Food Group


Food

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

RSC Food Group Junior Medal 2019


Our call for nominations is open to all early career scientists from industry and academia. For more information and to download this year’s nomination form please find under our Awards section above. Nomination deadline is 18th October 2019. 


“Save the date” for a Joint RSC & SCI Rapid confirmation using MALDI-TOF III Conference, SCI London, 10th December 2019


Aimed at food and water microbiological and technical staff, public health professionals, lab managers, food and water industry personnel responsible for microbiological quality and regulators. Early bird registration is open until 1st November, with more details on the below link.

Related Links


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7th Nursten Postgraduate Flavour Symposium 8-9th July 2019


The winner of this year’s RSC Food Group prize for the best chemistry content was HuiQi Yeo, a 2nd year PhD student at the University of Reading. She compared beef and chicken flavour and isolated a series of new compounds which have chicken/meaty notes which haven’t been reported in chicken before. 


Plastics from Cradle to Grave and Resurrection


Plastics from Cradle to Grave and Resurrection this new 1 day conference was held jointly with SCI on 19th June 2019 in London and following its success will run again in 2020. The focus was on assessing challenges and opportunities for researchers, industry and government covering the full cycle of plastics and other replacement materials. The RSC and SCI Food Groups jointly sponsored a poster prize, awarded to Maria Pin-No for “Production and commercialisation of pinene acrylates and methacrylate: A sustainable alternative to common monomers” and best presentation prize to Alvin Orbaek White for “How to turn plastic waste into a commodity by using nanotechnology”. 


Celebrating the 150th Anniversary of the publication of Mendeleev's Periodic Table


The RSC Food Group has produced a Food Related Periodic Table, highlighting the function of selected elements in food chemistry, to celebrate this important milestone. It highlights element occurrences and roles in food and the body and offers an engaging tool for Outreach and educational activities. See below for this month’s elements and the link above to the complete Food Chemistry Periodic Table for more. 

September elements and their role in food are copper and manganese

Slide 34

Slide 29

August elements and their role in food are aluminium and helium

Aluminium

August helium

July elements and their role in food were carbon and cobalt 

Carbon

Cobalt

June's elements and their roles in food are Sodium and Calcium

Sodium and its role in food

Calcium and its role in food


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    

Downloadable Files

Food Group Annual Report 2018
Download the full report here
Related file iconOCX (99k)  

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)  

Naturals in Foods
PDF iconPDF (1161k)  

Part 2 New Food article June 2019
PDF iconPDF (1323k)  

Annual Report 2018
PDF iconPDF (92k)  


PDF files require Link icon Adobe Acrobat Reader



Related Links

Link icon Food - The Vital Ingredient
Order your copy of "Food - The Vital Ingredient" here

Link icon Food Oral Processing Conference 2018 - Abstract Book
Download the book of abstracts

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


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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