Head of the working group:
prof. Ing. Jana Hajšlová, CSc.
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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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[seo_title] => Pesticide/biocide residues in food and the environment
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[obsah] => Pesticide/biocide residues in food and the environment
The production of crops and various natural raw materials cannot yet take place without pesticides. Depending on the target pesticide, we classify them as herbicides, fungicides, insecticides or acaricides, including plant growth regulators and repellents. Unlike persistent pesticides such as DDT and other chlorinated insecticides, which are banned today, the currently approved pesticides are, after appropriate application, gradually degraded or detoxified by plant or microbial enzymes (in soil, water) over time under the influence of various physico-chemical factors (sunlight, rain, etc.). At the time of harvest maturity, after the expiry of the protection period, it can be assumed that the residue levels have reliably fallen below the legislatively established maximum residue limit (MLR) value. With the choice of rapidly degradable pesticides and compliance with the conditions of good agricultural practice (GAP), residues are often either undetectable or very low. On the other hand, not all principles of pesticide application are always followed; residues enter the food chain and health risks related to chronic dietary intake cannot be excluded. These concerns apply when several pesticides (cocktails) are contained in one product. In line with current trends to reduce the exposure of the environment to contaminating substances, efforts to minimize pesticide residues and promote low-residue and organic food production are also increasing. In this context, the study of residue dynamics and the search for alternative and not least effective methods of plant protection naturally play an important role.
The working group focuses on the comprehensive investigation of pesticide residues (including biocides) both from the point of view of their analytical determination and with regard to their (bio)transformation, the quality of the treated crops and the protection of consumers and the environment.
- Determination of pesticide residues and their metabolites in the framework of the monitoring programmes of the SZPI and the EU. GC-MS/MS and LC-MS/MS methods accredited according to ISO17025 are used. Multi-residue methods (MRM) and specific methods for individual pesticides (SRM) are used to analyse food and natural raw materials or commodities, water samples and other environmental components.
- Evaluation of pesticide residue findings in relation to EU legislation, estimation of exposure risks according to EFSA strategy and suggestions for HACCP optimisation. Evaluation of chemical protection on the quality of treated crops.
- Establishment of methods for newly authorised pesticides / their metabolites and monitoring of active components of biopreparations with pesticide activity, evaluation of residue dynamics in field trials.
- Control, monitoring and evaluation of the quality of BIO products, comparison with conventional products and authentication based on evidence of illegal use of pesticides.
- Investigate the transfer of pesticide residues into the final product or biowaste, assess the impact of different technological processes on residues in the final product and propose remedial measures.
Publications
- Drábová L.,Mráz P., Krátký F., Uttl L., Vacková P., Schusterova D., Zadražilová B., Kadlec V., Kocourek V., Hajšlová J.: Assessment of pesticide residues in citrus fruit on the Czech market. Food Additives and Contaminants: Part A (2021) 39(2): 311-319. (doi: 10.1080/19440049.2021.2001579)
- Schusterova D., Hajslova J., Kocourek V., Pulkrabova J.: Pesticide residues and their metabolites in grapes and wines from conventional and organic farming system. Foods (2021) 10(2): 307. (doi: 10.3390/foods10020307)
- Horska T., Kocourek F., Stara J., Holy K., Mraz P., Kratky F., Kocourek V., Hajslova J.: Evaluation of pesticide residue dynamics in lettuce, onion, leek, carrot and parsley. Foods (2020) 9 (5), 680. (doi: 10.3390/foods9050680)
- Drabova L., Alvarez-Rivera G., Suchanova M., Schusterova D., Pulkrabova J., Tomaniova M., Kocourek V., Chevallier O., Elliot Ch., Hajslova J.: Food fraud in oregano: pesticide residues as adulteration markers. Food Chemistry (2019) 276:726-734. (doi:10.1016/j.foodchem.2018.09.143)
- Schusterova D., Suchanova M., Pulkrabova J., Kocourek V., Urban J., Hajslova J.: Can occurrence of pesticide metabolites detected in crops provide the evidence on illegal practices in organic farming? Journal of Agricultural and Food Chemistry (2019) 67(22): 6102-6115. (doi:10.1021/acs.jafc.8b06999 )
Projects
Ministry of Agriculture
- QK21020238: Inovace integrované produkce zeleniny při změně spektra prostředků ochrany, zdokonaleném monitoringu škodlivých organismů a omezení rizik pesticidů v produktech (2021 - 2023)
- SS01020234: Snižování zátěže potravního řetězce a životního prostředí rezidui přípravků na ochranu rostlin při produkci ovoce (2020 - 2023)
Head of the working group:
prof. Ing. Jana Hajšlová, CSc.
Professor:
prof. Ing. Vladimír Kocourek, CSc.
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doc. Ing. Vojtěch Hrbek, Ph.D.
Researchers:
Ing. Lucie Drábová, Ph.D.
Ing. Dana Schusterová, Ph.D.
Ph.D. students:
Ing. Petr Mráz
Ing. Jana Rýparová Kvirencová
Ing. Leoš Uttl
Ing. Petra Vacková
Ing. Veronika Gomersall
Jingwen Han