Programme 2026 - list of plenary lectures (will be presented in Czech)

First confirmed presentations:

Jan Pivoňka, Czech Food Technology Platform: Moderní zpracování potravin: příležitosti a výzvy.

Eva Kudlová, 1st Faculty of Medicine CU and General University Hospital in Prague: Ultrazpracované potraviny: hlavní hypotézy a vědecké důkazy.

Jana Hajšlová, University of Chemistry and Technology, Prague: Ultrazpracované potraviny - špatná výživa nebo špatná definice?

Eliška Selinger, National Institute of Public Health, Prague: Ultra-zpracované potraviny - pohled veřejného zdraví.

Jan Kyselka, University of Chemistry and Technology, Prague: Výhody a možná úskalí rafinace rostlinných olejů a bílkovin původem z olejnin.

Zuzana Ciesarová, National Agricultural and Food Center, Science, research and Innovation section, Food Department, Bratislava: Od surovín k spracovaným potravinám: ako predchádzať tvorbe akrylamidu.

Sylvie Kršková, Czech Agriculture and Food Inspection Authority, Brno: Kontrolní činnost SZPI v oblasti kojenecké výživy.

Lukáš Zita, Czech University of Life Sciences Prague: Králičí maso jako perspektivní základní surovina a potravina v éře udržitelnosti.

Jana Chrpová, Czech Agrifood Research Center: Kvalita potravin začíná na poli.

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Symposium Proceedings 2026

The deadline for submitting full texts to the Proceedings is July 31, 2026. 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.