Society of Food Chemistry
The position papers and statements of the LChG Executive Board, as well as joint position papers and statements with other institutions, are listed here. An overview of position papers and statements by the LChG working groups can be found on this page under “Publications of the working groups” and on the websites of the respective working groups.
The publication of the Society of Food Chemistry is the journal food chemistry. It is published in 6 issues per year and is included in the membership fee.
Online access for members
White Paper "The 9th CS3 - Chemistry for Sustainable Food: Challenges and Perspectives" - September 2023, Tokyo/Japan
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On the occasion of its 75th anniversary (2022), the LChG republished its brochure "LChG-History".
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On the occasion of its anniversary (2017), the LChG summarised its development in the brochure "LChG-History - 70 Years of the Society of Food Chemistry" (2018)
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The electronic brochure "Food chemists - experts in food and consumer protection" provides the public with information about studying, the professional profile and fields of activity of food chemists (2017) PDF.
In 2009, a contribution from the LChG appeared week after week in the "Aktuelle Wochenschau". In 2010 the accompanying brochure was printed, but has not been updated since. Content can be requested.
The series "Food chemistry, food quality" makes the results of LChG working groups accessible to interested professional circles. So far, 28 individual volumes have been published. They can be obtained from Behr's Verlag, Hamburg.
Listed below are position papers, statements and publications by the LChG working groups. In addition, joint publications by working groups are listed at the end of the page.
Position papers and statements by the LChG Executive Board, as well as joint position papers and statements by the Executive Board and other institutions, can be found under “LChG position papers and statements”.
The Board of the LChG would like to make membership of our society even more attractive, particularly for young colleagues, in addition to the many benefits it already offers. It has therefore decided that newly joining student members will receive a one-off free ticket to the German Food Chemists’ Conference during their period of student membership of the LChG. This means that they can choose the year in which they attend the Food Chemists’ Conference themselves. The aim is to make it easier for early-career researchers to gain their first experience of scientific conferences and to make the initial contacts that will later be indispensable for a successful professional career.
In addition, the “Science During Studies” funding initiative was launched in 2016. Through this initiative, students are introduced to science at an early stage of their training by receiving financial support to attend the Food Chemists’ Conference. Furthermore, participants can, if they wish, be accompanied at the Food Chemists’ Conference by experienced members of the AG JLC. The scheme is administered through the WG JLC.
The following areas are represented on the Board
by one member each. In addition, there are the Chair and the Deputy, who come alternately from different areas, as well as the editor-in-chief of the journal Lebensmittelchemie and a representative of WG JLC.
Intensive subject-specific work is carried out primarily in the working groups. The results, which cover the entire breadth of food chemistry fields, are widely recognised. They are particularly sought after for the standardisation and validation of analytical methods, the preparation of guidelines for the German Food Code and legislative initiatives at federal and European Community level.
54th German Food Chemistry Days 2026, 14/09–16/09, Kaiserslautern
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Tue, 15 September, 4:00 pm, Kaiserslautern
Agenda
15–18 June 2027, Parma/I
founded on 31 January 1947 in Gelsenkirchen
Brochure
