The Society of Food Chemistry (LChG) awards prizes to personalities who have supported the work of the LChG or who have promoted the profession of food chemist (Adolf Juckenack Medal).
In addition, it recognizes and promotes young scientists (Werner Baltes Prize, Future Award of the Society of Food Chemistry, Bruno Rossmann Award and Josef Schormüller Scholarship).
All prizes are usually awarded at the annual celebratory meeting of the German Food Chemistry Days.
Every two years, the GDCh also awards the Joseph König commemorative coin to personalities who have made special contributions to scientific development and the promotion and recognition of food chemistry .
All advertisements are aimed at people of all genders.
The Society of Food Chemistry (LChG) - a Division in the GDCh - awards the Adolf Juckenack Medal to personalities who, through years of
personal commitment in important positions in the work of the Food Chemistry Society or who have promoted the profession of food chemists through their work. The awardee is chosen by the Board of the LChG. The medal is awarded at the gala meeting of the annual Food Chemistry Days.
The prize was established in 1981 by the then Division "food chemistry and Forensic Chemistry" in memory of the Privy Councillor and Ministerial Councillor
Prof. Dr. Adolf Juckenack (1870 – 1939) was the founder of the medal. After being awarded almost every year, the medal has been awarded every two years since 2016 (decision of the LChG board on December 3, 2016).
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The following personalities received the Adolf Juckenack Medal (title and place and date of award):
2024
LM Chem. Volker Charné, Halle (Saale)
2022
Dr. Günther Kempe, Niederwiesa
2020
Dr. Rüdiger Schneider, Bruchsal
2018
Dr. Jörg Häseler, Berlin, representing the WG JLC as founding chairman
2016
Dr. Gunter Fricke, Frankfurt
2015
Dr. Peter Fecher, Wiesenttal
2014
Annette Neuhaus, Detmold
2013
Dr. Erhard Kirchhoff, Berlin
2012
Prof. Dr. Michael Petz, Wuppertal
2011
Chem.-Dir. Helmut Streit, Mainz
2010
Dr. Hasan Taschan, Kassel
2008
Anneliese Brockmann, Oerlinghausen
2006
Dr. Dietmar Kasprick, Dresden
2005
Dr. Hanke Hey, Neumünster
2004
Dr. Siegfried Wallrauch, Würzburg
2003
Prof. Dr. Helmut Erbersdobler, Kiel
2002
Gundula Thomas, Dresden
2000
Prof. Dr. Manfred Geßler, Cologne
1998
Dr. Klaus Günther, Preetz
1997
Prof. Dr. Dr. hc. Erich Coduro, Vaterstetten
1996
Ltd. Chem. Dir. Dr. Horst Berg, Karlsruhe
1995
Prof. Dr. Alfred Montag, Hamburg
1994
Prof. Dr. Peter B. Czedik-Eysenberg, Vienna
1993
Prof. Dr. Karl Herrmann, Hanover
1992
Ltd. Chem. Dir. Hans Miethke, Stuttgart
1991
Prof. Dr. Dieter Eckert, Bonn
1989
Dr. Siegfried Baudner, Marburg
Dr. Herbert O. Günther, Neusäß
1987
Director of Chemistry Günther Halder, Berlin
Dr. Auguste Mankel, Bochum
Dr. Fritz Ruf, Heilbronn
1984
Prof. Walter Zipfel, Karlsruhe
1983
Dr. Ruth Burkhardt, Geisenheim
Ministerial Counsellor (ret.) Hans Mollenhauer, Bonn
Dr. Gerhard Nagel, Bielefeld
1982
Prof. Dr. Wilhelm Fresenius, Taunusstein
The Society of Food Chemistry (LChG) – a Division within the German Chemical Society (GDCh) – awards the Werner Baltes Award to young colleagues who are already independently active in scientific research but have not yet been permanently appointed, for exceptional scientific achievements. The prize is intended to encourage further successful activities. The prize money is €2,000. The prize is awarded at the gala session of the annual Food Chemistry Days. The awardee presents their scientific achievements in a lecture.
The prize for young scientists was established in 1969 as the "Young Scientist Prize" and was named after Prof. Dr. Kurt Täufel (1892-1970) from 1998 to 2017. In 2017, the prize was renamed the "Werner Baltes Award " in honor of Prof. Dr. Werner Baltes (1929-2013) and was awarded under this name for the first time in 2018. Since 2023, the prize has been called the "Werner Baltes Award." The food chemist Werner Baltes was the first awardee of the "Young Scientist Prize" in 1970. He is and was particularly known for his educational publications and has made a significant contribution to the training and promotion of young food chemists.
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Nominations must be submitted by a university lecturer in food chemistry in electronic form by February 28 of each year, including a letter of suggestion or endorsement, a CV, a structured list of publications and a description of the candidate's scientific projects, to the Board of the Food Chemistry Society, n.buerger@gdch.de.
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The award has been given to (location at the time of the award):
2024
Dr. Florian Kaltner, Vienna/Austria
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. Jörg Fahrer, Mainz
2016
Dr. Michael Granvogl, Freising
2015
Prof. Dr. Nils Helge Schebb, Wuppertal
2014
Dr. Jens Brockmeyer, Münster
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 Jürgen Fischer, Munich
2003
Dr. Marcus Glomb, Berlin
2001
Dr. Markus O. Lederer, Stuttgart-Hohenheim
2000
Dr. Markus Herderich, Würzburg
1999
Dr. Thomas Hofmann, Garching
1997
Dr. Stefan Vieths, Langen
1996
Dr. Ulrich H. Engelhardt, Braunschweig
1995
Dr. Thomas Henle, Freising
1994
Dr. Peter Winterhalter, Würzburg
1993
Dr. Peter Fürst, Münster
1992
Dr. Peter Schieberle, Munich
1986
Dr. Michael Petz, Münster
1984
Dr. Rudolf Galensa, Hanover
1978
Dr. Erhard Schulte, Münster
1973
Dr. Hans-Peter Thier, Erlangen
1970
Dr. Werner Baltes, Hamburg
The Society of Food Chemistry (LChG) – a Division within the German Chemical Society (GDCh) – annually awards the "Future Award of the Society of Food Chemistry" for the best dissertation in food chemistry . The prize money of €2,000, provided through a private donation, is intended to recognize outstanding work that stands out for its innovative character and its particular relevance to the future and further development of the field of food chemistry . The results of the doctoral thesis must have appeared in at least one original scientific publication or be in print at the time of application. The prize is awarded at the gala session of the annual German Food Chemistry Conference.
The prize was established in 2020 as the successor to the Gerhard Billek Prize on the initiative of Dr. Gunter Fricke as an ideological and financial supporter and the board of the LChG.
Food chemists with doctorates are encouraged to apply independently. The following documents must be included with the application:
A panel of experts, including Dr. Gunter Fricke (Chair and donor), Frankfurt, Prof. Dr. Thomas Henle, Dresden, Thomas Böhm, Chemnitz, and Moritz Popp, Leinburg (WG JLC), will decide on the eligibility of the applicants for the award.
Nominations should be submitted electronically to the chairman of the prize jury, Dr. Gunter Fricke (donor), c/o Society of Food Chemistry – Division of the GDCh, email n.buerger@gdch.de, by April 15 of each year.
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The award has been given to (location at the time of the award):
2024
Dr. Christine A. Stübner, Düsseldorf
2023
Dr. Vivien Michaelis, Wuppertal
2022
Dr. Garima Maheshwari, Bonn
2021
Dr. Alexander M. Voigt, Bonn
2020
Dr. Franziska K. Haag, Munich
The Bruno Rossmann Award of the Bruno Rossmann Foundation is awarded by the Food Chemistry Society of Food Chemistry – Division of the German Chemical Society ( GDCh) during the Food Chemistry Days. The prize consists of a certificate, a photo and CV of the founder, and a cash award of up to €5,000.
According to the founder’s wishes, scientific work in the following areas can be recognized:
The funding objective thus serves practice-oriented consumer protection, with particular emphasis on rapid methods and innovative approaches for resource-efficient 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 Bruno Rossmann Prize foundation in the journal food chemistry 45, Issue 5 (1991).
Younger scholars whose work is consistent with the foundation's mission are invited to apply for the Bruno Rossmann Award through calls for proposals published in leading journals and magazines – usually every two years. To apply, they must submit their work in the aforementioned fields, written in German or English, along with a one-page German abstract and documents detailing their academic career. Suitable proposals may also be submitted by third parties, provided the relevant documents are attached.
A panel of experts consisting of Prof. Dr. Mirko Bunzel, Karlsruhe ( Chair), Prof. Dr. Thomas Kuballa, Karlsruhe, and Dr. Katrin Hoenicke, Hamburg, will decide on the eligibility of the submitted or nominated works for the award.
Applications and proposals are requested in electronic form by 15 April of every second year to the Chairman of the Society of Food Chemistry - Division in the GDCh, n.buerger@gdch.de. The next call for proposals is planned for 2027.
The Board of the Society of Food Chemistry - a Division in the GDCh - has launched the "Young Talent Recruitment Young Scientist Award " for the first time in 2025. Every two years, prize money of EUR 1,000 will be awarded to individuals, institutions or projects that make the subject of food chemistry and its sub-areas accessible to the general public, particularly in the context of education at primary and secondary schools. The award is intended to recognize the achievements of the award-winning individuals, institutions or projects and to encourage others to present the subject of food chemistry to the public with the aim of increasing the number of students.
The selection committee consists of one member each from the WG JLC, the AG Scientific Commission and the Working Group University Teaching. The prize will be awarded at the gala meeting of the Food Chemistry Days.
Proposals and applications, including a description and impact of the project as well as a short CV for individuals or a profile for institutions, should be sent in electronic form to the GDCh Office, n.buerger@gdch.de, by 15 June 2025.
The Josef Schormüller Scholarship promotes the scientific development of younger, professionally successful food chemists
particularly through research stays abroad. The assets contributed by Professor Schormüller are managed by the Josef Schormüller Memorial Foundation.
The scholarship is awarded after an assessment of the previous scientific achievements and the use of the scholarship by the foundation's board, which is composed 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 or nominations should include documents detailing the applicant's academic career to date, as well as certificates and information regarding the intended purpose of the scholarship. These documents, along with the completed and signed application, should be sent by April 15, 2020, under the reference "Josef Schormüller Memorial Foundation" to:
Prof. Dr. Reiner Wittkowski
Driftkamp 8
14532 Kleinmachnow
rwittkowski@t-online.de
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The scholarship has so far been awarded to:
2025
No award
2024
Dr. Vivien Michaelis, Wuppertal
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, Lüdenscheid
Dr. Sören Meyer, Potsdam
2015
Dr. Franziska Hanschen, Großbeeren
2014
Dr. Michael Granvogl, Freising
2013
Constanze Hartmann, Erlangen
Mareen Smuda, Halle
2012
Dr. Julia Bornhorst, Münster
Dr. Michael Hellwig, Dresden
2010
Jens Brockmeyer, Münster
2009
Dr. Sascha Rohn, Berlin
Dr. Nils Schebb, Münster
2008
Dr. Ines Laube, Berlin
2007
Dr. Jörg Hegele, Lausanne
2006
Dr. Simone Höhle, Karlsruhe
2005
Sylvia Riedel, Münster
Dr. Tanja Schwerdtle, Berlin
Dr. Holger Zorn, Hanover
2004
Dr. Carlo Carsten Peich, Erlangen
2003
Dr. Stefan Bauer, Münster
Michael Schwarz, Braunschweig
2002
Dr. Andreas Schieber, Stuttgart-Hohenheim
2001
Dr. Andrea Büttner, Munich
Andreas Degenhardt, Braunschweig
Thomas Kislinger, Erlangen
Christoph 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 Speer
1989
Dr. Rainer Malisch
1987
Dr. Peter Fürst
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.
GDCh Prize - food chemistry Department
more
GDCh Office
Dipl.-Biol. Nicole Bürger
+49 69 7917-231
n.buerger@gdch.de
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last modified: 12.06.2025 06:59 H from Translator
