Sponsored by the Food Hydrocolloids Trust and Elsevier Ltd
This award is has been established in honour of Glyn O. Phillips and is to recognise the outstanding achievements by early-career scientists in Academia or Industry in any aspect of the study and application of hydrocolloids, particularly, but not exclusively, those with established or potential uses in food.
Candidates should normally be no more than 35 years of age.
Submissions will be judged by the Food Hydrocolloid Trustees on the basis of:
- Academic and or Industrial achievements
- Publications in peer reviewed journals
- Patents or patent applications
- Books or book chapters
- Presentations at conferences
- Public dissemination of hydrocolloid-related topics
- Any other notable contributions to the field of hydrocolloids.
Particularly favourable consideration will be given to practical applications of fundamental scientific understanding.
The need to avoid disclosure of patent applications or other confidential information included in the submission will be scrupulously respected.
Nominations may be submitted by anyone familiar with the work of the nominee, whose prior consent must be obtained. Self-nominations will be accepted only in exceptional circumstances, which must be clearly stated and explained.
The successful applicant will receive a cheque for Euros 1000 and certificate. In addition, he/she will be invited to present a keynote lecture at the next conference in the "Gums and Stabilisers for the Food Industry" series. The costs of attending the conference will be
covered by the Food Hydrocolloids Trust.
Deadline for applications: March 31 st 2021.