Marquis Who's Who Millennium Magazine

268 MILLENNIUM R aymond Frank Mawson has dedicated his life’s work to studying the physical, biological and chemical makeup of food. Dr. Mawson obtained a Bachelor of Technology in food science and a Master of Technology in food processing at Massey University, a Ph.D. in animal science at Colorado State University, and a certification in statistical quality assurance planning. Embarking on what would prove to be a fruitful career, Dr. Mawson went on to become a principal scientist of the Commonwealth Scientific & Industrial Research Organization at the Food Innovation Center (Australia), a research scientist for the Meat Industry Research Institute of New Zealand Limited, a research and development manager at Huttons Kiwi, Ltd., and shorter appointments with the CWSL freezing works (NZ) and the Agriculture Department (Samoa). In the last decade of his career, Dr. Mawson became acknowledged as an inventive leader in the application of high-frequency ultrasound to enhance the effectiveness of food processing operations on a commercial scale, and many of his later publications reflect this effort. During this same period, he developed an interest in biomaterials and lignin-hemicellulose complex copolymers for novel structural applications. His achievements include obtaining several patents within his field and contributing his knowledge to books and professional publications. Since his retirement from science, Dr. Mawson has turned his energy to his lifelong passion. During most of his career, his artistic outlet was singing —mostly in choirs — but he also had solo voice training. At various times, he painted and also explored wilderness photography. In retirement, he is establishing a visual arts practice with his unique style, embodying combinations of artistic movements from the 20th and 21st centuries. Thematically the phenomenon of aging, respect for age, and water in relationship to air are common threads. Dr. Mawson expresses himself through painting, photography and recently sculpture, which he currently creates by modifying found materials. His scientific background frequently informs his work, particularly in photography. Raymond Frank Mawson, Ph.D. Food Scientist (Retired) Curlewis, Victoria, Australia