About department
The Department of Food Analysis and Nutrition integrates cutting-edge analytical chemistry with food chemistry, nutrition, sensory analysis, and the assessment of food quality, safety, and authenticity. Its modern laboratories employ advanced chromatographic and spectrometric techniques, including high-resolution mass spectrometry.
The Department's research groups cover a broad range of current topics:
- Pesticide and biocide residues – development of analytical methods and monitoring of their occurrence in food and the environment;
- Process contaminants – investigation of compounds formed during food production, processing, and storage;
- Chemical exposure and organic contaminants – research on organic pollutants in food and the environment, including human exposure assessment and human biomonitoring;
- Cannabinoids and psychoactive substances – analysis of cannabis products, novel psychoactive substances, and related health risks;
- Food authenticity, quality, and fraud – verification of the origin, composition, and authenticity of foods and natural products;
- Food chemistry and elemental analysis – study of food composition, chemical reactions, and the occurrence of relevant elements;
- Bioactive and food additive compounds – evaluation of nutritionally and technologically important food constituents;
- Food sensors and rapid analytical methods – development of modern tools for fast and accessible assessment of food quality and safety;
- Metabolomics of biological systems – comprehensive investigation of metabolic profiles in foods, plants, microorganisms, and other biological systems;
- Volatile and semi-volatile compounds and volatilomics – characterization of aroma profiles and other volatile constituents of foods and biological materials;
- Nutrition, sensory analysis, and consumer research – evaluation of nutritional value, sensory properties, and consumer perception of foods;
- Bioactive secondary metabolites of plants and microorganisms – research on natural compounds, their effects, and their potential applications.
The Department also includes the accredited Metrology and Testing Laboratory, which combines the Department's expertise with analytical practice and provides services in food testing, analytical method validation, and quality assurance of analytical results. A specialized sensory laboratory supports teaching, research, and industry collaboration.
Research activities focus on contaminants and residues, food authenticity and fraud, bioactive compounds, metabolomics, food quality and sensory properties, nutritional value, and dietary exposure assessment.
The Department participates in major national and international projects. These include the METROFOOD-CZ Research Infrastructure, which develops advanced instrumental and laboratory facilities for food and nutrition research. Through EIT Food Hub Czechia, the Department also promotes innovation, education, and collaboration among research institutions, companies, and start-ups in the agri-food sector.
Among the Department's long-standing activities are the scientific conference CzechFoodChem and the international symposium Recent Advances in Food Analysis (RAFA). The Department is also committed to educating both professionals and the general public, for example through the regular Safe Nutrition courses.
The Department's tradition is built on the work of distinguished scientists who helped shape food chemistry and analytical science in the Czech Republic. Today, it is characterized by state-of-the-art technologies, international cooperation, and research that addresses contemporary challenges related to food quality, safety, and sustainability.