Tasks of the Food Chemical Society (LChG) include:
Several positions papers and opinions on current and scientific topics are available in German language. For more information, please visit our German website.
The medium of the Food Chemical Society, included in the membership fees, is the journal “Lebensmittelchemie”. The journal comprises 6 issues annually which can also be accessed online.
On the occasion of our 70th anniversary, the history of the LChG was summarised. The brochure is available only in German (PDF), a printed version can be ordered (Link). A German brochure informing about the study, professional profile and fields of activity of food chemists can be downloaded here (PDF).
Further publications can be downloaded on our German Website.
In order to attract young scientists, new student members of the LChG receive a free ticket for the German Food Chemists’ Day which can be used once during the period of the student membership in the LChG. By attending the German Food Chemists’ Day, young scientists gain first experiences with scientific conferences and make first contacts to other scientists - essential for a successful career later on.
Represented with one member each, the executive board comprises the following areas:
• Research/university
• Official food control
• Food industry
• Self-employed food chemists.
In addition, the executive board consists of a chair and vice chair who alternatively come from one of the above mentioned areas, the editor-in-chief of the journal “Lebensmittelchemie”, and one member of the working group ‘Young Food Chemists’.
more (in German)
The Food Chemical Society honors personalities who have supported the work of the Society or have promoted the profession of food chemists (Adolf Juckenack Medal). Moreover, the Society awards and supports young scientists (Werner Baltes Prize, Bruno Rossmann Prize, Josef Schormüller Stipend).
more (in German)
Intensive relevant work is mainly performed in different associated working groups, which cover the whole spectrum of tasks in the field of food chemistry. Their results are widely recognized and support the standardization and validation of analytic methods, preparation of guidelines of the German Foodstuffs Code and also legislative drafts of Germany and the European Union.
link to the work groups (in German)
To support 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.
link to the regional associations (in German)
zuletzt geändert am: 30.01.2020 11:08 Uhr von M.Sakarya
