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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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[obsah] => 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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[seo_title] => Food Chemistry and Elemental Analysis
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[obsah] => Food Chemistry and Elemental Analysis
The Maillard reaction and other non-enzymatic browning reactions in foods
We address many aspects of non-enzymatic browning reactions - monitoring the formation of aromatic, coloured, biologically and redox-active products, the reactivity of sugars, or the glycation of proteins. We mainly focus on the most important intermediates of these reactions, such as reductones and reactive carbonyl compounds. We are also interested in reducing carbonyl stressors in reactions with phenolic substances and other food components.
Publications
- Cejpek K.: Vonné a chuťové složky sladů. Chemické Listy 108, 426–435, 2014.
- Čechovská L., Konečný M., Velíšek J., Cejpek K.: Effect of the Maillard reaction on reducing power of malts and beers. Czech Journal of Food Sciences, 30, 548–556, 2012.
Minerals and trace elements in food
We deal with the methodology of elemental analysis of biological materials (using AAS and ICP-MS) and monitor the content of essential and toxic elements in different foods. Besides the total content, we are also interested in the chemical forms of the elements and the changes in the content of elements during food processing. We cooperate with the atomic spectrometry group of the Institute of Analytical Chemistry of the Technical University of Applied Sciences.
Publications
- Fersahl M., Yankovych H., Studenyak Y., Bazel Y., Koplik R., Revenco D.: Combination of sequential injection analysis with an integrated [BF4]-potentiometric sensor for the kinetic determination of boron. Sensors and Actuators B - Chemical (2019) 297: UNSP 126778. (doi: 10.1016/j.snb.2019.126778)
- Koplík R., Mestek O., Komínková J., Borková M., Suchánek M. : Effect of cooking on phosphorus and trace elements species in peas. Food Chemistry 85, 31–39, 2004.
- Koplík R., Mestek O., Fingerová H., Suchánek M.: Validation protocol for the determination of copper in plant samples by isotope dilution inductively coupled plasma mass spectrometry. Journal of Analytical Atomic Spectrometry 14, 241–245, 1999.
Elemental speciation analysis
Speciation analysis is a differentiated determination of individual forms (species, compounds) of a chemical element or fractions of these forms in a sample. Methodically, we combine different variants of liquid chromatography with ICP-MS. Among other things, we are interested in the fractions of iron, copper, zinc and other elements in legumes, cereals and pseudocereals and their possible changes during the processing of the raw materials and the digestion of the food as the representation of these fractions influences the bioavailability of the elements. We also deal with speciation analysis of selenium and mercury.
Publications
- Revenco D., Vomackova M., Jelinek L., Mestek O., Koplik R.: Selenium species in selenium-enriched malt. Kvasny prumysl (2019) 65 (4) 134-141. (doi: 10.18832/kp2019.65.134)
- Koplík R., Klimešová I., Mališová K., Mestek O.: Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method. Czech Journal of Food Sciences 32, 249–259, 2014.
Analysis of inorganic nanoparticles
In collaboration with the Atomic Spectrometry group of the Institute of Analytical Chemistry of the Technical University of Applied Sciences we develop methods for the determination of silver nanoparticles in samples of biological origin. We use the single particle ICP-MS technique. During the analysis, due to the very fast measurement, the signals of individual particles are recorded and sorted by size. Based on a calibration, a particle weight is assigned to them, which can be converted into a diameter in nanometres. The result is data on the number and size distribution of the particles in the sample. We are interested in the changes in the state of the nanoparticles that can occur during the processing and digestion of food.
Publications
- Revenco D., Loula M., Mestek O., Koplík R.: Stanovení anorganických nanočástic v biologických materiálech a potravinách analýzou jednotlivých částic hmotnostní spektrometrií s indukčně vázaným plazmatem. Chemické Listy 113, 478–484, 2019
- Loula M., Kaňa A., Koplík R., Hanuš J., Vosmanská M., Mestek O.: Analysis of Silver Nanoparticles Using Single-Particle Inductively Coupled Plasma – Mass Spectrometry (ICP-MS): Parameters Affecting the Quality of Results. Analytical Letters (2019), 52(2):288-307. (doi: 10.1080/00032719.2018.1459657)
Other areas of interest
- biologically active substances of garlic and cruciferous vegetables (S-alk(en)yl-cysteine sulfoxides and their reaction products glucosinolates)
- aromatic substances of mushrooms
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Head of the working group:
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Researchers:
Ing. Zuzana Procházková, Ph.D.
Ph.D. students:
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