UPCOMING EVENTS AND DEADLINE
May 5 – June 16 – ACS Sci-MindTM Separation Science Course (Online) - Developing Chromatographic Methods http://proed.acs.org/products-
The ACS Department of Professional Education is running a six-week Sci-Mind™ cohort in Separation Science beginning May 5, 2014. Focusing on Developing Chromatographic Methods, top academic and industry experts in the field will provide you with the fundamental understanding of concepts, theory, and instrumentation you need. Seats are limited - register today!
Our division now has a Facebook page (https://www.facebook.com/agandfood). Please stop by and “like” us!
E-mail Blast Deadline May 1st
The deadline for the next monthly email blast sent to AGFD members is May 1st. Please send your content to Alyson Mitchell, firstname.lastname@example.org
2013 Spencer Award
“2013 Kenneth A SPENCER AWARD CEREMONY was held on September 20, 2013 (For video click here)”
Find thIs the first line in the September event announcement on the Section at http://cas.umkc.edu/chemistry/
Award Winners of the 2013 Journal of Agricultural and Food Chemistry Research Article of the Year Award Lectureship
The Journal of Agricultural and Food Chemistry (JAFC) and the ACS Divisions of Agricultural and Food Chemistry (AGFD) and Agrochemicals (AGRO) are pleased to announce the first two winners to the inaugural Research Article of the Year Award Lectureship: Human Psychometric and Taste Receptor Responses to Steviol Glycosides (corresponding author Thomas Hofmann) and Identifying New Lignin Bioengineering Targets: Impact of Epicatechin, Quercetin Glycoside, and Gallate Derivatives on the Lignification and Fermentation of Maize Cell Walls (corresponding author John Grabber). In order to qualify as the Research Article of the Year, the content of both papers demonstrated creativity and impact on agricultural and food chemistry as a whole.
The corresponding authors from each research paper will be awarded at the 2013 Fall ACS National Meeting in Indianapolis, Indiana at a symposium featuring the awardees. They will each receive $1,000, commemorative plaque, and travel expenses up to $1,250 to attend the meeting.
The Journal of Agricultural and Food Chemistry publishes pioneering research that advances the understanding of the interaction between food constituents and gut microbiota. Manuscripts in the journal demonstrate the interrelationships between this microbial community, food metabolism and health. The metabolites produced by gut microbiota from food constituents are often better absorbed that the original compounds and can be responsible of the health benefits associated with a given food product. Understanding this metabolism is therefore essential in food and health research. In addition, food constituents modulate gut microbiota composition, and the mechanisms for these effects still need to be understood. Finally, new techniques in vivo metabolite analysis need to be developed.
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.