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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
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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

2nd year

Food Chemistry

Food Chemistry

Sensory Analysis

Sensory Analysis

3rd year

Analysis of Food and Natural Products: Laboratory

Analysis of Food and Natural Products: Laboratory

Human Nutrition and Nutritional Policy

Food and Natural Products Analysis

 

Master Study Programmes

Biochemistry and Biotechnology, Sub-programme Biotechnology 

Our teachers participate in learning following subjects in English:

1st year

Food, Nutrition and Health

Reaction Mechanisms in Food Chemistry

Chemical Food Safety and Toxicology

Principles of Advanced Analysis of Natural Products and Foods

2nd year

Isolation and Separation Methods

Special Food Analysis

 

Doctoral Study Programme

Food Chemistry and Technology, Sub-programme Food Chemistry and Analysis

Topics of Ph.D. Theses for Academic Year 2015/2016 

Topics of Ph.D. Theses for Academic Year 2016/2017 

Topics of Ph.D. Theses for Academic Year 2017/2018 

Topics of Ph.D. Theses for Academic Year 2018/2019

More information here 

 

 

 

 

 

 

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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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DATA


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Zbynek Dzuman, PhD



E-mail: zbynek.dzuman@vscht.cz
Telephone: +420 220 443 221

UCT Prague – building B, room B157

Education, academical degree
2010 – 2017

Postgraduate degree, Ph.D.

Field of study: Food chemistry and analysis; UCT Prague (Dissertation thesis: Integrated generic methods for the determination of pesticide residues, mycotoxins, and natural toxins).

2008 – 2010

Master degree, MSc.

Field of study: Quality and food safety; UCT Prague (Diploma thesis:  Application of LC-MS technique in mycotoxins analysis).

2005 - 2008

Bachelor degree, Bc.

Field of study: Food chemistry and analysis; UCT Prague (Bachelor thesis: Fusarium mycotoxins in cereals: possibilities of detection and identification).



Work experience
09/2017 – present Research assistant II, UCT Prague
09/2010 – present Analyst (No. 1316.2) in the Department of Food Analysis and Nutrition, UCT Prague accredited by the Czech Institute of Accreditation (ISO 17025); participation at internal and external audits and quality management.
01/2008 – 08/2010 Research assistant, Department of Food Analysis and Nutrition, UCT Prague


Research interests
Development, optimization, and validation of analytical methods for analysis of a wide spectrum of contaminant in various food and feed matrices with focus on mycotoxins, pyrrolizidine alkaloids, and pesticide residues based on chromatographic separation realized using (ultra-high) performance liquid chromatography and mass spectrometric detection and subsequent data processing and interpretation of analytical data.

Publications
ResearcherID/Publons: AAZ-5853-2020
ORCID ID: 0000-0003-4809-5670
Summary of publications

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UCT Prague
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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