Margaret Dick is considered a frontierswoman of food microbiology in Australia. Margaret made many contributions to Australian science throughout her career. One of Margaret’s main contributions was to the food industry with her research on food microbiology. Margaret was employed at Kraft Walker Cheese Company as a microbiologist. Within her employment, Margaret studied food safety and quickly rose to the role of Senior microbiologist, then went on to become Chief Bacteriologist not long after. Her drive and enthusiasm towards her work is inspiring and also empowering women within the workplace, especially within a male dominated industry.
With Margaret’s expertise in food microbiology, she assisted many committees and organisations, for
With Margaret’s expertise in food microbiology, she assisted many committees and organisations, for