Food Science student builds on placement success

A GCU student has secured a job with an innovative food company, after impressing during her placement. 

Final year Food Science student Ayumi Sakurazawa spent ten weeks with ENOUGH between September and December last year, before continuing to develop her work as an employee at the start of 2022. 

Ayumi explained more about the organisation and why it’s such an important time for the food industry. She said: “Most people will be aware of Quorn who have a variety of readily available supermarket products, like their version of mince and chicken nuggets. These are created using the meat replacement product, mycoprotein. ENOUGH also make microprotein but they sell it to other businesses as a biomass, rather than products to customers in the way that Quorn do." 

It’s an exciting time because Quorn had mycoprotein patented for a long time and it's recently ran out. Now, loads of companies are racing to try and develop their own version and become the new frontrunner. We’re hoping to produce a substantial amount that we can sell to different companies and really help solidify our place in the sustainable food market.” 

She added: “ENOUGH have a pilot plant based at Kinning Park in Glasgow and have their commercial plant is in the Netherlands. The work done in Scotland is more problem solving and looking at any issues.” 

After completing her placement, Ayumi was delighted to get the opportunity to combine her studies alongside working two days a week at their Glasgow base.  

Ayumi said: “After my ten weeks, we had conversations about continuing on and I started again in the new year. I’ve really enjoyed it because the place is always busy and the business is growing fast, so there’s a demand for more people to come together and help.  

My role is basically an extension of what I was doing during my placement, however I now have a bit more responsibility. I focus on new product development and try to make different products using microproteins. From there, I present to companies; I’m currently working with a number of organisations in the Netherlands.  

While helping ENOUGH become a key competitor is the sustainable food industry, Ayumi insists there are also massive personal benefits to being involved.  

She explained: “I’ve always wanted to work with a sustainable food organisation and it means my work is only ten minutes away from where I live, so it definitely ticks plenty of boxes!  

My time with ENOUGH has also covered a lot of what I was studying and given me the opportunity to expand my knowledge further. We actually covered new product development in our modules at GCU and it’s been great to finally get to experience it first-hand in an actual workplace.”  

By Ross Clark       
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