Division of Agricultural & Food Chemistry

Overview The division encourages members and non-members interested in food and agriculture to join the division. Programs are of interest not only to chemists, but to biochemists, plant physiologists, molecular biologists and food scientists. Technical focus is on food composition and food quality. Technical programs concern food processing, nutrition and biochemistry, food safety, and food flavor. Other aspects of agricultural products are also of interest, including products of biotechnology such as drugs and chemical raw materials. Particular focus is found by participating in one of the four subdivisions. 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. Benefits: Meetings Programming at national meetings International Symposia Specialty Subject Symposia Workshops Publications Journal of Agricultural and Food Chemistry Cornucopia (a quarterly newsletter) Abstracts of papers mailed prior to national meetings Biannual membership directories Sponsorship for publication of symposia books Awards Advancement of the Application of Agricultural and Food Chemistry Award Donald A. Withycombe Graduate Fellowship in Food Chemistry Awards for excellence in graduate and undergraduate research Young Scientist Award Discounts 30-40% off list price of selected books at meetings, advertised in Cornucopia Discount on ACS meeting abstract book Subdivisions Sudivision membership is optional and at no additional charge. Flavor Chemistry Food and Nutritional Biochemistry Agricultural and Natural Products Chemistry Food Safety Secretary/Treasurer/Separates: Ms. Cynthia J. Mussinan IFF R & D 1515 Highway 36 Union Beach, NJ 07735 ph: (908) 888-2401 fax: (908) 888-2350

ACS Washington DC

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