Date: June 11–13, 2025
Venue: Faculty of Chemical and Food Technology STU, Faculty of Civil Engineering STU in Bratislava
Project Manager: Kristýna Hájková

In the second week of June, Bratislava hosted a key event of the European Chemical Society, the EUROFOODCHEM XXIII Congress. Since its establishment in 1981, this biennial congress has brought together food chemists from academia and industry, along with food technologists and emerging scientists, fostering a tradition that has now lasted more than 40 years. For the first time since its inception, EUROFOODCHEM XXIII was held in Slovakia, in the charming capital city on the banks of the Danube.

Scientific Program
The scientific program of EUROFOODCHEM XXIII in Bratislava followed the theme “WINSAF – Waste-less, Innovative, Safe, Attractive and Food Production”, symbolically capturing the key challenges in today’s food technology. The five thematic pillars covered a broad spectrum of research – from smart utilization of by-products and recycling in the food industry, through the development of new raw materials and analytical methods, to issues of safety, sensory quality, and nutritional value of food. The program also addressed the current pressure for sustainable and transparent production, focusing on traceability, fraud detection, and the development of future foods. The conference thus offered a comprehensive view of how science shapes not only what we eat, but also how we want to produce and process food.

The conference program was complemented by three workshops. The first focused on copyright and intellectual property for scientists and researchers. The second, led by astrobiologist Michaela Musilová, a potential participant in a Mars mission, explored the connection between science and success in business. The third workshop gave participants insight into publishing scientific articles.

Social Program
The social program of EUROFOODCHEM XXIII created a natural space for networking and informal discussions. On the evening of June 11, a Welcome Reception was held, preceded by a concert by members of the Slovak Philharmonic Orchestra. During the conference, three poster sessions encouraged direct interaction between researchers and featured beer from the local faculty brewery. The main social highlight was the Gala Dinner, held on June 12 at Bratislavská Reštaurácia, where participants gathered in a pleasant atmosphere over a selection of traditional dishes and local specialties.

Closing Ceremony
The conference concluded with an awards ceremony recognizing the best poster presentations, highlighting the high-quality scientific work of young researchers. The event’s conclusion emphasized the importance of supporting a new generation of experts and symbolically wrapped up three days full of inspiring lectures, expert discussions, and international connections in the field of food technology. The closing ceremony ended with a performance by the Technik choir, which is based at the Slovak University of Technology in Bratislava.

Conclusion
EUROFOODCHEM XXIII in Bratislava demonstrated that contemporary food science is not limited to developing new technologies but actively responds to social, environmental, and ethical challenges. Under the motto “WINSAF,” the professional program focused on sustainable resource use, food safety, and quality and origin – topics that shape not only what we eat but also how it is produced.

The workshops added practical skills essential for a scientific career, while the social program provided space for informal exchange of experiences and the building of professional relationships. The final recognition of young researchers and the inclusion of local cultural elements underscored both the scientific and community value of the entire event. The congress thus bridged tradition with relevance and science with the realities of everyday food production.