Advances in the Chemical Analysis of Food

Martin Perkins

23rd January 2018

Flavours, Food, Kathy Ridgway, Lewis Jones, Royal Society of Chemistry, Royal Society of Chemistry Food Group, RSC, RSC Separation Science Group,

Following a successful meeting in 2016, I am pleased to announce that this event is being repeated which is jointly organised by the RSC Separation Science Group and RSC Food Group, and is being sponsored by Anatune.

This event is being held on Friday 27th April 2018, at Burlington House, London.  Registration and abstract submission is now open for this one-day meeting, which you will find details of here.

For a taster of what to expect, please click here for a short video of the meeting held previously in 2016. You can also see the meeting purpose and objectives here.

Analytical chemistry is vital to the food industry, the UK’s biggest manufacturing sector, ensuring food is safe, authentic, nutritious and enjoyable.

Registration Fee:
RSC Member £50
Non-member £60
Student Member £5
Student non-member £10

Invited Speakers:
Prof Andy Taylor (Flavometrix, Emeritus Professor University of Nottingham)
Prof G John Langley (University of Southampton)
Dr Dara Fitzpatrick (University College Cork, BARDS Acoustic Science Labs)

If you would like to contribute to the meeting, please send abstracts to a meeting organiser: either Kathy Ridgway or Lewis Jones.