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    Membership of the Interest Group is open to all members of the Royal Society of Chemistry - please email for further information.

    RSC Food Group Early Career Medal Winner 2021
    The Food Group is very pleased to announce the winner of this year’s Early Career Medal award is Dr Oluwatobi Kolawole of The Queen’s University Belfast.  His research has led to a scientific breakthrough in farm feed safety where naturally occurring contaminants such as mycotoxins are a global challenge. The innovative findings were novel and offer potential to deliver more profitable meat production with a lower environmental footprint.
    The inscribed medal and certificate will be presented virtually on 8th December 2021 and Dr Kolawale will be invited to present a lecture on his work during a conference in 2022 at Burlington House, London.
    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.

     “F is for Food” Virtual Symposium 17th November 2.3.30pm
    The next in the series of virtual meetings organised by RSC Atomic Spectroscopy Group is “F is for Food”, which will offer the chance to hear about the work and research specifically with regards to elemental analysis of foodstuffs for a range of metals and species. There are three invited speakers who will each present on relevant research and industry-based projects. Please go to RSC events for FOC registration

    AgriFood Sustainability – After COP, what next?  Online event 23rd November 2021
    RSC Agriculture Group are running this topical event just 10 days after COP, covering policy and science issues, and FOC registration is open on RSC events. The event will be chaired by Gavin Milligan, Green Knight Consulting and Prof Tom Welton, RSC President, Imperial College. John Points from the Food Group Committee will be speaking on the consequences of recycled food and packaging. Please go to RSC events for FOC registration

    Save the Date
    Advances in Chemical Analysis of Food III 1st April 2022, Burlington House

    Chemical and Physical Modelling of Food Online Event, 12th October 2021 
    Following the success of last year's conference, the RSC Food Group and IOP Food Physics group organised the 2nd Chemical and Physical Modelling of Food Conference, which was held on 12 October.  The conference's nine speakers were based in four different countries, and hailed from both industry (Mondelez International, PepsiCo, Nestle, Schrodinger Materials and RSSL), and academia (University of Reading, University of Sheffield and Technical University Dublin).  The talks covered a wide range of topics, looking at the cross-over between chemistry and physics in various foods, including coffee, fermented foods, candy and barley malt, as well as looking at the physics of feeding bottles and dairy powder flow.  Interest in the conference was high, with over 160 registered attendees from 24 countries from all continents.  The recorded talks are available here.

    The 6th International Food Oral Processing (FOP) Conference, 12-14th July 2021 online
    Food Group Early Career Medal winner 2019, Professor Anwesha Sarkar, of the University of Leeds gave a keynote lecture on “Oral tribology: New insights on 3D biomimetic tongue-like surface”. She described the recent multidisciplinary research she and her team conducted at University of Leeds where they emulated the highly sophisticated surface design of a human tongue for the first time and demonstrated that their printed synthetic silicone structure mimics the surface architecture, elasticity and wettability of the tongue’s surface. These factors are key to how food or saliva interacts with the tongue, which in turn can affect mouthfeel, swallowing, speech, nutritional intake and quality of life. The paper related to this keynote talk titled ‘3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications’ can be found in ACS Applied Materials & Interfaces  (DOI: 10.1021/acsami.0c12925)”

    Check out the latest Saltmarsh’s Essential Guide to Food Additives: Edition 5

    Follow us on Twitter @RSCFood_Group

    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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