Curious, questioning and “delightful” research – a French student’s perspective
Rachel Ginieis is studying towards a PhD in Food Science and Psychology, at the University of Otago.
People usually describe me as a little bit hyperactive and crazy! The crazy part usually results in building innovative projects and developing new ideas while I often use the hyperactivity part to realize those projects in a dynamic way. But I’m also tempted to describe myself as curious. Understanding processes, reactions, reasons why …since I was a child, I have always asked heaps of questions. I came to Dunedin in 2016 for a 6-month internship studying the effect of sweetness on cognitive functions. That time fuelled my interest and passion for sensory science and neuroscience, mainly due to the trust that Dr Mei Peng (Senior Lecturer, Department of Food Science, University of Otago) had in me. We ended up writing and publishing my first paper on the topic as well.
Dunedin is more than 20,000 km away from Montpellier, my hometown in France, and I first came here with my friend Agathe for the opportunity to discover a new culture and have the kind of life experience which happens only once. Since being here we have seen breath-taking landscapes every single weekend, hitchhiked all over New Zealand, and met amazing people; but we were always back on Monday morning, ready to do more research.
My love for the topic never stopped and I returned to start my PhD, again under supervision of Dr Mei Peng, Professor Elizabeth Franz and Professor Indrawati Oey. My “baby” which we often call our PhD project (although sometimes I think that it would be easier to have an actual baby) is about assessing a Human Sensory Fingerprint, including all five senses, and see if we can link individual sensory perceptions to modifications of the brain’s reward circuitry. This brain pathway evolved to increase organism’s behaviours that improve its chances to survive. However an over-stimulation of this circuitry can alter this pathway and lead to different type of addictions and compulsive behaviours. My research could bring some explanations to the overconsumption and craving for sweet, salty and fatty food around the world. I find it exciting and I am looking forward to another one and a half years full of craziness, hyperactivity and curiosity…. and “envoûtante” research, which means “bewitching” or “delightful”.
Nicky Richardson is an International Marketing Coordinator at the University of Otago. With degrees in music and marketing, both from Otago, she is passionate about education, and the places it can take you.
An education for the love of fitness and health
Ashim Maharjan was born in Nepal and moved to New Zealand when he was 8 years old. Stemmed from his own personal interest in fitness and health he has completed both undergraduate and Masters degrees at the University of Otago and is currently working on his PhD. This is his story, in his own words, about his educational journey at Otago.
My life has always involved fitness and health – whether it was studying at undergraduate in physical education and neuroscience, or my obsessive love of training at the gym and jujitsu. I have always been fascinated with how people of different builds are attracted to the fitness and health industry, and why some succeed in their goals, and others don’t.
Obesity is a disease affecting a large number of the population, not just in New Zealand, but all across the globe. Food is enticing due to its visual allure and smell, which can act as stimuli that ultimately contribute to the obesity problem. My Masters research confirmed that stimulation of an area of the inner foreman suppressed the sense of smell, and now my PhD research is looking whether a similar suppression could apply to both smell and food senses. Any outcome has the potential for clinical applications to help suppress hunger and appetite and therefore achieve weight-loss and improve overall health.
When I started at Otago, my undergraduate degree in physical education really focused on the body; then I shifted focus to neuroscience and the role of the brain. Jumping disciplines is quite interesting as it requires a change in mind-set, and now I’m researching in a multi-disciplinary way across anatomy and food science which combines it altogether. I was born in Nepal and have lived in NZ since I was 8.
To start your educational journey at Otago, follow the link below.
Nicky Richardson is an International Marketing Coordinator at the University of Otago. With degrees in music and marketing, both from Otago, she is passionate about education, and the places it can take you.
