Upcoming Spring ACS National Meeting March 18-22 New Orleans LA
Check out the Cornucopia newsletter for the program, events, and more
Cornucopia long - with all AGFD abstracts
Cornucopia short - without abstracts
Sunday March 18 5:30-7:30 Poster Session with Beer reception Hall E
Tuesday March 20 6:00-8:00 Chair's Reception Dickie Brennan's Restauratn
The ACS Graduate & Postdoctoral Scholars Reception will be held 7:00-8:30 PM, Monday, March 19, Great Hall D of the Ernest N. Morial Convention Center. *Each division will be represented with a sign on a cocktail table, so please come and mingle with graduate students and postdocs!* Division representatives should arrive by 6:45 pm, and sign in at the Division Table located just outside the Ballroom. The event is free to all graduate students and postdocs!
The Networking Globally Reception: Tips for applying to a faculty or postdoctoral research position in the U.S. will be held 4:00-5:30 PM, Sunday, March 18, in the Windsor of the Hilton New Orleans Riverside. We would love to have more faculty, especially those that have international experience, to network with the participants, and explain how your division could help them in their endeavors. Refreshments will be provided.
110th UMAMI Memorial Symposium
Sunday (18th March 2018) 8.00 am to 10.40 am at Ernest N. Morial Convention Center Room # 218– Sponsored by Ajinomoto Co., Inc
In 2013, UNESCO recognized Umami as an intangible cultural heritage and the fifth food culture. Umami is a basic element of Japanese food that was originally discovered in Japan in 1908. Many people believe Unami as a taste that support long living healthy Japanese. The first scientific publication related to Umami was presented at the Eighth International Congress of Applied Chemistry (New York) hosted by the ACS society in 1912. Since then the concept of Umami has been taken to many levels scientifically by the collaborative effects of government, academic and industry in Japan and USA. This symposium will be addressing the past, present and the future of Umami science by distinguish scientist from USA and Japan. Please join with us to commemorate the 110th anniversary of the latest taste, Umami.
Most are unaware of the science behind the production and processing of the food we consume. The Agricultural & Food Chemistry Division (AGFD) lets us know that there is nothing more important to humans than having enough nutritious food to eat. The common goal is to produce sufficient nutritious food and feed to support the population in a sustainable way while being responsible stewards of the environment and ecosystem. Navindra Seeram expounds upon how the support from the AGFD division and their shared mission provide a sense of responsibility and satisfaction. Learn More
Link to the Tech Division page where video is featured: https://www.acs.org/content/acs/en/membership-and-networks/join.html
AGFD awards in 2017:
Award for the Advancement of Application of Agricultural and Food Chemistry: Ron Wrolstad
AGFD Fellow Awards: Andrea Buettner, Erlangen Univ., Hang Xiao, Univ. of Massachusetts
Roy Teranishi Graduate Fellowship in Food Chemistry: Tianxi Yang, Univ. of Massachusetts
AGFD Young Scientist Award: Michael Granvogl, Technical Univ. of Munich
Withycombe–Charalambous Award for Excellence in Graduate Research in Agricultural or Food Chemistry: Jingjing Guo, Rutgers Univ.
AGFD Undergraduate Award: Marti Hua, Univ. of British Columbia
Award for Distinguished Service to the Division of Agricultural and Food Chemistry: Russell Rouseff
ACS Fellows: Stephen Duke, Alyson Mitchell
Kenneth A. Spencer Award (administered by Kansas City Section): J. Bruce German, Univ. of California, Davis
Sterling B. Hendricks Award (administered by Agricultural Research Service, USDA): John A. Pickett, Rothamsted Research
Congratulations to Alyson Mitchell and Stephen Duke for being named ACS Fellows
ACS National Meeting Networking Opportunities:
Network with and share information on your division to students and postdoctoral scholars at the upcoming ACS national meeting in DC:
First International Flavor and Fragrance Conference
The First International Flavor and Fragrance Conference was successfully held in Cartagena, Colombia May 10-12. Before the conference, Drs. Coralia Osorio, Michael Qian, Bob McGorrin and Alvaro Orjuela lectured a two-day workshop on flavor chemistry, flavor analysis, flavor interaction and essential oil to 30 participants.
More than 50 abstracts were submitted to the conference, and about 100 researchers attended the meeting. Featured speakers including Terry Acree from Cornell University on sensation, Gary Beauchamp from Monell Chemical Senses Center on flavor pleasure, Charles Spence from Oxford University on Neuroscience, Mary Ann Drake from North Carolina State University on sensory analysis, Fereidoon Shahidi on lipid off-flavor, and Gary Reineccius from University of Minnesota on flavor encapsulation. The organizing committee (Michael Qian, Gary Reineccius, Fereidoon Shahidi, Coralia Osorio) is planning the 2nd International Flavor and Fragrance Conference in 2019 in Chile.
Asia-Pacific International Chapters Conference
The inaugural Asia-Pacific International Chapters Conference will be held Nov. 5-8 I Jeju, Korea. Abstracts submission is now open. For more information or to register please go to www.acskoreachapter.org.
AGFD, one of the sponsors of this conference, has provided funds to partially support the travel of two graduate students majoring in agricultural and food chemistry to present at this meeting. Contact Agnes Rimando (firstname.lastname@example.org) for travel support application. Cash award will also be given to a graduate student presenting work in agricultural and food chemistry who will be selected for the best presentation in the poster/oral competition.
FLAVOR CHEMISTRY WORKSHOP
The First International Flavor and Fragrance Conference
May 8-9, 2017, Hotel Las Américas, Cartagena Colombia
This workshop will cover the main chemical and biogenetical aspects of odor-volatile compounds related to the food flavors, and the instrumental methodologies for their analyses. Additionally, the issues related to processed flavors and industrial scale-up will be also covered. Attendants will get the opportunity to perform a short descriptive olfactory training.
AGFD member Fred Jaeger, a scientist at Bayer CropScience is featured in a ACS short video that is part of the series called What Chemists Do. Click here to access the video!
The Division of AGFD offers many opportunities for awards and recognition. See the Awards page for more details and information
Congratulations to AGFD Members Lauren Jackson and Kim Morehouse on being named to the 2016 class of ACS Fellows!
2016 Fall Philadelphia AGFD Technical Program
2016 AGFD Fellows!
Congratulations to Sue Ebeler (Univ. of California-Davis), Qingrong Huang (Rutgers Univ.), Peter Winterhalter (Institute of Food Chemistry, Braunschweig, Germany), and Wally Yokoyama (USDA, Western Regional Research Center, Albany, CA) for being named AGFD Fellows for 2016.
The Division has defined vision and mission statements:
Enhance quality of life by advocating safe, nutritious and sustainable food and agricultural supplies that meet global challenges.
Lead and foster a diverse community to promote and advance agricultural and food chemistry research, education, outreach and communication.
You may find the full details of the 2016 AGFD Strategic Planning Retreat here.
Call 1-800-333-9511 and ask to join AGFD! (614-447-3776 Outside USA)
AGFD New By-laws Approved! (click here)
AGFD brings together persons particularly interested in the chemistry of agricultural and food products, both raw and finished; to foster programs of general papers and symposia on special topics dealing with this field of chemistry; to promote such other activities as will stimulate activity in and emphasize the importance of research in agricultural and food chemistry. AGFD provides quality, timely Symposium at ACS National Meetings. Programs are of interest not only to chemists, but to biochemists, biologists, agronomists, plant physiologists, molecular biologists, agricultural engineers, chemical engineers, material scientists and food scientists.
Technical focus is on agriculture, renewable resources, food composition, food quality, food processing, nutrition, biochemistry, food safety, food flavor, biotechnology, natural products, pharmaceuticals, green products, chemical raw materials and feedstocks, bioenergy, and sustainability.
Objectives of the division are to encourage the advancement and understanding of agricultural and food chemistry; and to promote scientific interest and inquiry in agricultural and food chemistry by divisional meetings, professional contacts, reports, papers, discussions and publications.