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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.

    Junior Medal 2019 Winner
    The Food Group is very pleased to confirm the winner of this year’s Junior Medal award is Dr Anwesha Sarkar of The University of Leeds.
    Anwesha’s research has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication. She was awarded a European Research Council Grant (ERC)  to fund Project LubSat and based on step change research highlighted, it’s believed that this work could lead to multiple health related food solutions.
    The award will be presented in quarter 1 2020 at Burlington House with more details to follow. The aim of this 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, drawing attention to the challenges in the food industry

    IYPT 2019 For Your Inspiration: The Elements of Success, 15th November evening at Royal Institution of Great Britain, London 
    The RSC Food Group was represented at this RSC event by Robert Cordina and supported by Mondelez. With approximately 150 attendees, the target audience was chemistry students and students interested in chemistry, ranging from 10 year olds to university students, with the majority being those finishing their GCSEs or A levels.  There were a range of industries and research groups, from food to pharmaceuticals, to industrial coatings, batteries and photochemistry and considerable interest was shown in our Food Chemistry periodic table, as shown below

    2nd Food Chemistry Conference, 17-19th September in Seville
    More than 400 food scientists attended this conference to discuss the impact of research on food quality, nutrition and health and food safety. The RSC Food Group represented by Dr Jane Parker of The University of Reading presented our Food Chemistry Periodic table and generated a lot of interest with attendees, which we hope will lead to wide use of this tool to engage school children and the general public.

    Celebrating IYPT2019
    The RSC Food Group has produced a Food Chemistry Periodic Table, highlighting the function of selected elements in food chemistry, to celebrate this important milestone. It highlights element occurrences and roles in food and the body and offers an engaging tool for Outreach and educational activities.  See below for this month’s elements and follow the link on our rscfood webpage Food Related Periodic Table for more details.

    December elements and their role in food are silver and gold also celebrating the Festive season  




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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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