Date: 11–13 June 2025
Venue: Faculty of Chemical and Food Technology, Slovak University of Technology; Faculty of Civil Engineering, Slovak University of Technology, Bratislava
Project Manager: Kristýna Hájková
Introduction:
The second week of June saw Bratislava host a key event of the European Chemical Society—the EUROFOODCHEM XXIII Congress. Since its founding in 1981, this biennial congress brings together food chemists from academia and industry along with food technologists and early-career scientists, continuing a tradition that now spans more than 40 years. For the first time since its inception, EUROFOODCHEM XXIII was held in Slovakia, in the charming capital situated on the banks of the Danube.
Scientific Program:
The scientific program of EUROFOODCHEM XXIII in Bratislava was united under the motto “WINSAF – Waste-less, Innovative, Safe, Attractive and Food Production,” which symbolically embodied the key challenges of present-day food technology. The five thematic pillars covered a broad range of research — from intelligent use of by-products and recycling in the food industry, through the development of new raw materials and analytical methods, to issues of food safety, sensory quality, and nutritional value. The program also addressed the current pressures for sustainable and transparent production, including traceability, detection of adulteration, and the development of foods of the future. The conference thus offered a comprehensive view of how science shapes not only what we eat, but also how we want food to be produced and processed.
Three workshops complemented the program. The first dealt with copyright and intellectual property for scientists and researchers. The second, led by astrobiologist Michaela Musilová — one of the potential participants in a mission to Mars — focused on integrating science and business success. The final workshop gave participants the opportunity to learn more about publishing in academic journals.
Social Program:
The social portion of the EUROFOODCHEM XXIII conference created natural spaces for networking and informal discussion. On the first evening, 11 June, there was a Welcome Reception, which was preceded by a concert performed by members of the Slovak Philharmonic Orchestra. Throughout the conference, three poster sessions were held, facilitating direct interaction among researchers, and local brewery beer was served in the faculty’s own brewery. The main social highlight was the Gala Dinner, held on 12 June at Bratislava Restaurant, where participants gathered in a pleasant atmosphere over a selection of traditional dishes and local specialties.
Closing Ceremony:
The conference concluded with a formal awarding of prizes for the best poster presentations, recognizing the high-quality scientific work of young researchers. The close of the event thus underscored the importance of supporting the new generation of experts and symbolically brought to an end three days full of inspirational talks, expert discussions, and international connection in the field of food technology. The closing was capped off by a performance from the Technik Choir, operating directly at the Slovak University of Technology in Bratislava.
Conclusion:
EUROFOODCHEM XXIII in Bratislava showed that contemporary food science is not limited merely to developing new technologies but is actively responding to social, environmental, and ethical challenges. Under the motto “WINSAF,” the expert program addressed sustainable use of resources, food safety and quality, and issues of provenance — i.e. not only what we eat, but how we produce it. The workshops added practical skills important for a scientific career, whereas the social program created space for informal exchange of experience and building professional relationships. The awarding of young researchers and the incorporation of local cultural elements emphasized both the scientific and communal value of the event. The congress thus bridged tradition with timeliness, science with the realities of everyday food production.
