Don Mottram
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Don Mottram (born 1945 in
.Having obtained an
colour chemistry. Following his graduation in 1971, Mottram took up a post at the Meat Research Institute at Langford, near Bristol, UK
.
Mottram moved to the
flavour and the factors affecting its formation and retention in foods, especially meat
.
Following the detection of the potential carcinogen acrylamide in a range of fried and oven-cooked foods, Mottram, in collaboration with Professor Bronek Wedzicha of the University of Leeds, provided an important breakthrough in understanding the origin of acrylamide in cooked foods which was published in Nature.
Recently, Mottram has collaborated with chef Heston Blumenthal of The Fat Duck restaurant in the village of Bray in Berkshire.
Mottram is married to Angela (née Cormacey) and they have two children.[citation needed]
External links
References
- Nature, 419, 448-449 (2002)
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