The aims of the Food Group are to promote the role of chemistry in food and enable the 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.
The Food Group Committee is committed to raising the profile of food chemistry in the food industry and academia and supporting early career food chemists via prizes, grants and cost-effective events. Its Junior Medal was resurrected in 2017 and for the last three years some exceptional winners have been announced, supporting their careers and forging stronger links with universities such as Reading and Nottingham.
By organising conferences and providing prizes and bursaries to students, the committee aims to encourage interactions between scientists and technologists engaged in food research and development to help transfer such scientific research from ideas to applications. They are also a source of scientifically driven, impartial information and advice and, through a membership, a source of extensive knowledge and experience.