The relevant work of the LChG is mainly carried out in the working groups. The LChG thus offers the opportunity to cover the entire range of food-chemical tasks and to engage in continuous scientific discussion of current issues.
The results of these working groups are published, among other things, in position papers in the journal food chemistry and on the LChG website. Definition papers ( pdf )
Of particular importance is the high 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 23 working groups currently exist:
Contact person chemometrics: Prof. Dr. Philipp Welle r, Mannheim University of Applied Sciences
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last modified: 03.03.2023 13:59 H from Translator