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.
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.
RSC Food Group would like to remind you of The ISEAC-40- the 40th International Conference on Environmental and Food monitoring.
This established conference provides a forum for exchange of scientific knowledge in all fields of environmental and food analysis. Registration is open until 15th June 2018, and details can be found on rsc.org events page or the iseac conferences website
Food Group Junior Medal Winner 2017 - Dr Tolghan Kocadagli
The food and drink industry offers a great range of exciting careers for scientists and engineers.
There are many excellent role models working in food and drink that can inspire new recruits to consider a career in the industry. Dr Tolgahan Kocadagli was awarded RSC Food Group’s Junior Medal 2017, based on his contribution to Food Chemistry, particularly in relation to his research and publications on the Maillard reaction, aroma and acrylamide generation.
Having an interest in science from childhood, Tolgahan studied Food Engineering at Hacettepe University, Turkey, followed by a PhD and as part of the Food Quality & Safety Research Group (FoQuS) ran by Prof Vural Gokmen worked with many advanced analytical systems. This led to research on chemical changes occurring during food processing, particularly thermally induced changes.
Tolgahan has investigated ways to minimise processing contaminants, whilst maintaining a desirable product, with research into mechanisms of acrylamide formation in cooked foods, now a key challenge to the Food Industry looking to minimise its occurance. He is looking to challenge the way we have been processing foods for centuries, requiring a multidisciplinary understanding of chemistry and engineering.
Tolgahan has been a member of the Flavour Research Group during his post-doctoral research at the University of Reading and is currently working on an Industry sponsored project. He wants to develop his career as an Academic food scientist , extending his research on food and health with focus on food processing and formulation and investigating chemical reactions and interactions. He hopes to secure funding for international projects and industry to collaborate and tackle global issues through food engineering solutions.
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
Call for 2018 Junior Medal nominations
Nominations for this years award are welcomed from Industry and Academia, further details will be issued shortly
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
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