We are pleased to announce that the Bill Littlejohn Memorial Award for 2025 will receive Craig Duckham. The award will be presented at the BSFocus Symposium on Whisky.
Craig would describe himself as a Jack-of-all-Trades, with a PhD in Plant Physiology followed by research positions in environmental chemistry and flavour chemistry, all underpinned by a strong foundation in analytical sciences. He is an author of over thirty publications and a Fellow of the British Society of Flavourists. He was elected to the BSF Council in 2023.
Craig has over 20 years of technical development experience and has led international cross functional R&D projects. As a Director with two UK SMEs he led microencapsulation research activities in food flavours and diversified products, supported the commercialisation of a novel yeast-based encapsulation technology, and expanded the use of sensory reference materials for use across all food and beverage sectors. Craig has been an independent consultant since 2012, and most years he can be found at the helm of the FlavourTalk Conference bringing together academic experts and flavourists to discuss the future for flavour.