The LChG's specialised work is carried out primarily in the working groups. This gives the LChG the opportunity to cover the entire breadth of food chemistry tasks and to engage in continuous scientific dialogue on current issues.

Results from these working groups are published in position papers in the journal Lebensmittelchemie and on the LChG website.

Definition Papers pdf
Publications more

Of particular importance is the high level of expertise of the working groups in connection with the preparation of numerous written opinions, with which the Board actively participates in legislative projects of the Federal Government and the European Community.

There are currently the following 24 working groups:

• Flavourings more
• Consumer goods more
• Biochemical and molecular biological analytics more
• Elements and element species more
• Fish and fish products more
• Meat products more
• Nutritional issues mehr
• Fruit juices and beverages containing fruit juice mehr
• Feed more
• University teaching more
• Young food chemistry more
• Cosmetics more
• Cereal-based foods more
• Food laboratories more
• Food monitoring more
• Milk and dairy products more
• Nanomaterials and microparticles more
• Pesticides mehr
• Quality management and food industry mehr
• Spirituosen more
• Stable isotope analysis more
• Veterinary drug residues more
• Science communication more
• Additives more