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
Petr Pipek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
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
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
Vincenzo Fogliano, Wageningen University & Research, Chair Food Quality & Design, The Netherlands
Maillard reaction
Vladimír Filip, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
Dairy fats, surfactants, and cosmetics
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, Food Research Institute Prague, 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
Jitka Pinkrová, EUROFINS CZ, Ltd., Prague, Czech Republic
Analytical chemistry, food analysis, carbohydrates
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
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
