Working groups

The LChG's subject-related work is primarily carried out in the working groups. This gives the LChG the opportunity to cover the entire range of food chemistry areas and to engage in continuous scientific discussion of current issues.

The results of these working groups are published, among other places, in position papers in the journal food chemistry and on the LChG website.

Definition papers pdf
Publications more

Of particular importance is the high level of professional competence of the working groups in connection with the preparation of numerous written opinions with which the Board actively participates in legislative projects of the Federal Government and the European Community.

The following 24 working groups currently exist:

 

• flavorings more
• consumer goods more
• Biochemical and molecular biological analysis more
• elements and element species more
• fish and fish products more
• meat products more
• nutritional issues more
• fruit juices and beverages containing fruit juice more
• feed more
• university teaching more
• Young food chemistry more
• Cosmetic products more
• cereal-based foods more
• food laboratories more
• food monitoring more
• milk and dairy products more
• nanomaterials more
• pesticides more
• quality management and food industry more
• liquors more
• stable isotope analysis more
• veterinary drug residues more
• Science communication more
• additives more