Mia Isabelle

I enjoyed the small cohort size that allowed opportunity to build close friendships. The lecturers and staff are friendly too. The FST modules were particularly interesting and applicative, with nice chances to develop and taste food products together.

Year 3 Sem 1 was super memorable with all 5 FST modules. I still remembered having to complete 15 reports when there were only 13 weeks! Looking back, those times helped me build my scientific writing and time management skills. Being fully immersed in FST modules also deepened my passion and opened my eyes on the many possible roles within the food arena.

The honours year project was particularly challenging. I was developing herbal fortified soy sauce and during the shelf-life assessment, all the planned assays unexpectedly failed due to Maillard reaction interference. I remembered I cried in my professor’s office as I had no results and it was already the end of Sem 1. I’m very grateful that my professor encouraged me. We brainstormed alternative methods together and it eventually worked well. Thankful to my friends & family who prayed with me too. That episode reminds me that it’s okay to fail, and we can emerge stronger when we don’t give up.

It’s okay to not know what you want to do at the start of your career. I spent 4 years working for 2 different roles before I found my passion in nutrition. It’s also okay to not have your ideal job right from the start, it doesn’t jeopardise your career trajectory. What’s more important is to be faithful in the current role we have, to do our best and to find learning opportunities in every task. There’re great things to learn even in the mundane things of minutes taking! You never know, your work ethics may lead you to referrals and better opportunities 😉