Congratulations to Alyson Mitchell and Stephen Duke for being named ACS Fellows
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.