Three incoming French ERASMUS students celebrated completion of their research internships in School of Food Science end Environmental Health in Summer
- Image from left Dr. Azza Silotry Naik, Dr. Elena Alexa, Estelle Le Squin, Maëlys Bradier, Elise Bonjour, Nisha John, Emmanuel Duah Osei
- Head of the School of Food Science and Environmental Health. Dr. Julie Dunne consistently integrates sustainability across teaching, research, and public outreach. She facilitated initiatives to host Erasmus funded students in FSEH during summer. The ERASMUS students worked from June-August with their supervisors Dr. Azza Silotry Naik and Dr. Elena Alexa. Maëlys Bradier, Elise Bonjour and Estelle Le Squin are students in Université de Bretagne Occidentale, France.
- Maëlys Bradier and Elise Bonjour were working with PhD students Emmanuel Duah Osei, Nisha Johns and Dr. Naik, on the Techno-functional properties and bioactivity of protease-hydrolysed spent grains.
- Dr Naik recently obtained ~500 K Euro on sustainable ingredients and functional foods and due to progress to the post of Lecturer.
- Dr Naik is also member in Nanolab Research Centre, Centre for Sustainable Packaging and Bioproducts and Food Innovation & Health Research Centre.
- Estelle Le Squin was under supervision of Dr Elena Alexa on the project
Uncovering Novel Antimicrobial-Producing Microorganisms in Soil Environments,’ exploring soil as a source for new antimicrobial compounds.
- These hands-on activities helped bridge the gap between theoretical knowledge and real-world application, igniting curiosity and interest in scientific exploration.
- Maëlys Bradier, Elise Bonjour and Dr. Naik have drafted research paper and currently under the review in journal Current Food Science and Technology Reports.
They joined presentation with totally six ERASMUS students in Nanolab Research Centre in FOCAS on 6th August 2026. Their works was evaluated by Prof Hugh Byren Head of Physical to Life Science Research Hub.
- Estelle Le Squin said "This Erasmus experience has broadened my horizons,."
- Maëlys Bradier said "I've learned so much, not just in the classroom, but about myself and a new culture."
- Elise Bonjour added that "my experience here involved teamwork and I believe that I've learned a lot from others. "
Students thank Senior Technical Officer, Plunkett Clarke, and technical professionals Jyothi Nair, Noel Grace, Anthony Hutchinson, and Gisele De Campos Pinto for their research and training environment.
Gisele De Campos Pinto in fermentation food hall (Left); Lab assistant Vira Mamedova and PhD student Nisha John who works with Dr. Azza Silotry Naik (Right)