FDBusiness.com

Lead scientific consultant at Reading Scientific Services Ltd (RSSL), Roger Angold, has been presented with the Food and Drink Federation’s Lifetime Achievement Award in recognition of his outstanding dedication to the industry.

Roger’s distinguished career over the last 50 years has seen him become one of the UK’s most respected food scientists, as well as a leading expert on microscopy and spectroscopy techniques. Now in his 80s and working as a lead scientific consultant at RSSL, a subsidiary of leading snacking business Mondelēz International, he remains engaged with the industry and is widely considered a trusted source of knowledge and advice.

Given his reputation for exceptional commitment to food science, it wasn’t surprising that Roger had no intention of slowing down when he joined RSSL in 2013, as Jacinta George, managing director at RSSL, explains:

“Roger was always one of the first into the lab every morning and is tenacious in his approach to every challenge – a truly inspiring mentor for those around him. Roger’s vast experience and depth of knowledge have helped to strengthen our world-leading microscopy team, he brings his own invaluable insights to a wide variety of projects relating to R&D, as well as critical concerns around product contamination and safety.

“We are proud that RSSL has been part of Roger’s professional journey and couldn’t be more pleased that his considerable achievements have now been more formally recognised.”

In response to winning the Lifetime Achievement Award, Roger said: “I am surprised and honoured to receive this award, particularly as I have never really seen what I do as a job. I’ve always loved the challenge of addressing complex issues and finding creative ways to solve technical problems. In the latter part of my career, it has also been hugely rewarding to pass on some of my knowledge to the next generation of scientists and share my curiosity for this demanding, yet highly relevant, field of work. Thank you to everyone who has inspired and supported me over the years, it has been a privilege working with you.”

Among Roger’s significant contributions to the industry is a legacy of meticulous research, setting out fundamental principles that continue to inform key aspects of food product development today. None more so than his microscopy insights into Mycoprotein, which were used to develop the desired textures in the products created from the meat alternative, Quorn, and led to a greater understanding of this fungal protein source.

The Lifetime Achievement Award was presented at the UK Food & Drink Federation awards evening which, for the first time in its long history, was live-streamed as a virtual event. Over 500 members from across the UK food and drink industry joined together to celebrate the winners.