Lauren Otis's choice of study was straightforward:
“Coming from a food passionate family, with a hospitality background, I knew that I wanted to do food science and nutrition. I have always been interested in food and people - how they perceive food and what drives them to make the choices that they make. I wanted to study something that was tailored to my interests. I met with an Otago representative at my high school, found out about the programme and the campus and was sold!
“I particularly enjoyed the labs. I learn by doing, so putting what I was learning in lectures into practice was beneficial. As I progressed through my undergrad I discovered that sensory science was my main interest. I wanted to learn more so I completed a Masters in sensory science, focussing on developing an odour vocabulary for hops. It was great knowing I was researching something that could one day assist the brewing industry.
“Doing my Masters was the best decision that I made. I learnt so much more about sensory science and most importantly, how to challenge myself. My first job after graduating was for a horticultural research institute in NZ, Plant and Food Research (formerly HortResearch) as part of a sensory and consumer team. I led descriptive panels, training people to objectively describe and quantify the flavours, aromas and textures of foods. I also ran consumer panels, ascertaining people's liking and attitudes towards foods and food prototypes.
“I now work for the National Food Laboratory, in California, a consulting firm for the food and beverage industry. At the NFL I liaise with industry clients and help design sensory testing to meet their needs. I lead descriptive panels for absolutely any type of food you could imagine, assist in training new panellists and travel off-site to teach sensory science to other companies when needed. I love the variety in this job!
“What I value most is that through these two jobs I've had the opportunity to work both in a research environment, liaising with agricultural growers and breeders, writing scientific papers, and gaining experience in both sensory and consumer science; then more of a commercial environment at the NFL, working with national brands and industry clients to fulfil their needs. This experience has given me a broader skill base and more variety in the workplace.
“For most people, their careers are not a straight line; it's fluid, a work in progress. No matter what you study, you can always expand, learn more, challenge yourself and deviate from the base that an Otago degree provides. It's a platform, not an end point.”