Following the detection of the potential carcinogenacrylamide 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.
mottram, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, biography, living, person, needs, additional, citations, verification, please, help, adding, reliable, so. This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This biography of a living person needs additional citations for verification Please help by adding reliable sources Contentious material about living persons that is unsourced or poorly sourced must be removed immediately from the article and its talk page especially if potentially libelous Find sources Don Mottram news newspapers books scholar JSTOR August 2023 Learn how and when to remove this template message This article may rely excessively on sources too closely associated with the subject potentially preventing the article from being verifiable and neutral Please help improve it by replacing them with more appropriate citations to reliable independent third party sources August 2023 Learn how and when to remove this template message Learn how and when to remove this template message Don Mottram born 1945 in Cheshire is an English flavour chemist based at the School of Food Biosciences of the University of Reading Having obtained an honours degree in colour chemistry from the University of Leeds in 1967 he spent a year working as a volunteer with Voluntary Service Overseas in Dacca Bangladesh formerly East Pakistan before returning to Leeds to study for a Ph D in 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 University of Reading in 1988 His research interests are mainly in the area of flavour chemistry the analysis of 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 nee Cormacey and they have two children citation needed External links editMottram s siteReferences editNature 419 448 449 2002 nbsp This article about a British chemist is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Don Mottram amp oldid 1169010803, wikipedia, wiki, book, books, library,
