Science communication
The Science Communication working group, or AG WissKomm for short, was founded in response to the growing relevance of scientific topics in the public media. It was established with the aim of strengthening the visibility of food chemistry in society and thereby encouraging pupils’ interest in university courses in food chemistry.
The aim of the working group is to promote public awareness of university courses in food chemistry and to communicate complex scientific matters in an understandable and transparent way. The LChG has a broad network of experts, which we want to use to enhance the public profile of our Division.
Composition of the working group
The members of the working group come from various fields of food chemistry and include representatives from universities, research institutions, food monitoring, independent laboratories and industry. In total, the working group currently has around 35 active and corresponding members.
Participation
We are always pleased to welcome new members and particularly welcome the support of “junior members!”
LinkedIn
You also have the option of publishing your contributions via the LChG LinkedIn channel. To do so, please submit the required information and files here (https://forms.gle/jEcrbcQDNgGFwAvw7). Please note that reviewing and publishing contributions may take a few days. If you have any questions, please contact us at linkedin-lchg@go.gdch.de.
Melanie Kwasnicki
Hainsberger Str. 10 B
01159 Dresden
m.kwasnicki@go.gdch.de
Moritz Popp
Finkenweg 2
85764 Oberschleißheim
Tel.: 0152 36976912
moritzpopp1993@googlemail.com
Sophia Naumann
paravicini@fs.tum.de
Term of office: 2026 - 2028