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Acrylamide –Regulatory and Industry Update
A successful one day meeting was held on 16th November at the University of Reading, bringing together experts in the field, some 15 years since the occurrence of acrylamide in cooked foods was first reported. Extensive work has been conducted by academia, government agencies and the food industry to understand how acrylamide is formed and to examine approaches that could be adopted to minimise its occurrence. The mechanism of acrylamide formation via the Maillard reaction is well established however, complete elimination from food has proved unachievable.
Presentations from Industry and Academia covered advances made in reducing its level through: modification to processing methods, plant breeding and agronomy. An update on legislation was provided by the FSA and latest analytical techniques were also presented
If you are would like more information , abstracts of the conference are available on request from kathwhittaker6@gmail.com

Junior Medal 2017 Award
RSC Food Group is pleased to announce the 2017 junior medal winner is Dr Tolgahan Kocadagli, a Post Doctoral Research Assistant, Department of Food Engineering at Hacettepe University, Turkey. This award is based on his contribution to food chemistry, particularly in relation to research and publications on the Maillard reaction, aroma and acrylamide generation.
We wish to recognise excellence in early career scientists in the application of chemical sciences to the study of all aspects of food and believe that his work merits such an award.  The medal presentation is planned at Burlington House, 21st February 2018
Total Food 2017, 31st October -2nd November 2017, Quadram Institute Bioscience, Norwich
 This was the 5th in a series of international conferences which focused on the sustainable exploitation of agri-food co-products and related biomass and waste minimisation. It was organised by staff from the Biorefinery Centre at Quadram Institute Bioscience Under the auspices of the Royal Society of Chemistry Food Group. The conference was attended by around 80 delegates representing the agri-food industry, academic research, legal experts on food related legislation and waste management, and consumer organisations.

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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.    

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