KELLY SIMON BROWN, MSc. in FAPT
“In everything you do, do your best; give 100 per cent. Don't hold back; you have nothing to lose. Life does reward you when you put out your best efforts.” These words of wisdom come from Kelly Simon Brown, Product Development Officer at Polyfoods Ltd., a food manufacturing company. Simon Brown fell in love with Chemistry while in 5th Form at Immaculate Conception High School and this love for the subject continued at The UWI where she did a double major in Food Chemistry and Chemistry, graduating in 2009 with a BSc second class honours degree.
She had hopes of pursuing a degree in Medicine, but found tremendous satisfaction in Food Chemistry. As an applied form of Chemistry, she found the concepts applicable to everyday life. “It is not as routine as lab work – that's why I like applied chemistry. You understand the theory and you are able to apply it,” she said.
Joining the staff of Polyfoods Ltd. in 2009 further whetted her appetite for knowledge and she was soon motivated to pursue a higher degree. “I thought that as I was in the field of food manufacturing, I would need to get acquainted with the latest technologies and different routes for processing. At the undergraduate level, you acquire a basic knowledge of technologies; I wanted more details,” she said. So in 2012, she joined the first cohort of students and enrolled for the MSc in FAPT. The course opened the door for her to not only learn about a broad range of technologies, but also experience different technologies through factory visits. Her thesis titled – Microencapsulation, Antioxidant Capacity and 6-gingerol Analyses of Jamaican Ginger (Zingiber officinale) – examined putting ginger extracts in micro capsules (a new technology) by spray-drying to protect the active ingredient in the ginger from degradation and extend the shelf life of the product.
Simon Brown has long held the ambition of becoming a Food Scientist and plans to perform excellently to make a significant impact wherever she is employed. She has a great love for flavour chemistry and in her job she developed the recipe for the Island Flava drink product which comes in the fruit punch, berry twist and lemon-lime flavours. She also worked collaboratively in designing the curvy bottle. Since developing the recipe, the sales have increased and the factory expanded. She blended the recipe in such a way to acquire a natural taste. “There are no natural juices in the drinks, but their flavours do not taste artificial. You can make the organic compounds that exist naturally and use the flavour to evoke the natural taste of the fruits,” she said.
She plans to continue in the field of product development and flavour chemistry and possibly do a PhD in a few years' time. In the meantime, she is working on a publication for the Food Science and Technology journal along with Dr. Andrea Goldson Barnaby and Dr. Ian Thompson, in conjunction with Dr. Subramaniam Sathivel from the Louisiana State University in Baton Rouge. The article will feature her research on Jamaican ginger.
Simon Brown advises young persons interested in venturing into the field of Chemistry to stay focused while in school and learn. In the world of work, she notes that you have to be the very best to make an impact in Chemistry. “You have to have a track record of success to leave a mark wherever you go; if not, you will fall into obscurity. If you do well and make an impact, people will want you. Chemistry is one of those pyramidal subjects where you can start at the base, build and get up there,” she said.
Name of Graduate Student:
KELLY SIMON BROWN, MSc.
