The Science Communication working group (AG WissKomm) was founded due to the increasing relevance of scientific topics in the public media. Its aim was to increase the visibility of food chemistry in society and thus spark interest in university courses food chemistry among school students.

The aim of the working group is to promote public awareness of the food chemistry degree program and to communicate complex scientific topics in an understandable and transparent manner. The LChG (Food Chemistry Society) 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 members of the working group comprise food chemists from various disciplines, including representatives from universities, research institutions, food monitoring , independent laboratories, and industry. The working group currently has approximately 35 active and corresponding members.

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

LinkedIn
You also have the option of publishing your contributions via the LChG LinkedIn channel. Please submit the required information and files here ( https://forms.gle/jEcrbcQDNgGFwAvw7 ). Please note that reviewing and publishing contributions may take a few days. If you have any questions, please contact us at linkedin-lchg@go.gdch.de.