“My interest in science developed during my junior high school years in Ghana. I was initially drawn to drug design with the ambitious aspiration of creating “magical tablets” that could cure any disease and improve people’s health.

As I grew up I realised there were various avenues to contribute to public health and improve people’s lives. I later chose to pursue nutrition and food research, because I believe the impact of food is felt by everyone, because everyone eats!

I decided to study Nutrition and Food Science at the University of Ghana. My undergraduate research was on developing an effective sanitation operating procedure that ensured hygienic production of an indigenously produced fermented beverage consumed in most parts of west Africa. After my undergraduate studies I worked as a food scientist in a dairy processing company in Ghana.

I am currently a PhD student in Dr Cathrina Edwards group. My research focuses on how grain properties can modulate the overall glycaemic impact of sweet bakery products. Glycaemic response refers to how food influences blood sugar. This project is particularly interesting to me because it has the potential as a food-driven strategy to curb the increase in some non-communicable diseases like type-2 diabetes.

Two factors drew me to this project. Firstly, my project involves a collaboration with industry which increases the likelihood of my project results translating into real products that will impact people’s health positively. Secondly, the challenging nature of the topic and project ensures that I gain a strong foundation in both technical and soft skills throughout my research journey and industry placement experience.

Prior to starting my PhD at Quadram, I worked as a food engineer in the Research and Development department of a French-based company specialising in developing vegan seafood alternatives for the European market. My responsibilities included formulating vegan seafood products and creating initial process flow diagrams for the manufacturing of these products. My previous Erasmus Mundus joint master’s training in Food Innovation and Product Design (FIPDes) alongside my previous experience adequately prepared me for this role.

My experience in industry taught me the importance of cross-disciplinary thinking and the application of research findings in product development. I gained insights into translating fundamental research into tangible products, contributing to a more holistic understanding of research impact.

The Quadram Institute has proven to be an exceptional environment for my PhD studies. Doing my PhD here is both challenging and gratifying.

The institute offers excellent resources and fosters a culture of high-quality research. The calibre of research here motivates me to constantly strive for excellence in my own project.

Additionally, there are extensive training programs and support for its PhD students. The environment at Quadram supports PhD students to become innovative scientists equipped to tackle various challenges in their future careers. Witnessing this transformation within myself throughout my PhD journey has been incredibly rewarding.

There are two main aspects of my research that I find particularly gratifying. Firstly, there’s the constant expansion of knowledge. Every new result I obtain deepens my understanding of the topic and leads to further exploration. Secondly, I enjoy the collaborative nature of the project. Working with others allows me to benefit from diverse perspectives and expertise, enriching the overall research experience.

Throughout my PhD research I plan to share my findings through publications and presentations at conferences, contributing to the broader scientific community.

Another aspiration of mine is to mentor others interested in this field. I believe in fostering the next generation of researchers and will explore opportunities to do so in the future.

Beyond my PhD, I remain passionate about nutrition and food science research. I envision myself continuing in this field, whether in academia or industry.”