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oyal Society of Chemistry - please email membership@rsc.org 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, LondonA 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 www.novapublishers.com
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 Food and Function Journal page can be found here
