Food Science professor Massimo Marcone was recently admitted as a Fellow of the United Kingdom’s Royal Society of Chemistry.

Admission is based on career achievement and contributions within the profession of chemistry. In particular, RSC (UK) accreditation manager David Barr noted Marcone’s many publications in peer-reviewed literature and his activities in the promotion and public awareness of chemical science.

Fellow is the most senior category of membership in the Royal Society of Chemistry (UK) in Canada.

Related posts:

  1. Food Scientists Analyze 1895 Vintage Bordeaux
  2. Quinoa Crops Could Be Coming to a Farm Near You
  3. You Are a Walking, Talking Mass of Chemicals
  4. Food Science Prof Named Fellow of Royal Society of Canada