Working groups

The LChG's subject-specific work is primarily carried out in its working groups. This allows the LChG to cover the entire spectrum of food chemistry topics and to engage in continuous scientific discourse on current issues.

Results from these working groups are published, among other things, in position papers in the journal food chemistry (Food Chemistry) and on the LChG website.

Definition of "papers pdf"
more publications

Of particular importance is the high level of professional 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.

Currently, the following 24 working groups exist:

 

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