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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.

    Joint RSC & SCI Rapid confirmation using MALDI-TOF III Conference, SCI London, 10th December 2019.
    Aimed at food and water microbiological and technical staff, public health professionals, lab managers, food and water industry personnel responsible for microbiological quality and regulators.
    For more details and registration go to

    Working with flavours?
    Join the flavour industry for a day to explore and celebrate both our sense of taste and the unmistakable difference that is flavour for the UK Flavourday on 29th November 2019 at The Wellcome Collection , 183 Euston Road, London NW1 2BE
    For programme details and registration please use the following link or contact

    IYPT 2019 For Your Inspiration: The Elements of Success, 15th November evening at Royal Institution of Great Britain, London - FULLY BOOKED
    Mondelez will be present to discuss career opportunities in the food industry and the RSC Food Group, represented by Robert Cordina will be sharing the Food Chemistry periodic table showing the connection between the elements and what we eat

    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.

    November elements and their role in food are strontium and barium  
    Also celebrating **Firework colours** from their salts – strontium salts for RED!!!  and barium salts for GREEN!!!




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    RSC Food and Function Journal page can be found here

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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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