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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.

    Inspirational Chemists
    RSC Food Group Past Junior Medal winner

    Stephen Harding, Professor of Applied Biochemistry at the University of Nottingham
    Professor Stephen Harding was the winner of the RSC Food Group Junior award, back in 1991 when he was 35 years of age and classed himself as a” new blood lecturer” at the time.  Stephen recently advised what a great honour receiving the medal was at the time, and confirmed that “recognition in this way opened many doors, especially in setting up links with Industry and helped his subsequent promotion to Reader shortly after and to Professor in 1997”.
    Stephen has continued to have a successful and fulfilling career at the University of Nottingham and is an active member of the RSC Biotechnology Group (Chair of Group 2004-2007)

    Supporting early career chemists - Call for 2018 Junior Medal Nominations by 31st October 2018

    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. The award will be made for the most meritous contributions to food chemistry on the basis of published papers and other documentary evidence.
    Nominations are still open for this year’s award to support and encourage early career chemists and applications are welcomed from industry and academia.
    It is worth noting that various studies have shown that award success can mean picking up twice the funding over a decade, with the “Matthew effect” in science funding offering one explanation. A recent study in The Netherlands showed this effect was bigger than expected and can have a very positive impact (References: T.Bol et al, Natl Acad Sci USA, 2018).


    Naturals in Food Conference , Burlington House, London 12th October

    A new one day event will be of interest to scientists working in food, with an excellent line up of expert speakers to cover key topics and challenges including: regulatory, safety, latest developments in natural extracts and colours and consumer behaviour.
    For full programme and registration details go to RSC events or contact taichi.inui@effem.com

     

     

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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:
    244

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