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 This prize aims to support all young scientists working in the field of food science, food technology, food processing, and nutrition.

The Georg Carl Hahn Prize was first awarded in 1988 to celebrate the 140^th anniversary of the founding of the company. The prize, awarded biannually, is presently worth 7,500 EURO. If the prize is shared, each winner will receive 3,750 EURO.

Any scientist, who is working in a qualifying topic area and has attended (or is still attending) an European university or research institute, may apply. This competition is mainly directed at young Ph.D. scientists that have successfully finished their doctorate research in the qualifying areas. Applications from scientists working in industry will not be considered.

Only research published in the past three years will be considered. Completed dissertations and published work from multiple authors are also permitted. Research that has already been rewarded in other competitions is excluded.

The topics for the 11^th Georg Carl Hahn Prize are defined as follows:

1. Functional Ingredients
2. New Products and Technologies
3. Structure and Texture of Food Products
4. Diet and Health
5. Materials Science with Relevance for Food Products

An evaluation committee will judge all entries. This committee may suspend the awarding of the GEORG CARL HAHN Prize if no work is considered worthy of the reward. The members of the evaluation committee are appointed by the general management of the
company G. C. HAHN & Co.

Please visit our website for more information: www.gchahn.com  (subdirectory "HAHN Awards").

Contact: G. C. HAHN & Co., Stabilisierungstechnik GmbH, "Research Prize", Ms Ruth Sturm, Roggenhorster Str. 31, 23556 Lübeck, ruth.sturm@hahn-co.de

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