The final version of the program will be specified after closing the registrations

Keynote speakers IMEKOFOODS 2020

Paul Finglas (Quadram Institute)

Paul Finglas

Head of the Food Database National Capability, and Research Leader in Food and Health. He is an experienced food and nutritional scientist on vitamins and bioactives in foods, their intake, absorption, metabolism and requirements. He is currently coordinating EuroFIR Nexus, and participating as a WPL and member of the management boards in PlantLibra and TDS, BaSeFoods, and MoniQA NoE. He is Editor-in-Chief of Food Chemistry, editor of the journals Trends in Food Science (Executive Editor) and Technology…


Selvarani Elahi (LGC Group)

Selvarani Elahi

Selvarani is the UK DeputyGovernment Chemist and Executive Director of the Food Authenticity Network at LGC. She hasover 25 years’ experience in the analysis of food and agriculture samplesfor authenticity, contaminants, additives, composition and nutrients, and has also managed teams delivering consumerproduct testing. She also works across avariety of policy areas, with different stakeholder groups, to improvestandards in measurement science…


Michael Sulyok (BOKU Vienna)

Michael Sulyok

In his work there is a strong focus on method validation and participation in international interlaboratory comparison studies in order to characterize the performance of modern LC-MS based multi-analyte methods with minimal or even no sample clean-up which will be topic of his presentation. The other focus is on the application of the method to study the overall pattern of mycotoxins and fungal metabolites in food- and feedstuffs and in the indoor environment…


Ana Isabel Gomes Rito (INSA)

Ana Isabel Gomes Rito

Ana Rito has a PhD in “Nutrition and Public Health”. Since 2008 she undertook 2 Post-Doc at the NIH (INSA)-Portugal. She is the PI for Portugal, of the COSI/ WHO Europe study and a member of its Advisory Board. Collaborating at NIH -WHO Collaborating Center for Nutrition and Childhood Obesity. She is also the Director of the Research Center CEIDSS…


Eva Vlková (CZU Prague)

Eva Vlková

Eva is a head of the Department of Microbiology, Nutrition and Dietetics at the CZU in Prague and a member of the Scientific committee of the Czech Association for Probiotics and Prebiotics. Her primary research interest is gastrointestinal microbiota and its modification by probiotics and/or prebiotics with focus on bifidobacteria, their application to food and feed and methods of their detection. She participated in the development of ISO/IDF standard for determination of bifidobacteria in food. Other key areas of her research interests are microbial quality of food and fermented foodstuff….


Aleš Rajchl (UCT Prague)

Aleš Rajchl

Aleš Rajchl is currently an Associate professor of Food Technology and a Head of the Department of Food Preservation at the University of Chemistry and Technology, Prague. His main research interest is focused on evaluation of food quality and authenticity, food analysis (ambient ionization mass spectrometry – DART), technology of fruit/vegetable products and food reformulation…


Topics

  • quality and safety of plant and animal agricultural products
  • food safety – contaminants, trace elements, natural toxins
  • food hygiene, allergens, environmental aspects
  • food security, food authenticity
  • food integrity – quality
  • foodomics
  • human nutrition – probiotics, prebiotics, dietary supplements, bioactive compounds, personalised nutrition, nutrigenomics
  • food reference materials and proficiency testing
  • food contact materials, nanomaterials, microplastics
  • novel food technologies, food reformulation
  • data handling in food samples
  • sensory analysis, food acceptance, consumer behaviour

Sessions 16th September 2020

Social evening for incoming participants

Sessions 17th September 2020

The final version of the program will be specified after closing the registrations

Sessions 18th September 2020

The final version of the program will be specified after closing the registrations

FOR GASTRO & HOTEL (1-3 October 2020)

All conference participants are invited to the 10th anniversary of the FOR GASTRO & HOTEL 2020 trade fair. You can look forward to thematic presentations and workshops. Moreover international cuisine will be presented with top and world-renowned chefs this year. Write the date in your calendar and enjoy with us!

FOR GASTRO & HOTEL 2020