I have always ben passionate about food and heath and after being a chef for 15 years, I decided to go back to school at 30 and become a scientist, mixing my love of food and science.
I wanted to provide sustainable food solutions for our growing population in ways that would not harm our environment. After working in the algae industry for a while I realised I wanted to learn about other things and I found this PhD on Whisky sustainability and applied, because I really wanted to help contribute to the success of the Scottish economy. At this point I was already 37, some might say that’s quite old for starting a PhD, but I reckon it doesn’t matter if you find something to be passionate about.
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