infocus #63 September 2021 Roger Angold Interview

How do you make the perfect light-sponge cake?…or turn starch into a protein product you can sell the world-over? Well, you could start by asking Roger Angold, one of the UK’s most respected food scientists, and a member of the RMS since the early 1960s.

DOI: 10.22443/rms.inf.1.211

Now in his 80s, Roger is still working in the food industry as a consultant, and recently received a Lifetime Achievement Award from the Food and Drink Federation. He kindly sat down with infocus to talk about his life in science and microscopy.

Let’s dive in!

Return to listing