Pont, Edward George

Bright Sparcs
Biographical entry

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Food scientist

Edward George Pont led investigations into buttermaking after World War II. Modifications based on his results on the influence of pH, copper and storage temperatures were transferred to industry through Victorian Department of Agriculture extension officers. They were of considerable economic value.

Career Highlights

Pont worked for CSIRO 1940-73. He was employed to study problems in butter and cheese. Much later, with Geoffrey Thomas Lloyd, he developed concentreated cheese starters, subsequently to be distributed commercially in a frozen form.

Online Sources

See Also

Academy of Technological Sciences and Engineering, Technology in Australia 1788-1988, Online edn, Australian Science and Technology Heritage Centre, Melbourne, 3 May 2000, http://www.austehc.unimelb.edu.au/tia/scripts/tia-dynindex.php3?EID=P003866. [ Details ]

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/P003866b.htm

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