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Dick, Margaret Isabella Brownlee (1918 - )

FTSE
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Microbiologist
Born: 14 September 1918  Melbourne, Victoria, Australia
Margaret Isabella B. Dick worked for Kraft 1942-83, retiring as Chief Microbiologist. She developed a methodology for the production of food which was safe, of good quality and which had a good shelf life. She was an authority on methods of solving the problem of bacteriophages which were active against the cheese starter organisms necessary to produce the acid for making cheese. She was also responsible for the safety and microbial quality of all Kraft products.

Career Highlights

Chronology
1941Bachelor of Science (BSc) completed at the University of Melbourne
1942 - 1983Kraft Foods Research and Development Laboratories, Melbourne (Senior Microbiologist from 1949, later Chief Microbiologist)
1955Master of Science (MSc) completed at the University of Melbourne
1970Award of Merit received from Australian Institute of Food Science and Technology (first woman)
1970Fellow of the Australian Institute of Food Science and Technology (FAIFST) - first woman
1977 - Fellow of the Australian Academy of Technological Sciences and Engineering (FTSE)

 
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Structure based on ISAAR(CPF) - click here for an explanation of the fields.Prepared by: Rosanne Walker
Created: 25 May 2001
Modified: 24 May 2006

Published by The University of Melbourne eScholarship Research Centre on ASAPWeb, 1994 - 2007
Originally published 1994-1999 by Australian Science Archives Project, 1999-2006 by the Australian Science and Technology Heritage Centre
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Updated: 26 February 2007
http://www.asap.unimelb.edu.au/bsparcs/biogs/P003488b.htm

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