A University of Queensland scientist who is bringing the world of polymer science to food technology has been awarded one of the highest honours by the Australian Academy of Science.
Professor Bob Gilbert, from UQ’s Centre for Nutrition and Food Sciences, today received the 2010 David Craig Medal for his outstanding work in polymer science.
Professor Gilbert said while he was honoured by the award, his real reward was his work.
“What I am really proud to have is being able to work with something horribly complex and find the simplest way to express it,” he said.
“That is the ultimate essence of what science is about.”
One of Australia’s most cited chemists, Professor Gilbert started out studying the theory of gas phase reactions, then moved on to the field of emulsion polymerization and is now focusing on the relationship between the polymeric structure of starch and human nutrition
In his work on emulsion polymerization, he broke down what is considered to be a very complex process to seven mechanisms. This work is now used extensively by industry world-wide.
“Emulsion polymerization is the process behind making things like glue and paint and is often described as a witch’s brew because of the complicated way it is made,” he said.
“What we did was to stand back and break it down to its essential bits and found a simpler model.
“That is what science is all about – standing back and finding what it is all about.”
Professor Gilbert is now translating that approach to find the means to make better foods for people.
“I’m bringing my knowledge of polymer science to the structure of starch in foods, with the ultimate aim of improved nutrition and helping conditions such as obesity and diabetes.
“Being able to come to a problem from a different background allows me ask questions in a way that has not been asked before. “
Media: Professor Gilbert (0412 215 144 or 07 336 54809) or Andrew Dunne at UQ Communications (07 3365 2802 or 0433 364 181).
