Peter Lillford, University of Birmingham, UK
Peter graduated from King’s College London with a Ph.D. in Physical Chemistry. After postdoctoral positions at Cornell University New York, and the San Francisco Medical Centre, he joined Unilever Research.
He worked as a research scientist in Unilever for more than 25 years, studying the creation of food structures by process, and their subsequent sensory properties. His work covered most of Unilever’s product range, including meat and fish, bakery products, margarine and dressings, ice cream and even toothpaste, lipsticks and skin creams.
He was awarded the Senior Medal for Food Science by the Royal Society of Chemistry and an Outstanding Achievement Award by the European Federation of Food Science and Technology. He was Chairman of the UK Technology Foresight Programme for Food and Drinks, and awarded a CBE for “services to science and the food industry”.
He retired from Unilever as Chief Scientist in 2001, but continued research and held McMaster, and Flagship Fellowships with CSIRO (Australia). For 10 years he served and Chaired the Board of the Institute of Food Research (UK).
He is now a Visiting Professor in the School of Engineering in Birmingham University, and consults for several multinational food companies.
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