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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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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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[nazev] => 2018 Publikace / Publications
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2018
| 1. | Belkova B., Hradecky J., Hurkova K., Forstova V., Vaclavik L., Hajslova J.: Impact of vacuum frying on quality of potato crisps and frying oil. Food Chemistry (2018) 241: 51-59. (doi: 10.1016/j.foodchem.2017.08.062) |
| 2. |
Berthiller F., Cramer B., Iha M.H., Krska R., Lattanzio V.M.T., MacDonald S., Malone R.J., Maragos C., Solfrizzo M., Stranska-Zachariasova M., Stroka J., Tittlemier S.A.: Developments in mycotoxin analysis: An update for 2016-2017. (doi: 10.3920/WMJ2017.2250) |
| 3. | Ezekiel Ch. N., Ayeni K. I., Ezeokoli O. T., Sulyok M., van Wyk D. A., Oyedele O. A., Akinyemi O. M., Chibuzor-Onyema I. E., Adeleke R. A., Nwangburuka C. C., Hajslova J., Elliott Ch. T., Krska R.: High-Throughput Sequence Analyses of Bacterial Communities and Multimycotoxin Profiling During Processing of Different Formulations of Kunu. A Traditional Beverage. Frontiers in Microbiology (2018) 9:3282. (doi: 10.3389/fmicb.2018.03282) |
| 4. | Fisnar J., Sabolova M., Reblova Z.: Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils. Czech Journal of Food Sciences (2018) 36(6): 441-451. (doi: 10.17221/73/2018-CJFS) |
| 5. |
Gracka A., Majcher M., Kludská E., Hradecky J., Hajslov J., Jelen H.H.: Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained rom Raw and Roasted Kernels. Journal of the American Oil Chemists Society (2018) 95 (12): 1475-1485. (doi: 10.1002/aocs.12148) |
| 6. |
Hanus O., Krizova L., Hajslova J., Lojza J., Klimesova M., Janu L., Roubal P., Kopecky J., Jedelska R.: Effect of Increasing Zearalenone Levels on the Coagulation Properties of Milk and the Viability of Yogurt Bacteria. Czech Journal of Food Sciences (2018) 36(4): 277-283. (doi: 10.17221/391/2017-CJFS) |
| 7. | Hrbek, V., Rektorisova, M., Chmelarova, H., Ovesna, J., Hajslova, J.: Authenticity assessment of garlic using a metabolomic approach based on high resolution mass spectrometry. Journal of Food Composition and Analysis (2018) 67: 19-28. (doi: 10.1016/j.jfca.2017.12.020) |
| 8. | Koplik R., Prugar J., Davidek J.: Other toxic compounds. Natural Toxic Compounds of Food (2018) 143-163. (doi: 10.1201/9781351074933) |
| 9. | Kouřimská L., Čítek J., Zadinová K, Okrouhlá M. Panovská Z., Yunus Khatri Y., Stupka R.: Sensory Quality of Meat from Crossbred Boars in Relation to their Age and Slaughter Weight. Czech Journal of Food Sciences (2018) 36 (5): 415-419. (doi: 10.17221/151/2018-CJFS) |
| 10. |
Kyselka J., Matějková K., Šmidrkal J., Berčíková M., Pešek E., Bělková B., Ilko V., Doležal M., Filip V.: Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation. European Food Research and Technology (2018) 244 (11):1887-1895. (doi: 10.1007/s00217-018-3101-9 ) |
| 11. |
Malachová A., Stránská M., Václavíková M., Elliott C.T., Black C., Meneely J., Hajšlová J., Ezekiel C.N., Schuhmacher R., Krska R.: Advanced LC–MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food. Analytical and Bioanalytical Chemistry (2018) 410 (3): 801-825. (doi: 10.1007/s00216-017-0750-7) |
| 12. |
Meneely J.P., Hajšlová J., Krska R., Elliott C.T.: Assessing the combined toxicity of the natural toxins, aflatoxin B1, fumonisin B1 and microcystin-LR by high content analysis. Food and Chemical Toxicology. (2018) 121: 527-540. (doi:10.1016/j.fct.2018.09.052) |
| 13. | Novotny C., Schulzova V., Krmela A., Hajslova J., Svobodova K., Koudela M.: Ascorbic Acid and Glucosinolate Levels in New Czech Cabbage Cultivars: Effect of Production System and Fungal Infection. Molecules (2018) 23(8): 1855. (doi: 10.3390/molecules23081855) |
| 14. | Ojuri O. T., Ezekiel N. C., Sulyok M., Ezeokoli O. T., Oyedele O. A., Ayeni K. I., Eskola M. K., Šarkanj B., Hajslova J., Adeleke R. A., Nwangburuka C. C., Elliott C. T., Krska R.: Assessing the mycotoxicological risk from consumption of complementary foods by infants and young children in Nigeria. Food and Chemical Toxicology (2018) 121:37-50. (doi: 10.1016/j.fct.2018.08.025) |
| 15. |
Prchal M., Vandeputte M., Gela D., Doležal M., Buchtová H., Rodina M., Flajšhans M., Kocour M.: Estimation of genetic parameters of fatty acids composition in flesh of market size common carp (cyprinus carpio L.) and their relation to performance traits revealed that selective breeding can indirectly affect flesh quality. Czech Journal of Animal Science (2018) 63 (7): 280-291. (doi: 10.17221/30/2018-CJAS) |
| 16. | Richterova D., Fabelova L., Patayova H., Pulkrabova J., Lankova D., Rausova K., Sovcikova E., Stencl J., Hajslova J., Trnovec T., Palkovicova Murinova L.: Determinants of prenatal exposure to perfluoroalkyl substances in the Slovak birth cohort. Environment International (2018) 121 (2):1304-1310. (doi:10.1016/j.envint.2018.10.051) |
| 17. | Righetti L., Fenclova M., Dellafiora L., Hajslova J., Stranska-Zachariasova M., Dall'Asta Ch.: High resolution-ion mobility mass spectrometry as an additional powerful tool for structural characterization of mycotoxin metabolites. Food Chemistry (2018) 245: 768-774. (doi: org/10.1016/j.foodchem.2017.11.113) |
| 18. | Righetti L., Rubert J., Galaverna G., Hurkova K., Dall'Asta C., Hajslova J., Stranska-Zachariasova M.: A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat. Food Chemistry (2018) 240: 775-783. (doi: 10.1016/j.foodchem.2017.08.020) |
| 19. |
Rubert J., Hurkova K., Stranska M., Hajslova J.: Untargeted metabolomics reveals links between Tiger nut (Cyperus esculentus L.) and its geographical origin by metabolome changes associated with membrane lipids. Food Additives & Contaminants: Part A(2018) 35 (4): 605–613. (doi: 10.1080/19440049.2017.1400694) |
| 20. | Sabolová M., Czornyj Š., Fišnar J., Doležal M., Sosnová M., Matějková K., Réblová Z.: Tocochromanol content in commercially prepared fried foods. Czech Journal of Food Sciences (2018) 36 (5): 392-402. (doi: 10.17221/143/2018-CJFS) |
| 21. |
Stejskalova M., Konradyova V., Suchanova M., Kazda J.: Is pollinator visitation of Helianthus annuus (sunflower) influenced by cultivar or pesticide treatment? Crop Protection (2018) 114: 83-89. (doi: 10.1016/j.cropro.2018.08.018 |
| 22. |
Stupak M., Goodall I., Tomaniova M., Pulkrabova J., Hajslova J.: A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry. Analytica Chimica Acta (2018) 1042:60-70. (doi: 10.1016/j.aca.2018.09.017 |
| 23. |
Suk J., Jursik M., Suchanova M., Schusterova D., Hamouzova K.: Dynamics of herbicide degradation in cauliflower. Plant, Soil and Environment (2018) 64(11):551-556. (doi:10.17221/312/2018-PSE) |