This year’s winner of the safefood Student prize was Laura-Jane WIllis, Queens University Belfast. The prize was awarded for an essay on the theme, Food: Is it safe to eat? In the following interview Laura-Jane, a graduate of the Food Quality, Safety and Nutrition course offered at QUB, tells safefood about her interests in food science and future career plans.
1. Why did you decide to study food science?
I decided to study food science mainly because I enjoyed Home Economics, Biology and Chemistry at school. I also had a creative flare, and a degree in food science allowed me to combine all of these into one. In addition, the food industry in particular was showing promising job prospects for the future. I choose the Food, Quality, Safety and Nutrition course at Queen’s due to the wide range of modules available, which provided choice in terms of which career pathway I could take.
2. What aspect of your degree did you enjoy the most?
I enjoyed every aspect of the degree. However, I appreciated the work placement module the most. Through this I got the opportunity to work with one of the leading crisp snack manufactures in the UK, which gave me a real insight into the world of work. The experience also contributed greatly to my professional development.
3. The theme for the essay was, Food, is it safe to eat? - What area did you focus on, and what did you find out?
For the essay I decided to evaluate the current food safety interventions that exist within the UK and Ireland with regard to the microbiological contamination of animal agriculture. The essay primarily focused on contamination of eggs by Salmonella. As despite the downward trend in cases of Salmonellosis, noted within the Food Standards Agency’s (FSA) Chief Annual Report for 2012/13, outbreaks of Salmonellosis are still commonly observed and reported, regardless of those that go unreported.
From carrying out a literature review it was evident that the risk of Salmonella contamination from eggs is effectively reduced through government regulations and constant microbiological surveillance. In addition it was evident how effective the British Lion scheme has been in reducing the risk through mandatory vaccinations of flocks. Nevertheless it was evident that although regulations, vaccination and traceability systems have helped to control Salmonella contamination of eggs, the bacterium has not been completely eliminated. Therefore government bodies must not become complacent when downward trends of Salmonellosis are observed.
4. What are your plans for the future?
I am already two weeks in to my new graduate position with Mongahan Mushrooms within their quality and technical department. The two year graduate programme, run in association with the Irish Management Institute, will provided me with the opportunity to travel throughout the UK, Europe and North America. The application process entailed online psychometric tests, an assessment centre and a final interview with the head of the department. In a few years, I hope to have well-established my career within the food industry.
5. What can be done to support food students/graduates in their early careers?
For food students I personally feel it is important to begin networking and building up contacts as soon as possible. I would also strongly recommend taking a placement year as I feel this was something I was able to draw upon in recent job interviews. In addition, keeping up to date with what is happening within the food industry is key, such as regulations etc.
l-r - Lauren McMaster, safefood presenting Laura-Jane Willis, QUB, with her prize
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