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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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- 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
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Department of Food Preservation
Analysis of volatile profiles for assessing the quality and safety of processed foods
| Granting Departments: | Department of Food Preservation |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Helena Čížková, Ph.D. |
Annotation
Gas chromatography with mass spectrometric detection in various configurations (one-dimensional, chiral, multidimensional, with olfactometry) will be used to analyse volatile profiles of various raw materials and processed foods. The aim of the thesis will be the evaluation of quality, detection of microbial contamination and identification of causes of sensory defects. The results of targeted and non-targeted analyses obtained by GC / MS will be correlated with the outputs of other laboratory methods (chromatographic, microbiological and sensory analysis). Advanced statistical methods will be used to interpret the results of analyses, considering the influence of raw materials, recipe, production and storage conditions. The project will be will be carried out in cooperation with selected food producers.
Assessment of minor raw materials quality
| Granting Departments: | Department of Food Preservation |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Aleš Rajchl, Ph.D. |
Annotation
Minor raw materials are often neglected, due to low production volume, and sufficient attention is not paid to their quality. This work aims to assess the quality of selected minor raw materials. The work will be also focused on the development of new analytical methods for evaluating the quality of studied materials.
Assessment of shelf-life of fruit a vegetable products
| Granting Departments: | Department of Food Preservation |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Aleš Rajchl, Ph.D. |
Annotation
The PhD thesis will focus on the development of new approaches for evaluating the shelf-life of fruit and vegetable products. Factors influencing the shelf-life of fruit and vegetable products will be evaluated. The suitability of the application of accelerated storage tests for shelf-life estimation will be assessed.
The authenticity of honey and other bee products
| Granting Departments: | Department of Food Preservation |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Helena Čížková, Ph.D. |
Annotation
Honey is widespread and the most important bee product. Due to the high price, its quality and authenticity are commonly violated. Frequently, it is the manufacturer's deliberate adulteration (addition of other ingredients to honey) or misleading indication of botanical or geographical origin. The project will be focused on verifying the authenticity of honey on its physicochemical parameters and chemometrics. The botanical origin of honey (floral, honeydew, unifloral) and its geographical origin will be also assessed based on these parameters. The evaluation of beeswax, which can be relatively easily adulterated with paraffins, stearic acid or palmitic acid, will be the second part of the project. This phenomenon can have a negative impact on the health of bee colonies and the chemical composition of honey. Experimental work will be done in cooperation with selected testing laboratories and will implement common and recent methods of food analysis (chromatography and isotopic methods, mass spectrometry, melissopalynology).