Clodagh Pierce

Clodagh Pierce, food safety and quality technical specialist with Musgraves

Course: BSc food science.

Current role: Food safety and quality technical specialist with Musgraves.

How did you cope when your final year moved online?

It was very tricky. I like going to lectures and having the lecturer in the room explaining the topic. It can be hard to keep yourself motivated with online learning.

The advice I would give to people is to keep a routine, it’s easy to miss all your lectures and say you’ll rewatch them all later on because they’re are all online anyway. If you get up in the morning and keep a routine it definitely helps.

Keeping up to date with different assignments is important as well especially when you don’t have your lecturers reminding you. I found it good to keep a diary and write down when things are due.

Following your timetable is a good way to keep on top of things.

Can you tell us about your role?

I did a 20-week internship here (Musgraves) last year so that was a good start. I’m still learning a lot, I’ve different parts to my role now than I did as a student. At the moment, we’re going out and doing supplier visits so there are different responsibilities in this role that I didn’t have in the last one.

I really enjoy what I do. I’ve a passion for food and my job is to make sure everything that passes through the warehouse meets Musgrave’s specifications and if not I’ve to draft up non-conformance reports and reject the foods which I don’t think meet them.

How did you find the transition from college to work?

It’s a completely different type of responsibility. In college you’re responsible for your own learning, getting your own projects done, but here you have people relying on the work you do but I enjoy that. It motivates me to work hard.

I work shift work as well – I’d start at 6pm and finish at 7am, so that was a big change and hard to get used to but I enjoy it now. I’m working on-site too so that has made it easier to settle in. I know who I’m working with and it makes it easier to ask for help when you have a face to the name.

Having to deal with people face-to-face too helps you develop too because you’re put into different scenarios that you mightn’t be working from home.

I’m from Gorey in Wexford so when I started I had to try find accommodation during lockdown which was difficult but I’m lucky that I now live in a house with four other girls and we all get on so that made the change easier.

Matthew Kehoe

Matthew Kehoe, production graduate with ABP Ireland

Course: BAgrSc animal science.

Current role: Production graduate with ABP Ireland.

Why have you followed your choosen career path?

It was my experience while studying abroad at Purdue University in the US that confirmed my decision to begin a career in the meat industry. When I combined my interests in livestock judging, meat production and animal welfare, a career with ABP was a perfect fit.

Fortunately, the process was relatively straightforward. I had applied for my preferred roles prior to COVID-19 and my interviews were in person.

How have you found the adjustment from college to working life?

The adjustment to life after college has been a gradual process, helped greatly by my professional work experience completed in third year, my own farming life, and the great team of people that have taken me under their wing.

My advice to anyone making a similar transition is to further develop your hobbies, interests and transferrable skills in your free time. Give your career everything during the week but ensure every weekend is spent doing something interesting that is worth telling the team about on Monday.

Did you find the adjustment difficult?

It can be difficult going into a career straight after college. Suddenly your schedule is less flexible and you are tied down during the week. In my case I had to move away from home and with that comes a whole new set of challenges.

What is a piece of advice that you were offered that you would like to pass on?

Respect and learn from everyone in your company, regardless of their role. Appreciate the time they have invested in you and strive to make every day a teaching moment.

Aoife Bergin

Aoife Bergin, Teagasc PhD Walsh Scholarship.

Course: BAgrSc animal and crop production.

PhD title: Teagasc PhD Walsh Scholarship “Farm systems modelling of production technologies to increase output from suckler beef systems”.

Did you learn any valuable lessons from online learning?

I missed out on the social aspect of going to lectures. It was hard not to be surrounded by friends and go to someone for help or even just for a chat. At home you feel like the four walls are closing in and tensions were high for everyone when I was stressed, but it did limit distractions from study.

It was a nuisance not to be able to interact physically with lecturers.

On the other hand, with online lecture slides alongside voice notes, we could replay what lecturers were saying over and over when necessary. You do not get that in a lecture hall.

There was no timetable or lecture hours to adhere to, so you were working on flexi-time. I became very self-driven and worked off my own initiative.

Was a PhD something you always considered?

Oddly, no. A PhD never crossed my mind initially in final year. I had always thought I would go straight into work. The interest sparked when I began my beef production lectures and I did not find it daunting studying or doing extra readings instead I enjoyed learning.

When this PhD was advertised it immediately caught my eye. It is disheartening to hear societal backlash against beef farms and see the low incomes that beef farmers have to work with. Ireland’s beef system is resilient and has overcome many challenges in the past.

We have a green image, yet incomes are not even covering costs. This study will hopefully model how technologically efficient and advanced beef systems can do that in a climate friendly manner.

Is the prospect of another four years daunting?

At first yes, I thought I was mad. It is a long time looking ahead but hopefully when I am older and look back it will only be a short blip in my career. I’ll still only be 26 finishing up after the four years if all goes well.

Also, it is not daunting when you are working in an area that you are passionate about. I hope to eventually go back lecturing, so it is a good stepping stone.

There are endless opportunities after a PhD, so I am excited.

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