Siegfried Walter Souci

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Siegfried Walter Souci (mostly SW Souci for short , often S. Walter Souci ) (born September 15, 1904 in Munich ; † May 3, 1992 ) was a German food chemist and university professor. From 1947 he was director of the German Research Institute for Food Chemistry , which was based in Munich at the time. His table work “Composition of Food”, which was created in collaboration with Heinrich Kraut and Walter Fach (first edition 1962 to 1969 as loose-leaf collection), is continued to this day and is known under the short title “Souci-specialist-Kraut”. He was also a co-founder of the "Balneological Institute" at the University of Munich.

Life

Souci's father was a painter. After elementary school and secondary school, he studied chemistry and food chemistry at the University of Munich from 1923 to 1928 under Kurt Täufel, among others . He passed the examination for graduate chemist and the state examination for food chemist. In 1928 he received his doctorate with the thesis "Studies on the behavior of grape sugar in alkaline solution", which was supervised by Täufel, to become Dr. phil. In 1937 Souci completed his habilitation with a thesis on "The chemistry of the moor with special consideration of humic acids". In 1939 he received a lectureship for "applied and food chemistry" at the University of Munich.

From October 1938 Souci was a research assistant at the "German Research Institute for Food Chemistry" in Munich, of which he became deputy director in 1944. In 1945 he became acting director of this institution and in 1947 director of the DFA, which he was until 1968. In 1946 he was appointed adjunct professor for "Applied and Food Chemistry" at the University of Munich . From the time of his doctorate until 1939 he was also an assistant at the University of Munich with Kurt Täufel and also an employee of the State Research Institute for Food and Beverage in Munich.

Souci was the author of over 160 scientific publications and several textbooks. The topics of his publications were mainly food additives, also balneology, peat chemistry and mineral water chemistry. For many years he was chairman of the "Commission for testing food preservation" of the German Research Foundation . From 1948 he was editor of the magazine for food research and research for many years . In 1951 he was one of the two directors of the balneological institute at the LMU Munich together with the physician G. Böhm.

Publications (selection)

  • The chemistry of the moor with special consideration of humic acids with reference to the balneotherapeutic use of the moor , Stuttgart: Enke 1938
  • with the participation of Heinrich Thies: Execution of qualitative analyzes , 9th, revised. Edition, Munich: Bergmann 1971, ISBN 978-3-8070-0282-8 .
  • with Eugen Mergenthaler: Foreign substances in food with special consideration of the preservation: In tabular arrangement , Munich: JF Bergmann 1958
  • with Heinrich Thies: Internship of qualitative analysis , Berlin, Heidelberg, New York: Springer, 1979, 8th corrected edition (publ. on the main title: Bergmann, Munich) ISBN 3-8070-0312-6 (Bergmann), ISBN 0-387-00312-6 (Springer).
  • The "little souci specialist herb":
    • German Research Institute for Food Chemistry, Freising (Hrsg.): Food table for practice: the little souci specialist herb , edited by Gaby Andersen and Kathrin Soyka, founder: Siegfried Walter Souci, specialist, W.; Kraut, Heinrich, 5th edition, Stuttgart: Wissenschaftliche Verlags-Gesellschaft 2011, formerly: Der kleine Souci-Fach-Kraut, ISBN 978-3-8047-2679-6 . (Previous editions: 1987, ISBN 3-8047-0810-2 , 3rd edition 1982, ISBN 978-3-8047-0701-6 , (2nd edition 1978) ISBN 3-8047-0543-X )
    • German Research Institute for Food Chemistry (Ed.): El pequeño «Souci-Expert-Kraut»: tablas de composición de alimentos , authors Friedrich Senser y Heimo Scherz, Zaragoza: Ed. Acribia 1999 (Spanish edition)

literature

  • Kurt Täufel: Professor Dr. phil. SW SOUCI on its 65th birthday on September 15, 1969 , in: Die Lebensmittel, 13th year 1969, issue 5,
  • Kurt Täufel: Professor Dr. phil. SW SOUCI on his 60th birthday on September 15, 1964 , in: Die Nahrungsmittel 8 (1964), p. 521.

Web links

Individual evidence

  1. ↑ see press releases from the University of Munich from 1992, communication from May 15, 1992, epub.ub.uni-muenchen.de
  2. ↑ see standard data of the basic work, Verlag Wissenschaftliche Verlags-Gesellschaft, Stuttgart at http://d-nb.info/458745227
  3. ↑ see normative data of the work in the DNB at http://d-nb.info/571568459
  4. ↑ the dates follow the information given by Kurt Täufel in his articles on Souci’s birthdays; Munzinger sometimes gives figures that differ by a year, for example the year of his habilitation
personal data
SURNAME Souci, Siegfried Walter
ALTERNATIVE NAMES Souci, SW; Souci, S. Walter
BRIEF DESCRIPTION German food chemist
DATE OF BIRTH September 15, 1904
PLACE OF BIRTH Munich
DATE OF DEATH May 3, 1992