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.
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".
Session supported by EIT Food Czechia - Agenda
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Alternative Proteins: Current Challenges for Science and Practice · Prof. Jana Hajšlová, UCT Prague |
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14:30 – 14:55 |
Insects as Food and Feed: From History to Future Challenges and Opportunities |
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14:55– 15:20 |
Insects – A Challenge for the Food Industry - TBC · Ivan Papoušek, PAPEK s.r.o. |
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15:20 – 15:40 |
Coffee Break |
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15:40– 15:55 |
Application of Metabolomics as a Tool for the Authentication of Edible Insects · Šebelová K., UCT Prague , Pospíšil O., Kopecká A., Kulma M., Kouřimská L., Hajšlová J. |
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15:55 – 16:10 |
Development of Molecular Genetic Methods for the Identification of Edible Insects in Food · Vašek J., Czech University of Life Sciences Prague , Vejl P., Zdeňková K., Čermáková A., Čermáková E., Čílová D., Melounová M., Kouřimská L., Šebelová K., Hajšlová J. |
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16:10 – 16:25 |
Proteomic Identification of Insects in Food Using LC-timsTOF · Tůmová G., UCT Prague, Hajšlová J., Kouřimská L., Kučková Š. |
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16:25 – 16:40 |
Effect of Insect Killing Methods on the Metabolome of Mealworm Larvae (T. molitor) · Pospíšil O., UCT Prague, Šebelová K., Beneš F., Kopecká A., Kulma M., Kouřimská L., Hajšlová J., |
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16:40 – 16:55 |
The basic nutritional values of insects depending on the method of killing · Kopecká A., UCT Prague, Lampová B., Šebelová K., Pospíšil O., Kurečka M., Hajšlová J., Kouřimská L. |
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16:55 – 17:20 |
European Innovation and Technology Institute for Food (EIT Food) – Opportunities for Collaboration and Support of Innovation · Tomaniová M., Ryšlavá E., EIT Food Hub Czechia, UCT Prague |
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Discussion |
Date: 19. May 2025
Venue: The halls of ČSVTS, Novotného lávka 5, Prague 1
Time: 2:00 - 5:20 p.m.
Registration: http://www.czechfoodchem.cz/subpage3%20en.html
More details on the programme you can find HERE