Working groups

Working groups

The relevant work of the LChG is mainly done in the working groups. The LChG thus has the opportunity to cover the entire breadth of food chemistry tasks and to pursue ongoing scientific analysis of current issues.

The results of these working groups are published, among other things, in position papers in the journal food chemistry or on the LChG website. Definition of papers ( pdf )

Of particular importance is the high level of technical competence of the working groups in connection with the preparation of numerous written statements with which the Board actively participates in legislative projects of the federal government and the European Community.

The following 24 working groups currently exist:

     

  • flavorings more
  • consumer goods more
  • Biochemical and molecular biological analysis more
  • chemometrics and multivariate data analysis more
  • elements and element species more
  • fish and fish products more
  • meat products more
  • nutritional issues more
  • fruit juices and beverages containing fruit juice more
  • feed more
  • university teaching more
  • Young food chemistry more
  • Cosmetic means more
  • cereal-based foods more
  • food laboratories more
  • food monitoring more
  • milk and dairy products more
  • nanomaterials more
  • pesticides more
  • quality management and food industry more
  • liquors more
  • stable isotope analysis more
  • veterinary drug residues more
  • additives more
  •  

This page has been machine translated. If you have any feedback or comments please feel free to contact us.

last modified: 17.07.2021 15:16 H from N.Bürger