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.
RSC Food Group Junior Medal 2018 winner
We are pleased to announce this year’s winner of the RSC Food Group Junior Medal is Dr Joanne Gould, based on her contribution to food chemistry, particularly in relation to her research on sustainable and renewable ingredients. Joanne is currently an Assistant Professor at The University of Nottingham and is continuing her work in chemical sciences focused on renewable proteins.
We received some excellent and diverse nominations this year and the panel found it difficult to select just one winner. We would like to thank all this years’ nominators for supporting and encouraging early career chemists and all the nominees should be proud of their achievements to date.
The medal will be presented at our next meeting and AGM in February, when there will be an opportunity for the winner to present during our afternoon event.
Food - The Vital Ingredient Launch - 13 February 2019 (2pm-4.30pm) at Burlington House, London
We are pleased to host this event to launch the new publication of “Food-The Vital Ingredient,” dealing with the whole food system from primary production to consumer. It will be of value to stakeholders including scientists, policymakers, industry members, regulators and consumers.
The afternoon will include presentations by some of the editors and authors, including Dr Wendy Russell of The University of Aberdeen, Rowett Institute (FDF Food and Drink Scientist of the year 2017) and Professor Bryan Hanley of KTN. It will be an opportunity to hear more from the book contributors and network.
The afternoon session is open to all. Registration for this Event is live on rsc.org /events and Food Group members can also attend the AGM which will run 12.00
RSC Food Group Naturals in Food Conference, October at Burlington House, London
This day meeting was organised to address pros and cons of the use of natural v artificial components in food and beverages. Discussions covered a range of topics from regulation and risk assessment to key challenges in product development as well as consumer perceptions.
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 2017
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
Food Oral Processing Conference 2018 - Abstract Book
Download the book of abstracts
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