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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.

    Food Supply Chain impact 
    During this unprecedented global challenge following the coronavirus outbreak, the fragility of the UK food supply chain has been highlighted especially in the light of empty supermarket shelves. Currently food and drink industry employees are designated essential workers to support the nation’s wellbeing and maintain food supplies. It is at such a time we reflect on the fundamental importance of a safe and sustainable supply of food and the need for long term Agrifood strategies. Last year, members of the Food Group Committee updated and published “Food-The Vital Ingredient” which highlights the challenges we are now facing and hopefully may be read by policy-makers.
    The UK Agricultural sector produces approximately 50% of what we eat, which Professor Tim Lang has stated should be 80%. We have seen the fragility of the milk supply chain in the UK and in markets like the USA where milk is being thrown away because of the demand shift from food service to retail. Once again highlighting the need for longer term Agrifood policies and also how chemists can play a key part.
    In the last few months we have witnessed many innovations across industries to support the NHS and many Flavour industry suppliers have used their alcohol stocks to produce hand sanitizers for critical workers.
    We would be pleased to hear of any food related initiatives to share with our members if you e mail us at: rscfoodgroup@gmail.com

    Event postponements due to Covid-19 outbreak:

    Advances in the Chemical Analysis of Food III
    The Food Group and Separation Science Group cancelled this event due to take place on 27th March and hope to reschedule later in the year.
    Total Foods 2020, 15-17th April, The University of Nottingham - Early Career registration grant
    Our interest group has awarded 3 registration grants to support early career scientists to attend this conference, following submission of abstracts. It is hoped to take place later this year
    Save the date- Plastics, From Cradle to Grave and Resurrection, June 2021 at SCI, London
    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 was planned for 9th June but has been postponed until June 2021.
    Save the date- 6th International Conference on Food Oral Processing (FOP) 2021 11-14th July, Valencia, Spain
    The RSC Food Group has a long history of involvement with this bi-annual conference and will be supporting it again through abstract prizes.  It is aimed at deepening the understanding and interplay of food structure, oral breakdown, in-mouth food trajectory and human perception. It offers an excellent opportunity for industrial researchers and academics to meet and collaborate, and has been postponed until July 2021.
    RSC Food Group Junior Medal 2019 Presentation
    Dr Anwesha Sarkar of The University of Leeds was the winner of the Food Group Junior Medal 2019.  Her research has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication and she was awarded an ERC Grant to fund Project LubSat and based on step change research, it’s believed that this work could lead to multiple health related food solutions.
    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.
    Food Chemistry Periodic Table for IYPT
    The RSC Food Group produced a Food Chemistry 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 and a downloadable file is available below.
    Newsletter
    Check out our latest newsletter by clicking on the tab at the top of the www.rsc.org/food webpage.

     

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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:
    255