The Lebensmittelchemische Gesellschaft (LChG) honours personalities who have contributed to the work of the LChG or promoted the profession of food chemists (Adolf Juckenack Medal) by awarding prizes.
In addition, it honours and promotes young scientists (Werner Baltes Prize, Future Prize of the Lebensmittelchemische Gesellschaft, Bruno Rossmann Prize and Josef Schormüller Scholarship).
All prizes are usually awarded at the annual festive session of the German Food Chemistry Days
The GDCh also awards the Joseph-König-Gedenkmünze every two years to personalities who have rendered outstanding services to scientific development and to the promotion and recognition of food chemistry.
All calls for applications are aimed at persons of all genders.
The Lebensmittelchemische Gesellschaft (LChG) - Fachgruppe in der GDCh - awards the Adolf Juckenack Medal to personalities who have contributed to the work of the Lebensmittelchemische Gesellschaft through years of personal commitment in important positions or who have promoted the profession of food chemists through their work. The award winner is determined by the LChG board. The medal is awarded at the festive session of the annual Food Chemistry Days
The prize was established in 1981 by the then specialist group "Food Chemistry and Forensic Chemistry" in memory of the Privy Councillor and Ministerial Councillor Prof Dr Adolf Juckenack (1870 - 1939). After being awarded almost annually the medal has been awarded every two years since 2016 (decision of the LChG Executive Board on 3 December 2016).
-----------------------------------------------------------------------------------------------------
The following personalities received the Adolf Juckenack Medal (title and place and time of award):
2024
LM-Chem. Volker Charné, Halle (Saale)
2022
Dr Günther Kempe, Niederwiesa
2020
Dr Rüdiger Schneider, Bruchsal
2018
Dr Jörg Häseler, Berlin, on behalf of the AG JLC as founding chairman
2016
Dr Gunter Fricke, Frankfurt
2015
Dr Peter Fecher, Wiesenttal
2014
Annette Neuhaus, Detmold
2013
Dr Erhard Kirchhoff, Berlin
2012
Prof Dr Michael Petz, Wuppertal
2011
Chem.-Dir. Helmut Streit, Mainz
2010
Dr Hasan Taschan, Kassel
2008
Anneliese Brockmann, Oerlinghausen
2006
Dr Dietmar Kasprick, Dresden
2005
Dr Hanke Hey, Neumünster
2004
Dr Siegfried Wallrauch, Würzburg
2003
Prof Dr Helmut Erbersdobler, Kiel
2002
Gundula Thomas, Dresden
2000
Prof. Dr Manfred Geßler, Cologne
1998
Dr Klaus Günther, Preetz
1997
Prof. Dr Dr hc. Erich Coduro, Vaterstetten
1996
Ltd. Chem. Dir. Dr Horst Berg, Karlsruhe
1995
Prof. Dr Alfred Montag, Hamburg
1994
Prof. Dr Peter B. Czedik-Eysenberg, Vienna
1993
Prof. Dr Karl Herrmann, Hanover
1992
Ltd. chem. dir. Hans Miethke, Stuttgart
1991
Prof. Dr Dieter Eckert, Bonn
1989
Dr Siegfried Baudner, Marburg
Dr Herbert O. Günther, Neusäß
1987
Director of Chemistry Günther Halder, Berlin
Dr Auguste Mankel, Bochum
Dr. Fritz Ruf, Heilbronn
1984
Prof Walter Zipfel, Karlsruhe
1983
Dr Ruth Burkhardt, Geisenheim
Retired Ministerial Councillor Hans Mollenhauer, Bonn
Dr Gerhard Nagel, Bielefeld
1982
Prof Dr Wilhelm Fresenius, Taunusstein
The Food Chemistry Society (LChG) - Division of the GDCh awards the Werner Baltes Prize for outstanding scientific achievements to young colleagues who are already working independently but have not yet been permanently appointed. The prize is intended as an incentive for further successful activities. The prize money amounts to EUR 2000. The prize is awarded at the festive session of the annual Food Chemistry Days. The prizewinner will present their scientific achievements in a lecture.
The prize for young scientists was established in 1969 as the "Young Scientist Prize" and was named after Prof Dr Kurt Täufel (1892-1970) from 1998 to 2017. In 2017, the prize was renamed the "Werner Baltes Prize of the Young Scientist" in honour of Prof. Dr Werner Baltes (1929-2013) and was awarded under this name for the first time in 2018. Since 2023, the prize has been called the "Werner Baltes Prize". The food chemist Werner Baltes was the first winner of the "Young Scientist Award" in 1970. He is and was particularly well known for his educational publications and has rendered outstanding services to the training and promotion of young food chemists.----------------------------------------------------------------------------------------------------
Proposals are to be submitted by - a - university lecturer in food chemistry in electronic form by 28 February of each year with a letter of proposal or endorsement, curriculum vitae, structured list of publications and a description of the candidate's scientific projects to the Executive Board of the Food Chemistry Society, n.buerger@gdch.de.
-----------------------------------------------------------------------------------------------------
The prize has so far been awarded (location at the time of the award ceremony):
2025
Junior Professor Jana Raupbach, Braunschweig
2024
Dr Florian Kaltner, Vienna/Austria
2023
Prof Dr Simon Hammann, Erlangen
2022
Dr Helene Loos, Erlangen
2021
PD Dr habil- Claudia Oellig, Hohenheim
2020
Dr Franziska S. Hanschen, Großbeeren
2019
Dr Michael Hellwig, Dresden
2018
Dr Daniel Wefers, Karlsruhe
2017
PD Dr Jörg Fahrer, Mainz
2016
Dr Michael Granvogl, Freising
2015
Prof Dr Nils Helge Schebb, Wuppertal
2014
Dr Jens Brockmeyer, Münster
2013
Junior Professor Dr Melanie Esselen, Kaiserslautern
2012
Dr Dietmar Rolf Kammerer, Stuttgart-Hohenheim
2010
PD Dr Andrea Büttner, Munich and Erlangen
2009
PD Dr Getrud Morlock, Stuttgart-Hohenheim
2008
Prof Dr Tanja Schwerdtle, Berlin/Münster
2007
Dr Michael Rychlik, Munich/Garching
2006
Dr Mirko Bunzel, Hamburg
2005
Dr Dietmar Breithaupt, Stuttgart-Hohenheim
2004
Dr Markus Jürgen Fischer, Munich
2003
Dr Marcus Glomb, Berlin
2001
Dr Markus O. Lederer, Stuttgart-Hohenheim
2000
Dr Markus Herderich, Würzburg
1999
Dr Thomas Hofmann, Garching
1997
Dr Stefan Vieths, Langen
1996
Dr Ulrich H. Engelhardt, Braunschweig
1995
Dr Thomas Henle, Freising
1994
Dr Peter Winterhalter, Würzburg
1993
Dr Peter Fürst, Münster
1992
Dr Peter Schieberle, Munich
1986
Dr Michael Petz, Münster
1984
Dr Rudolf Galensa, Hanover
1978
Dr Erhard Schulte, Münster
1973
Dr Hans-Peter Thier, Erlangen
1970
Dr Werner Baltes, Hamburg
The Food Chemistry Society (LChG) - a specialist group within the GDCh - organises the annual "Future Prize of the Food Chemistry Society" for the best dissertation in the field of food chemistry. The prize money of 2,000 euros, which is made available via a private donation, is intended to honour outstanding work that stands out due to its innovative character and its particular relevance for the future and further development of the subject of food chemistry. The results of the doctorate must have appeared in at least one original scientific publication or be in print at the time of application.
The prize is awarded at the festive session of the annual German Food Chemistry Days
The prize was established in 2020 as the successor to the Gerhard Billek Prize on the initiative of Dr Gunter Fricke as an ideal and financial supporter and the LChG board.
Promoted food chemists are invited to apply independently. The application must be accompanied by the following documents:
A group of experts consisting of Dr Gunter Fricke (chair and donor), Frankfurt, Prof Dr Thomas Henle, Dresden, Thomas Böhm, Chemnitz, and Moritz Popp, Leinburg (AG JLC), will decide on the prize-worthiness of the applicants
.Proposals should be sent in electronic form by 15 April of each year to the chairman of the prize jury Dr Gunter Fricke (donor), c/o Lebensmittelchemische Gesellschaft - Fachgruppe in der GDCh, e-mail n.buerger@gdch.de
.-----------------------------------------------------------------------------------------------------
The prize has so far been awarded (location at the time of the award ceremony):
2025
Dr Oliver G. Wittek, Bayreuth
2024
Dr Christine A. Stübner, Düsseldorf
2023
Dr Vivien Michaelis, Wuppertal
2022
Dr Garima Maheshwari, Bonn
2021
Dr Alexander M. Voigt, Bonn
2020
Dr Franziska K. Haag, Munich
The Bruno Roßmann Prize of the Bruno Roßmann Foundation is awarded during the Food Chemistry Days by the Food Chemistry Society - Division of the Society of German Chemists. The prize consists of a certificate, a picture and curriculum vitae of the donor and a sum of money totalling up to 5,000 euros.
According to the founder s will, scientific work in the following areas can be honoured:The funding objective thus serves practice-oriented consumer protection with special consideration of rapid methods or innovative approaches to resource-saving food analysis as well as the improvement of the nutritional situation through technological advances, including the reduction of undesirable substances. Explanations of individual terms can be found in the announcement of the Bruno Rossmann Prize Foundation in the Journal of Food Chemistry 45, Issue No. 5 (1991).
Young scientists whose work fulfils the purpose of the foundation are invited to apply for the Bruno-Roßmann-Prize through calls for papers - usually every two years - in the most important specialist magazines and journals. For this purpose, the paper from the above-mentioned fields, written in German or English, a one-page German abstract and documents on the scientific career must be submitted. In addition, suitable works can be proposed by third parties if the relevant documents are enclosed.
A group of reviewers consisting of Prof Dr Mirko Bunzel, Karlsruhe (Chair), Prof Dr Thomas Kuballa, Karlsruhe, and Dr Katrin Hoenicke, Hamburg, will decide on the prize-worthiness of the submitted or nominated work.Applications and proposals are requested in electronic form by 15 April of every second year to the Chairman of the Food Chemistry Society - Division in the GDCh, n.buerger@gdch.de. The next award ceremony is planned for 2026. The deadline for applications and proposals is 15 April 2026.
------------------------------------------------------------------------------------
The prize has so far been awarded (location at the time of the award ceremony):
2025
Laura Schäfer M.Sc., Darmstadt
Development and validation of a rapid method for the detection of hazelnut as an allergen in food using Loop-Mediated Isothermal Amplification (LAMP)
Dr Nils Wax, Hamburg
Development of innovative molecular biological rapid test methods for food authentication
2023
Johannes Brockelt and Alissa Drees, Hamburg
Feasibility study "Rapid determination of the shell content in cocoa products using FT-NIR"
2021
Dr Martin Eckardt, Dresden
Non-intentionally added substances (NIAS): Assessment of oligomers in food contact materials
2020
Katharina M. Schlegel, Munich
Myco-DES: Enabling Remote Extraction of Mycotoxins for Robust and Reliable Quantification by Stable Isotope Dilution LC-MS/MS
2018
Dr Claudia Oellig, Hohenheim
Screening methods for the determination of ergot and ergot alkaloids in rye
2017
Florian Kaltner, Oberschleissheim
Development and validation of a cost-efficient HPLC-FLD method for the routine analysis of fumonisin B1 and B2 in maize
The Executive Board of the Food Chemistry Society - Division of the GDCh - has established the "Young Talent Recruitment Award" for the first time in 2025 with a prize money of EUR 1000,- to be awarded every two years to persons, institutions or projects that make the subject of food chemistry and its sub-disciplines accessible to the general public, especially in the context of education at primary and secondary schools. The award is intended to recognise the achievements of the person, institution or project receiving the award and to encourage others to present the subject of food chemistry to the public with the aim of increasing the number of students.
The selection committee consists of one member each from the JLC working group, the Science Communication working group and the University Teaching working group.
The prize is awarded during the festive session of the Food Chemistry Days.
The next award ceremony will take place in 2027. Proposals and applications should be sent electronically to the GDCh office, n.buerger@gdch.de, with a project description and impact as well as a short CV for individuals or a profile for institutions.
----------------------------------------------------------------------------------------------
The prize has so far been awarded to (location at the time of the award ceremony):
2025
Dr Oliver Frank & Dr Timo Stark, TU Munich - for the event "Dem guten Geschmack auf der Spur" as part of ExploreTUM
The Josef Schormüller Scholarship promotes the scientific development of younger, already professionally successful food chemists
in particular through research stays abroad. The assets contributed by Professor Schormüller are administered by the Josef Schormüller Memorial Foundation.
The scholarship is awarded following an assessment of the academic achievements to date and the use of the scholarship by the foundation's board, which is made up of Prof Dr Monika Pischetsrieder (Erlangen), Prof Dr Tanja Schwerdtle (Potsdam), Prof Dr Reiner Wittkowski (Berlin), Dr Gunter Fricke (Frankfurt)
as an industry representative and Prof Dr Gerd Hamscher (Giessen).
Applications or candidate proposals include documents on the applicant's academic career to date as well as certificates and information on what the scholarship is to be used for. These documents should be sent together with the completed and signed application with the reference "Josef Schormüller Memorial Foundation" by 15 April to:
Prof. Dr Reiner Wittkowski
Driftkamp 8
14532 Kleinmachnow
rwittkowski@t-online.de
-----------------------------------------------------------------------------------------------------
The scholarship has so far been awarded to (place at the time of award):
2025
No award
2024
Dr Vivien Michaelis, Wuppertal
2023
Dr Maria Maares, Berlin
2022
Dr Florian Kaltner, Gießen
2021
Dr Jana Raupbach, Nuthetal
2020
Dr Simon Hammann, Erlangen
2019
No award
2018
Dr Claudia Oellig, Hohenheim
2017
Dr Fabian Weber, Bonn
2016
Dr Sven Meckelmann, Lüdenscheid
Dr Sören Meyer, Potsdam
2015
Dr Franziska Hanschen, Großbeeren
2014
Dr Michael Granvogl, Freising
2013
Constanze Hartmann, Erlangen
Mareen Smuda, Halle
2012
Dr Julia Bornhorst, Münster
Dr Michael Hellwig, Dresden
2010
Jens Brockmeyer, Münster
2009
Dr Sascha Rohn, Berlin
Dr Nils Schebb, Münster
2008
Dr Ines Laube, Berlin
2007
Dr Jörg Hegele, Lausanne
2006
Dr Simone Höhle, Karlsruhe
2005
Sylvia Riedel, Münster
Dr Tanja Schwerdtle, Berlin
Dr Holger Zorn, Hanover
2004
Dr Carlo Carsten Peich, Erlangen
2003
Dr Stefan Bauer, Münster
Michael Schwarz, Braunschweig
2002
Dr Andreas Schieber, Stuttgart-Hohenheim
2001
Dr Andrea Büttner, Munich
Andreas Degenhardt, Braunschweig
Thomas Kislinger, Erlangen
Christoph Pfahler, Berlin
Dr Uwe Schwarzenbolz, Dresden
2000
Mirko Bunzel, Hamburg
Dr. Frank Podebrad, Frankfurt am Main
1999
Dr Wilfried Schwab
1998
Dr Jan Fritsche
1997
PD Dr Stefan Vieths
1996
Dr Hans-Ulrich Humpf
1996
Dr Un-Sook Gi
1995
Dr Monika Pischetsrieder
1992
Dr Karl Speer
1989
Dr Rainer Malisch
1987
Dr Peter Fürst
1986
Dr Franz Ledl
1984
Dr Reiner Wittkowski
1982
Dr Christian Gertz
1979
Dr Hans Büning-Pfaue
From 2007 to 2019, the German Chemical Society has awarded the Gerhard Billek Prize for the best dissertation in the field of food chemistry. The prize money of 2,000 euros was awarded to an outstanding thesis that is characterised by scientific originality, an interdisciplinary approach with special consideration of food technology aspects and significant progress in the scientific field.
The prize was awarded every year at the festive session of the German Food Chemists' Days.
GDCh Prize - Department of Food Chemistry
more
GDCh Head Office
Dipl.-Biol. Nicole Bürger
+49 69 7917-231
n.buerger@gdch.de