Monique Jackson's interest in Chemistry was sparked by the practical application of the subject. From her third form year at Herbert Morrison Technical High School, she became curious and intrigued about learning how things work and enjoyed doing experiments in the lab which lead to her excelling in Chemistry. In her zeal for the subject, she enrolled at The UWI, Mona to undertake the BSc in Food Chemistry with a minor in General Chemistry, graduating in 2008. Four years later, she started the MSc in FAPT which she completed in 2014.
Her motivation to pursue a higher degree was based on her “undying passion” for food chemistry and product development and her desire to advance in her career. Currently a Senior Research and Development Officer at G. K. Foods and Services Ltd, National Processors Division, where she has worked for six years, she has had a long-standing interest in the advancement of Food Science. “I feel that having a second degree will accelerate my career development in the workplace and give me additional opportunities to excel professionally,” Jackson said.
She found the MSc in FAPT programme quite relevant to her job as it exposed her to the international aspects of food processing and technology. She has been able to apply specific areas learnt to her job and is now equipped with the confidence to make suggestions. “I have seen vast improvement in my critical thinking and problem-solving skills. I would strongly would recommend this course for persons working in the food industry,” she said.
She selected the topic for her thesis – The Development of Rancidity in a Corn-based Product Using Accelerated Shelf Life Testing (ASLT) - to improve the limited shelf life of one of Grace Kennedy's corn-based products. “We wanted to examine why products consisting of corn have such a limited shelf life. This has caused problems with exportation due to shipping and transit times,” Jackson said.
She has also worked on developing an improved version of National Processors' beverage crystal product – Fresh Start. She has added five new flavours and is currently working on additional flavours to launch. Packaged in a sachet, the product is available in powder form in Fruit Punch, Lemonade, Orange, Strawberry Passion, Berry-Berry, Grape, Pineapple Kiwi, Mango Carrot and Peach Mania flavours, requiring just the addition of water. She was instrumental in getting the product re-launched as it was not doing well on the market. “It was too expensive and it was believed that the flavour component did not match up to our competitors. We reformulated and transitioned to a better product – one that is cheaper, more competitive with the other beverage crystal products, has a nicer taste and a wider variety of flavour options for the consumers,” Jackson said.
Jackson believes that with God all things are possible and she advises that one should never let fear be a determinant in whatever one does and the decisions one makes. Spurred by this philosophy, her ultimate career goal is to have her own food manufacturing company someday and develop recipes for her own line of products. “I would like to have a multifaceted company, that produces 100 per cent Jamaican-made beverages and also processes Jamaican fruits into fruit powders,” she said. “By so doing, we can extend the shelf life of these fruits in dry form, creating more variety for usage. For example, in making sauces, a variety of juice cocktails and in uniquely flavoured cake mixes,” she added.
She urges young persons considering a career in Chemistry to study hard and read widely. “It takes continuous effort to understand the concepts in Chemistry. Chemistry is all about concepts, and in order to advance in the practical side of Chemistry you have to think outside of the box and be willing to think critically,” she said.
Name of Graduate Student:
MONIQUE JACKSON, MSc
