Programme 2025 - list of plenary lectures

Jana Hajšlová, University of Chemistry and Technology, Prague: Alternative proteins: current challenges for science and practice.

Eva Singrová, Petr Cuhra, Czech Agriculture and Food Inspection Authority: Official control of vegan and vegetarian foods in the Czech Republic.

Petr Tláskal, The Czech Society for Nutrition & Motol University Hospital, Prague: Food, Nutrition and Health. 80th Anniversary of the Czech Society for Nutrition.

Roman Pavela, Czech Agrifood Research Center, Prague: Traditional health-promoting substances from plants in food: the search for new flavors, additives' replacements, and prevention methods of civilization diseases.

Lenka Kouřimská, Czech University of Life Sciences, Prague: Insects as food and feed: From history to future challenges and opportunities.

Jaroslav Čítek, Czech University of Life Sciences, Prague: Ways to eliminate boar taint in pork and meat products.

Jiří Mazáč, Klára Štovčíková, Andrea Čamrová, Customs Technical Laboratory, The Czech Customs Administration, Prague: Current trends in food analysis from a CTL perspective.

Milan Čertík, Institute of Biotechnology, Slovak University of Technology in Bratislava: Application of nutritionally enriched agro-based food/feed prepared by fungal solid-state fermentation.

Pavel Dostálek, University of Chemistry and Technology, Prague: New trends in the production of non-alcoholic and low-alcohol beers.

Symposium Proceedings 2025

The deadline for submitting full texts to the Proceedings is July 31, 2025. To submit the full text (as an e-mail attachment to czechfoodchem@vscht.cz), please use the template and instructions located in the section Downloads. Thanks to the authors for following the guidelines. Please, send the full text in MS Word as both DOC and PDF format.    
   
The full-text proceedings can be found in a document Proceedings in the section History.

Best poster award

Author of the award-winning poster will receive free entry to the next year symposium. The winner will be announced at the end of the conference programme.
   
All symposium participants have the opportunity to evaluate poster presentations. When evaluating posters, the following criteria must be adhered to in particular:
   a) professional level (chemical description, discussion of results, presentation in context)
   b) originality of the presented results
   c) comprehensibility of the data presented
   d) scientific significance for the field of food industry
   e) formal correctness (chemometrics, text clarity, graphic processing, etc.)
   f) participation of the author in the discussion during the poster section.