Royal Society of Chemistry

The Royal Society of Chemistry (RSC) is a learned society and professional association in the United Kingdom with the goal of "advancing the chemical sciences". It was formed in 1980 from the amalgamation of the Chemical Society, the Royal Institute of Chemistry, the Faraday Society, and the Society for Analytical Chemistry with a new Royal Charter and the dual role of learned society and professional body. At its inception, the Society had a combined membership of 34,000 in the UK and a further 8,000 abroad.

The headquarters of the Society are at Burlington House, Piccadilly, London. It also has offices in Thomas Graham House in Cambridge (named after Thomas Graham, the first president of the Chemical Society) where ''RSC Publishing'' is based. The Society has offices in the United States, on the campuses of The University of Pennsylvania and Drexel University, at the University City Science Center in Philadelphia, Pennsylvania, in both Beijing and Shanghai, China and in Bangalore, India.

The organisation carries out research, publishes journals, books and databases, as well as hosting conferences, seminars and workshops. It is the professional body for chemistry in the UK, with the ability to award the status of Chartered Chemist (CChem) and, through the Science Council the awards of Chartered Scientist (CSci), Registered Scientist (RSci) and Registered Science Technician (RScTech) to suitably qualified candidates.

The designation FRSC is given to a group of elected Fellows of the society who have made major contributions to chemistry and other interface disciplines such as biological chemistry. Prior to 2006, the names of Fellows were published each year in ''The Times'' (London). Honorary Fellowship of the Society ("HonFRSC") is awarded for distinguished service in the field of chemistry. Provided by Wikipedia
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    Food colloids and polymers: stability and mechanical properties : proceedings

    Published 1993
    “…Food Chemistry Group of the Royal Society of Chemistry and the Netherlands Society for Nutrition and Food Science…”
    Book