Tasks of the Food Chemical Society (LChG) include:
The medium of the Food Chemical Society is the journal “Food Chemistry” comprising 6 issues annually and whose subscription costs are included in the membership fees.
Online access for members.
NEW! The electronic brochure "Food Chemists – Experts for Foodstuffs and Consumer Protection" informs the public about the university major, professional profile and occupational fields of food chemists (2017) pdf.
In 2009, every week there was an article of the LChG in the “Current News of the Week”. In 2010, the corresponding brochures were published. More
The series "Food Chemistry, Food Quality" makes the results of LChG work groups available to interested professional groups. Up to now there are 28 single volumes. These can be acquired from the publisher, Behr’s Verlag Hamburg.
The Executive Board of the LChG would like to make membership in our society, beyond its many advantages, even more enticing especially for young colleagues. Thus, the board decided that new student members will receive a one-time free entry to the German Food Chemists’ Day, i.e. during the period of the student membership in the LChG. Thus, the student members may decide themselves which year they wish to participate in this conference. This measure ought to help young scientists to gain first experiences with scientific conferences and to make first contacts to other scientists—indispensible for a successful career later on.
Represented with one member each, the executive board comprises the following areas:
In addition, the executive board consists of a chair and vice chair who alternatively come from different areas, as well as the editor-in-chief of the journal “Food Chemistry”, and one member of the work group ‘Young Food Chemists’.
By conferring prizes and stipends, the Food Chemical Society honors personalities who have supported the work of the Society or have promoted the profession of food chemists (the Adolf Juckenack Medal). Moreover, the Society distinguishes and supports young scientists (the Kurt Täufel Prize for a Young Scientist, the Bruno Rossmann Prize, the Josef Schormüller Stipend).
Intensive relevant work is mainly performed in the work groups. The results, which cover the whole spectrum of tasks in the field of food chemistry, are also recognized. These are especially sought-after in the standardization and validation of analytic methods, generation of guidelines of the German Foodstuffs Code and in the legislative drafts of Germany and of the European Union.
To further the expert and scientific exchange of ideas among its members, the Food Chemical Society is organized into regional associations that regularly conduct scientific lecture events.
zuletzt geändert am: 18.06.2018 - 09:00 Uhr von M.Fries
