Department of Food Preservation

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.

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.

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.

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).