General

Food chemistry is the science of investigating the composition, structure and properties of unprocessed and processed foodstuffs and their components, for elucidating their chemical and biochemical changes and for analysing essential and undesirable compounds, thereby protecting public health and food quality.

Food chemists are scientific experts with an academic education that provides an excellent basis for their expert knowledge on this field. Their activities include the following areas of essential importance:

• the study of the properties of foodstuffs in both the raw and processed state
• the study of the composition of foodstuffs and the properties of their individual components within the total food matrix
• the study of changes in composition and properties during manufacture, preparation and storage
• the development of methods for reliable and reproducible measurement of these changes and of procedures which delay or prevent unwanted changes
• the assessment of the quality, wholesomeness and safety of foodstuffs, including their nutrient content and sensory properties
• the development and implementation of methods of analysis for establishing the composition of foodstuffs and for the determination of harmful or otherwise undesirable components in foodstuffs
• the development, in cooperation with legal experts, of adequate food laws designed to protect public health and to promote fairness in trade.

Based on this knowledge, food chemists develop suitable criteria for assessing the quality of foodstuffs and the implications of any contamination, e.g. caused by the production process or resulting from environmental sources. Food chemists working in industry are responsible for the optimum quality of the products, whereas food chemists within the official food inspection service lay emphasis on detecting adulteration as well as misleading and deceiving information.

In both fields of activity, the concerted effort is the preventive protection of the consumer against any health risks resulting from nutrition.

This applies not only to foodstuffs (including drinking water) and tobacco products, but also to cosmetics and commodities which may come into contact with foods and the human body (e.g. kitchenware, packaging material, clothing, toys, washing powder or household cleaner). In all cases, the food chemist performs analysis and quality assurance as well as evaluating of  the results obtained according to legal regulations and toxicological criteria.

Curriculum

In Germany, the title of food chemist is protected by law for those scientists who have passed a specified course. It calls for four years of university study and one year of professional training. The qualification period and contents and the exams are under supervision of state authorities.

The first two years of basic studies largely follow the curriculum for chemistry (diploma). They include lectures and a thorough practical training in the fundamentals of general, inorganic, organic and physical chemistry, complemented by courses in physics, mathematics and biology. Analytical chemistry merits a central position because of its underpinning role in food chemistry.

During the two years of advanced studies, the emphasis lies on lectures, courses, seminars and extensive laboratory work in the chemistry, biochemistry, analysis and technology of all foodstuffs, drinking water, commodities, etc. The practical work attaches particular importance to the procedures and instrumental techniques available for the analysis of complex substrates and for the determination of trace components. In addition, students are acquainted with all essential aspects of

• Microbiology and food hygiene
• Nutrition science
• Chemical and food toxicology
• Forensic chemistry
• Food legislation and regulations

At many universities, a six-month experimental thesis is also required.

The university studies are completed by the First state examination which is equivalent to a university diploma or a master degree.

Some universities may also grant a diploma in food chemistry, if a thesis is submitted. In both cases, this level entitles the student to start work on a doctoral thesis for the degree of PhD.

In order to obtain the title of food chemist, the student spends 12 months more of professional training in an authorized laboratory working in food chemistry, at least 6 months of which must be in the field of official food inspection and control. This final year is completed by the Second state examination.

Professional activities

Food chemists in industry

In the food industry, food chemists are the experts who ensure safe, nutritious and tasty foods for the consumer. They are primarily active in research, development and quality control laboratories. Their tasks comprise, amongst others, the optimum choice of raw materials by examining their suitability, processing quality and safety, cooperation in the development of new products and improvement of preparation techniques, inspection of the operational process and the quality of end products. Within this framework, food chemists have the responsibility for the wholesomeness of the products and for their conformity with legal regulations. They establish quality assurance systems and examine and assess raw materials and end-products from the viewpoints of quality, nutrition physiology and microbiology.

Food chemists in governmental service

For examination and scientific opinion within official food inspection and control systems, food chemists are active in the laboratories of the chemical and food inspection services. Their tasks include primarily the protection of consumers against health risks, fraud and misleading information. Within this overall framework, food chemists are responsible for the examination of foodstuffs, using chemical, physicochemical, enzymatic, immunological, molecular biological, microbiological and sensory methods, and assessment of results of analysis according to food regulations. The service is closely related to that in the Military Health Services.

Food chemists also have important positions in enforcement services and executive authorities. These include reporting to the responsible ministries and subordinate offices as well as to the local authorities which have to enforce food law.

Food chemists in research and at universities

In food research, food chemists are primarily employed in university institutes of food chemistry and biochemistry, and also in governmental and industrial research institutes. Their role includes the elucidation of structures, functions and interrelationships of food components, the study of reactions occurring during storage and processing as well as the development of methods for the examination of foodstuffs and for the detection of undesirable components, contaminants and residues. At universities, teaching also plays an important role.

Food chemists in independent private laboratories

Private food chemists are active in independent trade laboratories. As a rule, they are appointed publicly by an industrial or trade board as a trade chemist or as an expert in the field of food chemistry. One of their primary tasks is the provision of professional advice to manufacturers, importers, trade partners and other clients with respect to technological and hygiene problems and to food regulations. A number of private food chemists find an expanding sphere of work in the complex area of environmental analysis and the examination of water, soil and other environmental samples.

Food chemists in other fields

Food chemists have a good background for studying problems in related fields, as they are educated thoroughly in analytical chemistry and biochemistry as well as in microbiology, technology, toxicology, nutrition science, and the relevant legislation. For this reason food chemists, for example are also involved

• in companies for auditing and certifying food processing plants
• in federations of the food industry
• in agricultural inspection and research institutes
• in the laboratories of the chemical and pharmaceutical industries
• in agencies for the protection of the environment
• in research, development and quality control laboratories of industries producing cosmetics and other consumer products
• in laboratories of the water and waste water industry
• in laboratories for chemical toxicology or clinical chemistry
• in institutes for forensic analysis or criminal investigation
• in organizations representing current consumer interests to politicians
• in institutions providing nutritional advice and information for the consumer.

Food chemists active in all those different areas are aware of their common task and they co-operate within LChG to deal with all scientific and professional questions arising.

Society of Food Chemistry (Lebensmittelchemische Gesellschaft, LChG)

The Society of Food Chemistry, a division of the German Chemical Society, is the scientific society dealing with all aspects of food chemistry in Germany.

For the approx. 3000 members, LChG regularly organizes national and regional academic conferences and symposia, often together with related disciplines. It also supports international co-operation and is proud of hosting the EURO FOOD CHEM Conference in Hamburg again in 2005.

Within 22 working groups, analytical and legal problems of all fields are discussed. In addition, LChG promotes extended vocational training by scheduling informative events, practical courses and workshops. It awards prizes for scientific excellence and edits both a monograph series on food chemistry and food quality and the journal "Lebensmittelchemie".

Contact
Gesellschaft Deutscher Chemiker
– Lebensmittelchemische Gesellschaft –
Postfach 90 04 40, D-60444 Frankfurt am Main
Phone: +49 / 69 / 7917-580 
Fax: +49 / 69 / 7917-656
E-Mail:r.kiessling@gdch.de
Web:http://www.lchg.de