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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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[obsah] => Research program of the department includes an applied research to support the producers in the relevant commodities. The main research and development activities involve: Modern food packaging (active food packaging, hygienic aspects of food packaging, evaluation of food contact materials); Food authentication (e.g. detection of food falsification, development of methods for evaluation of food authenticity, maintaining of the databases for the evaluation of authenticity of foodstuffs and food raw materials); Diagnostics of food defects (e.g. development of methodology for detection of causes of various food defects such as precipitation in drinks, color changes, off flavors); Evaluation of shelf life and increasing of food stability; Implementation of new technologies in processing of fruit and vegetables and in the meat technology (e.g. new additives, high pressure treatment, minimal processing of fruits and vegetables, optimization of heat treatment). Research is also conducted to support the industries in implementation and maintaining of Food Quality and Safety Management Systems (namely completion of data for the hazard analysis and risk assessment, implementation and maintaining the HACCP and generally QMS, expert examinations and narrow focused project in complaints or non-conformities). The experts of the department are qualified as auditors of HACCP, IFS, BRC and other standards.
Current research topics and areas of expertise:
• Food defects diagnostic, application of sophisticated analytical methods for detection of causes of technological defects (e.g. SPME GC MS, DART TOF, LC MS), development of analytical methods and completion of databases for the diagnostic of flavor, color or texture defects of food. Systematic studies on the causes of various defects, e.g. the biofilm forming bacteria (e.g. Asaia) in soft drinks, Allicyclobacillus flavor defects, surface changes of meat products, etc.
• Support of Food Safety and Quality Management Systems in food production - completion and maintenance of databases for the hazard analysis and risk assessment in the individual food productions and commodities
• Food packaging, packaging-food interaction, assessment of packaging materials (pack stability, migration of components, packaging-food interaction), state-of-the-art methods of food packaging (active packaging, packaging for micro-wave heating), hygienic and ecological aspects of food packaging
• Post-harvest changes of food and vegetables, evaluation of the stress on the technological properties of fruits and vegetables as raw materials for the processing, optimization of operations in the processing of fruits and vegetables (antioxidation treatment, texture stabilization, optimization of pasteurization), implementation of new technologies (production of fresh fruit and vegetable salads, coating, active packaging, etc.)
• Meat technology - optimization of technological processes, shelf life of meat and meat products, assessment of additives applied in the processing of meat and meat-based products, new product development, application of sophisticated methods in production practice (e.g. computer image analysis), etc
• Authentication of foods and food raw materials, detection of food falsification, development of analytical methods, completion and maintenance of databases of marker for the authentication of various foodstuffs and for the confirmation of the declared technology, etc
• Re-use and safe disposal of waste from the agricultural and food complex.
• Electromigration methods in food analysis (development of methods, training, courses, demo laboratory exercise, study visits, service analysis, etc.)
Contacts
doc. Ing. Aleš Rajchl, Ph.D., Department Head
Tel: +420 220 44 3012, E-mail: Ales.Rajchl@vscht.cz
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