Agricultural and Food Chemistry

(AGFD)

Enhance quality of life by advocating safe, nutritious and sustainable food and agricultural supplies that meet global challenges.

Zero World Hunger Summit

Zero Hunger Summit

How Will Chemistry Help Eliminate Hunger?

Free Virtual Event

Summary - ACS Campaign for Sustainable Future Summit: Putting Chemistry to Work for Zero Hunger (cvent.com)

AGFD News and Upcoming Events

Here are the latest updates for the Division of Agricultural and Food Chemistry (AGFD).

Nominate worthy AGFD members for 2023 AGFD Awards! A complete list of awards and nominations details are available under the Awards tab (click here)

Chicago Program Summary

The Fall 2021 ACS National Hybrid Meeting was a big success! We would like to thank all of the organizers, speakers, poster presenters and AGFD Division leaders.
The division presented 207 abstracts in 32 sessions as well as 45 in-person and 44 virtual posters.
The AGFD Chairs reception and poster sessions were well attended and were a nice way for members to re-connect with old and new friends over snacks and drinks.

The Abstracts for the Spring ACS Meeting are closed! Contact your symposium organizers!

In the spring of 2022, the field of neutracueticals and functional foods lost a pioneering scientist, and many of us lost a great colleague and dear friend with the tragic and untimely passing of Prof. Michael Granvogl.

Michael Granvogl was an impassioned food chemistry to his core. After graduating from the Technical University of Munich (TUM), Germany with a degree in food chemistry in 1998, he pursued and obtained his Ph.D. (2007) and, subsequently habilitation (2016), both conferred by TUM, where his research broadly encompassed examining the generation of thermally-induced aroma compounds and food-borne toxicants. In 2019, Michael Granvogl was appointed Full Professor at the Institute of Food Chemistry, University of Hohenheim, Germany where he managed a young and dynamic team of enthusiastic scientists in their pursuits of food chemistry research until the time of his passing. His body of research has left an indelible mark in the area of food chemistry, foremost in the chemistry of flavor and natural products. Many scientists throughout the world have been inspired by his contributions to aroma compound identification and food toxicology.

Membership:

We would like to remind you of the excellent value that AGFD brings, including excellent technical programs, social events, student and young scientist awards, monthly E-newsletter, AGFD Facebook page (https://www.facebook.com/search/top/?q=agfd) and so much more. We hope that you value this membership and will encourage students, colleagues and perhaps yourself (has your membership lapsed?) to join or renew membership in the Agricultural and Food Chemistry Division.
Applications can be found at our Division website (agfoodchem.org). We appreciate your membership and look forward to your help growing our outstanding division.