For the first time in its history, CzechFoodChem is being held in Prague!

Dear colleagues, dear friends,
   
It is our great pleasure to invite you to the participation in the symposium of CzechFoodChem 2024.
   After many years, our traditional meeting takes place at a different location and in a new format. This change naturally follows socio-economic changes and trends in conference organization and the congress business in general. The change should meet current demands and, above all, maintain the availability of the symposium for a wide range of interested parties from among the scientific and professional community.
   Organizing professional meetings in countryside congress centres such as Skalský Dvůr has its undoubted charm. And we are aware that by the symposium transfer to the capital, the meeting may lose some of its familiar atmosphere. That's why we decided to arrange a welcoming informal meeting on Sunday 19 May, 2024, from 4 p.m., which will take place in the facilities of UCT in Prague-Dejvice. This "welcome party" will also include a traditional sensory evaluation and tasting of selected food including wine. We believe that the newly chosen venue of the CzechFoodChem symposium will gain your favour and bring a fresh motivation to you as well as pleasant enjoyments when meeting colleagues and friends.

CzechFoodChem 2024 - 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 Food Research Institute Prague and the Czech University of Life Sciences Prague.
   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, the program will include a series of invited lectures covered by topic  „Nutritionally beneficial, safe and environmentally friendly food". The scientific program will also include oral communications and poster presentations with the publishing of Proceedings in electronic form, as usual. The best poster CzechFoodChem Award will be organized. The official languages of the Symposium are Czech, English and Slovak (without translation). The Book of Abstracts will be available in both Czech (Slovak) and English version.

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 2024 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.