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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 membership@rsc.org for further information.

    We’re pleased to announce that the Food Group Committee received the RSC Inspirational Committee Award 2020  

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    To celebrate IYPT the Committee developed and published a unique Food Chemistry Periodic Table and has been active in promoting it at external events such as the 2nd Food Chemistry Conference in Seville and at RSC outreach events e.g. IYPT Early careers event, also encouraging Chemists to consider opportunities in the Food Industry. This project continues to develop and it is hoped that RSC Education department will support alignment to the school curriculum for wider application in schools. Some teachers have already started to use this new tool in their lessons in the UK and internationally.
    The group also organised unique events focusing on global challenges, including on Plastics (“from Cradle to Grave and Re-resurrection”) and Sustainability and is actively involved in the Total Food conference, which is now an established bi-annual event focused on tackling the challenges in a sustainable food chain.

    Chemical and Physical Modelling of Food Online Event  
    On 24 and 25 November, the RSC Food Group, in conjunction with the IOP's Food Physics group, held the 1st Chemical and Physical Modelling of Food conference.  The decision to hold the conference jointly was to highlight the interdisciplinary nature of food research, as well as to foster links between the sciences.  The conference was held online, with 15 speakers from 7 different countries (US, Canada, UK, France, Netherlands, Italy and Australia) from academia and industry, and attracted the interest of 230 registered attendees from over 27 different countries.  The topics covered spanned a lot of different areas, including the Maillard reaction, food digestion, chocolate praline shell forming, microwave/convection oven cooking, and food emulsifiers, among others.  Feedback from the conference was very positive, with attendees interacting with the speakers and asking questions all throughout.  There are already plans to hold a follow up jointly-organised conference. 
    A special congratulations goes to Archana Bista from Teagasc in Ireland who won the best Twitter poster prize.  

    RSC Food Group Early Career Medal 2021 (previously the Junior Medal) - Call for Nominations
    The RSC Food Group Early Career Medal is open for nominations. The aim of this award is to encourage and recognise excellence in early career scientists in the application of chemical sciences to the study of all aspects of food, drawing attention to the challenges for chemistry in the food industry and encouraging first class scientists to enter the field of food chemistry.
    The award will be made for the most meritorious contributions to food chemistry on the basis of published papers and/or other documentary evidence, including contributions to conferences over the preceding 5 years. We encourage proposals from Industry and accept supporting evidence from more than one person, if the candidate has not been able to publish confidential work. It is open to all early career scientists, whether or not members of the Royal Society of Chemistry. For more details and to download a nomination form please use the Awards tab on www.rsc.org/food web page.

    Food Group Junior Medal Presentation

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    Martin Rose, representing the RSC Food Group committee was very pleased to present Dr Anwesha Sarkar of The University of Leeds with her Food Group Junior Medal 2019.  Her research has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication. Based on step change research, it’s believed that this work could lead to multiple health related food solutions. It is planned that Anwesha will present at a meeting in 2021 when events can be confirmed.
    The aim of this Food Group award is to encourage and recognise excellence in early career scientists in the application of chemical sciences to the study of all aspects of food, drawing attention to the challenges in the food industry and will next be awarded in 2021.


    Event postponements due to Covid-19 outbreak:

    Save the date- Plastics, From Cradle to Grave and Resurrection, 9th June 2021 online 
    Following on from a successful conference held last year, a follow up conference has been organised to expand on the key themes. There will be a thematic link between the current use of plastics, toxicology and standardisation, sampling and analysis and the future of plastic usage. This event has been postponed until 9th June 2021 and will be online.

     

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    RSC Food and Function Journal page can be found here

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    Group Information

    Category:
    RSC Interest Groups
    Description:
    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.    
    Access:
    Public
    Members:
    259