Food science: then and now


Jacie’s dissertation focused on food in WW2

img_2031Having looked at a huge range of universities and the courses on offer I decided to apply for the MSc Science Communication and Society at the University of Kent. I chose this particular course as it offered an opportunity to study a combination of Biosciences and History modules allowing me to gain a fantastic insight into how these different disciplines are interconnected. My BSc was in Food and Nutrition and I wished to progress towards looking at the impact of food throughout history. While I really enjoyed the Biosciences modules available and found Dan Lloyd a brilliant lecturer, I took more of the history modules as they allowed me to delve into a different area from my scientific Bachelors degree. The optional modules on offer were incredibly interesting and it was very difficult to choose, but I settled on Deformed, Deranged and Deviant, which examined changing medical science and attitudes towards people who were ‘different’. The module was a fascinating insight into a delicate and sensitive subject. I also chose Places, Spaces and Things: Museums, Material Culture and the History of Science module, which really challenged me to think and look at museums and places of science from a new perspective. As a member of a Heritage Group in my town, with plans to start a local museum, this module will prove invaluable in helping me to contribute to my community. Kent has been supportive, enjoyable, challenging and mind expanding! I have great respect for the lecturers here who have developed the MSc Science Communication course as it opens a path between Science and Humanities and allows students to discover the connections between these two disciplines. The knowledge gained on this course has enabled me to gain a PhD scholarship in History where I will be researching food in rural Kent during the Second World War.

1 comment

    • APRILIA on February 26, 2019 at 1:15 am

    nice post

Leave a Reply

Your email address will not be published.