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.
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.
Acrylamide – Regulatory and Industry Update
A successful one day meeting was held on 16 November at the University of Reading, bringing together experts in the field, some 15 years since the occurrence of acrylamide in cooked foods was first reported. Extensive work has been conducted by academia, government agencies and the food industry to understand how acrylamide is formed and to examine approaches that could be adopted to minimise its occurrence. The mechanism of acrylamide formation via the Maillard reaction is well established however, complete elimination from food has proved unachievable. Presentations from Industry and Academia covered advances made in reducing its level through: modification to processing methods, plant breeding and agronomy. An update on legislation was provided by the FSA and latest analytical techniques were also presented.
If you are would like more information or abstracts of the conference are available on request from the Secretary.Junior Medal 2017 Award
We are pleased to announce the 2017 junior medal winner is Dr Tolgahan Kocadagli, Research Assistant, Department of Food Engineering at Hacettepe University, Turkey. This award is based on his contribution to food chemistry, particularly in relation to research and publications on the Maillard reaction, aroma and acrylamide generation.
We wish to recognise excellence in early career scientists in the application of chemical sciences to the study of all aspects of food and believe that his work merits such an award. The medal presentation is planned at Burlington House, 21st February 2018.
Total Food 2017
31 October - 2 November 2017
Quadram Institute Bioscience
This was the 5th in a series of international conferences which focused on the sustainable exploitation of agri-food co-products and related biomass and waste minimisation. It was organised by staff from the Biorefinery Centre at Quadram Institute Bioscience Under the auspices of the Royal Society of Chemistry Food Group. The conference was attended by around 80 delegates representing the agri-food industry, academic research, legal experts on food related legislation and waste management, and consumer organisations.
We also have an online community, which is based on MyRSC, for anyone who shares our interests.
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
Food Group Annual Report 2016
Download the full report here
Food group vision and mission
Download this PowerPoint presentation to find out more about the Food group vision and mission
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 files require Adobe Acrobat Reader
BFR York 2017
More information about the International Symposium on Flame Retardants Conference
Food Oral Processing
More information about the Food Oral Processing conference
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
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
Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 0WF
Tel: +44 (0) 1223 432 141
Dr Kathy Ridgway CChem MRSC