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Title: David Williams wins AIFST Award of Merit
Date: 23/07/2006
Autor: By Michelle Rawlings
David Williams, a Fellow of AIFST and recently retired Managing Director, Symise Pty Ltd has been awarded the prestigious 2006 Australian Institute of Food Science and Technology Inc (AIFST) Keith Farrer Award of Merit.
The award is made for outstanding achievements in and contributions to food science and technology in the wide areas of research, industry and education, and recognizes contributions that further the aims and objectives of the Institute.
Mr Williams’ contribution to the Australian food industry, food science community and the AIFST spans several decades.
Mr Williams undertook his early education in England. In 1962 he joined Bowater Scott and during the next six years qualified as an industrial chemist.
In 1968 he moved into the industrial vitamin and fine chemical business with Hoffman La Roche (Roche Products). He was Roche’s first technical representative and had the responsibility for the vitamin and chemicals business in the three states.
Mr Williams joined the flavour and fragrance company Dragoco in 1974. In 1993, he became Managing Director of Dragoco Australia, which merged with Haarmann and Reimer in 2002 to form Symrise. Mr Williams became the initial Managing Director of Symrise and was responsible for the successful integration of the two companies in Australia.
He has held many positions through which he has been able to make a major leadership contribution to the food industry. He was Treasurer of CAFTA and a member of the Journal Management Committee for several years during the 1980s, and Executive Committee Member and President of FTA NSW for twenty one and three years respectively.
Mr Williams is President of the Flavour and Fragrance Association of Australia and New Zealand (FFAANZ). During his time with the Association he worked for fifteen years for the adoption of new flavour standards in food regulations, a significant achievement.
According to Ken Grice, President, AIFST, Mr Williams has made very significant contributions to the Australian food industry, to the food science and technology profession and to AIFST.
“For meritorious contributions to food science and technology over a wide range of activities involving education, regulation, advancing the national and international standing and reputation of our profession, and for dedicated service to the institute, Mr David Williams is a worthy recipient of the AIFST Award of Merit for 2006,” said Grice.
Date: 23/07/2006
Autor: By Michelle Rawlings
David Williams, a Fellow of AIFST and recently retired Managing Director, Symise Pty Ltd has been awarded the prestigious 2006 Australian Institute of Food Science and Technology Inc (AIFST) Keith Farrer Award of Merit.
The award is made for outstanding achievements in and contributions to food science and technology in the wide areas of research, industry and education, and recognizes contributions that further the aims and objectives of the Institute.
Mr Williams’ contribution to the Australian food industry, food science community and the AIFST spans several decades.
Mr Williams undertook his early education in England. In 1962 he joined Bowater Scott and during the next six years qualified as an industrial chemist.
In 1968 he moved into the industrial vitamin and fine chemical business with Hoffman La Roche (Roche Products). He was Roche’s first technical representative and had the responsibility for the vitamin and chemicals business in the three states.
Mr Williams joined the flavour and fragrance company Dragoco in 1974. In 1993, he became Managing Director of Dragoco Australia, which merged with Haarmann and Reimer in 2002 to form Symrise. Mr Williams became the initial Managing Director of Symrise and was responsible for the successful integration of the two companies in Australia.
He has held many positions through which he has been able to make a major leadership contribution to the food industry. He was Treasurer of CAFTA and a member of the Journal Management Committee for several years during the 1980s, and Executive Committee Member and President of FTA NSW for twenty one and three years respectively.
Mr Williams is President of the Flavour and Fragrance Association of Australia and New Zealand (FFAANZ). During his time with the Association he worked for fifteen years for the adoption of new flavour standards in food regulations, a significant achievement.
According to Ken Grice, President, AIFST, Mr Williams has made very significant contributions to the Australian food industry, to the food science and technology profession and to AIFST.
“For meritorious contributions to food science and technology over a wide range of activities involving education, regulation, advancing the national and international standing and reputation of our profession, and for dedicated service to the institute, Mr David Williams is a worthy recipient of the AIFST Award of Merit for 2006,” said Grice.
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