Food Group
Meeting global challenges
Food composition, quality and supply
Nutrition, authenticity, and food security
Sensory and consumer science
How food tastes, smells, feels and looks
The future of food
Advances in process engineering, including packaging
Message from the Chairs
Dr Maria José Oruna-Concha & Dr Hamid Ghoddusi
Chairs
As the Chairs of the Food Group at the Society of Chemical Industry (SCI), we would like to welcome you to join us in addressing some of the pressing topics and challenges facing the food industry and how our group, with its unique academic-industry interface, can play a crucial role in tackling them.
The food industry is navigating an era of rapid transformation, driven by several key factors, including Sustainability and Climate Change, Health and Nutrition, Food Safety and Security, Digital Transformation and Innovation, Regulation and Consumer Perception.
The SCI Food Group is uniquely positioned to contribute to these dynamic challenges through its strong academic-industry collaboration. By bringing together scientists, researchers, industry leaders, and policy-makers, we can foster meaningful dialogue, knowledge exchange, and innovation. Our platform allows for the exploration of cutting-edge research, sharing of best practices, and the development of new partnerships that can drive the industry forward. We also help you to extend your network across other allied disciplines including Health & wellbeing, Agrisciences, Lipids, Horticulture and Environment, Health and Safety Group.
SCI has a long tradition of awarding student presentation competition prizes and offer a number of travel bursaries and scholarships in food science and food engineering related disciplines.
We encourage all of you to actively participate in our upcoming activities and to share your insights and ideas on how we can continue to make a meaningful impact. Together, we can drive the advancement of the food industry towards a more sustainable, healthy, and resilient future. Thank you for your ongoing support and commitment to the SCI Food Group.
Meet the Committee Officers
Mary Henderson
Secretary
Anil de Sequeira
Treasurer
Dr Hamid Ghoddusi
Co-Chair
Maria José Oruna-Concha
Co-Chair
In brief
One of the Technical Interest Groups in SCI, the Food Group, applies a multidisciplinary approach to food science and technology. Its wide-ranging interest area reflects the diversity of the members - from physicists, chemists and microbiologists to nutritionists, sensory analysts and from food production specialists and manufacturers to policy makers and students.
