Growing up on a fourth-generation dairy farm in Yarram, Victoria, I was well aware of the dairy industry and how a farm worked but it was the nutritional side of dairy that grabbed my attention. Once I finished school, I went to university to complete a Bachelor of Nutrition, Food and Health Sciences at the Werribee campus of Victoria University.
From there, it was obvious that I needed to get some experience behind me and I applied for Dairy Australia’s 2013 Manufacturing Scholarship program.
I was accepted and spent nine weeks visiting dairy processing and manufacturing plants across Victoria, Bega (NSW), Burnie (TAS) and Adelaide (SA). I also spent some time at the NCDE centre at Werribee and learnt more about dairy chemistry, microbiology and the processing of milk into products such as milk powder, butter, market milk and cheese.
It was great to see, firsthand, what it takes to get the milk from the farm and out of the door.
Milk is a nutritious, natural ingredient and I am hoping for a long career in dairy food processing as well as being able to promote Australian dairy products as a key part of a healthy lifestyle.
I’m currently working in my first full time job in a technical quality support role. Quality is important in all food manufacturing processes and this role is giving me valuable experience and knowledge, which I will be able to use for the rest of my career. I am passionate about new product developments and getting as much work experience as I can to further my career.