The Young Scientist Competition is an annual competition offering undergraduate and master’s students the opportunity to present their current/recently completed food-related project in front of an audience and a panel of food professionals. Winners will receive a prize of £500.
Join us as an audience member for the South of England and Wales final to hear about active research in food science and technology. We will also have a keynote speech from industry at the event.
Students will have 5 minutes to present their research followed by 5 minutes of questions from our panel.
This event is free to attend however places are limited and you will need to register using this form or by clicking the Book Now button:
Young Scientist Competition Event Registration Form – South of England and Wales Final
Programme:
| 15:00 - 15:30 | Arrival and refreshments |
| 15:30 - 15:35 |
Introduction and welcome Robin Leaper - Education and Careers Manager, Institute of Food Science and Technology |
| 15:35 - 15:50 |
Keynote talk: Phil Mitchell - Technical & Responsible Sourcing Manager, Innocent Drinks ‘How Not to Bore People with Science: Storytelling for Scientists’ |
|
Student Presentations |
|
| 15:50 - 16:00 |
Chloe Bezer - Anglia Ruskin University ‘Boosting Gut Health: Do Probiotic Drinks Deliver Viable Lactobacillus?’ |
| 16:00 - 16:10 |
Emily Hollands – University of Reading ‘Does chia seed mucilage mimic the rheological properties of gluten and hence act as a suitable gluten replacement in bread dough?’ |
| 16:10 - 16:20 |
Zara Grace - University of Nottingham ‘Analytical characterisation of curcuminoid content in turmeric supplements: assessing quality and variability’ |
| 16:20 - 16:30 |
Ushasree Sunkari - University of Surrey ‘Baking a better tomorrow: nutritional and sustainable innovation with Finger Millet, Foxtail Millet, Kodo Millet and Matta Rice’ |
| 16:30 - 16:40 |
Carrie Wong - University of Nottingham ‘Evaluating the Impact of Oak Alternatives on the Flavour Profile of Wine: Can Oak Chips Mimic Traditional Barrel Ageing in Wine?’ |
| 16:40 - 16:50 |
Joanna Pavlou - University of Reading ‘Maillard derived odorants as a strategy to reduce salt content in foods: evaluation of saltiness perception in wheat bread’ |
| 16:50 - 17:15 | Break and networking |
| 17:15 - 17:30 | Results and prize presentation |
Kindly sponsored by:
