The award, which is presented only every two years by the German Chemical Society, went to two scientists: Dr Konrad Grob (see p. 48 f.) and Prof. Dr Reinhard Matissek.

For personal reasons, Matissek was unable to receive his award in Halle (Saale) this took place at the 75th anniversary of the Food Chemistry Institute of the Federal Association of the German Confectionery Industry (BDSI). The laudatory speech was given in Cologne by Prof. Dr Markus Fischer (University of Hamburg). Matissek was born in 1952 and completed vocational training as a chemical laboratory assistant at the Dr. W. Hofmann commercial laboratory in Bremen. Reinhard Matissek then studied food technology at the TFH Berlin (now the Berlin University of Applied Sciences) and graduated with a diploma. He then went on to study food chemistry at the Technical University of Berlin, where he obtained his doctorate in 1980. From 1985 to 1988, he was a university assistant there, where he habilitated in 1986. From 1991 to 2019, he was a professor of food chemistry there. From 1988 to 2019, he was head of the institute and director of the LCI of the Association of the German Confectionery Industry (BDSI) in Cologne.

Reinhard Matissek was active in numerous committees during his professional life, including the Scientific Committee of the Research Association of the Food Industry from 1988 to 2019, the Executive Board of the Food Chemistry Society from 1990 to 2005, from 1991 to 2019 as scientific director and deputy chairman of the board of the Institute for Quality Promotion in the Confectionery Industry (IQ.Köln), and from 1997 to 2019 as chairman of the board of the German Cocoa and Chocolate Industry Foundation. He has received numerous awards, including the Fincke Prize for Science and Technology from the BDSI twice. In 2007, he was awarded the Cooperation Prize of the Agricultural and Food Industry. He is known to today's students through his publications. These include: author of the textbooks "Food Chemistry", "Food Analysis" and "Food Safety"; from 1992 to 2019, he was editor of the scientific press service "Modern Nutrition Today", published by the LCI. He is a member of the German Academy of Sciences and Arts (GSA).