IMARS (International Maillard Reaction Society) promotes research on the 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.

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Contact Information:

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Varoujan.yaylayan@mcgill.ca

Department of Food Science & Agricultural Chemistry

21111 Lakeshore Road, Ste Anne de Bellevue, Quebec, Canada, H9X 3V9

Tel: 514 398-7918

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