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) - Division in the GDCh - awards the Adolf Juckenack Medal to personalities who, through years of
Personal commitment in important positions contributed to the work of the Food Chemical Society or who have promoted the profession of food chemist through their work. The awardee is determined by the Board of the LChG. The medal is awarded at the festive session of the annual Food Chemistry Days.
The prize was awarded in 1981 by the then Division "food chemistry and Forensic Chemistry" in memory of the Privy Council and Ministerial Council
Prof. Dr. Adolf Juckenack (1870 – 1939) was founded. After being awarded almost annually, the medal has been awarded every two years since 2016 (resolution of the LChG board on December 3rd, 2016).
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The following personalities received the Adolf Juckenack Medal (title, place and time of award):
2022
dr Gunther Kempe, Niederwiesa
2020
dr Rüdiger Schneider, Bruchsal
2018
dr Jörg Häseler, Berlin, representative of the WG JLC as founding chairman
2016
dr Gunther 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 dispute, Mainz
2010
dr Hasan Taschan, Kassel
2008
Anneliese Brockmann, Oerlinghausen
2006
dr Dietmar Kasprick, Dresden
2005
dr Hanke Hey, Neumunster
2004
dr Siegfried Wallrauch, Wuerzburg
2003
Prof. Dr. Helmut Erbersdobler, Kiel
2002
Gundula Thomas, Dresden
2000
Prof. Dr. Manfred Gessler, Cologne
1998
dr Klaus Gunther, 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
Chemical Director Günther Halder, Berlin
dr Auguste Mankel, Bochum
dr Fritz Ruf, Heilbronn
1984
Professor Walter Zipfel, Karlsruhe
1983
dr Ruth Burkhardt, Geisenheim
Ministerialrat (retired) Hans Mollenhauer, Bonn
dr Gerhard Nagel, Bielefeld
1982
Prof. Dr. Wilhelm Fresenius, Taunusstein
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 Directors 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):
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:
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):
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 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 photo and curriculum vitae as well as a monetary amount of up to EUR 5,000.
According to the will of the founder, scientific work on the following focal points can be awarded:
The funding goal thus serves practice-oriented consumer protection with special consideration of rapid methods and innovative approaches to resource-saving food analysis and the improvement of 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 journal food chemistry 45, No. 5 (1991).
Younger scientists whose work corresponds to the purpose of the foundation are invited to apply for the Bruno Rossmann Award by means of advertisements - usually every two years - in the most important journals and journals. For this purpose, the work from the above areas, written in German or English, a one-page German summary and documents on the scientific career must be submitted. In addition, suitable work can be proposed by third parties if the relevant documents are attached.
A group of experts, the Prof. Dr. Mirko Bunzel, Karlsruhe (Chairman), Prof. Dr. Thomas Kuballa, Karlsruhe, and Dr. Katrin Hoenicke, Hamburg.
Applications and suggestions are requested in electronic form by April 15, 2023 to the chair of the Food Chemical Society - Division in the GDCh, n.buerger@gdch.de.
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:
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.
GDCh Prize - food chemistry Department
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last modified: 02.01.2023 16:59 H from Translator