• Question: Do you only do food science?

    Asked by Flying Pig to Andrew, Dilip, Emma, John, Ruth on 12 Nov 2015.
    • Photo: Andrew Quigley

      Andrew Quigley answered on 12 Nov 2015:

      I actually mostly do Chemistry (Analytical Chemistry). I’m using Analytical Chemistry to figure out exactly what’s in milk and other dairy products.

      I think it would be rare to find someone who specifically works in only type of science. Most scientists I know are a blend of a couple of different sciences. Just because you start out in a particular branch of science doesn’t mean that you can’t end up somewhere much different (and hopefully more fun! 🙂 )

    • Photo: Emma Feeney

      Emma Feeney answered on 12 Nov 2015:

      Nope, my research is in lots of areas, genetics, nutrition, food sciences,food choice. Most people don’t just do one single thing, for a lot of people, their research can fall into a number of different categories.

    • Photo: John Gleeson

      John Gleeson answered on 12 Nov 2015:

      Same as the others nope. I do more Pharmacology than anything. That’s looking at how compounds act on the body and the body on them. So I’m see if they do in fact lower blood pressure. And also if the body tries to get rid of the components too quickly it will be a very short lived pill 😛

      The joy of food science is that covers SOOOOO many different areas. I love assisting with product development classes in DIT. Which means we basically get students to come up with a new food product and figure out how to make it, why would it be needed etc. Sometimes it can be super tasty.

    • Photo: Dilip Rai

      Dilip Rai answered on 12 Nov 2015:

      I too have a background on Analytical Chemistry, (So have to meet Andrew for a chat at some stage). So I use analytical tools to identify and quantify small molecules in food beneficial to human health. So it is a marriage between analytical science and food science.

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