awards and honors

The Society of Food Chemistry (LChG) - Division in the GDCh, awards the Werner Baltes Prize to young colleagues who are already independently scientifically active but not yet permanently appointed, for special scientific achievements. The prize should be an incentive for further successful activities. The prize money is EUR 2000.00. The prize is awarded at the celebratory meeting of the annual Food Chemistry Days. The awardee presents his scientific achievements in a lecture.

The prize for young scientists was created in 1969 as the "Prize for Young Scientists" and from 1998 to 2017 bore the name of Prof. Dr. Kurt Teufel (1892-1970). In 2017 the prize was awarded in honor of Prof. Dr. Werner Baltes (1929 - 2013) renamed the "Werner Baltes Award of the Young Scientist" and awarded under this name for the first time in 2018. Since 2023 the prize has been called the “Werner Baltes Prize”. The food chemist Werner Baltes was the first awardee of the "Young Scientist Prize" in 1970. He is and was particularly known for his teaching publications and has made a special contribution to the training and promotion of young food chemists.

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Proposals are from - a - university teacher of food chemistry until 28.02. of each year in electronic form with a letter of recommendation or endorsement, curriculum vitae, structured list of publications and a description of the candidate's scientific projects to the

Board of the Food Chemical Society
Varrentrappstr. 40 - 42
60486 Frankfurt am Main
Email: n.buerger@gdch.de

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The award has been given so far (place at the time of the award):

2023
Prof. Dr. Simon Hammann, Erlangen

2022
dr Helene Loos, Erlangen

2021
PD dr habil- Claudia Oellig, Hohenheim

2020
dr Franziska S. Hanschen, Großbeeren

2019
dr Michael Hellwig, Dresden

2018
dr Daniel Wefers, Karlsruhe

2017
PD dr Joerg Driver, Mainz

2016
dr Michael Granvogl, Freising

2015
Prof. Dr. Nils Helge Schebb, Wuppertal

2014
dr Jens Brockmeyer, Munster

2013
Jun.-Prof. dr Melanie Esselen, Kaiserslautern

2012
dr Dietmar Rolf Kammerer, Stuttgart-Hohenheim

2010
PD dr Andrea Büttner, Munich and Erlangen

2009
PD dr Getrud Morlock, Stuttgart-Hohenheim

2008
Prof. Dr. Tanja Schwerdtle, Berlin/Münster

2007
dr Michael Rychlik, Munich/Garching

2006
dr Mirko Bunzel, Hamburg

2005
dr Dietmar Breithaupt, Stuttgart-Hohenheim

2004
dr Markus Juergen Fischer, Munich

2003
dr Marcus Glomb, Berlin

2001
dr Markus O. Lederer, Stuttgart-Hohenheim

2000
dr Markus Herderich, Wuerzburg

1999
dr Thomas Hofmann, Garching

1997
dr Stefan Vieths, Langen

1996
dr Ulrich H. Engelhardt, Brunswick

1995
dr Thomas Henle, Freising

1994
dr Peter Winterhalter, Wuerzburg

1993
dr Peter Fürst, Munster

1992
dr Peter Schieberle, Munich

1986
dr Michael Petz, Munster

1984
dr Rudolf Galensa, Hanover

1978
dr Erhard Schulte, Munster

1973
dr Hans-Peter Thier, Erlangen

1970
dr Werner Baltes, Hamburg

The Society of Food Chemistry (LChG) - a Division in the GDCh - annually awards the "Future Award of the Society of Food Chemistry" for the best dissertation in the subject of food chemistry . With prize money of 2,000 euros, which is made available through a private donation, an outstanding work is to be awarded, which stands out due to its innovative character and its special relevance for the future and the further development of the subject of food chemistry . The results of the doctorate must appear in at least one original scientific publication or be in print at the time of application. The prize is awarded at the celebratory meeting of the annual German Food Chemistry Days.

The prize was established in 2020 as a successor to the Gerhard Billek Prize on the initiative of Dr. Gunter Fricke as idealistic and financial supporter and board member of the LChG.

Food chemists with a doctorate are encouraged to apply independently. The application must be accompanied by the following documents:

 

• Summary of the doctoral thesis
• Letter of application with a convincing presentation of the innovative character and the relevance of the scientific results for the further development of the subject of food chemistry
• Proof of successful defense / disputation
• a CV of the candidate including contact details as well as
• the dissertation as a PDF file.

A group of experts, Dr. Gunter Fricke (Chair and donor), Frankfurt, Prof. Dr. Thomas Henle, Dresden, Thomas Böhm, Chemnitz, and Moritz Popp, Leinburg (WG JLC).

Proposals are to be submitted in electronic form to the chairman of the award jury, Dr. Gunter Fricke (donor), c/o Society of Food Chemistry – Division in the GDCh, email n.buerger@gdch.de.

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The award has been given so far (place at the time of the award):

2023
dr Vivien Michaelis, Wuppertal

2022
dr Garima Maheshwari, Bonn

2021
dr Alexander M. Voigt, Bonn

2020
dr Franziska K. Haag, Munich

awardee

The Bruno Rossmann Award of the Bruno Roßmann Foundation is awarded as part of the Food Chemistry Days by the Society of Food Chemistry - Division in the German Chemical Society . The prize consists of a certificate, the donor's picture and CV as well as a sum of money of up to 5,000 euros.

According to the wishes of the founder, scientific work on the following main topics can be awarded:

 

• Rapid methods for detecting harmful substances on and in food,
• Methods for examining food using simple means, for example if the technical equipment is no longer usable for external reasons, as well as
• Improvement of nutrition, elimination of harmful substances, better physiological utilization.

The funding goal therefore serves to provide practical consumer protection with particular emphasis on rapid methods and innovative approaches to resource-saving food analysis as well as improving the nutritional situation through technological advances, including the reduction of undesirable substances. Explanations of individual terms can be found in the announcement about the foundation of the Bruno Roßmann Prize in the magazine food chemistry 45, Issue No. 5 (1991).

Younger scientists whose work corresponds to the foundation's purpose are invited to apply for the Bruno Rossmann Award through calls for proposals - usually every two years - in the most important specialist journals and journals. To do this, the thesis from the above-mentioned areas, written in German or English, a one-page German summary and documents about the scientific career must be submitted. In addition, suitable work can be suggested by third parties if the relevant documents are attached.

A group of experts, including Prof. Dr. Mirko Bunzel, Karlsruhe ( Chair), Prof. Dr. Thomas Kuballa, Karlsruhe, and Dr. Katrin Hoenicke, Hamburg.

Applications and suggestions are requested in electronic form by April 15th every other year to the chairman of the Food Chemistry Society - Division in the GDCh, n.buerger@gdch.de. The next call for proposals for tenders is planned for 2025.

The Josef Schormüller scholarship promotes the scientific development of young food chemists who are already professionally successful
especially through research stays abroad. The assets contributed by Professor Schormüller are administered by the Josef Schormüller Memorial Foundation.

The grant is awarded after the evaluation of previous scientific achievements and the use of the grant by the board of directors, which consists of Prof. Dr. Monika Pischetsrieder (Erlangen), Prof. Dr. Tanja Schwerdtle (Potsdam), Prof. Dr. Reiner Wittkowski (Berlin), Dr. Gunter Fricke (Frankfurt) as industry representative and Prof. Dr. Gerd Hamscher (Gießen).

Applications and candidate proposals contain documents about the previous scientific career as well as certificates and information on how the scholarship is to be used. These documents, together with the completed and signed application, are to be sent by April 15 with the keyword "Josef Schormüller Memorial Foundation" to:

Prof. Dr. Reiner Wittkowski
Barkenhof 18
14163 Berlin
rwittkowski@t-online.de

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The scholarship has been awarded to:

2023
dr Maria Maares, Berlin

2022
dr Florian Kaltner, Gießen

2021
dr Jana Raupbach, Nuthetal

2020
dr Simon Hammann, Erlangen

2019
No award

2018
dr Claudia Oellig, Hohenheim

2017
dr Fabian Weber, Bonn

2016
dr Sven Meckelmann, Luedenscheid
dr Soren Meyer, Potsdam

2015
dr Franziska Hanschen, Großbeeren

2014
dr Michael Granvogl, Freising

2013
Constanze Hartmann, Erlangen
Mareen Smuda, Halle

2012
dr Julia Bornhorst, Munster
dr Michael Hellwig, Dresden

2010
Jens Brockmeyer, Munster

2009
dr Sasha Rohn, Berlin
dr Nils Schebb, Munster

2008
dr Ines Laube, Berlin

2007
dr Joerg Hegele, Lausanne

2006
dr Simone Höhle, Karlsruhe

2005
Sylvia Riedel, Munster
dr Tanja Schwerdtle, Berlin
dr Holger Zorn, Hanover

2004
dr Carlo Carsten Peich, Erlangen

2003
dr Stefan Bauer, Munster
Michael Schwarz, Brunswick

2002
dr Andreas Schieber, Stuttgart-Hohenheim

2001
dr Andrea Buttner, Munich
Andreas Degenhardt, Brunswick
Thomas Kislinger, Erlangen
Christopher Pfahler, Berlin
dr Uwe Schwarzenbolz, Dresden

2000
Mirko Bunzel, Hamburg
dr Frank Podebrad, Frankfurt am Main

1999
dr Wilfried Schwab

1998
dr Jan Fritsche

1997
PD dr Stefan Vieths

1996
dr Hans Ulrich Humpf

1996
dr Un-Sook Gi

1995
dr Monika Pischetsrieder

1992
dr Karl Spear

1989
dr Rainer Malisch

1987
dr Peter Furst

1986
dr Franz Ledl

1984
dr Reiner Wittkowski

1982
dr Christian Gertz

1979
dr Hans Büning-Pfaue

The German Chemical Society announced the Gerhard Billek Prize for the best dissertation in food chemistry from 2007 to 2019. The prize money of 2,000 euros was awarded to an outstanding work that is characterized by scientific originality, an interdisciplinary approach with special consideration of food technology aspects as well as significant advances in the scientific field. The prize was awarded every year on the occasion of the festive meeting of the German Food Chemists' Days.

awardee