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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
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- 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 Dairy, Fat and Cosmetics
Properties of non-starter lactic acid bacteria
| Granting Departments: | Department of Dairy, Fat and Cosmetics |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Šárka Horáčková, CSc. |
Annotation
In the production and cheese ripening, a wide consortium of microorganisms is used, the most important of which are lactic acid bacteria (LAB). These are used both as starter and adjunct cultures and, on the other hand, they enter the process as so-called non-starter lactic acid bacteria (NSLAB), which mainly include facultatively heterofermentative lactobacilli and enterococci. The influence of these bacteria is strain specific and depended on technological process and interactions with other microorganisms present in cheese. From the NSLAB group, new strains with significant functional properties can be selected and their potential as adjunct cultures with a positive effect on the ripening of the given types of cheese can be used. On the other hand, they can cause defects in cheese (gas production, production of biogenic amines) or be a reservoir of transferable antibiotic (Atb) resistance genes. Monitoring the transmission of Atb resistance genes in the food chain is one of the current trends in food safety control. This issue is described in more detail in defined cultures of LAB or in probiotic strains, but little data is known about NSLAB resistance. The aim of the PhD thesis will be the isolation and characterization of NSLAB strains from raw milk, cheeses made from raw and pasteurized milk in terms of functional (technologically important, protective and probiotic) characteristics, Atb resistance and other. The risk of NSLAB as a potential reservoir of Atb resistance genes will be assessed. Suitable strains of LAB with documented properties will be deposited in the Czech Collection of Dairy Microorganisms Laktoflora and their activity will be verified in experimental cheese productions.
The effect of the interaction of plant and milk proteins on the properties of hybrid alternatives to dairy products.
| Granting Departments: | Department of Dairy, Fat and Cosmetics |
| Study Programme/Specialization: | Food Chemistry and Technology ( in English language ) |
| Supervisor: | doc. Ing. Jiří Štětina, CSc. |
Annotation
Currently, the new trend in food consumption is to move away from animal products. However, plant-based alternatives to dairy products often have unsatisfactory nutritional and sensory properties. Therefore, for many consumers, so-called hybrid foods, which are made up of animal and plant components in an appropriate proportion with the aim of optimising the nutritional and sensory value of the product, may be more acceptable. In the work, the influence of interactions of plant and milk proteins on the technological properties of the mixed raw material, such as the emulsification properties, gel formation, and colloidal stability or texture of the hybrid product, will be monitored. The findings will be used to design a technology for a hybrid cheese alternative.