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Lebensmittelchemische Gesellschaft  Society of Food Chemistry Division



Society of Food Chemistry (Lebensmittelchemische Gesellschaft, LChG)

The Society of Food Chemistry, founded in 1947, presently has approx. 2950 members and is the greatest division of the German Chemical Society. Food chemists of governmental services, food industry, independent private laboratories and of other fields commonly co-operate in all aspects of food chemistry.

The Society of Food Chemistry intends

  •  to offer scientific exchange and professional stimulation among food experts
  • to promote advanced training by regional, national and international conferences as well as by courses and seminars
  • to deal in different working groups with actual scientific, technological, legal and professional questions
  • to cultivate contacts to related national and international societies, comitees and associations
  • to promote the scientific juniors of food chemistry and
  • to award excellence of colleagues in the field of food chemistry

Actual topics of activity

  • quality assurance and accreditation of laboratories
  • hearing of experts by state and federal authorities
  • privatisation in the field of governmental food control
  • consumer information by the press and other media
  • training and information concerning actual topics and analytical techniques
  • promotion of education and students
  • contribution to European bodies, e.g., Food Law Enforcement Practitioners (FLEP), Food Chemistry Division of European Association of Chemical and Molecular Sciences (EuCheMS) and European Comitee of standardization (CEN)

Contact
Gesellschaft Deutscher Chemiker
– Lebensmittelchemische Gesellschaft –
Dipl.-Ing. Renate Kiessling
Postfach 90 04 40
D-60444 Frankfurt am Main
Phone.: +49 /69 / 7917-580
Fax:  +49 / 69 / 7917-1580
E-Mail: r.kiessling@gdch.de

How to become a member? click here