An Ambassador taking the scientific approach
Many of our Food & Drink Ambassadors are involved in producing the nation’s delicious produce.
Emma Agnew’s background is different. She works in science and public health but what she does share is the ambition to engage with people to improve their understanding of food and drink.
Emma is a senior scientific adviser within the Scottish Government and she has joined the Scottish Food & Drink Ambassadors programme.
However she has wide experience over the years in explaining the science and engaging with a public audience.
Research move
Her Masters and doctorate covered the study of cardiovascular biology but she then made a conscious decision to step out of academia and into the arena of public science.
“It was a whole new experience for me,” said Emma. “It is exciting doing the research but you can get lost in what you’re doing in the lab.
“Now, I get to see the impact of our work much faster. I’ve often thought that there’s no point in doing science unless people understand what you’re doing and why.”
“I’ve often thought that there’s no point in doing science unless people understand what you’re doing and why.”
“I like to bring the science and then explain the concept through an exciting experiment. ”
Emma delivering the Bug Busters event at the Royal Highland Show with Food Standards Scotland
Emma cites one of the few positives of Covid as increasing the visibility of science, scientists and what they can achieve.
“I’ve always done events and lectures and I’m keen to show younger audiences that a scientist is not a wacky person in a white coat with weird hair.”
She spent time in the US as a research fellow and doing her postdoctoral training in Cincinnati and even then she was interacting with the future generation.
“It was interesting to see the education system in the US and how it’s different to what we have here,” she said.
“I delivered lessons and experiments with the pupils – who were between 10 and 12 years old – on things like creating healthy popcorn. We looked at the salt and sugar content, the recipes and ingredients, as well as the commercial side of production and marketing. I think this is where food and drink first started creeping into my work.”
Bring the science
Prior to her current role, she was a senior scientific adviser at Food Standards Scotland where she led in foodborne illness control team.
It’s also where she first joined the STEM Ambassador scheme.
One key piece of advice she always gives ahead of putting on events and demonstrations is to think about your question before you get on with presenting.
“I like to bring the science and then explain the concept through an exciting experiment. I did a lot of careers and school events, which really opened pupils’ eyes into what it was like to be a scientist.
“One of my favourite demonstrations was ‘Charlie and the Chocolate Factory’ where as a class, we used a hot water bottle and some white, dark and milk chocolate to explain the difference between liquids and solids.
“The students got to be the scientist, working out which would melt fastest and why.”
Positive and exciting
Emma sees both personal and professional benefits from her work as an Ambassador.
“I love the feedback you get, especially when you ask if anyone has any questions.
“There is no second-guessing children’s brains and how they work – especially the younger ones. They have all got different opinions and can come out with things you would never have thought of.
“It keeps you on your toes but it makes it easy to keep it positive and exciting.
“And you can take what you learn back into your work and use it to inform what you do next and the direction you might take.
“For example, one of the Bug Busters events we put on at the Royal Highland Show was aimed at children but I was amazed by the number of parents I spoke to who admitted they hadn’t really known the difference between ‘use by’ and ‘best before’ labels.
“This was really useful feedback to highlight things that maybe aren’t very well understood, to then bring new topics or questions that feed into my science work.”
She is also confident that employers view it as a benefit to their organisations. Not only does it showcase their work, it highlights specific career paths into the industry and can provide practical demonstrations that both entertain and inform.
With Emma now signed up and raring to go as a Scottish Food & Drink Ambassador, we know it’s only a matter of time before we’re hearing more about her scientific approach to inspiring the next generation.