Bioprocessing reflection

Meat not Murder Hello again! As a member of Food Innovation, I carried out my work placement in The Happy Pear, which boast a vegan and vegetarian ethos. Like the majority of the population, I love meat. I love the saltiness, the umami and for the love of God, chicken nuggets. In contrast, I am also an animal lover. Due to my city - slicker upbringing I have never had the pleasure to meet a real - life cow, pig or chicken, or any farm animal for that matter. The only interaction I have with them is on my plate.  Despite my love for meat, my love of animals has taken over. My worst fear had come true from working at The Happy Pear - I was converted. Honestly, they just opened my eyes to the variety and flavours of vegetarian food, what really converted me to vegetarianism is the film Okja  on Netflix (embarrassingly enough). The film extracted my empathy for pigs and viewed them in a different light- they are intelligent, loving animals that I myself would class th...

Survival of the fittest: As a student and overall curious individual, it is my goal to learn, live and breathe bioprocessing over the next 12 weeks. I learned that in this module mostly everything is self - directed yet requires engagement and a thirst for knowledge. Prior to my enrolment in the module, I had segmented the art of bioprocessing as a mere diagram in my leaving cert biology textbook mainly demonstrated as batch and continuous processing taking place in large vats. Today, I learned bioprocessing is so much more than that. Taking from the introductory class, bioprocessing can be so many different things made from a variety of different things, using many different things as intermediates. Ergo, there's a lot of "things" to condsider. The pinnacle point of realisation of the pure creativity the module allows for me cemented my choice of my first optional module. To narrow down the concept of bioprocessing, we formed groups of soon - to - be experts...