Anthony D Evers

Anthony D Evers

Evers obtained his BSc degree from University of London as an external candidate in 1967. He followed this by gaining an external MSc through submitting a thesis on ‘The Development of the Endosperm of Wheat’ in 1969. During his studies for both degrees he was working under the direction of Dr Norman Kent at Research Association of British Flour Millers. Following publication of the thesis, Evers was invited by his examiner John Vaughan, to contribute a chapter on ‘Cereal Starches and Proteins’ to his book on ‘Food Microscopy’ (Academic Press 1979). Evers continued to work for the same organisation until it was incorporated into the newly formed Flour Milling and Baking Research Association at Chorleywood. A further amalgamation resulted in the creation of Campden and Chorleywood Food Research Association (CCFRA) at which Evers was appointed Head of Cereals and Milling Department. He was responsible for wheat and flour routine testing, as well as externally funded wheat and milling projects. He participated in European collaborative research projects.

Affiliations and Expertise

Flour Milling and Baking Research Association, Chorleywood

My Selection

Anthony D Evers

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