The Science Communication working group , or AG WissKomm for short, was established due to the increasing relevance of scientific topics in the public media. Its founding was aimed at increasing the visibility of food chemistry in society and thus stimulating interest in university courses food chemistry among schoolchildren.

The goal of the working group is to promote public awareness of the food chemistry degree program and to communicate complex scientific issues in a comprehensible and transparent manner. The LChG has a broad network of experts, which we intend to utilize to strengthen the external impact of our Division .

Composition of the working group
The working group's members are food chemists from various disciplines, including representatives from universities, research institutions, food monitoring , independent laboratories, and industry. The working group currently has a total of approximately 35 active and corresponding members.

cooperation
We are always happy to welcome new members and especially welcome the support of "young members!"