The Science Communication working group, WissKomm for short, was founded due to the increasing relevance of scientific topics in the public media. It was founded with the aim of strengthening the visibility of food chemistry in society and thus arousing interest in the food chemistry university course among schoolchildren.

The aim of the working group is to promote public awareness of the food chemistry university course and to communicate complex scientific issues in an understandable and transparent way. The LChG has a broad network of experts at its disposal, which we want to use to strengthen the external impact of our Division.

Composition of the working group
The members of the working group are made up of food chemists from various disciplines, including representatives from universities, research institutions, food monitoring organisations, independent laboratories and industry. The AG currently has a total of around 35 active and corresponding members.

Collaboration
We are always happy to welcome new members and especially welcome the support of "young members!"

Linkedin
You also have the opportunity to publish your contributions via the LChG's LinkedIn channel. Please submit the required information and files here (https://forms.gle/jEcrbcQDNgGFwAvw7). Please note that it may take a few days to review and publish the contributions. If you have any questions, please do not hesitate to contact us at linkedin-lchg@go.gdch.de.

Obfrau

Melanie Kwasnicki
Hainsberger Str. 10 B
01159 Dresden
m.kwasnicki@go.gdch.de

Deputy

Moritz Popp
Finkenweg 2
85764 Oberschleißheim
Tel.: 0152 36976912
moritzpopp1993@googlemail.com

Writing management

Sophia Naumann
paravicini@fs.tum.de

Term of office: 2026 - 2028