Agricultural and Food Chemistry

American Chemical Society

Celebrating 100 Years of AGFD

Updated: August 7, 2008

WELCOME

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.

Vision By 2011 we will increase membership engagement, broaden the impact of our programs, products, and services, apply innovative communication tools, and expand our global outreach.

Goals:

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.

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Join the Division

$8.00 per year

Benefits:
Meetings