Briefly, tell us about your background and career up to this point?
I graduated from King’s in 2022 with an undergraduate degree in Nutrition and Dietetics and became a registered Dietitian. I really enjoyed the field, but I also had a keen interest in research, so I gained lots of lab experience and completed my dissertation with the diabetes department.
I stayed at King’s to broaden my scientific skills by completing a Master’s in Biomedical and Molecular Sciences Research, where my dissertation explored the signalling pathway of ZIP9, a zinc transporter. I am currently working on a PhD in Comparative Biomedical Sciences investigating the differences in von Willebrand factor transportation, storage and secretion between human and equine endothelial cells.
During my undergraduate degree I completed my public health placement at King’s Food, where I developed a toolkit for chefs to create a balanced dish. That was where my journey started with King’s Food and I have worked with them since, advising on nutrition in menu development and conducting projects with nutrition and dietetic placement students, amongst other things.
What is a typical day like for you?
As I have a few things going on, no day is the same! I always start with a gym session in the morning to wake me up, followed by breakfast which usually consists of Greek yogurt with oats and fruit. I might spend most of the day experimenting in the lab or analysing and writing up data, or working on King’s Food projects. At around 6 or 7pm, I’ll head home for dinner and unwind with a Netflix series.
What advice would you give to your 18-year-old self?
Back yourself, you’re doing great.
Where do you see yourself in five years' time?
I would love to continue my work with King’s Food and find a way to incorporate my research skills. There are lots of exciting things happening in the near future, including with the King’s Food ‘Living Laboratory’. This is a great opportunity for a shameless plug - ALL academics from any department across King’s can be involved in the Living Laboratory, please get in touch if you’d like to conduct research in any area of the catering setting. It would be great to work on some collaborative projects!
I’d also like a golden retriever.
What do you do with your time outside academia/work?
Usually something fitness related, catching up with friends or visiting a new country.
Who inspires you most and why?
The many people I get to meet and work with. I find it very motivating to be around people who are passionate about what they do, no matter what it is.
What is your favourite part of your role?
Analysing the nutritional and particularly the flavour profile of new products… anything for science.
Quick-fire round
Favourite London restaurant: Simpson’s in the Strand. It has been closed for years but it’s wonderful.
Favourite book: No particular favourite, but I recently read and would recommend Tomorrow and Tomorrow and Tomorrow
Coffee order: Decaf oat flat white
The quality you value most in others: Integrity
The last time you laughed really hard: Probably earlier