After 8 months at the University of Nottingham researching into my PhD titled ‘Developing an understanding and improved sensory quality of low alcohol beer’ I saw an email circulated in university about the IFST Young Scientist Competition. I decided to send in an abstract – I thought it would be a great way to get my research out there, as well as develop my presentation skills to different audiences.
The competition took place on the 9th May at Coventry University, with a mix of students from Harper Adams University, Coventry University, University College Birmingham, University of Nottingham and University of East Anglia. The judges were Vicky Collett (PepsiCo), Andy Kerridge (Wyvern Food Group and SCI representative), Steve Jackson (Addo Food Group) and Charlotte Foxton (Sainsburys).
The evening kicked off with a talk from Andy Kerridge, IFST Midlands branch, and Ann Green, the Head of School at Coventry University. We then started off with the undergraduate competition, which included 5 minute presentations ranging from puff pastry to mulled wine to the influence of colour perception. All of the talks were very interesting and I was surprised to see how many of them included sensory aspects – a key area of food science in my eyes!
After a short break, the postgraduate competition then started which consisted of 10 minute presentations. This included a range of talks from interesting freeze drying techniques (with samples to try), food structure and digestion and insect product development. I was the last to speak on the night and my talk included research from my sensory study conducted over the past few months into the influence of ethanol concentration on liking and sensory attributes within beer. The judges asked me a few questions on the commercial application of this research too.
After a buffet dinner and networking time the winners were announced. Jessica Giovanni won the undergraduate category and audience prize on her research into whether colour could be a solution to obesity. The postgraduate prize was then announced, and to my surprise my name was called! All of the other talks were so interesting and very different from each other so I was not expecting to win. As part of my prize I won membership for IFST and SCI for the next year, a tour of the Eurofins facilities (which I will be going to in July) and £200. I decided to use this money for Food Science purposes and treated myself to dinner at The Man behind the Curtain – Michael O’Hare’s Michelin starred restaurant in Leeds which was an amazing sensory experience!
My advice for anyone that was thinking about entering the IFST Young Scientist Competition next year – go for it! It’s a great way to practice your presentation skills in front of a friendly audience and has definitely boosted my confidence for my next conference/symposium.
I would like to thank the organisers of the this event for giving me the opportunity to present my research here, as well as the judges and my supervisors and sponsors (Campden BRI and BBSRC) for their help with my research so far!
Contact me via Linkedin:
https://www.linkedin.com/in/imogen-ramsey-b8881688/
Imogen Ramsey