Society of Food Chemistry

Who we are - What we do


  • facilitates the exchange of ideas and professional suggestions among colleagues
  • promotes the further training of specialist colleagues through Conferences at regional, national and international level as well as through courses and seminars
  • processed in their working groups all pending scientific, technical, food law and professional questions
  • maintains relationships with related societies, committees and associations at home and abroad
  • promotes young scientists in the field of food chemistry and honors outstanding achievements by specialist colleagues.

    Short link to this page:

    Current focus of work


    • Increasing the perception of the LChG as a scientific society
    • education and study
    • promotion of young talent
    • training
    • Hearings on federal, state and EU bills
    • Cooperation with other national and international companies
    • Consumer education in the press and other media

    Position papers and statements


    • Joint position paper of the LChG and the BLC on career paths in food chemistry (2023) ( pdf )
    • Draft of a law amending the law on the professional title of state-certified food chemists (Food Chemists Act) - Statement of the LChG dated 19 July (2019) ( pdf )
    • Position paper of the working groups food industry, food monitoring, Quality Management & Hygiene, food laboratories, elements and element species and pesticides of the Food Chemistry Society (LChG) on the specification and application of the expanded measurement uncertainty - version dated 25 April (2018) ( pdf )
    • Position paper "Structural deficits in food monitoring - 90 percent of regional authorities have no food chemists" (2015) ( pdf )
    • Joint statement by the LChG and the BLC on the situation regarding training places for state-certified food chemists (2015)
      ( pdf Annex 1 )
    • Guide to the practical training of state-certified food chemists of the Federal Association of Food Chemists in the Public Service (BLC) and the Food Chemistry Society (LChG) (2014) ( pdf )
    • Position paper "food chemistry 2014 - Quo vadis?" ( pdf )
    • LChG/BLC for sufficient internships for the training of state-certified food chemists as well as uniform training and examination (state examination) ( pdf )
    • Position paper of the LChG on the organisation of consumer health protection (report by the Federal Audit Office) ( pdf )
    • On the introduction of Bachelor and Master in the study of food chemistry ( pdf )
    • Position paper of the Society of Food Chemistry and the Federal Association of Food Chemists in the Public Service on practical training in official monitoring ( pdf )



    The organ of the Society for Food Chemistry is the journal food chemistry. It is published in six issues per year and is included in the article.
    Online access for members

    Further publications

    White Paper "The 9th CS3 - Chemistry for Sustainable Food: Challenges and Perspectives" - September 2023, Tokyo/Japan
    Download PDF

    On the occasion of its 75th anniversary (2022), the LChG has reissued its brochure "LChG History".
    Download PDF
    Order print version

    On the occasion of its anniversary (2017), the LChG has summarised its history in the brochure "LChG History - 70 Years of the Society of Food Chemistry" (2018)
    Download PDF

    The electronic brochure " Food Chemists - Experts for Food and Consumer Protection " informs the public about the studies, job profile and fields of activity of food chemists (2017) pdf.

    In 2009, an article by the LChG appeared every week in the " Aktuelle Wochenschau ". In 2010, the accompanying brochure was printed but no longer updated. Content can be requested.

    The series " food chemistry, Food Quality " makes the results of LChG working groups available to interested experts. 28 individual volumes are available to date. Orders can be obtained from Behr's Verlag Hamburg.

    Advantages for student members of the LChG

    The Board of the LChG would like to make membership in our society even more attractive for young colleagues, in addition to the many advantages it already offers. He has therefore decided that new student members will receive a one-time free ticket to the German Food Chemists' Day during the period of their student membership in the LChG. You can use it to determine the year of your participation in the Food Chemists Day yourself. This should make it easier for young academics to gain their first experience with scientific Conferences and to make the first contacts that will later be indispensable for successful professional activity.

    In addition, the "Science in Studies" funding initiative was launched in 2016. Through this initiative, students are introduced to science in the early phase of their training, in which their participation in the Food Chemists Day is financially supported. In addition, the participants can be accompanied on the food chemists' day by experienced AG JLCists if requested. The processing takes place via the WG JLC.

    Board of the LChG

    In the Board are the areas


    • Research / University
    • food monitoring
    • food industry
    • Freelance food chemist

    represented by one member each. In addition, there are the chairman and the deputy who come alternately from different areas, as well as the editor-in-chief of the magazine food chemistry and a representative of the WG JLC. more

    awards and honors

    By awarding prizes and grants, the LChG honors personalities who have supported the work of the Food Chemical Society or who have promoted the profession of food chemist (Adolf Juckenack Medal) or appreciates and promotes young scientists (Werner-Baltes- Prize, Bruno Rossmann Prize, Josef Schormüller Grant).


    Working groups

    Intensive, factual work is done primarily in the working groups. The results, which cover the entire breadth of food chemistry tasks, are widely recognized. They are particularly in demand for the standardization and validation of analytical methods, for the creation of guidelines for the German Food Code and for legislative projects by the federal government and the European Community. to the working groups

    Regional associations

    In order to promote the professional and scientific exchange of ideas among its members, the Society of Food Chemistry is part of regional associations structured, which hold scientific lectures at regular intervals. to the regional associations

    LCh days

    52nd German Food Chemistry Days 2024, September 16th - 18th, Freising more



    Online lecture series "Thinking outside the box" 2024

    Exceptional career paths

    April 24, 2024 - Dr. Bernd Klaubert "Food safety and food chemistry in the Bundeswehr - A challenging task for food chemistry experts"

    May 15, 2024 - Dr. Sara F. Marquart "food chemistry - from Museum to the USA to the Company"

    18 June 2024 - Dr. jur. Petra Alina Unland "Interdisciplinary training for food chemists and opportunities - combination with law"

    Invitation / Program

    17:15 - 19:00 each

    LChG members received the access data by email.

    Magazine food

    You can find Online access in the MyGDCh area under "Divisions exclusive" more


    GDCh Office
    Dipl.-Biol. Nicole Bürger
    Tel .: +49 69 7917-231

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    last modified: 03.06.2024 11:29 H from Translator