Alternative Proteins Society: Events Director

Coming from Thailand, a country rich in culinary history and experience, food has always been a significant part of my life. Naturally, a key component of any dish is its main protein. Whether served in the most prestigious restaurants or as street food around the world, the primary protein often dictates the flavor profile of the dish. Unfortunately, the source of this protein is not always as ethical or refined as the final dish may appear. This realization sparked my interest in alternative proteins, particularly cultured meat products. The idea of preserving the flavor, texture, and enjoyment of eating meat—without the cruelty of traditional livestock farming—feels both revolutionary and exciting to me. After joining UCL with the goal of working in this industry after graduation, I discovered this society and attended several of its events, including the start-of-year picnic and insightful talks by Dr. Darren and Dr. Hannah. Both the discussions and the food we sampled at the picnic deepened my understanding and passion for this field. Now, with this role, I hope to do the same for others who share an interest in alternative proteins. I firmly believe that expanding this industry begins with raising awareness and spreading accurate information. This role presents the perfect opportunity to contribute to that mission. My knowledge about the subject may need improvements but I am hoping to learn, along with the people interested, by arranging similar events in the future.

I've been an active member of the society this year. I'm passionate about what we do and what we can achieve as a committee and as a society. I served as social secretary for a Model UN when I was an undergraduate student, so I have experience organising society events.