IMARS
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 physiological role of advanced glycation products and medical doctors performing basic research in the field of diabetes and its complications.
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 physiological role of advanced glycation products and medical doctors performing basic research in the field of diabetes and its complications.
Statement of Purpose
IMARS goals are to foster a balanced approach to understanding both the advantageous and deleterious properties of carbonyl compounds and their end products in food science, technology and medicine. IMARS also supports and encourages the transfer of basic and applied knowledge to the health professions in Academia and Industry. The activities of the Society include: organizing conferences and workshops; interacting with public, private and industrial funding organizations; educating policy makers and program planners; educating health professionals; and informing the news media and the public of issues of importance to the organization.