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    Membership of the Interest Group is open to all members of the Royal Society of Chemistry - please email membership@rsc.org for further information.

    RSC Food Group Naturals in Food Conference, October at Burlington House, London
    This day meeting was organised to address pros and cons of the use of natural v artificial components in food and beverages. Discussions covered a range of topics from regulation and risk assessment to key challenges in product development as well as consumer perceptions.
    Regulations: do rules always make sense for naturals as well as artificials? Might they mislead consumers?
    Risk assessment: how to evaluate long term risks and benefits for all food ingredients. How to disseminate the risks appropriately
    Consumers: attitudes towards natural v artificial, how do they form their views and what influences their choices?
    Product development: including ingredients such as flavours and colours as well as pet food
    Perspectives: how do naturals and artificials fare in a more ethical and sustainable culture
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    6th NURSTEN SYMPOSIUM  27-28 September 2018, University of Nottingham  RSC FOOD GROUP PRIZE WINNER 

    We are pleased to announce Imogen Ramsey as the RSC Food Group prize winner for her " Assessment of different membrane technologies, processing parameters and efficiency on beer flavour using a lab scale dealcoholisation unit".
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    Supporting early career chemists - 2018 Junior Medal Nominations (nominations close date 31st October 2018)

    The aim of this Food Group award is to encourage and recognise excellence in early career scientists from academia and industry, in the application of Chemical sciences to the study of all aspects of food.We would like to thank this years’ nominators for supporting and encouraging early career chemists, and this year’s winner will be announced in early December.  
     
    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).
     

     

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    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.    
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    Members:
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