BSc Food Science and Microbiology student Ralph Newbold achieved first place in Western Regional finals for the Institute of Food Science and Technology (IFST) Young Scientist Competition.
The annual Institute of Food Science and Technology (IFST) Young Scientist Competition offers university students the opportunity to present their work in a food-related project to a panel of food professionals.
The Western Regional finals for the 2017 Competition took place on 7 June at Bath Spa University. University of Surrey student Ralph Newbold, in his final year of a BSc Food Science and Microbiology degree, presented his dissertation project ‘Probiotics as a genetic engineering platform for the generation of novel antimicrobials against foodborne pathogens’.
Ralph’s project, which looked at the food additive nisin (E234) and the ways in which its antimicrobial activity could be broadened against known pathogenic bacteria, achieved first place in the competition. The prize for first place included a £200 cash prize and a one year membership to IFST and SCI.
Ralph commented: “It was a great privilege to take part in the IFST event at Bath Spa University. It gave me an opportunity not only to represent my University and the Food Science Department, but it also allowed me to present my dissertation work to others on a subject that I really enjoy and am passionate about.
"It meant a great deal to me to win the award and I would like to thank my degree coordinator Dr Jonathon Brown and dissertation tutor Dr Jorge Gutierrez for all the support they have given me throughout my time at University."
At the University of Surrey, our Food, Nutrition and Dietetics programmes were ranked number one in the UK by both The Times and Sunday Times Good University Guide 2017 and the Complete University Guide 2018.