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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.
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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
- Accredited Testing Laboratories at FFBT
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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.
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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
- Accredited Testing Laboratories at FFBT
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The Department focuses on research in the fields of traditional fermentation processes as well as of advanced biotechnologies. Research aims at behavior of microorganisms (genotype and phenotypic expression of cell populations, cell physiology, cell consortia with emphasis on immobilized cells and biofilms, and the behavior of mixed populations); development of new production strains with improved technological properties; studies of unit operations of biotechnological processes, including downstream processing; bioengineering (modeling and simulation of bioprocesses, knowledge-based management); development and applications of biotechnological processes in food, pharmaceutical and chemical industries; and development of biotechnologies for sustainable growth (bioremediation of polluted environment, use of wastes originating from food industry and agriculture as a renewable energy resources). The Department also develops, optimizes and validates analytical methods for biotechnological processes.
Current research topics and areas of expertise:
Bioengineering
- Cultivation of microbial populationsin the laboratory bioreactors, optimization and scale-up.
- Process management of packed and free cells bioreactors used in the environment protection.
- Separation of low molecular weight products from the cultivating media using physical-chemical methods.
- Study of physical-chemical interactions of cells with solid surfaces (adhesion, flocculation).
Applied (Micro)biology
- Evaluation of physiological state of microorganisms and quantification of intracellular substances using fluorescence methods (fluorescence microscopy, flow cytometry, fluorimetry).
- Physiology of biofilm populations.
- Anti-biofilm properties of natural substances and their application in food industry and medicine.
- Phototrophic microorganisms as sources of biologically active substances
- Responses of various cell lines to the action of low-molecular substances and their mixtures focusing on changes in the vital functions of cells (viability, proliferation, etc.), and study of selected cellular signaling pathways (induction of apoptosis, activation of p53, NFkB, ROS etc.).
- Key steps in the life cycle of retroviruses focusing on folding retroviral particle and its maturation.
- Interaction of nanoparticles and biological systems.
- Degradation intermediates and degradation pathways of environmental pollutants.
- Substances of hops and possible applications of isolated biologically active substances.
Traditional Biotechnology
- Development of new technologies and new types of beers.
- Development of techniques to increase microbiological, colloidal and sensory stability of beer.
- Research of beer foam, colloidal and sensory stability of beer, brewer's yeast
- The study of microbial contaminants in the brewing processes.
- Increasing the safety of beer and brewing ingredients (fungal contamination of barley and malt, mycotoxins).
- Development of modern analytical methods for the determination of significant technological parameters of beer, wine and brewing ingredients.
Biotechnology in chemical and pharmaceutical industries
- Production of enzymes and their use in preparing a substrate from lignocellulosic materials.
- Production of fermentable substrates from wastes of food and agriculture industry (feathers, straw, cellulosic materials).
- Production of alternative liquid biofuel of biobutanol and bioethanol.
- Targeted and untargeted modification of Clostridium strains to achieve higher production of butanol.
- Microbial production of precursors of bioplastics (succinic and lactic acid).
- Production and use of glycolipid
- Extremophilic yeasts as a source of unsaturated fatty acids.
- Production of recombinant proteins using the microbial cells.
- Production and biological activity of secondary metabolites of fungi Monascus
Biotechnology in environmental protection
- Biological treatment of waste water and waste gas using mesophilic and thermophilic microorganisms
- Genetic and physiological manipulations of bacterial degraders of aromatic pollutants and their use
- Application of biofilm systems for targeted decontamination of toxic substances.
- Application of magnetic field in the biological decontamination of waste water.
Contact
Prof. Jan Masak, Ph.D., Department Head
Tel: +420 220 44 4035, E-mail: Jan.Masak@vscht.cz
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).
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: Tomas.Ruml@vscht.cz
Research at the Department is devoted to new techniques of isolation, preparation and special analysis of sugars in cereals, cereal foods, confections, products from starch and sugar industry and also many agricultural raw materials. It involves a development of modern methods for isolation of β-glucans and study of polysaccharide structure, which is of considerable importance for production of modern coagulants and derivatives. An attention is also paid to better utilization of food raw materials, waste and by-products, application of membrane and chromatographic techniques for separation and isolation of valuable compounds and their further use as, e.g., biodegradable plastics (utilization of polysaccharides for food and non-food applications) or prebiotics (lactose) components. The Department collaborates with industrial partners on monitoring of food quality and the application of HACCP. The department’s staff is also involved in the development of database of food raw material, by-product and final product properties (mathematical models of process and technology management).
Current research topics and areas of expertise:
• Technological processes simulation, modeling and balance calculation
• Database of sugar and ethanol solutions properties, development of equations and computer programs for calculation of physical properties
• Crystallization from solutions: computer control of technological processes,
• metastable zone determination by ultrasonic technique
• Computer Image Analysis application in carbohydrate technologies
• Development of new procedures for carbohydrate isolation: membrane nano- and ultrafiltration, continuous chromatographic process
• Biofuels from carbohydrates: non-waste production of ethanol and sucrose production
• Photo-catalytic degradation of impurities in wastewaters from food industry
• Application of ultrasound in food technologies
• Carbohydrates and other grain components analysis
• Spectroscopic and thermal analysis of polysaccharides and their derivatives
• Food fiber in cereals, non-traditional cereals application
• Rheology and mechanical properties of dough and fillings
• Methods of cereal raw materials and products quality control
• Nutritional evaluation of cereals
• Application of the HACCP system in milling and baking facilities
• Preparation of different forms of materials prepared from polysaccharides and testing of their properties
• Application of physical methods in analysis of food raw materials and products
• Starch derivatives – preparation and analytics
• Physico-chemical analysis of chocolate and confectionery products
• Re-use and further processing of by-products from carbohydrate technologies
• Application of a laboratory single-screw extruder for development of new food and non-food materials
Contacts
doc. Ing. Marcela Sluková, Ph.D., Department Head
Tel: +420 220 44 3112, E-mail: Marcela.Slukova@vscht.cz
The Department is engaged in the basic, applied and contract research. Research is focused on properties of milk as a raw material and the development of technological processes in dairy industry and their application in production of milk based foods. In this context, innovative technologies for production of functional foods based on probiotics, prebiotics and biological active components of milk are explored. An indispensable part of the research is study of the main sources of microorganisms in dairy and fat products and of their influence on the shelf life and microbial safety of products. Research in microbiology further focuses on development of starter cultures and their use in the dairy and fat industry. The properties of lactic acid bacteria, their preservative and probiotic effects are investigated as well. Research in the processing of fats includes processes for recovery and refining of oils and fats, modifications of fats and improvement of technologies for production of fat foods and technical fats. Study of physico-chemical properties of surfactants and their use in technology of detergents, industrial and household chemistry and rheological properties of dairy, fat and cosmetic products are other important research areas covered by the Department.
Current research topics and areas of expertise:
• Technology of milk and milk products, especially technology of whey processing, cheeses, processed cheeses, butter, fermented milk products, evaporated milk and long life milk products
• Fractionation of whey proteins, lactose hydrolysis and galactoologosaccharides preparation and isolation
• Products based on mixture of milk and vegetable fat
• Properties and utilization of colostrum
• Instrumental analytical methods in the dairy industry
• Membrane processes in dairy industry
• Rheological properties of milk products
• Modeling of processes for cheese production
• Applied microbiology in dairy, fat and cosmetics industry. Methods for improvement of the microbial quality and shelf stability of products. Introducing HACCP
• Instrumental methods in dairy microbiology
• Probiotic properties of lactobacilli and bifidobacteria
• Production of antimicrobial substances by lactic acid bacteria and research on bacteriocins
• In vitro cholesterol transformation by lactic acid bacteria
• Isolation of new strains of lactic acid bacteria with functional properties
• Influence of prebiotic on lactic acid bacteria growth
• Emulsion encapsulation of probiotic microorganisms
• Characteristics and applications of antimicrobial substances of natural origin
• Recovery and refining of oils and fats. Modifications of fats, structured fats
• Technology and rheological properties of plastic and emulsified fats
• Instrumental analytical methods in fat industry
• Issue of 3-chloropropane-1,2-diol formation in vegetable oils
• Synthesis and determination cholesterol oxidation products
• Synthesis of phenolic antioxidants and determination of their activity
• Chemistry, technology and properties of surfactants, detergents and cosmetic products
• Measurement of skin parameters after application of cosmetic products
• Influence of activators on the physic-chemical properties of detergents
Contacts
Prof. Vladimir Filip, Ph.D., Department Head
Tel: +420 220 44 3268, E-mail: Vladimir.Filip@vscht.cz
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
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
The effort of the Department is focused on chemistry of saccharides, phenolics, steroids, porphyrins, bioactive amines and other groups of natural compounds. Three of five working groups at the Department are oriented to organic synthesis, the other two groups deal with analytical and computational methods.
Current research topics and areas of expertise:
• Saccharide chemistry and chemistry of phenolic and isoprenoid compounds
• Partial reactivity and stereochemistry, chirality of molecules, protecting groups and their orthogonality
• Utilization of natural compounds as chirality and self-assembly modifiers
• Study of synthons, the constituents of supramolecules and nanodevices
• Enzymic reactions in chemical synthesis
• Isolation and characterization of active natural compounds
• Study of raw materials for pharmaceutical and food industry
• Development of chromatographic and electrophoretic techniques for analytical applications as well as for isolations in a preparative scale
• Phytochemical studies oriented to phenolics, steroids and triterpenoids including their glycosylated forms
• Development of immunoanalytical methods for low molecular weight analytes
• Molecular modeling of chemical structures and reactions (conformational analysis, study of the super-assembly mechanisms using semi empirical computational methods
• Monomer units orientation and prediction of the spectra (IR, NMR, VCD) using ab initio/DFT computational methods, prediction of pharmacologically relevant parameters
Contacts
Prof. Oldrich Lapcik, Ph.D., Department Head
Tel: +420 220 44 3240, +420 220 44 3681, E-mail: Oldrich.Lapcik@vscht.cz
Website http://uchpl.vscht.cz/
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Testing laboratory no. 1316 (Nezávislá obalová laboratoř VŠCHT Praha)
• Testing of packaging agents and materials designated for direct contact with foodstuff
• Testing of food quality with respect to effects of packaging systems
(Other services conducted, but not covered by accreditation: Assesment of functional properties of packaging materials; Chemical analyses of packaging materials; Evaluation of suitability of packaging system; Design of packaging systems; Assesment of package with respect to its compliance with Czech law Acts no. 477/2001 and 54/2004, Coll.)
contact (Dept. of Food Preservation):
assoc. prof. Jaroslav Dobiáš, Ph.D.
e-mail: Jaroslav.Dobias@vscht.cz; phone: +420 220 44 3083
Metrologic and Testing Laboratory
Testing laboratory no. 1316.2 (Metrologická a zkušební laboratoř) is a joint laboratory of Dept. of Food Analysis and Nutrition of FFBT and Dept. of Analytical Chemistry of FCHI
• Analyses of foodstuff, dietary supplements, food commodities, feed and other agricultural products, environmental contaminants - accredited test, expert’s reports and consultations
• Development and validation of analytical methods and detection techniques
• Organization and evaluation of interlaboratory comparisons
• Participation in development and standardizations of analytical methods and chemical metrology on international scale (collaboration with NMi and IRMM)
contacts at FFBT:
prof. Jana Hajslová, Ph.D.
e-mail: Jana.Hajslova@vscht.cz; phone: +420 220 44 3185
prof. Vladimir Kocourek, Ph.D.
e-mail: Vladimir.Kocourek@vscht.cz; phone: +420 220 44 3057
Testing Laboratory of the Department of Biochemistry and Microbiology
Testing laboratory no. 1316.3 (Zkušební laboratoř Ústavu biochemie a mikrobiologie), which involves two specialized laboratories:
Laboratory of Microbiology
• Horizontal method for the enumeration of microorganisms (yeasts and moulds, coagulase-positive staphylococci, family Enterobacteriacae, beta-glucuronidase-positive Escherichia coli) in food and animal feeding stuff
• Horizontal method for the detection of Listeria monocytogenes and Salmonella spp. in food and animal feeding stuff
• Microbiological analysis of drinking water according to the valid legislative:
• Detection and enumeration of indicators of fecal contamination (intestinal enterococci, E. coli, Coliform bacteria)
Laboratory of Genetically Modified Organisms (GMO)
• Proof of GMO by PCR method in food raw materials and food
• Quantification of GMO by using real-time PCR in food raw materials and food
• Approved to conduct controls and quantification of transgenic organisms in the permitted range for the Ministry of Environment of the Czech Republic
contacts: .
Prof. Katerina Demnerova, Ph.D.
e-mail: Katerina.Demnerova@vscht.cz; phone: +420 220 44 3025
assoc. prof. Jarmila Pazlarova, Ph.D.
e-mail: Jarmila.Pazlarova@vscht.cz; phone: +420 220 44 3075
- Ph.D. thesis
- Annual Students Conference ´2012
- Annual Students Conference ´2011
- Annual Students Conference ´2010
- Annual Students Conference ´2009
International conferences, symposia and workshops organized and co-organized by the Faculty of Food and Biochemical Technology
2015
- RAFA 2015 - 7th International Symposium on Recent Advances in Food Analysis, 3.-6. 11. 2015, Prague, Czech Republic (http://www.rafa2015.eu/)
- 11th Conference on Polysaccharides-Glycoscience, 7. - 9. 11. 2015, Prague, Czech Republic (http://www.polysaccharides.csch.cz/index.html)
2014
- Biotech2014 and 6th Czech-Swiss Symposium, 11.-14. 6. 2014, Prague, Czech Republic (http://www.biotech2014.cz/)
- 10th International Conference on Polysaccharides-Glycoscience, 22. - 24. 10. 2014, Prague, Czech Republic (http://polysaccharides.csch.cz/index.html)
- Symposium on Food Processing and Technology, CHISA 2014, 23. - 27. 8. 2014, Prague, Czech Republic (http://www.chisa.cz/2014/)
- 2nd International Conference on Chemical Technology, 7. - 9. 4. 2014, Mikulov, Czech Republic (http://www.icct.cz/index.php/2014)
- Quality and safety of feed and food in Europe, 10. 4. 2014, Belfast, UK (http://www.qsaffe.eu/QSAFFE_InternationalEvent.html)
2013
- 6th International Symposium on Recent Advances in Food Analysis, 5.-8. 11. 2013, Prague, Czech Republic (rafa2013.eu)
- 1st International Conference on Chemical Technology (ICCT 2013), 8.-10. 4. 2013, Mikulov, Czech Republic (icct.cz)
- 9th Conference on Polysaccharides-Glycoscience, 6. - 8. 11. 2013, Prague, Czech Republic (odkaz zde)
2012
- 5th International Symposium on Biosorption and Bioremediation, 24.–28. 6. 2012, Prague, Czech Republic (http://biobio.vscht.cz)
- 1st European Workshop on Ambient Mass Spectrometry and Related Mass Spectrometry-Based Techniques in Food / Natural Products Control: Safety, Authenticity, Forensics, Metabolomics, 18.-20. 6 2012, Prague, Czech Republic (http://www.rafa2011.eu/)
- 8th Conference on Polysaccharides-Glycoscience, 28. - 30.11.2012, Prague, Czech Republic (http://www.polysaccharides.csch.cz/)
- Symposium on Food Processing and Technology, CHISA 2012, 25. - 29.8.2012, Prague, Czech Republic (http://www.chisa.cz/2012/)
- 4th International Feed Safety Conference – Methods and Challenges, 11.-13. 9. 2012, Beijing, China (http://www.feedsafety.org/fs2012/)
- Chemical Reactions in Food VII, 14.-16. 11. 2012, Prague, Czech Republic (http://www.crf2012.eu/)
2011
- Second International FQH Conference on Food Quality and Health studies in Organic Farming , 18.-19.5.2011, Prague, Czech Republic,
- Biotech 2011 and 5th Czech-Swiss Symposium on biotechnology, Prague, National Technical Library, 15.-17. 6. 2011. (www.biotech2011.cz)
- 5th International Symposium on Recent Advances in Food Analysis (RAFA 2011), 1.-4.11. 2011, Prague, Czech Republic (http://www.rafa2011.eu)
- 7th International Conference on Polysaccharides-Glycoscience, 2. – 4. 11. 2011. Prague, Czech Republic (http://www.polysaccharides.csch.cz/)
- The 23rd IIR International Congress of Refrigeration, 21.-26.8.2011. Prague, Czech Republic (http://www.icr2011.org/)
- First International Conference on Organic Food Quality and Health Research, 18.-20.5.2011. Prague, Czech Republic (www.fqh2011.org/)
2010
- Application of ambient mass spectrometry for the analysis of contaminants/residues in food: Seminar and training , 23. – 24. 3. 2010, Prague Czech Republic,
- 48. Mezinárodní konference z technologie a analytiky tuků (48th Int. conference on fat technology and analysis), 12.-14.5. 2010, Železná Ruda, Czech Republic(http://www.vscht.cz/tmt/)
- 25. výročný kongres Československej spoločnosti mikrobiologickej s medzinárodnou účasťou (25th Annual congress of Czechoslovak Society for Microbiology)15-18. 9. 2010, Stará Lesná, Vysoké Tatry, Slovak Republic (http://www.cssm2010.szu.sk)
2009
- Konference How to trace the origin of food?, 2.-3.12.2009, Brussels, Belgium, (.trace.eu.org/je/belgium/index.php)
- 4thInternational Symposium on Recent Advances in Food Analysis(RAFA 2009), 4.-6. 11. 2009, Prague , Czech Republic, (http://www.rafa2009.eu/Default.aspx)
- Konference Chemical Reactions in Foods VI, 13.-15.5. 2009, Prague, Czech Republic,(http://www.carolina.cz/webmagazine/kategorie.asp?idk=239)
- Konference Food Research in support to Science Based Regulations. Challenges for Producers and Consumers, 21.-22. 4. 2009 , Prague, Czech Republic, (http://www.eu2009.cz/event/1/491/)
- Konference TRACE in practice: New methods and systems for confirming the origin of food, 1-3.4.2009, Freising, Germany (http://www.trace.eu.org/je/germany/index.php)
- Workshop Determining the geographical origin of food - trace elements and isotopic patterns in food verificatiom, 3.11.2009, Prague, Czech Republic, (http://www.trace.eu.org/ws/ws_rafa.php)
- Workshop Future challenges in integration of young scientists into the EU research activities,3.11.2009, Prague, Czech Republic, (http://www.rafa2009.eu/SateliteEvents.aspx)
- Workshop Cukrblik 2009, 16.4. 2009, Brno, Czech Republic, (http://orion.chemi.muni.cz/setkani/Cukrblik09/index.htm)
- Mezinárodní kosmetologická konference (Int. cosmetology conference), Luhačovice, 7.-9.10.2009, Czech Republic (http://www.kosmetologie.cz)
2008
- Konference Retrovirus Assembly Meeting, 4. – 8.10.2008, Prague, Czech Republic, (http://ram2008.vscht.cz/)
- Konference Assembly as a Therapeutic Target, 8. - 9.10. 2008, Liblice, Czech Republic.
- XXI. Biochemický sjezd , 14. – 17.9.2008, České Budějovice, Czech Republic.
- Symposium on Food Processing and Technology (součást kongresu: 18th International Congress of Chemical and Process Engineering – CHISA 2008), 24.-28.8.2008, Prague, Czech Republic, (http://www.chisa.cz/2008/)
- BioTech 2008 & 4thSwiss-Czech Symposium „Biopharmaceuticals: Why Use Yeasts , Wadenswil, Switzerland, 22.-23. 5. 2008 (http://www.biotech2008.ch/)
- 46.Mezinárodní konference z technologie a analytiky tuků (46th Int. conference on fat technology and analysis), 14.5. – 16.5.2008, Valtice, Czech Republic
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- EU Research Framework Programmes
- National grants
- Research Programmes and Centers (projects completed in 2011)
- Selected publications of 2015
- Selected publications of 2014
- Selected publications of 2012
- Selected publications of 2011
- Selected publications of 2010
- Selected publications of 2009