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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461337
VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright UCT Prague 2017
Information provided by the Department of International Relations and the Department of R&D. Technical support by the Computing Centre
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[obsah] => Study programmes provided at the Faculty of Food and Biochemical Technology (FFBT) embrace both traditional fields of food science as well as current trends in the development of food and biochemical sciences. Traditional fields such as brewing, sugar manufacture, fermentation, and agrochemistry were taught at UCT Prague's historical predecessor, Prague Polytechnic, as early as the beginning of the last century.
Since the formation of the independent Institute of Chemical Technology, Prague (now University of Chemistry and Technology, Prague) in 1952, the Faculty has grown into an institution with a broad background in chemical, biochemical, engineering, and other disciplines, which illustrates the purposefulness of such a strong chemical-technological complex and the FFBT as its inseparable part—even on the international scale. The Faculty ranks among leading university centres of food science. In the course of its existence, the Faculty has turned out thousands of graduates who pursue their careers primarily in the food industry and related fields, in scientific research, and at schools and institutions of higher learning both in the Czech Republic and abroad.
The concentration of university teaching in all food-related fields—including applied biology and biochemistry—at FFBT represents one of the major strengths of the Faculty's existence within UCT Prague. However, besides advocates of the Faculty's existence within a chemistry university, naturally there are also many critics of such integration. Their major argument is that the food industry (the meat, dairy, and preservation industries in particular) as well as other fields are closely interrelated with farming production and should be taught at institutions focused on agriculture or veterinary science. Many agricultural and other universities and institutions of higher learning in the Czech Republic have lately introduced selected fields of food science in their study programmes, which will undoubtedly enhance desirable competition between their graduates.
The extent of this introduction to FFBT does not allow for a detailed description of the numerous diverse scientific projects implemented by the Faculty at present. We can only provide basic information to our future students and partner organizations about the scientific and research orientations of individual departments at the Faculty. All departments offer cooperation in scientific research and development; expertise and consulting; and continuing education for specialists and scientific workers in the form of various postgraduate programmes, short-term courses, and long-term scholarships. The Faculty's academic staff also prepare short-term specialized and retraining courses tailored to the needs of individual clients. Individual departments offer basic and specific analyses based on the most sophisticated methods and using state-of-the-art analytical apparatuses. The extent of consulting, expertise, and research and development activities is not restricted to the areas listed above, but it may be further expanded according to specific needs of industrial practice.
I believe that this introduction will provide basic information about the orientation of the Faculty and various forms of study offered by its individual departments, and that it will help us find new partners for cooperation in solving research and professional problems.
prof. Ing. Karel Melzoch, CSc
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[obsah] => The basic, applied, and contract research and development activities at the Faculty of Food and Biochemical Technology cover “traditional” and modern topics of food sciences, biotechnologies, and life sciences. The Faculty is comprised of seven Departments, each pursuing research addressing current calls and trends in such areas as food chemistry, quality, safety and innovation, process engineering, biotechnology for the food industry, environmental protection and therapeutic applications, molecular biology and biochemistry, chemistry of natural compounds, and organic synthesis.
Numerous projects are interdisciplinary and take advantage of broad collaborations at the national and international scales. Research also takes advantage of the availability of sophisticated equipment and high-tech devices which employ emerging instrumentation principles.
Research activities are not restricted to faculty staff and PhD students; special emphasis is placed on participation of undergraduate students, enabling them to publish high-quality graduate theses as well as better opportunities in the labour market.
- Department of Biotechnology
- Department of Biochemistry and Microbiology
- Department of Saccharides and Cereals
- Department of Dairy, Fat and Cosmetic Science
- Department of Food Analysis and Nutrition
- Department of Food Preservation
- Department of Chemistry of Natural Compounds
- Accredited Testing Laboratories at FFBT
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The Department of Food Analysis and Nutrition is recognized, both nationally and internationally, for its vital scientific contributions to a wide range of research areas related to food quality and chemical safety. Together with partners representing food/feed industry sector and in a close collaboration with health professionals, research projects concerned with strategies aimed at nutritional improvements of various food products have been conducted. In this way, issues related to possible prevention or remediation of various chronic diseases and other aspects of public health associated with a quality of diet, are addressed. In addition to characterization of biologically active food components (both health promoting and toxic) and their reactions during food processing or storage, also flavor properties and strategies of their evaluation are subject of research. Another subject of extensive research activities is a protection of human food chain against the transfer of various classes of organic / inorganic contaminants from external environment. The Department of Food Analysis and Nutrition runs cutting-edge instrumental equipment (all the recent categories of mass spectrometry based techniques) and highly experienced, enthusiastic staff participating in many international consortia such as EU framework or COST projects. The scientific advice on recent trends in food quality and safety together with providing solutions on emerging problems (including those identified by European Food Safety Authority, EFSA) in these fields are provided for both governmental institutions and private food companies. Since recently, also forensic science has become the field of target research. The representatives of Department are in charge of highly ranked international symposia ´Recent Advances in Food Analysis´ and ´Chemical Reactions in Food´.
Current research topics and areas of expertise:
• Development and validation of highly sensitive and accurate multianalyte methods (many tests are accredited according to ISO 17035) for a comprehensive assessment of chemical food / feed safety. Target analytes involve: mycotoxins (regulated, emerging, ´masked´); plant toxins (pyrrolizidine and tropane alkaloids, solanin and others); pesticide residues (all regulated compounds and newly registered); polycyclic aromatic hydrocarbons, PAHs; halogenated environmental contaminants (PCBs, brominated flame retardants, perfluorinated and polyflruorinated compounds); migrants from packaging materials; toxic metals; heat induced processing contaminants (acrylamide, 3-MCPD esters, furan and others
• Studies of the fate (both chemical degradation and enzyme-catalyzed transformation included) of the above contaminants / toxicants across food production chain: food crop – processing technology – final product
• Characterization of biologically active natural components (associated with health claims) occurring in food crops, botanicals and food supplements
• Implementation of mass spectrometry based metabolomics for non-target screening of biotic / abiotic stress markers in plants (application of multivariate chemometric strategies for data processing)
• Advanced strategies for food commodities authentication (e.g. organic versus conventional, botanical / geographical origin) and fraud detection based on mass spectrometric fingerprinting / profiling
• Environmental contaminants in human environment – occurrence in biotic and abiotic compartments, assessment of humans´ exposure routes
• Tastes and flavors – novel approaches in sensory evaluation (experimental design and statistical analysis), investigation of formation and nature
• Speciation and characterization of trace elements and minerals in biotic and food matrices, development of new analytical strategies
• Reactions of food components associated with the risk of oxidative and carbonyl stress (studies of Maillard reaction pathways and lipids oxidation, role of antioxidants)
• Nutritional toxicology – relationship between dietary intake of food contaminants / oxidized lipids and chronic toxic effects in consumers
Contacts
doc. Ing. Jana Pulkrabová, Ph.D., Department Head
Tel: +420 220 44 3185, mobile: 00420 602833424, E-mail: jana.pulkrabova@vscht.cz
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