The graduate life experience is great! There are a ton of activities and ways to get involved on campus. The administration, faculty and fellow student truly provide a supportive environment to learn, grow and be challenged.
Remember that research never goes as planned and to not let failed experiments or unwanted results keep you from working hard on your degree. No one gets through graduate school without failed experiments and huge changes in their project plans.
I have found success in graduate studies by having a solid group of people supporting me. Academia can be daunting and difficult, but having friends and colleagues who are like-minded, engaged, and generally supportive has made my journey possible. Pick your department and supervisor with care, seize opportunities, explore new and old interests, maintain hobbies outside of research, and most of all: stay curious.
For Food Science in Canada, Guelph was the only choice! Having completed my undergrad here as well, I was happy to build upon my existing relationships within Food Science. Moreover, I was also very excited to not just witness, but be a part of Guelph’s large agri-food revolution.
If any student wants to get research experience, he/she should get into this graduate school. The University of Guelph has unique and fully equipped laboratory facilities. Any grad student can take a long step on their desired research path. Meanwhile, coursework will also help students for learning the different disciplines.
Make sure you need grad school for your future career before you do it. Reach out to other grad students while you're in undergrad; most people will be more than happy to share their experiences.
Make sure your decisions are based on a meaningful purpose. The phrase “What you put in is what you get out” is what I return to repeatedly. It applies to you as a person, the work you do, and the food you make. You need purpose to make anything of consequence happen. It’s been over a decade since I made my first decisions to enter the field of food safety, and I’m even more committed to it today than I was then.
