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Beverly Hradecka, PhD

E-mail: beverly.hradecka@vscht.cz
Telephone: +420 220 444 395

UCT Prague – building B, room B162

Education, academical degree
2011 – present

Postgraduate study, field of study Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, UCT Prague

Doctoral thesis: Processing contaminants in heat treated foodstuffs: critical assessment of the influence of various factors
2009 – 2011

Master Degree, field of study Quality and Food Safety, Faculty of Food and Biochemical Technology, UCT Prague

Diploma thesis: Processing technologies in relation to contaminants and flavour significant compounds

Work experience
07/2012 – present expert analyst, Department of Food and Nutrition, UCT Prague
09/2011 – present Analyst at UCT Accredited Laboratory, accredited by the Czech Accreditation Institute (ISO 17025)

Research interests
Monitoring the effect of thermal processing (frying, baking) on the formation of processing contaminants especially acrylamide, 3-monochloroproane-1,2-diol and glycidol and their esters in high starchy food (potato and cereal based products) applying HPLC-MS/MS a U-HPLC-orbitrap HRMS. Observing the quality of oil (oxidative products) during food thermal processing applying DART-HRMS.

Food Chemistry (seminar) (CZ)

Summary of publications
Beverly Belkova on Scopus
Beverly Belkova on Web of Science

Updated: 12.11.2021 14:42, Author: Martina Vlčková

UCT Prague
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