Food Group Early Career Medal
Recognising outstanding contributions to food chemistry by early career researchers.
Details
| Status | Open |
|---|---|
| Nominations opening date | 17 September 2025 |
| Nominations closing date | 31 October 2025 |
| 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 award will be made for the most meritorious contributions to food chemistry on the basis of published papers and/or other documentary evidence, including contributions to conferences over the preceding 5 years. We encourage proposals from industry and accept supporting evidence from more than one person if the candidate has not been able to publish confidential work.
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.
The recipient of the award will receive a medal and 拢500 sponsored by the RSC journal Sustainable Food Technology. The winner may be invited to present a lecture on their work at a meeting sponsored by the RSC Food Group, at which a certificate and inscribed medal will be presented. Some assistance will be available towards travel expenses and accommodation.
The award is open to all early career scientists, whether or not members of the 浪花直播. The definition of 鈥楨arly Career Scientist鈥� is someone with no more than 10 years of full-time equivalent professional experience (allowing for career breaks) before the closing date. Time spent as a postgraduate student (e.g. Masters, PhD) is not included, but time spent as a postdoctoral researcher is included.
We recognise those whose career has spanned a break due to caring responsibilities or personal circumstances.
Nominations for the 2025 medal must be made by 31 October 2025 and may be submitted by any nominator familiar with the work of the candidate. Nominators will be asked to provide details of the nominee鈥檚 professional experience and key contribution to food chemistry, highlighting the impact and why the contribution is outstanding. A 1 page C.V. from the nominee is also required.
The candidate鈥檚 agreement must first be obtained and the name of a second person willing to act as referee should be given.
The nomination form can be downloaded from the Awards section on and should be sent, with supporting evidence to the Secretary of the RSC Food 浪花直播 Group Alan Cross via email here.
Past winners of the award have included Prof Stephen Harding for his studies on the characterisation of food polymers, Prof Gary Williamson for his studies on the role of polyphenols in nutrition and Prof Jenny Ames for her studies on the Maillard reaction, all at early stages of their careers.
Recent winners of the award include Dr Joanne Gould for her research on sustainable food structuring ingredients at The University of Nottingham and Dr Anwesha Sarkar of The University of Leeds, whose research has led to scientific breakthroughs in designing novel food structures with targeted oral lubrication.