Food Group Early Career Medal
Recognising outstanding contributions to food chemistry by early career researchers.
Details
| Status | Closed |
|---|---|
| Career stage | Early career |
Awarded by the Food Group
The group promotes awareness of the importance of chemistry in the food chain to enhance sustainability and food and nutrition security. It encourages interactions between scientists and technologists engaged in food research and development.
Neslihan Tas, Hacettepe University
For her research into the Maillard reaction and the novel approaches to understanding the chemistry of this complex reaction.
Previous winners
- 2021 - Dr Oluwatobi Kolawole, Queen鈥檚 University Belfast
- 2019 - Dr Anwesha Sarkar, University of Leeds
- 2018 - Dr Joanne Gould, University of Nottingham
- 2017 - Dr Tolgahan Kocadagli, University of Reading/Hacettepe University, Gida Muhendisligi
- 2006-2016 - Not awarded
- 2003 -Dr Martin Williams - Massy
- 2001 - Not awarded
- 1997 - Dr Stefan Kasapis - Sultan Qaboos University, Oman
- 1996 - Dr Reg Wilson - IFR, Norwich
- 1995 - Dr Jennifer Ames - Reading
- 1994 - Dr Jen-Luc Courthaudon - Dijon
- 1993 - Dr Gary Williamson - IFR, Norwich
- 1992 - Not awarded
- 1991 - Dr Steven Harding - Nottingham
- 1990 - Dr David Clark -IFR, Norwich
- 1989 - Not awarded
- 1988 - Dr Ian Norton - Unilever, Colworth
- 1987 - Dr Mary Griffin - IFR, Reading
About this prize
The Early Career Award will be made for the most meritorious contribution to food chemistry on the basis of published papers and/or other documentary evidence over the preceding five years, with less than ten years of professional experience.
The aim of this RSC Food Group 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.