the University’s resources and fully commit to the hands-on aspects of the program.
“Stay curious, take advantage of every opportunity to learn,” he says. “Fieldwork, laboratory exercises and group projects may seem challenging at first, but they are some of the best opportunities to develop skills that will be useful after graduation.”
As he prepares to walk across the Kehoe Forum stage, Abass is eager to take his analytical skills into the professional environmental sector.
“I look forward to gaining industry experience, working with professionals in the field and continuing to develop my skills,” says Abass. “My goal is to contribute to projects that protect the environment, support communities and promote more sustainable practices.”
Congratulations to Abass and the entire Fall 2026 graduating class!
Ready to start your CBU journey? Visit cbu.ca/apply today to get started.