Food Group


Food group logo

The Food Group is one of the Royal Society of Chemistry's many Interest Groups. The Interest Groups are member driven groups which exist to benefit Royal Society of Chemistry members, and the wider chemical science community, in line with the Royal Society of Chemistry's strategy and charter.

Aims

The aims of the group are to promote the role of chemistry in food and enable transfer and sharing of information and networking between academia and the food industry. This includes analytical, biochemical , chemical , physical , nutritional and toxicological aspects of food and food ingredients and the composition and relationships between structure and functionality throughout the entire food chain in a way to enhance sustainability and food and nutrition security.

  • To foster an awareness of the importance of chemistry in the food chain.
  • To encourage interactions between scientists and technologists engaged in food R&D.
  • To help transfer such scientific research from ideas to applications.   

Hot Topics

FDF Food and Drink Scientist of The Year


RSC Food Group committee member named as FDF Food & Drink Scientist of the year 

Dr Wendy Russell from the University of Aberdeen Rowett Institute was named Food and Drink Scientist of the Year at a prestigious award ceremony last night (Thursday).

The Food and Drink Federation (FDF) Awards celebrate the success of the food and drink manufacturing industry and the dedication of those who work in it.

An expert panel of judges drew up shortlists of finalists who highlight the innovation, hard work and commitment of those working in the food and drink sector.


RSC Food Group Junior medal


Call for nominations

The aim of this award is to encourage and recognise excellence in early career scientists in the application of chemical sciences to the study of all aspects of food, drawing attention to the challenges for chemistry in the food industry and encouraging first class scientists to enter the field of food chemistry.  Past winners of the award have included Prof Stephen Harding for his studies on the characterisation of food polymers, Prof Gary Williamson for his studies on the role of polyphenols in nutrition and Prof Jenny Ames for her studies on the Maillard reaction, all at early stages of their careers.

Criteria
  • The award will be made for the most meritorious contributions to food chemistry on the basis of published papers and/or other documentary evidence over the preceding 5 years.
  • The award is open to all scientists up to the age of 39 years, whether or not members of the RSC or the Food Group.
  • Nominations for the 2017 medal must be made by 23 October 2017  and may be submitted by any nominator familiar with the work of the candidate.  The candidate‚Äôs agreement must first be obtained and the name of a second person willing to act as referee should be given.
  • Nominations should be sent, with supporting evidence to the Food Group Secretary. 

Recipients of the award may be invited to present a lecture on their work at a meeting sponsored by the RSC Food Group.


Acrylamide - Regulatory and Industry Update


In light of recent regulatory changes, this one-day symposium will bring you an update from regulatory, industry and academic experts. It will also include an opportunity to ask your questions to a panel of experts in the field.

Recent developments in the analysis of acrylamide, acrylamide formation, mitigation and related topics will be covered by a poster session and flash presentations

Please submit abstracts (~200 words) by 20 October 2017 to Jane Parker.


Jane Parker





Total Food 2017 and Food Matters Live


Check out Total Food 2017  and Food Matters Live  events in November, which will bring together experts in Food Sectors.

Community


We also have an online community, which is based on MyRSC, for anyone who shares our interests.

Get Involved


We are always looking for new members who are keen to get involved and to help organise our activities. If you would like to find out more please contact the Secretary.

Join this Interest Group


If you are a member of the Royal Society of Chemistry and would like to join an Interest Group, please contact Membership Department using the email link below with:

  • your name
  • your membership number
  • state the name of the group you wish to join    

Forthcoming Events

Forthcoming events organised by the Food Chemistry Group

Downloadable Files

Food Group Annual Report 2016
Download the full report here
PDF iconPDF (698k)  

Food group vision and mission
Download this PowerPoint presentation to find out more about the Food group vision and mission
Related file iconPTX (674k)  

RSC Food Group History
This document covers 35 years from 1973 to 2008 and provides a historical record of the Chairmen, Hon. Secretaries and Hon. Treasurers of the Group, meetings organised, publications and winners of Food Group Medals.
PDF iconPDF (124k)  


PDF files require Link icon Adobe Acrobat Reader



Related Links

Link icon BFR York 2017
More information about the International Symposium on Flame Retardants Conference

Link icon Food Oral Processing
More information about the Food Oral Processing conference

Link icon MyRSC Food Group
This group is open to anyone with an interest in food science. You will be required to register for MyRSC, then you can sign up to become a member of this group

Link icon European Technology Platform
Follow this link for the "Food for Life" Newsletter


External links will open in a new browser window



Contact and Further Information

Membership Department
Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 0WF
Tel: +44 (0) 1223 432 141





Dr Kathy Ridgway CChem MRSC
Chair
Anatune Ltd