From oil to cheese and back again

From: Sunday Star-Times | Date: January 19, 2003 | Copyright information

CHEESE and petrol - like oil and water - have more in common than it would seem.

Especially if you're an up-and-coming French physicist studying in New Zealand. When Sophie Godefroy left Paris to study at Victoria University her research career had been focused on the composition of petroleum.

Events took an unexpected turn when dairy giant Fonterra approached the university wanting to better understand the properties of its export cheeses.

Godefroy was seconded to the ...

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