The Young Ambassador’s Award 2016 (Ralph Blanchfield Award for the SE Branch): Daniel Clarke from the University of Leeds

My name is Daniel Clarke, I am 20 years old and this is my second year of being a Young Ambassador for IFST. Food Science has been a subject that has interested me since I first researched into it at around 12 years old. I have always had an interest in the sciences at school and food has been a part of my life since I was young due to my Mum being a cake maker and cooking meals from scratch daily. We eat three times a day everyday so for me, it’s hard to understand why more people aren’t interest in food in one aspect or another.

The rapid rise in nutrition related diseases and the increasing need for sustainable food sources are just a couple of reasons why food science is more important than ever.  I am currently in my second year at the University of Leeds studying for a BSc in Food Science and Nutrition. I also spend time outside of my studies to do extra laboratory work with a couple of my lecturers for a client but for confidentiality reasons I can’t say much more than that!

For my industrial year I will be working for Mondelez International in ingredient research and I can’t wait to put my first real step into the food industry.My essay for entry into the IFST Young Ambassador competition focussed on the revalorization of coffee by-products. For example, coffee silverskin and spent coffee grounds contain valuable antimicrobial and antioxidant compounds which, could be sold and used in other areas of the food industry.

The essay gave me the opportunity to be a Young Ambassador again as last year I was one of the winners after writing an essay on photosensitisation. The role has allowed me to educate people from primary school to my age, to give a talk to over 70 people at the Student Launchpad and network with a number of food industry professionals. 

 

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