It’s all in the chemistry: Mary Andross and food research

black and white photograph of woman pouring milk into a pan with a laboratory display around her.

Mary Andross  demonstrating her research at the College’s Nutrition Centre, The Empire Exhibition 1938

A Wellcome Trust Research Resources Project

Mary Andross (1893-1968) joined the staff of the Glasgow and West of Scotland College of Domestic Science (GWSCDS – later named The Queen’s College, Glasgow) in September 1924 as lecturer in Chemistry but her influence extended far beyond its walls. She is remembered more widely for her pioneering development of training for dieticians and the research she carried out on the nutritional content of foods.

After graduating with a BSc from the University of Glasgow, she worked with Professor George G Henderson, eventually becoming a Chemistry Assistant Continue reading