An Abertay University student won a national prize at a prestigious Scotland-wide food science competition.
Food Nutrition and Health student Aimee Dale scooped the honour during the Young Scientist Competition from the Institute of Food Science and Technology.
Speaking at Glasgow Caledonian University on Tuesday April 12, Aimee impressed the judging panel with a presentation on her work looking at the sonification of mushroom enzymes.The Young Scientist Competition offers students the opportunity to present food-related projects in front of their peers and to a panel of food professionals.
Entrants are required to submit an abstract of no more than 150 words on their subject area.
Dr Jon Wilkin, a lecturer at Abertay’s School of Science, Engineering and Technology said: “This is a top notch competition with a vast array of different presentation topics, and a win from one of our students really made it special.
“We are so proud of Aimee, who showed innovative presentation skills, real life applied science and a relaxed style to take the top prize for undergraduate students.
“She did a wonderful job and special mention should be made to the runners up who showed incredible fortitude in engaging the audience.”
The Institute of Food Science and Technology is the qualifying body for food professionals in Europe and the only professional food body in the UK concerned with all aspects of food science and technology.
The judging panel included Bill Crosson, former IFST Vice President & Chair of IFST Scottish Branch; Moira Stalker, FDF Scotland; Lindsay Logan, Technical Manager for Premier Foods Hovis, and Phyllis Brown, Research & Development Scientist for R-Biopharm Rhone Ltd.