Dear colleagues, dear friends,
   
   It is our great pleasure to invite you to the participation in the symposium of CzechFoodChem 2026 and again to Prague. You can already look forward to new interesting topics and discussions, an excursion to interesting places as well as to the traditional sensory meeting, which will be held on the eve of the main program, i.e. on Sunday, May 24, 2026.
    CzechFoodChem 2026 - Symposium on new trends in food production, chemistry and analysis is a well-established traditional annual meeting of experts in food, agricultural and related fields, both from manufacturing practice and research, inspection, control and educational institutions and authorities. It is organized by the Expert Group for Food and Agricultural Chemistry, the Czech Chemical Society, and the Department of Food Analysis and Nutrition, University of Chemical Technology (UCT) Prague. The co-organizers are the Czech University of Life Sciences Prague and the Czech Agrifood Research Center.
    The scientific program is focused on the new trends in food production, chemistry and analysis of proteins, lipids, carbohydrates, vitamins, minerals, additives, contaminants, sensory and physiologically active compounds, and other constituents of food and food raw materials. The presentations of hot news from companies and institutions, whose activities are closely related to the food industry, inspection authorities and research, are also welcome.
    This year's main motto is "From basic food raw materials to ultra-processed foods". We believe that the spectrum of contributions on this topic will be broad enough to cover new developments in scientific laboratories as well as manufacturing and control practice, and at the same time will go in depth enough to take attention of highly specialized audience. We expect an interesting discourse not only on conventional foods and raw materials, including those that are industrially and/or culinary ultra-processed, but also on the categories of raw, organic, and novel foods. There will certainly be also discussions about rational and other popular nutritional trends.
    The program will include an introductory plenary block of lectures on current topics, which will be presented by leading experts from the food and related fields. The symposium will be organized in the form of oral communications as well as poster presentations with the publishing of Proceedings in electronic form. The e-Book of Abstracts will be available on-line in both Czech (Slovak) and English version. The best poster CzechFoodChem Award will be organized. The official languages of the Symposium are Czech, English and Slovak (without translation).

You are cordially invited.

Karel Cejpek, on behalf of symposium organizers

Contributions from the symposium can be published in the Czech Journal of Food Sciences.

Symposium participants have the opportunity to publish their contributions presented at CzechFoodChem 2026 in the Czech Journal of Food Sciences (IF 2024: 1,0). Submitted manuscripts in English language will be processed in accordance with the principles of the journal, including a review process ensuring the high quality of published articles. Contributions from last years' CzechFoodChem published in the Czech Journal of Food Sciences can be found here and here.