Charting the future of carbonyl research in food and medicine

Dear Colleagues, Friends and Visitors to this site,

The purpose of this message is to invite all researchers in food science, nutrition, biology and medicine having an interest in the Maillard Reaction to join the International Maillard Reaction Society.

In 1912, Louis Camille Maillard postulated that his discovery, i.e., the reaction between reducing sugars and amino acids, would be of relevance to agronomy, nutrition and medicine, in particular diabetes. As we know today, every aspect of Maillard’s discovery has materialized into major implications, both of beneficial and deleterious nature, and has expanded to lipid peroxidation and reactive carbonyls wherever they form.

Every year hundreds of paper are published under the sole title “glycation”. This enormous interest has been the catalyst for chartering the International Maillard Reaction Society (IMARS) established in 2005. Our mission is spreading knowledge and promoting high quality research about the Maillard Reaction, as a catalyst to favour the network of scientists active in very different areas.

This web site has been completely restyled in January 2010 to offer all members more services and to promote the contact among the Maillard community across the years that will bring us to the centenary meeting in Nancy, 2012.

I would like to thank all those who have donated their time and resources to bring IMARS into 2010, especially John Baynes, Jenny Ames, Suzanne Thorpe and Vincent Monnier. A special thanks to all people who accepted to serve in the various Committee during this term.

Vincenzo Fogliano, Ph.D.
President