Margaret Lawson named IFST fellow

Margaret Lawson named IFST fellow

D.D. Williamson announces the distinction of Fellow has been bestowed upon Margaret Lawson, D.D. Williamson Vice President of Science and Innovation, from the Institute of Food Science & Technology (IFST). Fellowship is the senior category of membership of the IFST.

D.D. Williamson announces the distinction of Fellow has been bestowed upon Margaret Lawson, D.D. Williamson Vice President of Science and Innovation, from the Institute of Food Science & Technology (IFST). Fellowship is the senior category of membership of the IFST. It is awarded only to those who have demonstrated a sustained level of exceptional professionalism and who have made important achievements in relation to food.

Among her many accomplishments are the distinction of Fellow, Margaret Lawson and past President, of the Institute of Food Technologists (IFT)—the premiere international scientific society of food professionals. A member of the Research Chefs Association, Ms. Lawson also serves on the University Industrial Advisory Board for University of California at Davis, and Board of Advisors for Xengaru Fun Foods. She holds eight domestic and global patents.

Color with Confidence—D.D. Williamson's wide array of natural coloring, along with it’s sought after caramel color, helps sell 1.5 billion servings of foods and beverages every day. D.D. Williamson improves the allure of foods and beverages through visual appeal. A trusted and recognized provider of color solutions for the food and beverage industry, the company operates nine manufacturing sites on five continents. Visit www.ddwilliamson.com for more information.

Institute of Food Science & Technology (IFST) is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST qualifications are internationally recognised as a sign of proficiency and integrity. For more information visit http://www.ifst.org.

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