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FOOD GROUP JUNIOR MEDAL NOMINATIONS REMINDER  ( deadline 23/10/17 )
We wish to recognise excellence in early career scientists in the application of chemical sciences and the award will be made to the most meritorious contributions to food chemistry on the basis of published papers and / or other documentary evidence in the preceding 5 years.
Nominations open to all scientists up to the age of 39 years. For more details please see the filed word document. Nominations ( with the candidates agreement ) can be sent with supporting evidence to kathwhittaker6@gmail.com

ACRYLAMIDE- REGULATORY & INDUSTRY UPDATE - 1 day Symposium - 16th November 2017 at The University of Reading
​Announcing a NEW 1 day symposium in light of recent Regulatory changes, bringing together experts in the field to present and answer questions on recent developments in: Regulatory, Industry, Academia and Analysis.
Abstract submissions are invited on analysis and formation of Acrylamide and related topics by poster session and flash presentation by 20th October. For more details see the Events link below and the event Flyer ( file) 

FOOD GROUP COMMITTEE MEMBER NAMED FDF FOOD & DRINK SCIENTIST OF THE YEAR

Dr Wendy Russell of the University of Aberdeen Rowett Institute received this prestigious FDF award , which we hope will inspire future chemists. For more details please check www.abdn.ac.uk/news

A BUSY SEASON FOR THE FOOD GROUP
TOTAL FOOD 2017 takes place in Norwich 31st October - 2nd November and Food Matters Live at Excel, London 21st-23rd November. For more details See the event link and check on line. 

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RSC Food and Function Journal page can be found here

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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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Public
Members:
235

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