Bright Sparcs
Biographical entry
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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. |
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Chronology
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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 Disclaimer, Copyright and Privacy Policy Submit any comments, questions, corrections and additions Prepared by: Acknowledgements Updated: 26 February 2007 http://www.asap.unimelb.edu.au/bsparcs/biogs/P003488b.htm |