Food Chemical Society

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Food Chemical Society in the Society of German Chemists
founding 1949
Seat Frankfurt am Main
main emphasis Specialist group of the GDCh for the promotion of the scientific, technical, food law and professional interests of food chemists
Chair Monika Pischetsrieder
Members approx. 2900 (as of February 2016)

The Lebensmittelchemische Gesellschaft (LChG) is an association of food chemists within the Gesellschaft Deutscher Chemiker (GDCh) from the official food control , food industry , research as well as freelance or other activities who work together on all relevant issues. The LChG has around 2900 members, making it the GDCh's largest specialist group. The young talent organization of the LChG is the AG Young Food Chemists (“AG JLC”), which represents the interests of students, doctoral candidates and young professionals.


The LChG mediates the exchange of ideas and technical suggestions among its members. The exchange takes place among other things in more than 20 working groups that deal with all current scientific, technical, food law and professional issues. The company also promotes advanced training through conferences at regional, national and international level as well as through courses and seminars. In addition, the LChG maintains an independent certification body for the advanced training of food chemists (ZFL) under the umbrella of the GDCh . In addition, the LChG maintains relationships with related societies, committees and associations at home and abroad. Young scientists in the field of food chemistry are actively promoted.

Members of the LChG can become:

  • All persons at home and abroad interested in food chemistry who are full GDCh members or GDCh young members.
  • All students of food chemistry, chemistry and other natural science subjects who are student members of the GDCh and other members of the GDCh in training.
  • All persons with a university degree who are neither food chemists nor chemists, but interested in working in the LChG and are therefore associated members of the GDCh.
  • Companies, corporations, authorities, scientific institutes and associations can support the activities of the LChG through donations and also become supporting members of the GDCh.


Outstanding achievements by specialist colleagues are recognized:

  • The Adolf Juckenack Medal is awarded for work for the food chemical society or the profession.
  • The Kurt Täufel Prize for young scientists is intended to promote the performance of young specialist colleagues.
  • The Bruno Roßmann Prize promotes scientific work in the areas of quick methods, simple methods and methods for improving nutrition, etc.
  • The Gerhard Billek Prize is awarded for the best dissertation in the subject of food chemistry, which is characterized by scientific originality, an interdisciplinary approach with special consideration of food technology aspects and significant advances in the scientific field.
  • The Josef Schormüller scholarship promotes younger, professionally successful food chemists in their further scientific development through research stays abroad.

Working groups

The technical work is mainly done in the working groups of the LChG. Active members are up to 20 food chemists from official supervision, industry, research and freelance work, who are particularly competent in the respective fields. Other interested experts can participate as corresponding members. There are the following working groups:

Young Food Chemists (JLC)

The Young Food Chemists Working Group (AG JLC) is a nationwide representation of the interests of students and doctoral candidates in the field of food chemistry at German universities, food chemists in their practical year and young professionals. It was founded in 1996 by ten food chemistry students from various university locations in Freiburg (Breisgau) and today, with several hundred members, is the largest working group of the LChG. A voting member on the board of the LChG is provided by the AG JLC. The AG JLC operates regionally at 15 university locations (overview: Map of Germany) and nationwide. The AG JLC is listed as a registered university group at many locations.

German university locations where food chemistry is taught


The goals of the JLC are:

  • Scientific promotion of young researchers
  • Promotion of communication between universities
  • Expansion and constant updating of the range of information on studies and doctorates at home and abroad, practical year and career entry in food chemistry
  • Improvement and standardization of the conditions in the practical year, such as maintaining or expanding the number of training places for training as a state-certified food chemist ( 2nd state examination )
  • Establishment of regional and supraregional cooperation and cooperation with other working groups such as the Jungchemikerforum ( JCF )
  • Increasing the awareness of food chemists and their job description
  • Establishment of a cross-generational and interdisciplinary network
  • Representation of interests in the food chemical society.

Working method

At the local level, among other things, specialist conferences, excursions, workshops and information evenings are organized, so that students in particular have the opportunity for non-university further education. The focus is on the aspects of public relations, dissemination of the job description and further development of the wide network.

Federal meetings are held twice a year for regular exchange between representatives of the regional working group members and for the discussion of supra-regional issues. Federal meetings take place alternately at different AG locations and are organized by the members on site. While the autumn meeting always takes place in September on the weekend before the food chemist's day, the spring meeting usually takes place in March at a different location. In addition to the discussion of current topics and the initiation of supraregional projects, networking and the exchange of experiences between AG members at the locations are important components of the nationwide meetings. An outstanding attribute of the JLC working group in comparison with similar organizations is the permanent interaction of regional and supra-regional structures. Special results include:

  • Creation and updating of information material for studies, practical year and doctorate in the field of food chemistry.
  • Development and evaluation of a salary survey on the starting salary of food chemists.
  • Shooting a film about the job description of the food chemist.
  • Annual workshops at the German Food Chemists Day and at various regional association conferences.
  • Preparation of position papers and statements.


In 2017, the federal spokespersons of the JLC AG were honored as MINT ambassadors at the MINT future conference in Berlin. As part of the German Food Chemists Day 2018 in Berlin, the JLC AG, represented by its first chairman Dr. Jörg Häseler, awarded the Adolf Juckenack Medal.


The regional and supra-regional cooperation takes place with the Food Chemical Society and the Society of German Chemists in close contact with the JungChemikerForum (JCF) and the Senior Chemical Experts (SEC). In addition, there is cooperation with the food chemists in the public service (BLC) and the Federation for Food Law and Food Science (BLL). These contacts are cultivated in joint projects, conferences and workshops.

Regional associations

In order to promote the professional and scientific exchange of ideas among its members, the Food Chemical Society is divided into regional associations, which hold scientific lectures at regular intervals. The following regional associations currently exist:

  • Bavaria
  • North (Bremen, Hamburg, Lower Saxony, Schleswig-Holstein)
  • Northeast (Berlin, Brandenburg, Mecklenburg-Western Pomerania)
  • North Rhine-Westphalia
  • Southeast (Thuringia, Saxony, Saxony-Anhalt)
  • Southwest (Baden-Württemberg, Hesse, Rhineland-Palatinate, Saarland)


On the board of the LChG, which is elected for three years, the areas of official food monitoring, food industry, research / university and freelance food chemists are each represented by one member as far as possible. In addition, there is the chairperson and his / her deputy, who alternate from different areas. The board of directors also includes the editor-in-chief of the magazine Lebensmittelchemie and a representative of the JLC group. The current focus of work of the current board of directors is:

  • Training and promotion of young talent,
  • Study reform,
  • Promotion of the harmonization of food and feed controls in the value chain,
  • Participation in expert hearings by the federal and state governments,
  • Consumer education in the press and other media,
  • Participation in national European committees and societies, e.g. B. in food chemistry ,
  • Division of the European Chemical Societies (EuChemS),
  • Promotion of regular, high-quality advanced training for people working in food control through the certification of advanced training events.


  • The journal "Lebensmittelchemie" is the organ of the LChG; it appears with six issues per year. The work results of the working groups are also published here, e. B. Position or basic papers , ISSN  0937-1478 .
  • The brochure "Food Chemists - Experts for Consumers and Environmental Protection" informs the public about the job description and fields of activity.
  • The “Leaflet for Applicants and Food Chemistry Students” is aimed primarily at high school graduates who are interested in the profession.
  • The “HighChem” brochure reports on the result of the “Current Weekly News Review of the Food Chemistry Society 2009” project, in which the various facets of the “food chemist” job and its activities were presented in 52 Internet articles.

Web links

Individual evidence

  1. accredited university groups of the Univ. Hohenheim. Retrieved February 25, 2018 .
  2. accredited university groups of the TU Kaiserslautern. Retrieved February 25, 2018 .
  3. accredited university groups of the Univ. Erlangen-Nuremberg. Retrieved February 25, 2018 .
  4. accredited university groups of the Univ. Bonn. Retrieved February 25, 2018 .
  5. accredited university groups of the TU Munich. Retrieved February 25, 2018 .
  6. accredited university groups at the Karlsruhe Institute of Technology. Retrieved February 25, 2018 .
  7. a b c d Website of the Young Food Chemists Working Group. Retrieved March 17, 2017 .
  8. a b c d Young Food Chemists - Society of German Chemists Accessed on March 17, 2017 .
  9. a b c d Information material from the Young Food Chemists Working Group. Retrieved March 17, 2017 .
  10. Wolfgang Gerhartz: First Chemistry Slam of the GDCh . In: Chemistry in Our Time . tape 49 , no. 6 , December 1, 2015, ISSN  1521-3781 , p. 354–355 , doi : 10.1002 / ciuz.201590049 ( [accessed February 5, 2018]).
  11. ^ AG Young Food Chemists: Food Chemists: Analyze - Discover - Understand. Retrieved January 27, 2019 .
  12. MINT Future Conference 2017. Accessed January 27, 2018 .
  13. Awards and Honors | Gesellschaft Deutscher Chemiker eV Accessed December 3, 2018 .
  14. ^ Gerhard Jungkunz: The BLC at the working group 'Young Food Chemists' . Ed .: Lebensmittelchemiker-Mitteilungen. Issue 1, 1997, pp. 6th f .
  15. Open letter from the BLC on the training situation for food chemists in North Rhine-Westphalia. Retrieved January 1, 2018 .
  16. Weimar 2018 | Gesellschaft Deutscher Chemiker eV Accessed January 27, 2019 .