Dear colleagues, dear friends,
   
   It is our great pleasure to invite you to the participation in the symposium of CzechFoodChem 2025.Our traditional spring meeting will take place for the second time in a row in Prague. As we know from the reactions of last year's participants, the new conference format is perceived as a step in the right direction, so this year we would like to continue on this path. We will therefore repeat also the traditional sensory meeting, which will take place on the eve of the main program at the University of Chemical Technology Prague, i.e. on Sunday, May 18, 2025, to which we cordially invite this year's participants.
    CzechFoodChem 2025 - 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 Food Research Institute Prague (from 1. 1. 2025 part of 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 connected with the food industry, inspection authorities and research, are also welcome.
    This year's main motto is  „Traditional vs. novel food". 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 hope for interesting discussions not only about novel foods, covering also alternatives (with plant-based imitations of animal products included) to current conventional production, but also about traditional and organic foods, as well as about rational and other popular nutritional trends.
    This year's program will once again 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, as usual. The Book of Abstracts will be available 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 2025 in the Czech Journal of Food Sciences (IF 2022: 1,300). 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.