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    [platne_od] => 25.03.2021 23:13:00
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Department of Communications, 
Department of Education, 
FCT Dean’s Office, 
Centre for Information Services

            [paticka_budova_b_nadpis] => BUILDING B
            [paticka_budova_b_popis] => Department of R&D, Dean’s Offices:
FET, 
FFBT, 
FCE, 
Computer Centre, 
Department of International Relations, 
Bursar
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            [paticka_budova_c_popis] => Crèche Zkumavka, 
General Practitioner, 
Department of Economics and Management, 
Department of Mathematics
            [paticka_budova_1_nadpis] => NATIONAL LIBRARY OF TECHNOLOGY
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            [paticka_budova_2_nadpis] => CAFÉ CARBON
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            [paticka_adresa] => UCT Prague
Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373

Czech Post certified digital mail code: sp4j9ch

Copyright: UCT Prague 2015
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Sign-up for updates / Přihlášení k odběrů informací

By sending this form I indicate that I would like to receive updates about EIT Food acitvities / Odesláním formuláře prohlašuji, že mám zájem o zasílání informací o aktivitách EIT Food

We will use the indicated contact details to send you regular updates about EIT Food activities. / Na zadané kontaktní údaje budeme pravidelně posílat informace o aktivitách pořádaných v  EIT Food.

If you no longer wish to receive the updates, please send us an email to eitfoodhub@vscht.cz. / V případě, že nebudete chtít dále dostávat informace o aktivitách EIT Food, zašlete nám e-mail na eitfoodhub@vscht.cz.

More information / Další informace

 

Subscribe form

All fields are mandatory  / Všechny položky jsou povinné

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DATA


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    [nazev] => CzechFoodChem 2022
    [seo_title] => CzechFoodChem 2022
    [seo_desc] => 
    [autor] => 
    [autor_email] => 
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 ◳ CzechFoodChem obr (gif) → (šířka 215px)

  

CzechFoodChem 2022 - a symposium on new trends in food production, chemistry and analysis is traditional annual meeting of experts in food, agricultural and related fields, both from manufacturing practice and research, inspection and educational institutions and authorities.

 

The scientific program is focused on 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 welcomed. This year, the program will include a series of invited lectures named „Present and future of food production and analysis" with the subtitle „Sustainable food production of high-quality".

Date and the location of the event:         23. - 25. May 2022

Language of the event:  Czech, Slovak, English

Link to registration:   HERE

Link to the website:  http://www.czechfoodchem.cz/index.html

   

 ◳ EIT Food + EU Logo CMYK Portrait (jpg) → (šířka 215px)

  

EIT Food Hub will contribute to the conference program with the session on “Research in support sustainability and circularity in food production”

Date:

24th May 2022

Time:

8:30 – 11:00  a.m.

 

 

Agenda:

 

Purines and their metabolites in edible insects

  • prof. Lenka Kouřimská, Czech University of Life Sciencies, Prague
  • co-authors: Sabolová M., Kulma M., Škvorová P., Veselá K., Kurečka M

Study of the quality of frozen vegetables: changes in biologically active substances during processing and long-term storage

  • doc. Ing. Věra Schulzová, University of Chemistry and Technology, Prague
  • co-authors: Kharoshka A., Krmela A., Schreibmeierová M., Hajšlová J.

The potential of mild processing technologies

  • Ing. Beverly Hradecká, Ph.D., University of Chemistry and Technology, Prague
  • co-authors: Pírová H., Kouřimský T., Kharoshka A., Filatová M., Hajšlová J.

European Institute of Innovation and Technology for Food (EIT Food) – innovation initiative for healthy and sustainable food system

  •  Edita Ryšlavá, EIT Food Hub Czech Republic, University of Chemistry and Technology, Prague

Influence of culinary adjustments on vitamin D2 content in mushrooms treated with UV radiation

  • Ing. Lucie Drábová, Ph.D. , University of Chemistry and Technology, Prague
  • co-authors: Libenská L., Zedníková M., Vondrášková V., Hajšlová J., Pulkrabová J

Influence of preservation technology and storage on vitamin content in almond drink

  • Ing. Lenka Libenská, University of Chemistry and Technology, Prague
  • co-authors: Zedníková M., Drábová L., Vondrášková V., Hradecká B., Chytilová L., Pulkrabová J., Tomaniová M., Hajšlová J

Screening and quantification of pesticide residues in apple cider

  • Ing. Martin Dušek, Ph.D., Research Institute of Brewing and Malting, Prague
  • co-authors: Zuštáková V., Olšovská J.
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UCT Prague
Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373

Czech Post certified digital mail code: sp4j9ch

Copyright: UCT Prague 2015
Information provided by the Department of International Relations and the Department of R&D. Technical support by the Computing Centre.
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