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Introducing SCI Ambassador, Stephanie Bull

Stephanie Bull

"SCI is a particularly good organisation to belong to for early career scientists, such as PhD students like myself."

What are your research interests?
Food science is my primary interest. My current research as a PhD candidate at the University of Reading aims to understand the role of protein structure in the sensory perception of whey proteins, with a specific focus on the mechanism of mouth drying caused by these proteins.

How did you first get involved with SCI?
I joined SCI at the start of my PhD in order to broaden my professional network, particularly within Food Science. I have since been awarded the AJ Banks Bursary through SCI to present my findings at an international conference.

What do you hope to gain from your involvement with SCI?
I hope to continue to expand my professional network, as well as gain more information on the industry through events and conferences. Through my role as an ambassador, I hope to encourage engagement with SCI, and raise awareness of the benefits of joining.

Why would you encourage your peers to join SCI?
SCI is a particularly good organisation to belong to for early career scientists, such as PhD students like myself. SCI has a range of generous travel bursaries available annually, alongside events and awards aimed specifically at early career members.

Stephanie Bull
University of Reading – School of Chemistry, Food and Pharmacy

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