Name: Food chemistry 2025
Start: 2025-09-24
End: 2025-09-26
Location: Czech Republic

Conference Information

Inaugural Greetings

Esteemed guests, innovators, and change makers,

Join us in Prague, a city where timeless tradition blends with forward-thinking innovation. This September 24–25, 2025, be part of the 5^th Annual Congress on Food Science and Food Chemistry — a vibrant platform for pioneers, experts, and creators reshaping the future of food science and nutrition.

Our world faces growing challenges in nutrition, safety, sustainability, and public health. This conference isn’t just about presenting research; it’s about creating solutions that address those challenges head-on.

The theme, “Inspiring Food Science Breakthroughs for Global Nutrition,” reflects our shared goal — to turn ground-breaking studies into practical, global impact.

From the chemistry of taste to food security innovations, every session is designed to push boundaries and provoke new possibilities.

Here in Prague, a place known for its enduring creativity and resilience, we aim to match that spirit in every debate, discovery, and collaboration.

We welcome not only your knowledge but your curiosity and courage to challenge what’s possible in the future of food and health.

Together, let’s shape a world where nutrition isn’t a privilege, but a promise — for every community, everywhere.

Regards,
Ellie Rebecca
Program Manager | Food chemistry 2025
What Sapp: + 447389644903

About

Elevating Global Nutrition at Food Chemistry 2025 — Prague

Food Science isn’t just about what’s on the plate, it’s about the future of health, sustainability, and innovation. Join us this September 24–25, 2025, in Prague, Czech Republic, for the 4th Annual Congress on Food Science and Food Chemistry and be part of a movement transforming global nutrition.

Who Will You Meet?

Top Food Chemists, Technologists & Nutrition Scientists
Health Experts, Clinical Researchers, and Policy Advisors
FoodTech Start-ups and Global Industry Leaders
R&D Labs, Universities, and Food Innovation Hubs

Why Attend?

Explore breakthrough research and disruptive innovations
Share your ideas on a prestigious global platform
Network with pioneers reshaping food science and nutrition

Highlights Include:

Visionary Keynotes & High-Impact Panels
Research Symposia & Interactive Workshops
Award Ceremonies Celebrating Scientific Excellence
Themed Networking & Cultural Experiences in Historic Prague

2025 Theme:

Inspiring Food Science Breakthroughs for Global Nutrition

Where ideas ferment and breakthroughs nourish the world. Join the future of food.

Call For Abstracts

Ready to Share you’re Research?

Calling All Food Science Enthusiasts!

Ready to showcase your latest research or culinary chemistry insight? Whether you're a seasoned academic or new to presenting, here’s how you can submit your work for the 5^th Annual Congress on Food Science and Food Chemistry, happening September 24–25, 2025 in beautiful Prague, Czech Republic.

How to Get Involved:

Choose Your Presentation Style

Oral/Poster Presentation – Share new research or innovative studies.
Interactive Workshops – Engage audiences with hands-on sessions or expert discussions.

Draft Your Abstract

Structure your abstract clearly and keep it within the word limit. Include:

Title
Author(s) & Affiliation(s)
Background
Methods
Results
Conclusion

Submit Your Work

Pick one of these easy options:

Online Submission:

Visit our website’s Call for Abstracts page, check the session themes, fill in your details, and upload your abstract (max 2 MB) in the required format.

Email Submission:

Send your abstract (in template format) to our Official Email.

All entries will be reviewed by our scientific panel, with decisions communicated within 48 hrs.

Have any questions? Reach out to us via email or connect on What Sapp at +44 7389 644903 . We’re happy to assist.

Group Registration Offers!

Team Up & Save at Food Chemistry 2025!

Heading to Prague this September 24-25, 2025 for the Food Science and Food Chemistry Conference? Why not bring your colleagues along!
Register as a group of 5 or more participants and unlock an exclusive 25% discount on your total registration fee.
Don't miss out — enjoy insightful talks, interactive workshops, and endless networking opportunities together. Plus, grab those early bird rates while they last!

See you in the heart of the Czech Republic!

Key Deadlines:

Abstract Submission: September 03, 2025
Early Bird Registration: Until July 23, 2025
Decision Notification: Within 48 hours
Final Paper Deadline: September 13, 2025

Sessions & Tracks

Session 1: Food Safety & Microbiology

This session explores both the core concepts and the latest developments in ensuring the microbiological safety of food across the supply chain. As food production networks become more globalised and intricate, the need for effective safety measures is more important than ever. The Session will feature contributions from scientists, industry professionals, and policy leaders addressing contamination risks, microbial threats, sanitation strategies, and the role of technology in prevention. Focus areas include the evolving science of fermentation, microbial genomics, and predictive modelling. Attendees will gain practical knowledge for strengthening food safety protocols, performing risk analysis, and achieving compliance with modern food standards.

Subtracts:

1-1 Foodborne Illness
1-2 Hygiene and Sanitation
1-3 Regulatory Compliance
1-4 Risk Assessment
1-5 Impact of Fermentation on Food Safety

Related Association & Societies:

Association Conference:

International Conference on Food Science and Technology | Food Science and Technology Congress | International Congress on Food Technology and Biotechnology | Food and Nutrition Conference | Global Food Safety Initiative Conference | Global Food Safety Initiative Conference | International Symposium on Food Chemistry

Association Journals:

Session 2: Nutritional Chemistry

This session delves into the molecular foundations of nutrition, examining how chemical compounds in food influence human metabolism, health, and disease prevention. Experts will decode nutrient bioavailability, metabolic pathways, and biochemical interactions within the human body. Discussions will highlight micronutrient dynamics, nutritional biomarkers, and emerging trends in functional food chemistry.

Subtracts:

2-1 Macronutrient Metabolism
2-2 Micronutrient Interactions
2-3 Nutrient Bioavailabilities
2-4 Functional Foods and Phytochemicals
2-5 Biochemical Roles of Antioxidants

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Session 3: Food Packaging & Shelf Life

Focusing on innovations in packaging technologies, this session explores how materials, design, and preservation techniques can extend product shelf life and ensure quality. Key areas of focus include intelligent packaging systems, protective barrier methods, and sustainable packaging options. Delegates will gain insight into how packaging chemistry interacts with food matrices over time.

Subtracts:

3-1 Active and Smart Packaging
3-2 Shelf Life Prediction Models
3-3 Biodegradable and Edible Films
3-4 Packaging–Food Interactions
3-5 Post-Processing Shelf Stability

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Session 4: Food Toxicology

This session examines harmful substances in food, both naturally occurring and introduced during processing. Experts will discuss risk analysis, chemical contaminants, toxic kinetics, and mitigation strategies. Emphasis will be placed on identifying exposure routes and understanding the impact of toxins on cellular and systemic levels.

Subtracts:

4-1 Mycotoxins and Foodborne Toxins
4-2 Pesticide and Herbicide Residues
4-3 Toxicological Risk Assessment
4-4 Processing-Induced Toxicants
4-5 Nano toxicology in Food

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Session 5: Flavour & Aroma Science

This session focuses on the chemical basis of taste and smell, decoding the molecular constituents behind flavour perception. Attendees will explore volatile compound formation, aroma–matrix interactions, and the effect of processing on sensory attributes. The role of flavour modulators in food innovation will also be addressed.

Subtracts:

5-1 Volatile Compound Analysis
5-2 Sensory-Molecular Correlations
5-3 Processing Effects on Flavour
5-4 Natural vs. Synthetic Aromatics
5-5 Aroma Retention Technologies

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Session 6: Additives & Preservatives

This session examines the chemistry behind food preservation and enhancement. Experts will discuss the function, safety, and innovation in additive development, including natural preservatives and clean label alternatives. Regulatory perspectives and consumer trends will also be reviewed.

Subtracts:

6-1 Antioxidants and Antimicrobials
6-2 Clean Label Additives
6-3 Preservative Mechanisms
6-4 Emulsifiers and Stabilizers
6-5 Additive Regulation & Safety

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Session 7: Food Texture & Rheology

This session focuses on the physical and mechanical properties of food that define consumer experience and processing performance. Experts will explore the science behind texture profiling, viscoelasticity, and flow behaviour of different food matrices. The discussions will span from molecular interactions to large-scale rheological modelling.

Subtracts:

7-1 Rheological Behaviour of Semi-Solids
7-2 Texture Analysis in Product Development
7-3 Hydrocolloids and Structural Agents
7-4 Sensory Perception of Texture
7-5 3D Printing and Texture Engineering

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Session 8: Sustainable Food Systems

This session explores the transition towards sustainable, resilient, and equitable food production and consumption. Attendees will engage with strategies to reduce environmental footprints, promote circular food economies, and leverage technology for eco-innovation. Cross-sector collaborations and policy initiatives will also be discussed.

Subtracts:

8-1 Climate-Resilient Food Chains
8-2 Sustainable Crop-to-Consumer Practices
8-3 Environmental Impact Assessment
8-4 Circular Bio economy in Food Systems
8-5 Green Technologies in Food Processing

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Session 9: Food Waste Solutions

This session highlights innovative approaches to reduce, repurpose, and recover food waste across the supply chain. Topics include valorisation of food by-products, biodegradable packaging made from waste, and AI-driven waste Sessioning. Participants will explore both upstream and downstream interventions.

Subtracts:

9-1 Up cycling Food Waste into Ingredients
9-2 Post-Harvest Loss Reduction
9-3 Waste Auditing and Analytics
9-4 Industrial Symbiosis in Food Processing
9-5 Bioconversion and Waste Valorisation

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Session 10: Plant-Based Proteins

This session investigates the growing field of plant-derived proteins and their role in nutrition, sustainability, and product development. Discussions will cover extraction techniques, functionality, digestibility, and how they compare to animal proteins. Future trends in hybrid proteins and fermentation-based systems will also be explored.

Subtracts:

10-1 Protein Extraction and Isolation
10-2 Functional Properties in Formulations
10-3 Digestibility and Amino Acid Profiles
10-4 Plant-Based Protein Fermentation
10-5 Consumer Acceptance and Labelling

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Session 11: Food Chemistry & Health

This session delves into the intersection of food chemistry and its implications for human health. Experts will examine how food compounds interact at the cellular level to prevent disease and promote wellbeing. Antioxidants, anti-inflammatory agents, and the role of bio actives will be key discussion points.

Subtracts:

11-1 Bioactive Compounds and Disease Prevention
11-2 Nutraceutical Formulations
11-3 Oxidative Stress and Food-Derived Antioxidants
11-4 Inflammatory Pathways and Diet
11-5 Food Matrix–Health Interactions

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Session 12: Culinary Innovation

This session celebrates the convergence of science and gastronomy, where creativity meets chemistry. Experts will present cutting-edge culinary techniques—from molecular gastronomy to precision fermentation—and how they influence taste, texture, and nutrition. The session will also explore innovations transforming food service and consumer experience.

Subtracts:

12-1 Molecular Gastronomy Techniques
12-2 Fermentation-Inspired Flavour Design
12-3 Novel Cooking Technologies
12-4 Science of Plating and Food Aesthetics
12-5 Chef–Scientist Collaborations

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Session 13: Food Laws & Regulations

This session covers the dynamic legal frameworks governing food safety, labelling, marketing, and global trade. Experts will address the evolving regulatory landscapes, harmonisation of standards, and compliance strategies for food companies navigating international markets.

Subtracts:

13-1 Global Harmonisation of Food Laws
13-2 Labelling & Claims Compliance
13-3 Food Import–Export Regulations
13-4 Risk-Based Regulatory Approaches
13-5 Emerging Regulations for Novel Foods

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Session 14: Global Food Security

This session examines the multifaceted challenge of ensuring access to safe, nutritious food for all. It will bring forward strategies for resilient food systems, inclusive policies, technological interventions, and global collaborations to combat hunger and malnutrition.

Subtracts:

14-1 Resilient Agri-Food Networks
14-2 Role of Technology in Food Access
14-3 Nutrition in Emergency Settings
14-4 Crop Diversification & Food Sovereignty
14-5 International Food Security Policy

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Session 15: Food Ethics & Responsibility

This session focuses on the moral dimensions of food production, consumption, and innovation. Topics include animal welfare, fair trade, environmental stewardship, and the ethical implications of emerging food technologies. The session encourages critical discourse around responsible innovation.

Subtracts:

15-1 Ethical Sourcing & Supply Chains
15-2 Consumer Rights & Transparency
15-3 Animal Welfare Standards
15-4 Lab-Grown Foods & Ethics
15-5 Food Equity and Access

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Session 16: Diet, Nutrition & Public Health Chemistry

This session bridges nutritional science with public health goals, exploring how dietary chemistry influences population health outcomes. Experts will analyse large-scale nutrition interventions, food policy impacts, and biochemical markers of dietary risk and benefit.

Subtracts:

16-1 Chemistry of Dietary Guidelines
16-2 Nutritional Epidemiology & Biochemical Markers
16-3 Fortification and Public Health
16-4 School and Community-Based Nutrition
16-5 Food Environment & Behavioural Influence

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Session 17: Probiotics & Prebiotics – Biochemical Perspectives

This session explores the biochemical mechanisms and functional roles of probiotics and prebiotics in gut health and overall wellbeing. Discussions will highlight microbial metabolism, symbiotic innovations, and the impact of gut–brain axis interactions. New insights into strain-specific functionality and metabolite profiling will be presented.

Subtracts:

17-1 Gut Micro biome Modulation
17-2 Prebiotic Fibre Chemistry
17-3 Symbiotic and Functional Foods
17-4 Metabolomics of Probiotic Activity
17-5 Micro biota–Immune System Interactions

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Session 18: AI in Food Science

This session dives into the transformative role of artificial intelligence in modern food research, development, and quality control. Experts will explore how AI accelerates product innovation, predicts shelf stability, enhances safety monitoring, and optimises supply chains.

Subtracts:

18-1 AI in Food Quality Prediction
18-2 Machine Learning for Flavour Profiling
18-3 Robotics in Food Manufacturing
18-4 AI-Driven Food Safety Analytics
18-5 Smart Inventory and Demand Forecasting

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Session 19: Snack Chemistry

This session investigates the science behind snacks—focusing on how chemistry shapes texture, stability, taste, and health impact. Experts will examine new ingredient formulations, clean label snacking, and the rise of functional snack products. Consumer trends and product innovation will also be explored.

Subtracts:

19-1 Maillard Reactions in Snack Processing
19-2 Healthier Oil & Fat Alternatives
19-3 Salt and Sugar Reduction Chemistry
19-4 Functional Ingredients in Snack Foods
19-5 Stability and Crispness Preservation

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Session 20: Chemical Food Contaminants

This session highlights the origin, detection, and health risks associated with chemical contaminants in food systems. Experts will discuss emerging contaminants, risk assessment strategies, and advanced detection methods to safeguard public health.

Subtracts:

20-1 Heavy Metals and Residues
20-2 Packaging–Food Contaminant Migration
20-3 Persistent Organic Pollutants
20-4 Analytical Techniques for Contaminant Detection
20-5 Contaminants in Processed Foods

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Session 21: Sensory Science Advances

Focusing on the interface of human perception and food science, this session explores how taste, smell, sight, sound, and texture shape consumer experience. Attendees will engage with emerging tools in sensory evaluation, predictive modelling, and multisensory product design.

Subtracts:

21-1 Cross-Modal Sensory Interactions
21-2 Digital and Virtual Sensory Testing
21-3 Consumer Sensory Behaviour Analytics
21-4 Sensory Design for Healthy Foods
21-5 Cultural Variation in Sensory Preferences

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Session 22: Future of Food Science

This visionary session explores the frontier of food research, looking at innovations that could redefine food systems globally. Topics include cultivated meats, cellular agriculture, smart ingredients, climate-responsive crops, and the convergence of food and biotech.

Subtracts:

22-1 Cultured Meat and Cell-Based Protein
22-2 Next-Gen Biotechnologies in Food
22-3 Edible Sensors and Smart Ingredients
22-4 Climate-Adaptive Crops
22-5 Space Food and Extreme Environment Nutrition

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Session 23: Others

Nutraceuticals & Functional Foods
Food Waste to Value
Climate Change & Food
Antioxidants in Food Systems
Sustainable Food Science for Global Health
Safety Regulations in Processed Foods
Chemistry of Food Preservation Techniques

Market Analysis

The Food Science and Food Chemistry industry is experiencing robust global expansion, with market value expected to rise from USD 38.6 billion in 2023 to around USD 67.2 billion by 2030, marking a CAGR of 7.8%. This growth is fueled by increasing consumer demand for transparency in nutrition, enhanced food safety, and the adoption of cutting-edge food technologies. Breakthroughs in chemical testing, intelligent packaging solutions, and rapid diagnostics are reshaping the industry’s approach to product quality and innovation.

Regional Market Breakdown & Trends

Region	Key Market Drivers & Highlights	CAGR (2024–2030)
North America	Strong regulatory frameworks (FDA), adoption of AI in food testing	7.2%
Europe	Rising demand for natural foods and strong research support.	7.5%
Asia-Pacific	Urbanization, dietary transitions, government focus on food quality	8.9%
Latin America	More processed food is consumed, and exports are growing.	6.8%
Middle East & Africa	Gradual tech adoption, demand for food traceability and safety	6.3%

Key Market Drivers

Food Safety Awareness: Growing concern over foodborne illnesses and contamination is leading to increased investments in food diagnostics.
Consumer Demand for Functional Foods: Shifting preferences toward nutraceuticals, fortified foods, and dietary supplements.
Clean-Label Trends: Demand for transparency and ingredient traceability is driving food chemistry innovation.
Regulatory Compliance: Governments are implementing stricter food safety standards, requiring robust testing infrastructure.
Technological Integration: AI, IoT, and block chain are being integrated into food testing and tracking systems.

Technological Advancements: Devices Used in Food Science & Chemistry

Innovative instrumentation is pivotal in ensuring food quality, chemical stability, and shelf life. Below are the major categories of instruments/devices used, along with their estimated CAGR from 2024–2030:

Device/Technology	Primary Applications	CAGR
High-Performance Liquid Chromatography (HPLC)	Nutrient profiling, additive detection, vitamin testing	7.5%
Gas Chromatography–Mass Spectrometry (GC-MS)	Detection of toxins, aroma compounds, pesticide residues	6.9%
Spectrophotometers (UV-Vis, IR, NIR)	Colour, antioxidant levels, and compound concentration	6.4%
Biosensors & Rapid Diagnostic Kits	Pathogen and allergen detection in real time	8.2%
Texture Analysers	Testing crispness, chewiness, and product consistency	7.2%
Rheometers & Viscometers	Evaluating flow, viscosity, and structural food dynamics	6.8%
FTIR Spectroscopy	Identifying adulterants, ingredient verification	6.6%
pH Meters & Auto Titrations	Measuring acidity levels and titratable acids	5.9%
Calorimeters	Caloric value estimation and energy density testing	5.8%

Notable Trend: The rapid rise of biosensor kits is enabling on-site, real-time food analysis — especially critical for perishable and imported foods.

Conclusion

The Food Science and Food Chemistry industry is undergoing a revolution, driven by technology, global health awareness, and the demand for quality assurance. With Asia-Pacific leading in growth potential and biosensor-based solutions disrupting traditional lab testing, the future promises safer, smarter, and more scientifically engineered food products. Stakeholders across R&D, manufacturing, and regulation should align with these trends to stay competitive.

Venue & Visa

Welcome to Food Chemistry 2025 in Prague!

We are pleased to announce that Food Chemistry 2025 will be held on September 24-25, 2025 in Prague, Czech Republic. The venue is perfectly located, offering excellent transport options and proximity to some of the city’s most famous attractions, historical sites, and charming local cafés.

Accommodation & Guest Facilities

Participants can enjoy:

Complimentary breakfast service
Free high-speed Wi-Fi throughout the hotel
Flexible check-in and check-out facilities

A variety of accommodation choices are available to suit individual preferences, from private single rooms to double or twin rooms for those travelling with a colleague.

Visa Support Services

International attendees can request:

An official participation confirmation letter for visa purposes
A visa assistance letter upon request

Important: Only registered attendees will be eligible to receive official visa documentation.

Contact Us:

Email: contact@cmesociety.com
WhatsApp: +44 7389 644903

Showcase Your Brand at Food Chemistry 2025

Explore exhibition opportunities at one of the field’s most anticipated gatherings. Request the Exhibitor Prospectus and find out how your organisation can connect with international food science and chemistry professionals this September in Prague.

5th Annual Congress on
Food Science and Food Chemistry

Quick Links

Theme: Inspiring Food Science Breakthroughs for Global Nutrition

Conference Information

Inaugural Greetings

About

Call For Abstracts

Sessions & Tracks

Market Analysis

Venue & Visa