CzechFoodChem 2027

Registration for participation and submission of contributions will open in February 2027. From then on, news and information about the preparation and program of the symposium will be gradually published here.

Dear colleagues, dear friends,
   
   It is our great pleasure to invite you to the participation in the symposium of CzechFoodChem 2027 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 23, 2027.
    CzechFoodChem - 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.
    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 2027 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.

The best poster Award 2026

CzechFoodChem Award 2026 was awarded to Pavlína Knapovská from the Institute of Food Chemistry and Biotechnology, Brno University of Technology with co-authors for the work on the topic "Do flavourings really smell like fruit? A comparison of volatile compounds in fruit, natural and synthetic flavourings using HS-SPME-GC-MS method". Congratulations!