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.


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

Save the date – RSC Food Group Naturals in Food Conference 12th October 2018
We are pleased to announce that a new one day Conference will be taking place on Friday 12th October 2018 at Burlington House, London. We have an excellent line up of expert speakers to cover key topics and challenges including topics such as regulatory, safety, latest developments and consumer behaviour. Full programme and registration details will be available on events database shortly

Advances in the Chemical Analysis of Food II

On 27th April 2018, a second successful meeting on Food Analysis was held at Burlington House with over 60 registered delegates. 
There are a plethora of techniques and methodologies used in food analysis from the
robust and routine to the new, novel and developing.  A broad range of techniques were covered in 10 talks across the day, along with an Exhibition from sponsors. Excellent presentations from both industry and academia covered the use of LC, NMR, sample prep, GC-MS, SFC-MS and the human nose as analytical tools. More novel approaches such as optical sensors and Acoustics were also discussed. Feedback received suggests once again it was a successful meeting and we hope to repeat the event, jointly organised with the RSC separation science group in another 2 years. 
Advances in Analysis of Food, Burlington House, London


The RSC Food Group is pleased to support the 5th International Food Oral Processing Conference which will be hosted by the University of Nottingham at the East Midlands Conference Centre.
The conference will cover the physical, physiological and psychological aspects of eating and oral processing. It aims to bring together scientists from a broad range of disciplines of oral processing and biology, food science and technology, sensory science, dentistry, biophysics and biochemistry, and human nutrition to present and discuss their latest findings on all topics of eating, sensory perception, food breakdown in the mouth, and simulated in-vitro oral processing among others.
Keynote speakers include: Joanne Hort, Jianshe Chen, Andries van der Bilt, Martine Hennequin, Elizabeth Guichard, Bryony James, Jeyakumar Henry, Mats Stading, Catriona Steele. The RSC Food Group will be judging and presenting prizes during the conference.



Call for 2018 Junior Medal nominations 

Nominations for this years award are welcomed from Industry and Academia, further details will be issued shortly


Food Group Junior Medal Winner 2017 - Dr Tolghan Kocadagli

Photo of Awards ceremony 2018

Dr Tolgahan Kocaadagli (centre left) receiving the Food Group Junior medal from Dame Carol Robinson (President Elect on LHS) and Robert Parker (CEO on RHS) at the Awards ceremony held 21st February 2018 at Burlington House


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    

Downloadable Files

Food Group Annual Report 2017
Download the full report here
PDF iconPDF (84k)  

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
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