Agricultural and Food Chemistry
Enhance quality of life by advocating safe, nutritious and sustainable food and agricultural supplies that meet global challenges.
AGFD News and Upcoming Events
There is still time to submit and abstract for the Philadelphia ACS Meeting in March 22-26, 2019 ! The abstract submission for the Philadelphia ACS meeting has been extended to Oct 18th, 2019 (Friday). Please consider entering an abstract for an oral presentation and/or poster.
Also, do you have a student that might be interested in entering the AGFD Communicating Culinary Chemistry Competition? This year’s theme is “Colloids”. Please see the attached flier for more information. Also, we would appreciate it if you could post this flier at your institute to help advertise the event. The entry deadline is Dec 13, 2019.
You are invited to submit your abstract(s) for the Spring ACS meeting to be held in Philadelphia, PA, USA during March 22-26, 2020. The abstract submission can be done online at https://callforpapers.acs.org/philadelphia2020. You may submit abstract(s) for the following AGFD symposiums:
Advances in Sensory Evaluation
Chemistry and health benefits of fermented foods
Food Authentication and adulteration detection
Food Packaging: Materials, Active Packaging, & Sustainability
General papers (Oral)
General Papers (Poster)
Method development for complex food matrices – analytical and statistical considerations
Modulation of the gut microbiome by diet-derived compounds and its impact on human health
Nanoencapsulation and delivery of bioactive food ingredients using food biopolymers
Pectin Chemistry and Health
Withycombe-Charalambous Graduate Student Symposium
Frequently asked questions and answers about ACS meeting abstract submission:
Question 1. Do I need to be invited to submit abstract(s) for a symposium?
Answer: no, you don’t. You may submit an abstract to AGFD symposium as ‘contributed’.
Question 2. Shall I submit additional abstract(s) to General Papers (poster)?
Answer: yes. You are welcome and encouraged to submit additional abstract(s) for the General Paper (Poster). The Poster session is generally scheduled in the Sunday Evening with a division reception. You may network with AGFD leaders and colleagues while presenting your poster. The foods and beverages for the AGFD reception are generally great.
It is important that you submit different abstract(s) to the General Papers (Poster) session. Duplicated abstracts will be eliminated by ACS.
Question 3. Shall I submit abstract(s) for the General Papers (Oral) symposium?
Answer: Yes if your presentation topic does not fit well with any other symposiums on the list.
The AGFD Subdivisions are looking for a few good people to step in as officers. Interested people should contact Xuetong Fan (firstname.lastname@example.org) for more information.
Fall Membership Drive:
Do you know anyone that might benefit for AGFD membership?
Possibly you may have let your membership lapse?
Perhaps you are already receiving member benefits (e.g. this monthly email newsletter) but are not yet a member.
Please consider joining the Division of Agricultural and Food Chemistry
Membership is only $10 annually for ACS members and students, and $15 annually for non-ACS members.
Supporting AGFD through membership allows us to continue to provide monthly email updates, a website with organized/consolidated AGFD-related content (agfoodchem.org), excellent AGFD programming and students awards. We hope you will continue to support, and help grow the AGFD division of ACS.
Membership forms are attached and can also be found at agfoodchem.org
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.
Develop focused and timely programs, products and services that engage those involved in agriculture, food chemistry, and related fields.
Enhance communication and market our programs, products, and services more effectively.
Expand global impact by developing the infrastructure to deliver technical programming for targeted international audiences.
Community and Your Profession
Timely technical symposia
Engage scientists to advance our field
Celebrate Your Community
Mentorship, Awards and Recognition
Join AGFD Today
Click to Download
AGFD Online Membership Application
The online membership application to join AGFD. Select Division of Agricultural and Food Chemistry (AGFD) for your Technical Division.
AGFD Membership PDF
Complete and mail.
Click to call ACS and request to join AGFD - the Technical Division of Agricultural and Food Chemistry
Sterling B. Hendricks Memorial Lectureship
Congratulations to John Finley as the 2019 Sterling B. Hendricks Lecturer
he Sterling B. Hendricks Memorial Lecture was established in 1981 by ARS to honor the memory of Sterling B. Hendricks and to recognize scientists who have made outstanding contributions to the chemical science of agriculture.
2019 Sterling B. Hendricks Memorial Lecturer
The Evolution and Future Needs of Food Chemistry in a Changing World
John W. Finley, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA