On April 6 - 8, 2022, the PARK hotel in Piešťany hosted the XIX. annual scientific conference with international participation Food safety and control under the auspices of the Ministry of Agriculture and Rural Development of the Slovak Republic. The conference was attended by 183 participants from Slovakia, the Czech Republic and Poland.

The conference was opened by Ing. Zuzana Nouzovská, general secretary of the service office of the Ministry of Agriculture and Rural Development of the Slovak Republic, while at the same time pointing out the difficult situation with food on the domestic market as well as abroad. The conference was also attended by the dean of the Faculty of Veterinary Hygiene and Ecology VETUNI in Brno doc. MVDr. Šárka Bursová, PhD. Central Director of the State Veterinary and Food Administration of the Slovak Republic prof. MVDr. Jozef Bíreš, DrSc., presented the results of official food inspections for the year 2021. He pointed to the downward trend of deficiencies detected in official food inspections as well as the overall situation on the food market. The lecture on the topic "Activities of the State Veterinary Administration of the Czech Republic in the area of food safety in 2021" was delivered by MVDr. Zbyňek Semerád, Central Director of the State Veterinary Administration of the Czech Republic MVDr. Jiří Drápal, Ph.D. New perspectives on the dual quality of food were presented in his lecture by Ing. Martin Klanica, director of the State Agricultural and Food Inspection in Brno. The second block of lectures was devoted to food legislation, in which the director of the Food Chamber of Slovakia JUDr. Jana Venhartová presented the current changes in food legislation and Mgr. Samuel Rybnikár spoke about the legislative aspects of the transparency of official food inspections. Two lectures were also devoted to current events in risk assessment in the field of food safety (MDr. Katarína Kromerová, director of the department of food safety and nutrition MPARV SR) and current events in the field of food safety in the Czech Republic (Ing. Ondřej Horák). The third block of lectures consisted of lectures related to analytical methods in the food industry. Doc. spoke for the first time at the conference. Rajchl from VŠCHT in Prague, who spoke about changes in the nutritional value of fruits and vegetables over time. Similarly, the lecture by MD was very interesting. Tomáš Hrnčíř, Ph.D., from the Academy of Sciences of the Czech Republic on the topic Industrially processed foods, intestinal microbiota and human health. The content of the lecture by Prof. was also innovative. Petra Šimka, DrSc., from FCHPT STU in Bratislava on the elimination of aflatoxin M1 from milk during cholesterol removal using beta-cyclodextrin. Lectures focused on innovations in the food industry were also well received. RNDr. Jaroslav, Žiak, PhD., from NESTLÉ Slovakia pointed out innovative trends with elements of digitization, automation and sustainability in the process of dehydrated production. Ing. Ján Durec, PhD., from Mc Carter pointed out special innovations in "plant based" innovations and their long-term sustainability in a changing world of threats and opportunities. As part of the presentation of laboratory technology, OK Servis BioPro presented NIR analysis online, and Ing. Josef Balaš presented Food safety using food cultures. Blocks of lectures on the second day of the conference were devoted to individual commodities, but also plant-based meat analogues, cultured meat, concepts of microbiological risk analysis and assessment, edible insects and their digestibility.

A total of 26 lectures and 58 posters were presented electronically at the conference. The conference participants had the opportunity to see OK Servis BioPro devices such as Mini VIDAS, MPA -FT NIR, TANGO, Texturometer, DA 6200, DA 7250 directly at the conference. Other companies such as Lambda Life, BIOING, SCHMIDZU, Biomedica, NOACK were also presented , Pro Foods, Chr Hansen and ALS. Thanks also to the BILLA company for the sponsorship contribution, as well as to other companies.

The conference was attended by representatives of the research team of the FOODINOVO project, who presented the results of their work on the project. The conference participants were introduced to the project through a banner that was located directly in the conference room as well as through a short lecture focused on the presentation of the project's results so far.