Established in 2005, the INTERNATIONAL MAILLARD REACTION SOCIETY (IMARS) is a growing non-profit professional organization classified as 501(c)(3), comprised of researchers and clinicians with an interest in the field of carbonyl reactions in foods, biology and medicine. IMARS is affiliated with the French Louis Camille Maillard Association and other organizations.
IMARS promote the research on Maillard Reaction and protein glycation.
The Society is formed by food scientists dealing with issues related to food browning, nutritionists interested in the phisiological role of advanced glycation products and medical doctors performing basic research in the field of diabetes and its complications.
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