Recipe for sweet success
Molecular Science PhD student
At the Centre for Urban Innovation (CUI), Jessica Phulchand is researching the effect of emulsifiers on the microstructure and rheology, or flow, of molten chocolate. She is also exploring several business ideas through the Science Discovery Zone (SDZ).
Why did you choose Ryerson?
Dr. Dérick Rousseau’s lab in the new CUI was a big factor in me coming to Ryerson. It’s one of only a few labs in Canada equipped with a state-of-the-art scanning electron microscope and confocal Raman microscope, so I knew this is where I wanted to be.
How has your research experience been?
Dérick has a lot of experience in the food industry. He’s very approachable and gives candid feedback. Our lab is like a family; we share ideas and food together.
How is your Ryerson graduate education preparing you for your career?
I want to advance scientific knowledge and help society, so I really appreciate Ryerson’s focus on real-world application and entrepreneurship.
At the SDZ, I love talking to entrepreneurs who are passionate about their business. It’s inspiring to be around people with the same mindset. It makes me want to push myself even more.
What advice do you have for graduate students?
Everyone graduates with a degree but what sets you apart? Academics are important but so are professional development and networking. Put yourself out there and get to know people outside of your program because career-wise, you never know who they may know.
Photo: Ian Patterson