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    Please note that membership of this forum does not equate to membership of the Royal Society of Chemistry Food Group.
    Membership of the Interest Group is open to all members of the Royal Society of Chemistry - please email for further information.

    Up and Coming Events addressing key challenges  
     Check out these highly topical and relevant events, which you can find details of on the RSC events page:
    * Cultivation Healthy Food Systems, 21-23rd May 2019, Edinburgh
    * SCI-RSC Plastics from Cradle to Grave and Resurrection 19th June 2019, London

    RSC Food Group Junior Medal 2019
    Our call for nominations is now 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.

    RSC Food Group Junior Medal 2018 presentation at Burlington House 13th February 2019 
    The RSC Food Group Junior Medal was presented to Dr Joanne Gould by Dr Kathy Ridgway ( Chair) for her contribution to food chemistry. Joanne is currently an Assistant Professor at The University of Nottingham continuing her research and made an excellent presentation on Sustainable Food Structuring Ingredients at our afternoon meeting.

    Celebrating the 150th anniversary of Mendeleev's formulation of the periodic table - RSC Food Group is highlighting the function of selected elements in Food Chemistry 
    April elements of the month- Hydrogen and Nitrogen




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    RSC Food and Function Journal page can be found here

      Upcoming Group Tagged Events
    The following events have been categorised on the RSC events platform as being of relevance to this group:

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    Group Information

    RSC Interest Groups
    These are the MyRSC pages of the Food Group of the RSC. 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.