Division of Food Chemistry
WHO’s WHO in FOOD CHEMISTRY in EUROPE
Questionnaire
Please fill in this questionnaire as carefully as possible and send it back to:
o.Univ.Prof.Dr. Werner Pfannhauser
Graz University of Technology
Department of Biochemistry and Food Chemistry
Petersgasse 12/2
A-8010 Graz
Austria
Name (capital letters):Academic degrees:
First name:
Institute / Company:
Function:
Address
Country:
Zip Code / City:
Street/Nr.:
Institute Telephone/extension:
Institute Fax Nr.:
Private address:
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As are aware the value of this Who 's Who lies in its clear structure and keyword index which allows the reader to identify quickly a colleague working in the specific area sought. Obviously, however, the size of the book must be limited in some way for cost reasons.
We are therefore faced with the problem of treating the requests for entries selectively. In order to be fair to all parties, the Division Council has decided to give preference to those food chemists who are bona fide members of one of the national chemical societies/food groupswhich are themselves members of FECS. We think you will agree this decision since the collection of entries to this Who's Who is an undertaking of the Federation of European Chemical Societies' Division of Food Chemistry (FECS/FCD).
For this reason we attach great importance to the correct answers to the following questions
The FECS member-society of my country is:
The name of the food-section, -group, -division, -...... of this society is:
I am a bona fide member of this above mentioned society: yes no
Declaration
I agree to the publishing of all personal information given above in the “Who’s Who/Food Chemistry in Europe“
Name:......
Date:......
Signature:......
Please indicate your specialised fields for indexing (not more than 10)
Division of Food Chemistry
Food Groups
/ Beer
/ Beverages
/ Bread and Cereals
/ Coffee, Tea, Cocoa
/ Cosmetics
/ Dairy
/ Eggs
/ Fish and Fish Products
/ Fruits and Vegetables
/ Legumes
/ Meat and Meat Products, Poultry
/ Oils and Fats
/ Potatoes
/ Spices
/ Spirits
/ Starch
/ Sugar, Honey, Sugar Alcohols
/ Sweeteners
/ Transgenic Foods
/ Water
/ Wine
Substances
/ Additives
/ Amino Acids
/ Antimicrobials
/ Antioxidants
/ Aroma Active Compounds
/ Biopolymers
/ Carbohydrates
/ Carotenoids
/ Colours
/ Dietary fibres
/ Ethanol
/ Fat Replacers
/ Lipids and Fatty Acids
/ Maillard Reaction Products
/ Minerals
/ Oxidation Reactions
/ Polyphenols
/ Proteins
/ Steroids
/ Trace Elements
/ Vitamins
Contaminants
/ Alkaloids
/ Biogenic Amines
/ Drugs
/ Heterocyclic Aromatic Amines
/ Hormones
/ Marine Toxins
/ Mycotoxins
/ PAHs
/ PCBs
/ Pesticides
/ Plant Toxins
/ Toxic Trace Elements
Analytical Methods
/ AAS
/ CE
/ Chemometrics
/ Electrochemistry
/ Electrophoresis
/ GC
/ HPLC
/ MS
/ PCR
/ Polarography
/ Sensory Analysis
/ Sensor Technology
/ Spectroscopy
/ Thermal Analysis
/ TLC
Fields
/ Adulteration
/ Allergology
/ Analytical Chemistry
/ Bioavailability
/ Chemical Reactions
/ Consumer Research
/ Enzymology
/ Food Composition
/ Immunology
/ Management
/ Metabolism
/ Microbiology
/ Nutrition
/ Quality
/ Regulative issues
/ Toxicology
Technology
/ Biotechnology
/ Drying
/ Fermentation
/ Filtration
/ Fouling and Cleaning
/ Freezing
/ Genetic engineering
/ High Pressure Technology
/ Hygiene
/ Irradiation
/ Minimal processing
/ Packaging, MAP
/ Preservation
/ Quality assurance, HACCP
/ Rheology
/ Storage
/ Thermal Processing
/ Other (please indicate)
Federation of European Chemical Societies
Food Chemistry Division