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

Irena Kolouchová, Ph.D., University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic
Food technology, food processing, wine, spirits

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

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

Jennifer Ames, Northumbria University, School of Life Sciences, Newcastle-upon-Tyne, United Kingdom
Health and applied sciences

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

Pavel Dostálek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic

Ibrahim Elmadfa, University of Vienna, Institute of Nutritional Sciences, Vienna, Austria
Food chemistry, food safety, food toxicology

Vincenzo Fogliano, Wageningen University, Agrotechnology & Food Sciences Group, Wageningen, The Netherlands

Elisabeth Guichard, UMR-INRA-ENESAD-FLAVIC, INRA, Dijon Cedex, France
Analytical chemistry, food chemistry, food analysis

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

Pavel Kalač, University of South Bohemia, Faculty of Agriculture, České Budějovice, Czech Republic
Food chemistry, chemistry of edible mushrooms, biogenic amines and polyamines

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

Bořivoj Klejdus, Mendel University in Brno, Faculty of Agronomy, Brno, Czech Republic
Mass spectrometry, ambient mass spectrometry, hyphenated techniques

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 I. Piironen, University of Helsinky, Department of Food and Environmental Science, Helsinky, Finland
Food and environmental sciences

Jitka Pinkrová, PhD., Food Research Institute Prague, Prague, Czech Republic
Analytical chemistry, food analysis, carbohydrates

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

Ján Šajbidor, Slovak University of Technology, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic

Peter Schieberle, Technical University of Munich, Institute of Food Chemistry, Garching, Germany

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

Leif H. Skibsted, University of Copenhagen, Faculty of Life Science, Frederiksberg C, Denmark
Food chemistry, food contaminants, food analysis

Richard Stadler, Nestlé Product Technology Centre, Orbe, Switzerland
Analytical chemistry, food chemistry, food safety, food analysis

Bernhard Tauscher, Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany
Biotechnology, analytical chemistry, microbiology, chromatography, food chemistry, spectrometry

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, CSc., Section of Human Nutrition and Food Quality, CAAS, Prague, Czech Republic

Jan Velíšek, University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Prague, Czech Republic

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

© 2020 Czech Academy of Agricultural Sciences