This year’s winner of the safefood Student prize was Amy Rolloos, Queens University Belfast. The prize was awarded for an essay on the theme, Food: Is it safe to eat? In the following interview Amy, a graduate of the Food Quality, Safety and Nutrition course offered at QUB, tells safefood about her interests in food science and her future career plans.
1. Why did you decide to study food science?
I was always interested in the food and nutrition aspect of Home Economics and enjoyed Biology A-Level so it was a perfect combination of the two.
2. What aspect of your degree did you enjoy the most?
I thoroughly enjoyed the module ‘Food Quality and Safety’ which focused on current issues relating to food safety. I explored various issues including: food colours, food additives, food allergens and chemical food hazards and how they could possibly jeopardise our health. I also enjoyed the practical aspect of my degree as I carried out a practical class once a week relating to the science of food.
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?
I decided to focus my essay on a preservative called sodium nitrite which is used in ham. I investigated a serious health concern which links the intake of packaged ham with observed carcinogenic effects on human body cells leading to the development of various cancers. From carrying out this research it really made me contemplate the variety of health promotion organisations and nutritional bodies that advertise and encourage a healthy lunchbox using the example of a ham sandwich and if they are portraying a suitable example. The most significant findings from literature found that the National Cancer Institute followed 550,000 people over 10 years and it was established that those who consumed more processed meat (including ham) had a higher risk of cancer. Additionally, the World Cancer Research Fund has made one of the ten new universal guidelines for a healthy diet to ‘limit intake of red meat and avoid processed meats’ which further clarifies the safety concern surrounding ham.
4. What are your plans for the future?
I was very fortunate to get a place this year on a Home Economics PGCE course in the University of Ulster, Coleraine. I hope to pass my enthusiasm and knowledge of food science gained from my course to my pupils.
5. What can be done to support food students/graduates in their early careers?
There are a vast number of occupations which can lead on from my course in ‘Food Quality, Safety and Nutrition’ mainly in the food industry. I think more hands on experience would be beneficial in all the areas of the food industry as if I had of opted for the industry route I wouldn’t have been sure what areas to focus on. Additionally, more connections between Queen’s and ‘safefood’ such as similar awards or links with the ‘Food Standards Agency’ provides a positive relationship for students which could possibly lead onto a future career in a related company or profession.
Lecturer in Toxin Food Safety
L-R Lauren McMaster safefood, Amy Rolloos Prize Winner, Dr Lisa Connolly QUB
Comments