Loading
AE![]()
author
Anthony D Evers
Tony 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 End...view moreTony 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.
Evers continued to work for the same organisation until it was incorporated into the newly formed Flour Milling and Baking Research Association (FMBRA) 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.
In addition to publishing in refereed journals, and contributing to international conferences, Evers contributed to chapters in Food Microscopy (Academic Press, 1979), Wheat Chemistry and Technology (American Association of Cereal Chemists, 3rd Edition, 1988 and 4th Edition, 2009) and Encyclopedia of Seeds (CABI, 2006). At the invitation of the senior author, Evers became co-author of Kent’s Technology of Cereals (4th Edition, Pergamon, 1994).view less