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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 for further information.

    RSC Food Group Junior Medal 2018 presentation at Burlington House 13th February 2019 
    The RSC Food Group Junior Medal was presented to Dr Joanne Gould by Dr Kathy Ridgway ( Chair) for her contribution to food chemistry. Joanne is currently an Assistant Professor at The University of Nottingham continuing her research and made an excellent presentation on Sustainable Food Structuring Ingredients at our afternoon meeting.

    Food – The Vital Ingredient Launch – 13th February 2019 at Burlington House, London
    A well attended meeting to launch the new publication of “Food-The Vital Ingredient,”  included several presentations by contributors such as Professor Bryan Hanley and Professor Wendy Russell and covered challenges of the whole food system. The book will be of value to stakeholders including scientists, policymakers, industry members, regulators and consumers and can be ordered at

    Celebrating the 150th anniversary of Mendeleev's formulation of the periodic table - RSC Food Group is highlighting the function of selected elements in Food Chemistry 
    February element of the month- Magnesium



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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.