Razan Alsous - Pharmacologist in Phrame

 

1. What inspired you to study pharmacology at university? 

 
I’ve always loved biology and laboratory science, which led me to study lab science in Syria. After marrying my husband, who worked in pharmaceutical quality control, I became deeply interested in his field. His support and my growing passion for pharmacology, with the hope of one day starting a project together. Although the war disrupted my studies, that passion stayed with me and continues to influence my journey.
 

2. What motivated you to transition from studying pharmacology to starting Yorkshire Dama Cheese?

 
Although I couldn’t continue my pharmacology studies in the UK, I found a natural connection between food science and pharmacology—both are rooted in innovation and serving human health. Quality food plays a vital role in preventing disease and supporting well-being, just like medicine. Inspired by Yorkshire’s amazing milk and my scientific background, I saw cheesemaking as a way to use my knowledge in microbiology and fermentation to create something both nutritious and meaningful.  

3. Are there parallels between producing pharmaceutical products and food, particularly in terms of quality control and safety? 

 
Absolutely. Both industries require strict hygiene, traceability, and quality control at every stage. In pharmaceuticals, precision and compliance are critical to patient safety—and the same applies in food production. From managing microbiological risks to ensuring consistent product quality, my background in pharmaceutical sciences helped me build a strong foundation for applying rigorous safety standards in cheesemaking. Ultimately, both aim to protect and improve human health.
 

4. What skills from your pharmacology background helped you navigate the challenges of the food industry?

 
My pharmacology background taught me the importance of controlled environments, microbiological safety, and problem-solving under pressure—skills that proved essential in food production. One example is how we engineered a cost-effective refrigeration system using a second-hand lab water bath, filled with glycerine instead of water to reach -8°C. We connected it to coils placed inside an insulated brine tank to maintain fridge-like temperatures (3–4°C), allowing us to safely mature cheese overnight and prevent bacterial growth. This innovative approach was key to ensuring food safety when resources were limited.
 

5. What would you consider your greatest achievement so far?

 
One of my greatest achievements is building Yorkshire Dama Cheese from the ground up and earning over 65 awards in just 10 years. This recognition reflects the quality of our products and the dedication behind them. I’m also proud to have recently graduated with a 2:1 BSc in Food Technology from Sheffield Hallam University—balancing academic study with running a business was a major milestone in my journey.
 
 

6. What do you enjoy doing outside work?

 
Spending time with my family is what I treasure most outside of work. We've had a very tough journey, working hard to rebuild our lives, which often meant sacrificing time together—especially during the early years. So even the smallest moments now, like sharing a meal or watching my children grow, feel incredibly meaningful. Those moments remind me why I’ve worked so hard and make everything worth it.
 

7. What advice would you give to early-career pharmacologists aiming to make an impact in their field?

 
Stay curious, be adaptable, and don’t underestimate the value of cross-disciplinary knowledge. Pharmacology isn’t just about medicine—it’s about improving lives, and that can take many forms. Build a strong foundation in science, but also stay open to where your passion leads you. Innovation often happens at the intersection of fields, so trust your journey—even if it takes an unexpected path.  

8. What are your top tips for networking?

 
Networking brings a lot of positivity—and one key truth I’ve learned is that success is contagious. Surrounding yourself with people who have inspiring stories can motivate you, broaden your perspective, and keep you learning. It’s also a great way to stay updated, because what you learn at university is just the foundation—real growth comes from ongoing learning, sharing ideas, and building relationships. So be open, be curious, and never underestimate the power of a meaningful conversation.
 

9. What do you believe are essential qualities to effectively run a business?

 
Resilience, adaptability, and vision are key. You need the resilience to face setbacks, the adaptability to respond to change, and a clear vision to keep moving forward. Strong leadership, good communication, and a deep understanding of your product and customers are also vital. But most importantly, you need passion—because it’s what keeps you going when things get tough.
 

10. How did you prepare for your appearance on Dragon’s Den?

 
To be honest, I wasn’t fully prepared—I had only recently arrived in the UK, and my business was still in the early organic growth stage. At the time, I was focused more on the product than the pitch. But the experience was incredibly valuable. Even though we left without investment, I learned so much about presenting my business, understanding investor expectations, and refining my vision. It was a turning point that helped me grow personally and professionally.
 

11. What did you take away from Dragon’s Den that helped you grow your business?

 
One key lesson I learned is that investors often look at how they can scale a business quickly—sometimes with a very different vision from the founder’s. For example, Deborah Meaden advised us to co-manufacture our cheese, but at the time, we were more focused on growing our own site and becoming the co-manufacturer ourselves. That experience taught me that while passion drives the business, investors prioritize return on investment. It helped me understand how to balance my values with strategic growth and to stay true to my long-term vision.
 
Rapid-Fire Round with Razan Alsous: 
 

• Favourite Movie? Home alone
• Favourite Scientist? Dr. Jennifer Doudna
• Sweet or savoury? Savoury
• Tea or Coffee? Coffee
• In vitro or In vivo? In vivo

 
Social Media Advert 
Twitter: @YorkshireCheese 
Email: razan@yorkshiredamacheese.co.uk
 

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