Reading Scientist Wins Top Chemistry Award – University of Reading
14 July 2004
Professor Donald Mottram, from the University of Reading, has won the Royal Society of Chemistry's award for Food Chemistry for his distinguished work in the science of food chemistry. Professor Mottram received his award from RSC President and Nobel Prize winner Professor Sir Harry Kroto at a ceremony at the Royal Academy of Arts, London on Tuesday 6 July. Professor Mottram won the award, sponsored by Unilever R&D Colworth, for his work on food flavour and mechanism. He gained his BSc and PhD in colour chemistry from the University of Leeds. His early research career was spent as a research scientist at the AFRC Meat Research Institute, Bristol, where he became head of the Flavour and Analytical Section. In 1988, he moved to the University of Reading where he now has a personal chair in Food Chemistry. One of his particular interests is the Maillard reaction – the series of complex chemical reactions that occur when food is cooked, producing hundreds of different flavour compounds. The Food Chemistry award, consisting of a silver medal and £500, is awarded every two years for studies, including analytical, that provide new insights into the science of food chemistry. Ends 1) For further information please contact James McNish, Royal Society of Chemistry Tel: 020 7440 3315; Email: mcnishj@rsc.org Photographs are available 2) About the RSC The RSC is the largest organisation in Europe for advancing the chemical sciences. Supported by a network of 45,000 members worldwide and an internationally acclaimed publishing business, our activities span education and training, conferences and science policy, and the promotion of the chemical sciences to the public.