I can create innovations

Living in a scenic bay? Checked.
Visiting farmers market? Checked.

Diploma in Food Science & Technology (DFST) graduate Magdalene Tan experienced all of the above during her internship in Wellington, New Zealand.

At the Department of Food Technology at Massey University, Magdalene had the opportunity to work with lead researchers on a soy protein project that could revolutionise the future of food. She also assisted final-year and Masters students with their capstone projects by conducting sensory evaluations for new products such as frozen berry dessert and kombucha green tea!

It was not all work and no play. Besides building friendships with the locals, Magdalene also visited almost every farmers’ market in Auckland and tasted a wide variety of seasonal produce and glorious street food.

Magdalene’s takeaway from the internship, “These experiences have reinforced by desire to become a food researcher who can apply science to develop food products for specific consumer needs.”

Plan ahead for your future. Visit the SP Open House 2018, 4-6 January!

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