Recognising excellence in the application of chemical sciences to the study of food

The Royal Society for Chemistry (RSC) Food Group has issued a call for nominations for its Junior Medal.

The aim of the Royal Society for Chemistry (RSC) Food Group’s¬†Junior Medal¬†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 for chemistry in the food industry and encouraging first class scientists to enter the field of food chemistry.

Past winners of the award have included Prof Stephen Harding for his studies on the characterisation of food polymers, Prof Gary Williamson for his studies on the role of polyphenols in nutrition and Prof Jenny Ames for her studies on the Maillard reaction, all at early stages of their careers.

KTN’s Prof Bryan Hanley is a member of the RSC Food Group committee.

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Who should apply?

The award will be made for the most meritorious contributions to food chemistry on the basis of published papers and/or other documentary evidence over the preceding 5 years. The award is open to all scientists up to the age of 39 years, whether or not members of the Royal Society of Chemistry or the Food Group.

How to apply?

Nominations for the 2017 medal must be made by 23rd October 2017 and may be submitted by any nominator familiar with the work of the candidate. The candidate’s agreement must first be obtained and the name of a second person willing to act as referee should be given. Nominations should be sent, with supporting evidence to the Hon. Secretary of the RSC Food Chemistry Group, Kath Whittaker kathwhittaker6@gmail.com.

Recipients of the award may be invited to present a lecture on their work at a meeting sponsored by the Royal Society of Chemistry Food Group.