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Obnovit | RAW

Assoc. Prof. Karel Cejpek, PhD



E-mail: karel.cejpek@vscht.cz
Telephone: +420 220 443 178

UCT Prague – building B, room B312

Education, academic degree
2011 associate professor in food chemistry and analysis, UCT Prague
1998 PhD degree (Dr.) in food chemistry and analysis, UCT Prague
1990

master degree (Ing.), in fermentation chemistry and bioengineering and in food chemistry

and analysis, UCT Prague

Work experience
2011 – present associate professor, Department of Food Analysis and Nutrition, UCT Prague
1998 – 2011 assistant professor, Department of Food Chemistry and Analysis, UCT Prague
1995 – 1998 assistant, Department of Food Chemistry and Analysis, UCT Prague
1994 study stay at University of Reading (UK)
1991 – 1994 postgraduate study at Department of Food Chemistry and Analysis, UCT Prague

Research interests
Food chemistry; Maillard reaction, Strecker reaction and other non-enzymatic browning reactions in foodstuffs, raw materials, feed and biomaterials; glycation (formation of AGEs) and other protein modifications; reaction mechanisms; biologically active substances of plant foods of Brassicaceae and Alliaceae families; reducing substances (antioxidants); chromatographic methods in organic analysis.

Lectures
Food Chemistry (CZ)
Chemistry of Foods and Natural Products (CZ) 
Chemistry of Food Raw Materials and Products (CZ)
Reaction Mechanisms in Food Chemistry (CZ) 
Reaction Mechanisms in Food Chemistry: Laboratory (CZ)
Food Chemistry (EN)
Reaction Mechanisms in Food Chemistry (EN)

Publications
Summary of publications
Karel Cejpek on Scopus
Karel Cejpek on Web of Science

Updated: 26.8.2020 09:23, Author: Martina Vlčková

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