Recognising excellence in the application of chemical sciences to the study of food
Nominations are now open for the Royal Society of Chemistry’s Food Group Junior Medal.
The Royal Society of Chemistry’s (RSC) Food Group¬†aims to promote the role of chemistry in food and facilitate the sharing of information and networking between academia and the food industry.
The Food Group awards two medals, Senior and Junior, biennially Рnominations are currently open for the Junior Medal.
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 for chemistry in the food industry and encouraging first class scientists to enter the field of food chemistry.  Last year’s winner of the award was Dr Tolgahan Kocadagli for his research and publications on the Maillard reaction, aroma and acrylamide generation.
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The award will be made for the most meritorious contributions to food chemistry on the basis of published papers and/or other documentary evidence, including contributions to conferences over the preceding 5 years. The RSC Food Group encourage proposals from Industry and accept supporting evidence from more than one person, if the candidate has not been able to publish confidential work.
The award is open to all scientists up to the age of 39 years, whether or not members of the RSC or the Food Group.
Nominations for the 2018 medal must be made by 31st October 2018 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.
The nomination form can be downloaded from the Food Group Awards webpage and should be sent, with supporting evidence to the Hon. Secretary of the RSC Food Chemistry Group via kathwhittaker6@gmail.com.
Recipients of the award may be invited to present a lecture on their work at a meeting sponsored by the RSC Food Group.