Margaret Dick

Dick was born in Melbourne to immigrant Scottish parents, Margaret and James Dick. She descended from a long line of engineers on her paternal side, including her grandfather, father and all of her uncles. Her mother was a housewife and tailor, while both of her sisters became teachers. Dick's maternal grandfather worked as an accountant. She was survived by her niece and nephews. == Selected publications ==

• "The Thermal Stability of Folic (Pteroylglutamic) Acid" appeared in Immunology & Cell Biology, May 1948 • "The Microbiological Assay of Folic Acid" appeared in the Australian Journal of Experimental Biology and Medical Science, May 1948 • "Fermentation of Food" was presented at the Academy of Science == Awards and recognitions ==

In 1970, she won the Australian Institute of Food Science and Technology's Award of Merit. In 2001, Dick was awarded a Centenary Medal for her contributions to food science and technology. ==References==