लेखक: Jan Apotheker

Jan Apotheker is a lecturer in Chemistry Education at the University of Groningen. After obtaining his academic degrees from the University of Groningen in Biochemistry, he taught chemistry at a local secondary school for 25 years. One of his prime responsibilities as lecturer is the training of teachers in all levels of education. He is also involved in the organization of outreach activities both from the university and on a national scale. He is a member of the steering committee “New Chemistry” that is currently developing a new chemistry curriculum for secondary education in the Netherlands. Jan is the Royal Dutch Chemical Society board member for education, an IUPAC Committee Member for chemistry education, and a member of the EUCHEMS division for chemistry education. Livia Simon Sarkadi is a Professor of Applied Biotechnology and Food Science at the Budapest University of Technology and Economics, Hungary. Since 1980, she has taught biochemistry, food chemistry, and food analysis. She has supervised a number of Ph D, BSc and MSc students. Besides being an author and co-author of many scientific papers, she wrote a textbook on Biochemistry. She is a member of the Editorial Board of International Journals (European Food Research and Technology, Food and Nutrition Research). She has been the Chair of the Food Protein Working Group of the Hungarian Academy of Sciences since 1996 and is currently the Chair of the Eu Che MS Food Chemistry Division, and an elected member of the Eu Che MS Executive Board.