Emma Lockie

Master of Science in Food Science student
Bachelor of Science in Food Science

Science is something she has always been inspired by, says Emma Lockie who came to AUT to study a Bachelor of Science in Food Science and is now enrolled in a Master of Science.

“I knew I wanted to do something scientific. I didn’t want to be held down to one specialty, as I love biology, chemistry and physics. When I learned that food science has a balance of all three, I knew I could have my cake and eat it too! With a career in food science, I can work in an office, a lab or even a farm. Food also offers the opportunity for creativity and entrepreneurship, which I knew were interests of mine.”

After deciding that food science is where she saw her future, Emma then went on to explore which university to choose for her studies. She soon realised that AUT was a good fit for her.

“I chose AUT for the environment. I had heard that the class sizes are smaller, meaning that the lecturers know you by your name and not as a number. I also heard that the culture at AUT is more collaborative than competitive. I was glad to find that all these things are true.”

Finding her own voice in science
Now studying a Master of Science, Emma says she decided to continue into postgraduate study because she felt she wasn’t quite done when she completed her Bachelor of Science.

“I felt there was more for me to learn. Because of the COVID-19 pandemic we also didn’t get to spend as much time in the laboratories as I had hoped, so postgraduate study was a chance to make up for that. I wanted to see what it was like to do my own research, to find my own voice and place in science.”

For her master’s degree research she is focusing on the sensory changes in rum when being fermented using non-saccharomyces (non-standard) yeast. Her research is being supervised by Dr Rothman Kam.

“Saccharomyces cerevisiae is baker’s yeast, and it’s used in wine, rum, bread, beer, and other fermented foods and beverages. In the last couple of decades, wineries have started trying out other yeasts and have found incredible changes to the aroma and flavour. As far as we know this idea hasn’t really travelled to rum yet, which is why we’re trying it out as part of my research.

“One of the great things about food science is that it’s a small community. I met the owner of Lunatic & Lover distillery, Matt Bridge, at a rum tasting. We got chatting about how he made rum and he told me all about his exciting ideas to try different strains of yeast. I asked him if he’d like to collaborate and look at it through a scientific lens, and here we are! I’m optimistic that this research can make a splash in the rum industry, as it opens up so many more options for companies to try.”

Highly recommended
Emma says she would highly recommend AUT’s science programmes to other students.

“I think science gives us a better understanding and appreciation of the world around us. It also teaches you to think critically and to be a persistent problem solver.

“What I’ve enjoyed the most about studying at AUT were probably the unique interactions and the enthusiasm from the staff. Especially during COVID-19, when I got to meet my professors’ cats through zoom lectures and they came up with creative ways for us to experiment at home. We all went through that challenge together and there was a collective excitement when we were finally able to return to campus.”

Expecting to complete her master’s degree later this year, Emma says she can’t wait to dig her teeth into the world of food science.

“I have several areas I’m looking into. I’ve really enjoyed microbiology and would love to keep on the fermentation path, so I can keep playing with bugs. I’m passionate about sustainability, and would be keen to find a position that helps to reduce food waste in industrial food production environments. I also love the creative side of food, and could see myself working in new product development. I can’t wait to find out where I land.”