Kelsey chose this MSc to bridge her foundation in biosciences with real world applications in sustainable technology.

In this case study, we meet Kelsey Haughie, as she discusses her reasons for choosing our MSc programme and her aspirations moving forward.

Why did you decide to undertake this MSc?

I chose to pursue the MSc in Industrial Biotechnology to bridge my foundation in biosciences with real world applications in sustainable technology. I’ve always been passionate about using science to make a difference, particularly in therapeutics and environmental biotechnology. This MSc offered me the opportunity to develop both lab and commercial skills to help drive innovative solutions.

What are your ambitions for the future? 

My ambition is to build a career in the biotechnology sector where I can contribute to the development of sustainable, health focused innovation. Whether that’s in biopharmaceuticals, food tech, or another solution. I want to work in an environment that balances scientific creativity with practical impact, helping bring safe, scalable technologies to market.

What has been your favourite part of the MSc to date?

My favourite part of the MSc has been the exposure to real industrial processes through bioprocessing. I’ve really enjoyed combining lab-based work with economic and scale up considerations. It’s been exciting to connect the science I’ve learned with commercial decision making and explore how innovation translates into viable products which is something that is often misunderstood with how much work goes into it. I have also really enjoyed the introduction of bioinformatics, this was something I was completely new to and found it really interesting.

Where/what do you think the next innovation in IB will be? 

I believe a key area of innovation in Industrial Biotechnology will be the use of enzymes to create functional, health-focused food products, especially in making everyday foods more inclusive and accessible. Startups like Prozymi Biolabs, where I’m completing my placement, are using tailored enzymes to break down gluten in wheat-based products, preserving quality while addressing dietary needs. This kind of targeted biotechnology, combined with advances in regulatory navigation and consumer trust, will shape the future of functional food innovation.

What is an interesting fact about you / what do you enjoy doing away from your studies?

I love to travel and explore new cultures, it helps me stay curious and open-minded, which I think is important in both science and life. My most recent favourite destination was Morocco (Taghazhout). I was inspired by its vibrant atmosphere, food, and landscapes. Travelling gives me fresh perspective and creative energy that I bring back into my studies.