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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright: UCT Prague 2015
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] => DEPARTMENT OF FOOD ANALYSIS AND NUTRITION is a part of the Faculty of Food and Biochemical Technology. The research projects are mainly focused on food and feed quality, authenticity & safety related issues; investigations concerned with the impact of environmental conditions on the human food chain are also included. Special attention is paid to studies concerned with food components interactions / breakdown which may result in changes of nutritional value and/or sensory properties. In the recent years, interdisciplinary ‘omics’-based research aimed at the assessment of in vivo / in vitro effects induced by biologically active compounds, both beneficial and toxic, has been initiated.
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Our Department contributes to teaching of following Study Programmes:
Bachelor Study Programme
Chemistry and Technology, specialization Food Chemistry and Technology
Our teachers participate in learning of following subjects of this programme:
2nd year
Sensory Analysis (SIS or EMIL)
3rd year
Analysis of Food and Natural Products: Laboratory (SIS or EMIL)
Human Nutrition and Nutritional Policy (SIS or EMIL)
Food and Natural Products Analysis (SIS or EMIL)
Master Study Programmes
Biotechnology and Food Science
Our teachers participate in learning of following subjects of this programme:
1st year
Reaction Mechanisms in Food Chemistry (SIS or EMIL)
Special Food Analysis (SIS or EMIL)
Chemical Food Safety (SIS or EMIL)
Analysis of Bioactive Compounds (SIS or EMIL)
Control of Food Raw Materials and Commodities: Laboratory (SIS or EMIL)
2nd year
Isolation and Separation Methods (SIS or EMIL)
Doctoral Study Programme
Food and Natural Products
List of available PhD topics here
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[obsah] => Expert services and/or collaboration within common research projects are offered in the following areas:
A. FOOD/FEED CHEMICAL SAFETY, HUMAN EXPOSURE, AND FORENSIC ISSUES
Development of advanced methods for analysis of multiple contaminants and their metabolites in food, feed, biological and environmental matrices; investigation of preventive measures and mitigation strategies:
- Mycotoxins and natural plant toxins
- Pesticide / veterinary drugs residues
- POPs and other industrial contaminants
- Packaging contaminants / migrants
- Processing contaminants, antinutritive substances
- Nanoparticles
- ´Emerging´ contaminants
B. FOOD QUALITY ATTRIBUTES AND AUTHENTICATION; BIOPROSPECTION
Implementation of novel approaches for characterization and classification of:
- Metabolome / foodome: fingerprinting and/or profiling methods employing high resolution MS (ambient, LC, GC); advanced data processing; specific markers´ identification
- Biologically active compounds: non-target screening for ‘unknowns’ in plants / microorganisms; identification based on cutting-edge mass spectrometric techniques; assessment of chemical cocktails in combination with bioactivity testing
- Flavours / odours: combination of instrumental and sensory analysis; assessment based on the combination of comprehensive GC and olfactometry
TRAINING AND STUDY STAYS are offered to PhD students / postdoc young researchers interested in the above areas.
The UCT Prague closely cooperates with EU Reference Laboratories (EURLs) network in the field of QA/QC strategies, interlaboratory validation studies, reference materials and traceability of chemical measurements.
‘ACCREDITED TESTING AND METROLOGICAL LABORATORY’ of the Department of Food Analysis and Nutrition performs according to the International standard ISO/IEC 17025:2005; accreditation was provided by the Czech Accreditation Institute, signatory of the ILAC-MRA. For an external QC, the laboratory regularly participates in the proficiency testing (FAPAS, EU PT, IRMM, IAEA, etc.).
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2009
| 1. | Cajka T., Hajslova J., Pudil F., Riddellova K.: Traceability of honey origin based on volatiles pattern processing by artificial neural networks. J. Chromatogr. A (2009) 1216:1458–1462. (doi: 10.1016/j.chroma.2008.12.066). |
| 2. | Cejpek K., Maloušková I., Konečný M., Velíšek J.: Antioxidant activity in variously prepared elderberry food and supplements. Czech J. Food Sci.( 2009) 27:S45–S48. (pdf). |
| 3. | Cejpek K., Velíšek J.: Advances in the chemistry of isothiocyanate-derived colorants. Czech J. Food Sci.( 2009) 27:S207–S210. (pdf). |
| 4. | Čmejlová K; Panovská Z.; Váchová A., Lukešová D.: Time intensity study of sweeteners. Czech J. Food Sci. (2009). 27: S327–S329. (pdf). |
| 5. | Doležal M., Kertisová J., Zelinková Z., Velíšek J.: Analysis of bread lipids for 3-MCPD esters. Czech J. Food Sci. (2009) 27: S417–S420. (pdf). |
| 6. | Kalachová K., Pulkrabová J., Hrádková P., Poustka J., Hajšlová J.: Polybrominated diphenyl ethers (PBDEs in dust samples from Czech households. Organohal. Comp. (2009) 71:2320–2324. |
| 7. | Konečný M., Cejpek K., Čechovská L., Velíšek J.: Transformation pathways of reductones in the advanced Maillard reaction. Czech J. Food Sci. (2009) 27: S149–S152. (pdf). |
| 8. | Kostelanska M., Hajslova J., Zachariasova M., Malachova A., Kalachova K., Poustka J., Fiala J., Scott P.M., Berthiller F., Krska R.: Occurrence of deoxynivalenol and its major conjugate, deoxynivalenol-3-glucoside, in beer and some brewing intermediates. J. Agric. Food Chem. (2009) 57:3187–3194. (doi: 10.1021/jf803749u). |
| 9. | Krajcova A. Schulzova V., Hajslova J., Bjelkova M.: Lignans in flaxseed. Czech J. Food Sci. (2009) 27:S252–S255. |
| 10. | Lacmanova I., Pazlarova J., Kostelanska M., Hajslova J.: PCR-based identification of toxinogenic Fusarium species. Czech J. Food Sci. (2009) 27:90–94. |
| 11. | Lojzova L., Riddellova K., Zrostlikova J., Schurek J., Cajka T.: Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. Anal. Chim. Acta (2009) 641: 101–109. (doi: 10.1016/j.aca.2009.03.036). |
| 12. | Macova S., Harustiakova D., Kolarova J., Machova J., Zlabek V., Vykusova B., Randak T., Velisek J., Poleszczuk G., Hajslova J., Pulkrabova J., Svobodova Z.: Leeches as sensor-bioindicators of river contamination by PCBs. Sensors (2009) 9:1807–1820. (doi: 10.3390/s90301807). |
| 13. | Martinek P., Klem K., Vanova M., Bartackova V., Vecerkova L., Bucher P., Hajslova J.: Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread. Plant Soil Envir. (2009) 55:187–195.(pdf). |
| 14. | Mestek O., Koplík R.: Dual detector calibration of PE-Elan inductively coupled plasma mass spectrometers. Chem. Anal. (Warsaw) (2009) 54:1245–1252. |
| 15. | Panovská Z., Štern P., Váchová A., Lukešová D., Pokorný J.: Textural and flavour characteristics of commercial tomato ketchup. Czech J. Food Sci. (2009). 27:165–170. (pdf). |
| 16. | Panovská Z., Váchová A., Řeřichová J.: Sensitivity of assessors to different ferrous salts. Czech J. Food Sci. (2009). 27: S333-S336. (pdf). |
| 17. | Polák J., Mestek O., Koplík R., Šantrůček J., Komínková J., Kodíček M.: Trace elements species fractionation in rye flour and rye (Secale cereale L.) seedlings. Czech J. Food Sci. (2009) 27:39–48. (pdf). |
| 18. | Pulkrabova J., Hrádková P., Hajšlová J., Poustka J., Nápravníková M., Poláček V.: Brominated flame retardants and other organochlorine pollutants in human adipose tissue samples from the Czech Republic. Environ. Int. (2008) 35:63–68. (doi: 10.1016/j.envint.2008.08.001). |
| 19. | Pulkrabova J., Suchanova M., Hajslova J., Kocourek V., Tomaniova M.: Passive sampling of water and porous media for monitoring of organic pollutants. Chemicke Listy (2009) 103:159–165. |
| 20. | Pulkrabova J., Kalachova K., Drabova L., Cajka T., Poustka J., Hajslova J.: Rapid method for simultaneous determination of PCBs, PBDEs and PAHs in fish samples. Organohal. Comp. (2009) 71:2230–2235. |
| 21. | Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z.: Methoxypyrazines in Sauvignon Blanc Wines, Detection of Addition of Artificial Aroma. Czech J. Food Sci. (2009) 27: 259–266. (pdf). |
| 22. | Randak T., Zlabek V., Pulkrabova J., Kolarova J., Kroupova H., Siroka Z., Velisek J., Svobodova Z, Hajslova J.: Effects of pollution on chub in the River Elbe, Czech Republic. Ecotox. Environ. Safe. (2009) 72:737–746. (doi: 10.1016/j.ecoenv.2008.09.020). |
| 23. | Réblová Z., Tichovská D., Doležal M.: Heating of plant oils – fatty acid reactions versus tocopherols degradation. Czech J. Food Sci. (2009) 27:S185–S187. (pdf). |
| 24. | Schulzova V., Hajslova J., Peroutka R., Hlavasek J., Gry J., Andersson H.C.: Agaritine content of 53 Agaricus species collected from nature. Food. Addit. Contam. (2009) 26:82–93. (doi: 10.1080/02652030802039903). |
| 25. | Stavelova M., Pulkrabova J., Hradkova P., Kalachova K., Zlamalikova J., Stiborova H., Poustka J., Kovar M., Mackova M., Demnerova K., Hajslova J.: PBDEs and HBCD in sewage sludge and river sediments in the Czech Republic: A 3-year survey (2006–2008). Organohal. Comp. (2009) 71:631–636. |
| 26. | Trinacty J., Krizova L., Schulzova V., Hajslova J., Hanus O.: The effect of feeding soybean-derived phytoestogens on their concentration in plasma and milk of lactating dairy cows. Arch. Anim. Nutr. (2009) 63:219–229. (doi: 10.1080/17450390902859739). |
| 27. | Váchová A., Panovská Z., Lukešová D.: The selection of optimal rate of acid and sweet taste for lemon flavoured drops. Czech J. Food Sci.: (2009). 27, 330–332. |
| 28. | Vaclavik L., Cajka T., Hrbek V., Hajslova J.: Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment. Anal. Chim. Acta (2009) 645:56–63. (doi: 10.1016/j.aca.2009.04.043). |
| 29. | Velíšek J., Hajšlová J. a kol.: Chemie potravin I, II, nakladatelství OSSIS,Tábor, 2009, ISBN 978-80-86659-17-6. (info). |
| 30. | Zelinková Z., Doležal M., Velíšek J.: Occurrence of 3-chloropropane-1,2-diol fatty acid esters in infant and baby foods. Eur. Food Res. Technol. (2009) 228: 571–578. (doi: 10.1007/s00217-008-0965-0). |