RSSL's Dr Mark Auty Wins Scientist of the Year

 

PIONEERING AND INTERNATIONALLY RESPECTED FOOD MICROSTRUCTURE SCIENTIST, DR MARK AUTY, HAS BEEN NAMED SCIENTIST OF THE YEAR AT THE PRESTIGIOUS FOOD AND DRINK FEDERATION AWARDS.

Among his considerable career achievements, Auty is credited with developing ground-breaking microscopy tools that are now routinely used by food scientists around the world to improve product texture and mouthfeel across categories.

Described by the judges as a leader in his field, Auty was commended for his dedication to research and contribution towards a deeper understanding of food structure as it impacts formulation, processing and consumer perception.

Commenting on the award, Auty - microstructure leader at Reading Scientific Services Ltd (RSSL) - said:

“I am delighted to receive this award, which I feel further endorses the vital role that food microscopy now plays in the food industry. Although the technology and its application have come a long way, I continue to be excited by new challenges and developments - particularly how we can take it into the digital space to complement and enhance traditional microscopy skills.”

In his role at RSSL, Auty has driven positive and measurable change. His leadership has been instrumental in transforming the consultancy into one of the UK’s leading lights in food microstructure expertise. While his science-led, analytical approach to technical challenges continues to benefit the business needs of global brands and delight consumers.

At the same time, Auty’s strong desire to share his extensive knowledge of food structure has seen him become a highly respected mentor, conference speaker and widely published research author.

Jacinta George, managing director at RSSL, adds:

“We are delighted that Mark has been recognised in this way. He has not only revolutionised our understanding of food texture, but continues to push the boundaries in terms of what food microscopy can achieve; using sophisticated analytical techniques to solve complex technical issues and commercial concerns for our clients. We are also privileged that our younger scientists can learn from his scientific rigor, collaborative approach and ability to think differently. Values that we actively encourage at RSSL.”

The Scientist of the Year Award was presented at the UK Food & Drink Federation awards evening which took place at The Royal Lancaster in London. Hosted by celebrity restaurant critic and food journalist, Jay Rayner, the event saw over 500 guests celebrate the achievements of the UK food and drink industry over the last year.

For further press information, please contact Rachel Horton, Marketing Manager at RSSL: E: rachel.horton@rssl.com or T: +44 (0)118 918 4024

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