peter broad

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In 1950 I joined the CSIRO Food Research Division with four other new graduates from the Honours Chemistry class. My honours work involved aspects of physical chemistry which, with my other undergraduate training, gave me a good basis for learning about applied food science.

My research at CSIRO ranged from field trials on crops for processing, heat sterilisation of foods, to corrosion of tinplate cans. I was also involved in much extension work including training people in industry and the regulatory authorities, developing standards, regulations and specifications, short-term technical investigations with industry and projects for the UN and World Bank in Asia and South America. I also presented undergraduate courses in physical chemistry to agricultural students for some years at the University of Sydney.

Later in my 37 year career in CSIRO I managed a research group working on such projects as engineering aspects of shipping containers, bulk fermentation processes, sensory assessment of foods, properties of plastic packages and new processing equipment.

Since leaving CSIRO I have worked as a consultant in many areas. I have presented training courses in Thailand and Indonesia for the United Nations (UN), assessed UN technical projects in Vietnam and Indonesia, presented specialist courses and undergraduate courses in food processing at the University of Western Sydney, given technical advice in patent and legal matters, advised authorities on quantitative aspects of mad cow disease (BSE) and viral disease in chicken meat, and continued my technical advisory work to parts of the food processing industry.

I have had a most interesting and varied career which was underpinned by my initial training as a scientist, especially in chemistry, some 50 years ago; this career continues today as I encounter new aspects of science and technology.