Editorial Board of the Czech Journal of Food Sciences
Editor-in-Chief
- Kateřina Demnerová, University of Chemistry and Technology Prague, Department of Biochemistry and Microbiology, Prague, Czech Republic
- Food and environmental microbiology, toxicology
Co-editors
- Vladimír Kocourek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Analytical chemistry, food chemistry, food safety, food quality
- František Kvasnička, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food chemistry, food technology, food processing, food chemistry
- Milada Plocková, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food microbiology, dairy science and technology
- Aleš Rajchl, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Czech Republic
- Food technology, food analysis, mass spectrometry, fruit and vegetable technology, food preservation, food quality
- Evžen Šárka, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food processes, carbohydrates, chocolate, cereal products, rheological properties
- Rudolf Ševčík, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food technology, food safety, antioxidant and pro-oxidant properties of foods, production of minimally processed fruit and vegetable products
International Editorial Board
- Jiří Blahovec, Czech University of Life Sciences Prague, Faculty of Engineering, Prague, Czech Republic
- Food physical properties, food technology
- Karel Cejpek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food chemistry, food analysis, maillard reaction, chemical changes during food processing
- Ibrahim Elmadfa, University of Vienna, Institute of Nutritional Sciences, Vienna, Austria
- Food chemistry, food safety, food toxicology
- Vladimír Erban, Private company, Czech Republic
- Food microbiology, food safety, HACCP, fermentation, probiotics, prebiotics, mushroom cultivation, fermented milk products
- Vladimír Filip, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Dairy fats, surfactants, and cosmetics
- Vincenzo Fogliano, Wageningen University & Research, Chair Food Quality & Design, The Netherlands
- Maillard reaction
- Anna Halász, Central Food Research Institute, Budapest, Hungary
- Food microbiology, fermentation, probiotics
- Colin Hamlet, RHM Technology Ltd., High Wycombe, United Kingdom
- Food contaminants, chemical food safety, food chemistry, analytical chemistry, food processing
- Francisco J. Hidalgo, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Sevilla, Spain
- Food chemistry, carbonyl-amine reactions (Maillard reactions)
- Milan Houška, Czech Agrifood Research Center, Prague, Czech Republic
- Food engineering, food processing, high pressure treatment of food, drying
- Pavel Jelen, University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada
- Dairy science and technology, including whey science, technology and utilization, cheese science, membrane processing, milk quality and fermentation, food science and technology, food process engineering
- Norbert De Kimpe, University of Gent, Faculty of Agricultural and Applied Biological Science, Gent, Belgium
- Food chemistry, flavour chemistry, fungal bioconversion of terpenes, natural product chemistry
- Irena Jarošová Kolouchová, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food technology, food processing, wine, spirits
- Irena Němečková, MILCOM, Ltd., Dairy Research Institute, Prague, Czech Republic
- Dairy, food microbiology, milk processing technology, food spoilage, fermentation, functional foods
- Jacek Nowak, Poznan University of Life Sciences, Faculty of Food Science and Nutrition, Poznan, Poland
- Fermentation, food technology, food microbiology
- Musa Özcan, University of Selçuk, Department of Food Engineering, Konya, Turkey
- Food processing, food technology, food chemistry, food safety, food analysis
- Werner Pfannhauser, Graz University of Technology, Institute for Food Chemistry and Technology, Graz, Austria
- Analytical chemistry, food contaminants, food supplements (legal and technological), food and cosmetics
- Vieno Piironen, University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Nutrition, Helsinki, Finland
- Food chemistry, lipids, vitamins, analysis, lipid oxidation, antioxidants, plant proteins
- Jitka Pinkrová, EUROFINS CZ, Ltd., Prague, Czech Republic
- Analytical chemistry, food analysis, carbohydrates
- Petr Pipek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Food technology, food processing, food chemistry
- Mariusz K. Piskula, Polish Academy of Science, Institute of Animal Reproduction and Food Research, Division of Food Science, Olsztyn, Poland
- Food chemistry, polyphenols, bioavailability, antioxidants
- Petr Roubal, MILCOM, Ltd., Dairy Research Institute, Prague, Czech Republic
- Food microbiology, dairy technology, milk quality
- Mojmír Rychtera, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
- Fermentation technology, industrial biotechnology and bioengineering, biofuels, yeast technologies
- Štefan Schmidt, Slovak University of Technology, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic
- Fat science and technology, food processing, lipid analysis
- Peter Šimko, Slovak University of Technology, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic
- Food chemistry, food contaminants, food analysis
- Richard Stadler, Nestlé Product Technology Centre, Orbe, Switzerland
- Analytical chemistry, food chemistry, food safety, food analysis
- Žaneta Ugarčič-Hardi, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
- Food Science, technology and processing, food processing. grain quality, cereal science
- Slavomíra Vavreinová, Section of Human Nutrition and Food Quality, CAAS, Prague, Czech Republic
- Food chemistry, food analyssi, nutrition and human population, food safety
- Lenka Vorlová, University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Brno, Czech Republic
- Food chemistry, food safety, dairy science and technology, milk quality, honey quality and adulteration
- Jun Wang, Zhejiang University, College of Bio-Systems Engineering and Food Science, Hangzhou, P.R. China
- Food safety, food analysis, food quality
- Weibiao Zhou, National University of Singapore, Food Science and Technology Programme, Department of Chemistry, Singapore, Republic of Singapore
- Food processing, food engineering, functional foods, oral processing and in vitro digestion