Society of Food Chemistry

Journal

The organ 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

Further publications

White Paper "The 9th CS3 - Chemistry for Sustainable Food: Challenges and Perspectives" - September 2023, Tokyo/Japan
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To mark its 75th anniversary (2022), the LChG republished its brochure "LChG History".
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To mark 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 the degree programme, professional profile and fields of activity of food chemists (2017) PDF.

In 2009, the LChG published a contribution week by week in the "Aktuelle Wochenschau". In 2010, the accompanying brochure was printed, but has not been updated since. Contents can be requested.

The publication series "Food chemistry, food quality" makes the results of LChG working groups available to interested professional circles. To date, 28 individual volumes have been published. They can be obtained from Behr's Verlag, Hamburg.

Listed here are the position papers and statements issued by the LChG Executive Board, as well as joint position papers and statements with other institutions. An overview of position papers and statements issued by the LChG working groups can be found on this page under “Publications of the working groups” and on the respective working groups’ webpages.

• NEW: Joint position paper by the Food Chemistry Society, the BLC and the Bundeswehr’s Chief Pharmacist on the university degree course in food chemistry and the state examination in food chemistry as a security-strategic foundation for medical officers who are pharmacists and food chemists in the Bundeswehr in national and alliance defence (pdf)
• Joint position paper on the DAkkS and accreditation practice in Germany – towards an economically oriented public accreditation service in Germany (2025) (pdf)
• Joint position paper by the LChG and the BLC focusing on the number of samples in accordance with the AVV RÜb (2024) (pdf)
• Joint position paper by the LChG and the BLC on career paths in food chemistry (2023) (pdf)
• Draft Act amending the Act on the professional title of state-certified food chemists (Food Chemists Act) – statement by the LChG dated 19 July (2019) (pdf)
• Position paper “Structural deficiencies in food monitoring – 90 per cent of regional authorities without food chemists” (2015) (pdf)
• Joint statement by the LChG and the BLC on the situation regarding training positions for state-certified food chemists (2015)
  (pdf Appendix 1)
• Guidelines for the practical professional training of state-certified food chemists issued by the Federal Association of Food Chemists in the Public Service (BLC) and the Food Chemistry Society (LChG) (2014) (pdf)
• Position paper “Food chemistry 2014 – Quo vadis?” (pdf)
• LChG/BLC in favour of sufficient practical training placements for the training of state-certified food chemists, as well as uniform training and examination (state examination) (pdf)
• LChG position paper on the organisation of health-related consumer protection (Federal Court of Auditors report) (pdf)
• On the introduction of bachelor’s and master’s degrees in food chemistry studies (pdf)
• Position paper by the Food Chemistry Society and the Federal Association of Food Chemists in the Public Service on practical professional training in official monitoring (pdf)

The following lists position papers, statements and publications of the LChG working groups. In addition, joint publications by working groups are listed at the end of the page.

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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.