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            [paticka_adresa] => UCT Prague
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 [paticka_odkaz_mail] => mailto:webmaster@vscht.cz [social_fb_title] => [social_tw_title] => [social_yt_title] => [google_search] => 001523547858480163194:u-cbn29rzve [aktualizovano] => Updated [autor] => Author [drobecky] => You are here: UCT Prague - FFBT [zobrazit_kalendar] => Read Calendar [api_obor_druh_B] => Bachelor's degree [charakteristika] => Profile of the programme [vice] => more [uplatneni] => Alumni profiles [studijni_plan] => Complete curriculum [mene] => less [archiv_novinek] => News Archive [submenu_novinky_rok_title] => News from the year. [studijni_plan_povinne_predmety] => Obligatory Subject [studijni_plan_volitelne_predmety] => Optional Subject [navaznosti] => Continue to [paticka_mapa_alt] => [api_obor_druh_N] => Master's degree [vyucuje_se_na_ustavech] => Departments [zobrazit_vice_kalendar] => More → [den_kratky_4] => Thurs [den_kratky_3] => Wed [novinky_kategorie_1] => UCT Events [novinky_kategorie_2] => Important Dates [novinky_kategorie_3] => Student Events [novinky_kategorie_4] => Fun [novinky_kategorie_5] => Science [novinky_archiv_url] => Annual Archive [novinky_servis_archiv_rok] => Annual Archive [novinky_servis_nadpis] => News Settings [novinky_dalsi] => More News [intranet_odkaz] => http://intranet.vscht.cz/ [intranet_text] => Intranet [logo_mobile_href] => / [logo_mobile] => [mobile_over_nadpis_menu] => Menu [mobile_over_nadpis_search] => Search [mobile_over_nadpis_jazyky] => Languages [mobile_over_nadpis_login] => Login [menu_home] => Homepage [zobraz_desktop_verzi] => switch to desktop version [novinky_archiv] => News Archive [zobraz_mobilni_verzi] => switch to mobile version [paticka_mapa_odkaz] => /faculty/contact [nepodporovany_prohlizec] => For full access, please use different browser. [preloader] => Wait a second... [hledani_nadpis] => hledání [hledani_nenalezeno] => Nenalezeno... [hledani_vyhledat_google] => vyhledat pomocí Google [social_in_odkaz] => [den_kratky_1] => [social_li_odkaz] => [stahnout] => [den_kratky_5] => [dokumenty_kod] => [dokumenty_nazev] => [dokumenty_platne_od] => [dokumenty_platne_do] => [den_kratky_2] => ) [poduzel] => stdClass Object ( [6353] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [6355] => stdClass Object ( [obsah] => [iduzel] => 6355 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [11738] => stdClass Object ( [obsah] => [iduzel] => 11738 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [11739] => stdClass Object ( [obsah] => [iduzel] => 11739 [canonical_url] => //fpbt.vscht.cz [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) ) [iduzel] => 6353 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [6354] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [6358] => stdClass Object ( [nazev] => Faculty of Food and Biochemical Technology [seo_title] => Faculty of Food and Biochemical Technology [seo_desc] => Faculty of Food and Biochemical Technology UCT Prague University of Chemistry and Technology Prague [autor] => fpbt [autor_email] => [obsah] => [urlnadstranka] => [ogobrazek] => [pozadi] => [iduzel] => 6358 [canonical_url] => [skupina_www] => Array ( ) [url] => /home [sablona] => stdClass Object ( [class] => stranka_novinky [html] => [css] => [js] => [autonomni] => 1 ) ) [11746] => stdClass Object ( [nazev] => Faculty [seo_title] => Faculty [seo_desc] => Faculty of Food and Biochemical Technology UCT Prague University of Chemistry and Technology Prague [autor] => [autor_email] => [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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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.

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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.

 

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under construction

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DATA


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    [nazev] => Department of Biochemistry and Microbiology
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Basic research at the Department is well established in areas of molecular biology of retroviruses, proteomics, plant biochemistry and physiology, enzymology, environmental microbiology, development of new methods in food microbiology and bioanalytics. The research outcomes provide a platform for modern therapeutic approaches, applications in plant protection against pathogens, biodegradation and bioremediation of organic and inorganic pollutants, and others. Broad and interdisciplinary research scope is based on intensive collaborations with local and foreign research institutes and universities in joint programs and projects. An integral part of the Department is a laboratory accredited to analyze food-borne pathogens and genetically modified organisms (ISO/IEC 17025).

Department R&D website

Current research topics and areas of expertise:
• Retrovirus assembly, structure, cellular interactions and trafficking of retrovirus proteins
• Virus-like particles for tumor imaging and therapeutic gene delivery
• Identification of proteins locally deposited due to implant applications or as a consequence of calcification of hart and vessel valves.
• Evaluation of biocompatibility of materials for tissue replacements and bone fixations
• Inhibitory effects of cytostatics tested on cancer cells in vitro
• Plant and insect nucleases and their anti-neoplastic effects
• Lipid bodies as targeted carriers of hydrophobic drugs
• Adipokines and nutritional and pharmacological interventions in treatment of metabolic syndrome
• Pharmaceutically important antimicrobial peptides of plant and insect origin
• Glycosidases from extremophiles and chemo-enzymatic synthesis of bioactive therapeutic glycoconjugates
• Modeling of protein structure and dynamic conformation changes
• Phospholipid signaling pathways in plants during physiological processes
• Molecular mechanisms of biotic and abiotic stress response in plants; induced pathogen resistance with possible application of elicitor/effector molecules in agricultural practice
• Metabolic conversions of xenobiotics and use of microorganisms and plants in bioremediations of environmental pollution with emphasis on persistent PCBs, PAHs, BTEX and pesticides
• Functional genomic and metagenomic approaches and mass spectrometry methods to evaluate diversity and biodegradation potential of bacteria and plants, including their mutual interactions
• Assessment of toxicity and genotoxicity of xenobiotics and their decomposition products and development of immunochromatograpy kits for their detection
• Molecular basis of heavy metal (hyper)accumulation and tolerance in macrofungi.
• Improving capacity of plants to remedy soils and sediments contaminated with organics and heavy metals through genetic modification
• Surface display of metal-binding peptides to improve capacity and specificity of heavy metal biosorbents of microbial origin
• Perspectives of lipid bodies in synthesis of biodegradable plastics and treatment of oil spills
• Development of molecular and immunochemical methods of detection and quantification of food pathogens and improvements of classic microbiology assays
• Molecular biology of Staphylococcus aureus with emphasis on enterotoxin expression.
• Microbial biofilms and their resistance against disinfection agents; resistance of emerging food pathogens against antibiotics
• Regulation of Listeria monocytogenes biofilm formation
• Certified methods and development of new methods of detection and quantification of genetically modified organisms in foodstuff and food ingredients

Contact
prof. Ing. Tomáš Ruml, CSc., Department Head
Tel: +420 220 44 3022, E-mail: 

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UCT Prague
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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