Megan graduated from the University of Nottingham in 2018 with a BSc in Food Science. During her time at university Megan won the prestigious Ecotrophelia Food Innovation Student Award, a competition, run by the IFST, for the development of eco-friendly food products, which sparked her interest in waste valorisation.
Following graduation Megan worked for Campden BRI, a food and drink research company, as a Product Technologist working on food and drink product development for major food brands. She then moved to Samworth Brothers, a food manufacturing group, as a Process Development Technologist where she developed her skills taking recipes from kitchen stage to implementing them into the factory floor. Working across the whole journey, Megan learnt about upscaling, machine considerations and how to adapt a product to fit the processes. She also worked on the food safety implications of food production, working in a controlled environment, understanding bacterial control and allergen segregation. Here she gained huge knowledge in the practical application of food safety, working in an environment with a BRC AA+ grade certification.
At SPG Innovation Megan is based in the lab in BioCity researching ideas and developing products.
Megan is passionate about environmental issues and incorporates sustainability working practises into all of her projects. In her spare time, Megan has recently taken up ice skating as a new challenge.