Of Australia’s women scientists of the generation born before 1930 Margaret Dick was exceptional in that her contribution was made in industry. Only in the twentieth century has scientific knowledge made it possible to preserve food by controlling the microorganisms which grown on it. Dick became Chief Microbiologist with Kraft Foods Ltd., responsible for the safety standards and microbial quality of all its products. With her technical knowledge and unique practical experience she contributed to the community, to education and to the work of the various Government bodies responsible for public health. The paper describes the work and achievements of this pioneer of food technology.