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Technická 5
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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
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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.
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‘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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[obsah] => Nutritionally significant food components and food additives
Biologically active compounds, nutritional assessment of food quality
Biologically active compounds can have positive as well as negative biological effects. Their content depends on the type of plant or growing conditions, but is also affected by the conditions of storage and technological processing. Modern analytical methods are used to monitor the levels of biologically active compounds and to assess their stability, based primarily on liquid chromatography techniques in conjunction with conventional detection and mass spectrometry.
The working group is dedicated to the determination of levels of carotenoids, tocopherols, chlorophylls, cyanogenic glycosides, polyphenols, flavonoids, phytoestrogens, galactolitips, glycoalkaloids and many other groups of substances in foods and food raw materials, feeds, microalgae or food supplements. Attention is paid to the determination of hydrophilic (B1, B2, B6, B9, C) but also lipophilic (A, E, D) vitamins, basic food components and raw materials such as carbohydrates (sugars, polyalcohols, starches, inulin polysaccharide), proteins, amino acids, fats (fatty acids) and others. The aim is a comprehensive assessment of food quality, including the determination of nutritional value. The stability of the monitored substances is studied.
As a member of the Czech Technological Platform for Organic Agriculture, we study the quality of organic farming products and organic food.
Publications:
- Jiru M., Stranska-Zachariasova M., Kohoutkova J., Schulzova V., Krmela A., Revenco D., Koplik R., Kastanek P., Fulin T., Hajslova J.: Potential of microalgae as source of health-beneficial bioactive components in produced eggs. Journal of Food Science and Technology (2021) (doi: 10.1007/s13197-020-04896-3)
- Koudela M., Schulzova V., Krmela A., Chmelarova H., Hajslova J., Novotny C.: Effect of Agroecological Conditions on Biologically Active Compounds and Metabolome in Carrot. Cells (2021) 104, 784. (doi: 10.3390/cells10040784)
- Bhave A., Schulzova V., Mrnka L., Hajslova J.: Influence of harvest date and post-harvest treatment on carotenoids and flavonoids composition in French marigold flowers. Journal of Agricultural and Food Chemistry (2020) 68 (30): 7880-7889. (doi: 10.1021/acs.jafc.0c02042)
- Novotny C., Schulzova V., Krmela A., Hajslova J., Svobodova K., Koudela M.: Ascorbic Acid and Glucosinolate Levels in New Czech Cabbage Cultivars: Effect of Production System and Fungal Infection. Molecules (2018) 23(8): 1855. (doi: 10.3390/molecules23081855)
- Bhave A., Schulzova V., Chmelarova H., Mrnka L., Hajslova J.: Assessment of the rosehips based on their biologically active compound content. Journal of Food and Drug Analysis (2017) 25 (3): 681-690. (doi: 10.1016/j.jfda.2016.12.019 )
- Pavelkova P., Krmela A., Schulzova V.: Determination of carotenoids in flowers and food supplements by HPLC-DAD. Acta Chimica Slovaca (2020) 13 ( 1): 6-12
- Rollova M., Gharwalova L., Krmela A., Schulzova V., Hajslova J., Jaros P., Kolouchova I., Matatkova O.: Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study. Czech Journal of Food Sciences (2020) 38 (3):. 137-143 doi: 10.17221/308/2019-CJFS
- Humhal T., Kronusová O., Kaštánek P., Potočár T., Kohoutková J., Brányik T.: Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey. Czech Journal of Food Sciences (2019) 37(5): 383-390. (doi: 10.17221/172/2018-CJFS)
Certified methodologies:
- Hajšlová J., Kohoutková J., Zachariášová M.: Method for determining the content of polyunsaturated fatty acids in micro-algae as part of feed for poultry and other animals. (2015) Certified methodology. VŠCHT, ISBN 978-80-7080-925-9
- Hajšlová J., Krmela A., Schulzová V.: Determination of inulin polysaccharide. Certified methodology (2015) VŠCHT, Praha. ISBN 978-80-7080-926-6
- Hajšlová J., Schulzová V., Krtková V., Nedělník J.: Determination of phytoestrogens in plant matrices. Certified methodology No. 2014/96506, (2014). ISBN 978-80-7080-874-0
- Hajšlová J., Schulzová V., Křížová L., Pavlok S.: Determination of phytoestrogens in biological material and dairy products. Certified methodology No. 2011/12-1 (2011) ISBN 978-80-7080-805-4
Additives
Additives, whether of natural or synthetic origin, are intentionally added to foods for technological purposes such as improving or maintaining their durability, appearance, consistency, taste or smell. It is a diverse group of substances, especially from the categories of organic and inorganic dyes, sweeteners, aroma intensifiers, preservatives, antioxidants, emulsifiers, etc., differing in chemical structure and properties and their use is legally controlled. The research topic of the group includes the development and implementation of modern analytical strategies, providing new possibilities in the control of food safety and authenticity. Attention is focused on the development of multidetection methods, using mainly the technique of liquid chromatography in conjunction with high-resolution mass spectrometry to control the levels of additives, defined by Regulation (EC) No. 1333/2008 from the group of sweeteners, preservatives and synthetic colors in food. The working group also offers significant use in proving the addition of unauthorized synthetic substances, especially dyes, to food.
Publications:
- Krmela A., Kharoshka A., Schulzova V., Pulkrabova J., Hajslova J.: A Simple LC–MS Multi-analyte Method to Determine Food Additives and Caffeine in Beverages. LCGC Europe (2020) 33(7): 327-335
Certified methodologies:
- Krmela A., Kharoshka A., Schulzová V., Stránská M., Hajšlová J.: Method for determination of sweeteners and preservatives in beverages and foodstuffs. (2020) Certified methodology. VŠCHT, ISBN: 978-80-7592-080-5
Projects:
- TAČR - Development of innovative analytical strategies usable for control of safety and authenticity of food and food raw materials TJ02000238, 2019 - 2020
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Prof. Ing. Jana Hajšlová, CSc.
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[text] => BIOLOGICALLY ACTIVE COMPOUNDS, NUTRITIONAL ASSESSMENT OF FOOD QUALITY
Associate professors:
Researchers:
Ing. Lucie Drábová, Ph.D.
Ing. Beverly Hradecká, Ph.D.
Ing. Jana Kohoutková, Ph.D.
PhD students:
Ing. Monika Benešová
Ing. Aliaksandra Kharoshka
Ing. Lenka Libenská
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Associate professors:
PhD students:
Ing. Aliaksandra Kharoshka
Ing. Ondřej Brabenec
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[obsah] => Bioactive secondary metabolites of plants and microorganisms
Natural toxic compounds, mycotoxins, alkaloids
Some plants or microorganisms have the ability to synthesize complex organic compounds, products of specific secondary metabolism, generally used to protect producers from the harmful effects of the environment (predators or parasites). However, these substances are also usually toxic to humans, and can pose a significant health risk to consumers. Our working group deals mainly with mycotoxins, toxic secondary metabolites of filamentous micromycetes, and natural alkaloids, toxic products of some of the higher plants and some microscopic fungi. We work not only on the development of sensitive analytical methods based on chromatography and mass spectrometry, which are able to detect dozens of substances within a single analysis, but we also participate in the evaluation and interpretation of risks arising from the presence of these substances in food and natural products.
Publications
- Dzuman Z., Jonatova P., Stranska-Zachariasova M., Prusova N., Brabenec O., Novakova A., Fenclova M., Hajslova J.: Development of a new LC‒MS method for accurate and sensitive determination of 33 pyrrolizidine and 21 tropane alkaloids in plant-based food matrices. Analytical and Bioanalytical Chemistry (2020). Accepted. (doi: 10.1007/s00216-020-02848-6)
- Fenclova M., Novakova A., Viktorova J., Jonatova P., Dzuman Z., Ruml T., Kren V., Hajslova J., Vitek L., Stranska-Zachariasova M.: Poor chemical and microbiological quality of the commercial milk thistle-based dietary supplements may account for their reported unsatisfactory and non-reproducible clinical outcomes. Scientific Reports (2019) 9: 11118. (doi:10.1038/s41598-019-47250-0)
- Righetti L., Fenclova M., Dellafiora L., Hajslova J., Stranska-Zachariasova M., Dall'Asta Ch.: High resolution-ion mobility mass spectrometry as an additional powerful tool for structural characterization of mycotoxin metabolites. Food Chemistry (2018) 245: 768-774. (doi: 10.1016/j.foodchem.2017.11.113)
Projects
- 8E18B045: New mask masked ’Fusarium mycotoxins found in malt and beer, clarification of their origin and proposal of strategies for their minimization (Ministry of Education, Youth and Sports)
Principal Investigator at UCT Prague: doc. Ing. Milena Stránská, Ph.D.
- 20-14649S: Pulsed electric field as an innovative tool to reduce the occurrence of micromycetes of the genus Fusarium and mycotoxins in the barley-malt-beer chain (Czech Science Foundation)
Principal Investigator at UCT Prague: doc. Ing. Milena Stránská, Ph.D.
- 16-06008S: A novel comprehensive strategy for assessment of biological effects elicited by mixtures of chemicals occurring foods and food supplements (Czech Science Foundation)
Principal Investigator at UCT Prague: doc. Ing. Milena Stránská, Ph.D.
Cannabinoids
Plant cannabinoids (phytocannabinoids) are a group of structurally diverse bioactive secondary metabolites occurring in Cannabis sativa L. plants. C. sativa and cannabinoids are now increasingly popular in connection with the production and distribution of "healthy foods" and cannabis-based dietary supplements. Besides the most well-known psychotropic tetrahydrocannabinol (THC), being produced by certain C. sativa varieties (in particular C. sativa L. var. indica), tens up to hundreds of other phytocannabinoids with numerous positive biological effects (antioxidant, anti-inflammatory, immunomodulatory, etc.) are the subject of our current interdisciplinary research. In addition to development of analytical methods for efficient separation and sensitive detection of cannabinoids in various cannabis varieties and derived products, our working group collaborates also on determination of biological availability and biological endpoints of these compounds.
It should be noted that in addition to natural phytocannabinoids, the subject of our interest are also so-called synthetic cannabinoids, substances of completely different structure, but similar pharmacological effect such as THC. Their occurrence in food has recently been observed in the Czech Republic.
Publications
- Benes F., Fenclova M., Peukertova P., Binova Z., Dzuman Z., Hajslova J.: Determination of seventeen phytocannabinoids in various matrices by UHPLC-HRMS/MS. LCGC Europe (2020) 33(1): 8-16. Fulltext
- Vaclavik L., Benes F., Fenclova M, Hricko J., Krmela A., Svobodova V., Hajslova J., Mastovska K.: Quantitation of Cannabinoids in Cannabis Dried Plant Materials, Concentrates, and Oils Using Liquid Chromatography-Diode Array Detection Technique with Optional Mass Spectrometric Detection: Single-Laboratory Validation Study, First Action 2018.11. Journal of AOAC International (2019) 102(6): 1822-1833. (doi: 10.5740/jaoacint.18-0426)
Projects
- TJ02000238: Development of innovative analytical strategies usable for checking the safety and authenticity of food and food raw materials (Technology Agency of the Czech Republic)
Principal Investigator at UCT Prague: doc. Ing. Milena Stránská, Ph.D.
- FV40103: Biotechnology of cannabis cultivation for the production of CBD (Ministry of Industry and Trade)
Principal Investigator at UCT Prague: prof. Ing. Jana Hajšlová, CSc.
- TN01000048/04: Biorefining as a circulating technology - valorization of plant biomass by biorefining processes (Technology Agency of the Czech Republic)
Principal Investigator at UCT Prague: prof. Ing. Jana Hajšlová, CSc.
Head of the working group:
doc. Ing. Milena Stránská, Ph.D.
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Researchers:
Ing. Zbyněk Džuman, Ph.D.
Ing. Marie Zlechovcová, Ph.D.
Ing. Nela Průšová, Ph.D.
PhD. students:
Ing. Adam Behner
Ing. Ondřej Brabenec
Ing. Tereza Doležalová
CANNABINOIDS
Researchers:
Ing. Marie Zlechovcová, Ph.D.
Ing. František Beneš, Ph.D.
PhD. students:
Ing. Zuzana Bínová
Ing. Tereza Jaegerová
Professor:
prof. Ing. Jana Hajšlová, CSc.
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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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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
Metabolomics of biological systems
Metabolomics is a relatively new field of science that deals with the analysis of the metabolome, the collection of all low molecular weight substances (usually less than 1,500 Da) in and outside living organisms. This analysis is challenging due to the high temporal dynamics of the metabolome and the highly variable concentrations of metabolites. However, knowledge of the metabolome and its changes in the context of different phenomena (pathological states of the organism, altered diet, different plant species) can often provide crucial insights into understanding these phenomena.
Our group analyses the metabolome of mainly biological samples (body fluids, tissues) and plants and describes changes in the metabolome in connection with many phenomena. For metabolome analysis, we use various mass spectrometric techniques, often in combination with chromatographic methods, which allow us to identify individual metabolites associated with the changes studied in organisms.
Publications
- Uttl L., Bechynska K., Ehlers M., Kadlece V., Navratilova K., Dzuman Z., Fauhl-Hassek C., Hajslova J.: Critical assessment of chemometric models employed for varietal authentication of wine based on UHPLC-HRMS data. Food Control (2023) 143: 109336. (doi: 10.1016/j.foodcont.2022.109336)
- Fiserova I., Trinh M.D., Elkalaf M., Vacek L., Heide M., Martinkova S., Bechynska K., Kosek V., Hajslova J., Fiser O., Tousek P., Polak J.: Isoprenaline modified the lipidomic profile and reduced β-oxidation in HL-1 cardiomyocytes: In vitro model of takotsubo syndrome. Frontiers in Cardiovascular Medicine (2022) 9:917989. (doi: 10.3389/fcvm.2022.917989)
- Garcia C.J., Kosek V., Beltran D., Tomas-Barberan F.A., Hajslova J.: Production of New Microbially Conjugated Bile Acids by Human Gut Microbiota. Biomolecules (2022) 12(5): 687. (doi: 10.3390/biom12050687)
- Kosek V., Hajsl M., Bechynska K., Kucerka O., Suttnar J., Hlavackova A., Hajslova J., Maly M.: Long-Term Effects on the Lipidome of Acute Coronary Syndrome Patients. Metabolites (2022) 12(2): 124. (doi: 10.3390/metabo12020124)
- Smid V., Dvorak K., Sedivy P., Kosek V., Lenicek M., Dezortova M., Hajslova J., Hajek M., Vitek L., Bechynska K., Bruha R.: Effect of Omega-3 Polyunsaturated Fatty Acids on Lipid Metabolism in Patients With Metabolic Syndrome and NAFLD. Hepatology Communications (2022) 6(6): 1336-1349. (doi: 10.1002/hep4.1906)
- Vacek L., Dvorak A., Bechynska K., Kosek V., Elkalaf M., Trinh M.D., Fiserova I., Pospisilova K., Slovakova L., Vitek L., Hajslova J., Polak J.: Hypoxia Induces Saturated Fatty Acids Accumulation and Reduces Unsaturated Fatty Acids Independently of Reverse Tricarboxylic Acid Cycle in L6 Myotubes. Frontiers in Endocrinology (2022). 13: 663625. (doi: 10.3389/fendo.2022.663625)
- Bechynska K., Kosek V., Fenclova M., Muchova L., Smid V., Suk J., Chalupsky K., Sticova E., Hurkova K., Hajslova J., Vitek L., Stranska M.: The Effect of Mycotoxins and Silymarin on Liver Lipidome of Mice with Non-Alcoholic Fatty Liver Disease. Biomolecules (2021) 11: 1723. (doi: 10.3390/biom11111723)
- Bechynska K., Kosek V., Zlechovcova M., Peukertova P., Hajlsova J.: Cannabis Metabolomic Data Processing: Challenges to be Addressed. LCGC (2021) Special Issues 34(s10): 11-15. (on-line)
- Birse N., Chevallier O., Hrbek V., Kosek V., Hajslova J., Elliot Ch.: Ambient mass spectrometry as a tool to determine poultry production system history: A comparison of rapid evaporative ionisation mass spectrometry (REIMS) and direct analysis in real time (DART) ambient mass spectrometry platforms. Food Control (2021). 123: 107740 (doi: 10.1016/j.foodcont.2020.107740)
- Maly M., Hajsl M., Bechynska K., Kucerka O., Sramek M., Suttnar J., Hlavackova A., Hajslova J., Kosek V.: Lipidomic analysis to assess oxidative stress in acute coronary syndrome and acute stroke patients. Metabolites (2021) 11(7): 412. (doi: 10.3390/metabo11070412)
- Bechynska K., Daskova N., Vrzackova N., Harant K., Heczkova M., Podzimkova K., Bratova M., Dankova H., Berkova Z., Kosek V., Zelenka J., Hajslova J., Sedlacek R., Suttnar J., Hlavackova A., Bartonova L., Cahova M.: The effect of omega-3 polyunsaturated fatty acids on the liver lipidome, proteome and bile acid profile: parenteral versus enteral administration. Scientific Reports (2020) 9: 19097. (doi: 10.1038/s41598-019-54225-8)
- Kosek V., Heczkova M., Novak F., Meisnerova E., Novakova O., Zelenka J., Bechynska K., Vrzacova N., Suttnar J., Hlavackova A., Dankova H., Bratova M., Daskova N., Malinska H., Oliyarnyk O., Wohl P., Bastova H., Cahova M.: The ω-3 polyunsaturated fatty acids and oxidative stress in long-term parenteral nutrition dependent adult patients: Functional lipidomics approach. Nutrients (2020) 12(8) 2351. (doi: 10.3390/nu12082351)
Projecsts
AZV
- NU22-04-00389: Vliv metabolomu aterosklerotického plátu v karotidě na jeho embolizační potenciál (2022 - 2025)
- NU21-01-00259: Nové inhibitory lipolýzy v léčbě poruch metabolismu lipidů a glukózy při syndromu obstrukční spánkové apnoe (2021 – 2024)
- NV18-08-00149: Kritické zhodnocení lipidomu u pacientů s akutním koronárním syndromem a cévní mozkovou příhodou ve vztahu ke stupni oxidačního stresu (2018 – 2021)
Head of the working group:
Professor:
prof. Ing. Jana Hajšlová, CSc.
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Heat treatment of food serves to ensure microbial safety, longer sustainability, increase digestibility, but also to improve sensory properties such as taste, smell or color of food. The formation of these sensory active compounds is accompanied by many chemical reactions, the most important of which is the Maillard reaction. In addition to the desirable properties, so-called processing contaminants also occur, which may be probable or potential human carcinogens. The aim in such a case is to find ways to minimize the formation of these compounds in food without affecting their nutritional and sensory value.
Our research group investigates the influence of alternative mild processing technologies (e.g. vacuum frying, pulsed electric field, ohmic heating, heat sterilization under high pressure) on the formation of processing contaminants (acrylamide, furans, esters of 2- and 3-monochloropropanediol and glycidol) and on the content of biologically active compounds.
Publications
- Belkova B., Chytilova L., Kocourek V., Slukova M., Mastovska K., Kyselka J., Hajslova J.: Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread. Food Chemistry (2021) 338: 127715 (doi: 10.1016/j.foodchem.2020.127715)
- Gaca A., Kludska E., Hradecky J., Hajslova J., Jelen H.H.: Changes in volatile compound profiles in cold-pressed oils obtained from various seeds during accelerated storage. Molecules (2021) 23(2): 285. (doi: 10.3390/molecules26020285)
- Gratz M., Sevenich R., Hoppe T., Schottroff F., Vlaskovic N., Belkova B., Chytilova L, Filatova M., Stupak M., Hajslova J., Rauh C., Jaeger H.: Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes. Frontiers in Nutrition (2021). 8: 643837. (doi: 10.3389/fnut.2021.643837)
- Robert Sevenich, Cornelia Rauh, Beverly Belkova, Jana Hajslova, Chapter 6 - Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF), Editor(s): Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas, María Lavilla, Present and Future of High Pressure Processing, Elsevier, 2020, Pages 139-172, ISBN 9780128164051. https://doi.org/10.1016/B978-0-12-816405-1.00006-6.
Head of the working group:
prof. Ing. Jana Hajšlová, CSc.
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Ing. Beverly Hradecká, Ph.D.
Ing. Michal Stupák, Ph.D.
Ph.D. students:
Ing. Maria Filatová
Ing. Tomáš Kouřimský
Organic pollutants in food, environment and human biomonitoring studies
Industrial contaminants in the food chain
Human population uses a number of chemicals on a daily basis that can be released into the environment, where they can have negative effects and persist for a long time. These compounds can be found in various environmental compartments, including water, air, or soil, which together with sediments can represent a significant reservoir of persistent substances. Undesirable substances penetrate into environment by various ways, including atmospheric deposition, the use of contaminated water for irrigation or through accidental spills.
Our research group has been involved in the analysis of environmental contaminants for a long time. From the group of persistent organic pollutants (POPs), we focus on brominated flame retardants. (BFR), polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), chlorinated paraffins (CPs), perfluoroalkylated substances (PFAS), but also polycyclic aromatic hydrocarbons (PAHs), phthalates, UV filters, organophosphate flame retardants (OPFRs). In many studies, we monitor these chemicals not only in food and food supplements, but also in environmental compartments such as air, dust, sediments, soil, water, etc. Recently, we have been analyzing these compounds in food contact materials and other object of everyday use as they represent significant sources of human exposure to these chemicals. Within the research projects, we develop the required multianalytical methods, in which gas or liquid chromatography coupled with mass spectrometry is used as an instrumental technique.
Publications
- Drabova L., Dvorakova D., Urbancova K., Gramblicka T., Hajslova J., Pulkrabova J.: Critical Assessment of Clean-Up Techniques Employed in Simultaneous Analysis of Persistent Organic Pollutants and Polycyclic Aromatic Hydrocarbons in Fatty Samples. Toxics (2022), 10 (1),12. (doi: 10.3390/toxics10010012)
- Jurikova M., Dvorakova D., Pulkrabova J.: The occurrence of perfluoroalkyl substances (PFAS) in drinking water in the Czech Republic: a pilot study. Environmental Science and Pollution Research (2022) published (doi: 10.1007/s11356-022-20156-7)
- Tomasko J., Hrbek V., Kourimsky T., Stupak M., Hajslova J., Pulkrabova J.: Are fish oil-based dietary supplements a significant source of exposure to chlorinated paraffins? Science of the Total Environment (2022) 833, 155137. (doi: 10.1016/j.scitotenv.2022.155137)
- Tomasko J., Stupak M., Hajslova J., Pulkrabova J.: Application of the GC-HRMS based method for monitoring of short- and medium-chain chlorinated paraffins in vegetable oils and fish. Food Chemistry (2021) in press. (doi: 10.1016/j.foodchem.2021.129640)
- Polachova A., Gramblicka T., Parizek O., Sram R.J., Stupak M., Hajslova J., Pulkrabova J.: Estimation of human exposure to polycyclic aromatic hydrocarbons (PAHs) based on the dietary and outdoor atmospheric monitoring in the Czech Republic. Environmental Research (2020) 182: 108977. (doi: 10.1016/j.envres.2019.108977)
Projects
- GAČR - Vliv nových chlorovaných kontaminantů na adipogenezi, 21-19437S, 01/2021 – 12/2023
- Horizon 2020 - PAPILLONS - Plastic in Agricultural Production: Impacts, Lifecycles and Long-term Sustainability, 101000210, 6/2021 - 5/2025
- EFSA - Screening for emerging chemical risks in the food chain, OC/EFSA/SCER/2020/02, 02/2021 – 01/2024
Biomonitoring, exposom
Today, humans are exposed to mixtures of chemicals that are released into the environment from various commercial and industrial applications. Some of them can have an adverse effect on human health. Therefore, it is necessary to monitor the quality of the environment and to assess its impact on humans. For this purpose, human biological monitoring (biomonitoring) is applied and provides, which provides data on the amount of chemicals and their metabolites in the body by analyzing suitable biological samples, such as blood serum / plasma, urine, breast milk, etc.
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„Human Biological Monitoring“, Zielhuis, 1984
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Our research group has been involved in European biomonitoring for many years. We develop multianalytical procedures based on chromatography and mass spectrometry, which meet the requirements of ultratrace analysis for the determination of different groups of environmental contaminants in one analysis. The group of persistent organohalogenated pollutants are represented by brominated flame retardants, polychlorinated biphenyls, chlorinated pesticides, chlorinated paraffins, perfluoroalkylated compounds, but also polycyclic aromatic hydrocarbons, phthalates, UV filters, organophosphate flame retardants, including their metabolites.
Publications
- Nübler S., Lopez M. E., Castano A., Mol H. G. J., Haji-Abbas-Zarrabi K., Schäfer M., Hajslova J., Dvorakova D., Antignac J.-P., Koch H. M., Huag L. S., Vorkamp K., Göen T.: Interlaboratory Comparison Investigations (ICIs) and External Quality Assurance Schemes (EQUASs) for human biomonitoring of perfluoroalkyl substances (PFASs) in serum as part of the quality assurance programme under HBM4EU. Science of The Total Environment (2022) 847: 157481 (doi: 10.1016/j.scitotenv.2022.157481)
- Ambroz A., Rossner Pavel Jr., Rossnerova A., Honkova K., Milcova A., Pastorkova A., Klema J., Pulkrabova J., Parizek O., Vondraskova V., Zelenka J., Vrzackova N., Schmuczerova J., Topinka J., Sram R.J.: Oxidative Stress and Antioxidant Response in Populations of the Czech Republic Exposed to Various Levels of Environmental Pollutants. Environmental Research and Public Health (2022). 19, 3609. (doi: 10.3390/ijerph19063609)
- Cerna M., Grafnetterova A.P., Dvorakova D., Pulkrabova J., Maly M., Janos T., Vodrazkova N., Tupa Z., Puklova V.: Biomonitoring of PFOA, PFOS and PNFNA in human milk from Czech Republic, time trends and estimation of infant’s daily intake.Environmental Research (2020) in press. (doi: 1016/j.envres.2020.109763)
- Dvorakova D., Pulkrabova J., Gramblicka T., Polachova A., Buresova M., Hajslova J., López M.E., Castaño A., Nübler S., Haji-Abbas-Zarrabi K., Klausner N., Göen T., Mol H., Koch H.M., Vaccher V., Antignac J.-P., Haug L.S., Vorkamp K.: Interlaboratory Comparison Investigations (ICIs) and External Quality Assurance Schemes (EQUASs) for Flame Retardant Analysis in Biological Matrices: Results from the HBM4EU Project. Environmental Research (2021) 202: 111705. (doi: 10.1016/j.envres.2021.111705)
- Polachova A., Gramblicka T., Bechynska K., Parizek O., Turnerova, Dvorakov, Honkova K., Rossnerova A., Rossner P., Sram R.J., Topinka J., Pulkrabova J.: Biomonitoring of 89 POPs in blood serum samples of Czech city policemen. Environmental Pollution (2021) 291: 118140(doi: 10.1016/j.envpol.2021.118140)
- Urbancova K., Sram R.J., Hajslova J., Pulkrabova J.: Concentrations of Phthalate and DINCH Metabolites in Urine Samples from Czech Mothers and Newborns. Exposure and Health (2021) 14: 17-27 (doi: 10.1007/s12403-021-00415-7)
Projects
- GAČR - Vliv nových chlorovaných kontaminantů na adipogenezi, 21-19437S, 01/2021 – 12/2023
- Horizon Europe - PARC - European Partnership for the Assessment of Risks from Chemicals, HORIZON-HLTH-2021-ENVHLTH-03, No. 101057014, 5/2022 - 4/2029
Head of the working group:
prof. Ing. Jana Pulkrabová, Ph.D.
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Associate professors:
doc. Ing. Darina Dvořáková, Ph.D.
Researchers:
Ing. Lucie Drábová, Ph.D.
Ing. Veronika Svobodová, Ph.D.
Aristeidis Tsagkaris, Ph.D.
Ing. Tomáš Gramblička, Ph.D.
Ing. Jakub Tomáško, Ph.D.
Ph.D. students:
Ing. Ondřej Pařízek
Ing. Veronika Gomersall
BIOMONITORING, EXPOSOM
Associate professors:
doc. Ing. Darina Dvořáková, Ph.D.
Researchers:
Ph.D. students:
Ing. Ondřej Pařízek
Ing. Denisa Pařízková
Ing. Veronika Gomersall
Nutritionally significant food components and food additives
Biologically active compounds, nutritional assessment of food quality
Biologically active compounds can have positive as well as negative biological effects. Their content depends on the type of plant or growing conditions, but is also affected by the conditions of storage and technological processing. Modern analytical methods are used to monitor the levels of biologically active compounds and to assess their stability, based primarily on liquid chromatography techniques in conjunction with conventional detection and mass spectrometry.
The working group is dedicated to the determination of levels of carotenoids, tocopherols, chlorophylls, cyanogenic glycosides, polyphenols, flavonoids, phytoestrogens, galactolitips, glycoalkaloids and many other groups of substances in foods and food raw materials, feeds, microalgae or food supplements. Attention is paid to the determination of hydrophilic (B1, B2, B6, B9, C) but also lipophilic (A, E, D) vitamins, basic food components and raw materials such as carbohydrates (sugars, polyalcohols, starches, inulin polysaccharide), proteins, amino acids, fats (fatty acids) and others. The aim is a comprehensive assessment of food quality, including the determination of nutritional value. The stability of the monitored substances is studied.
As a member of the Czech Technological Platform for Organic Agriculture, we study the quality of organic farming products and organic food.
Publications:
- Jiru M., Stranska-Zachariasova M., Kohoutkova J., Schulzova V., Krmela A., Revenco D., Koplik R., Kastanek P., Fulin T., Hajslova J.: Potential of microalgae as source of health-beneficial bioactive components in produced eggs. Journal of Food Science and Technology (2021) (doi: 10.1007/s13197-020-04896-3)
- Koudela M., Schulzova V., Krmela A., Chmelarova H., Hajslova J., Novotny C.: Effect of Agroecological Conditions on Biologically Active Compounds and Metabolome in Carrot. Cells (2021) 104, 784. (doi: 10.3390/cells10040784)
- Bhave A., Schulzova V., Mrnka L., Hajslova J.: Influence of harvest date and post-harvest treatment on carotenoids and flavonoids composition in French marigold flowers. Journal of Agricultural and Food Chemistry (2020) 68 (30): 7880-7889. (doi: 10.1021/acs.jafc.0c02042)
- Novotny C., Schulzova V., Krmela A., Hajslova J., Svobodova K., Koudela M.: Ascorbic Acid and Glucosinolate Levels in New Czech Cabbage Cultivars: Effect of Production System and Fungal Infection. Molecules (2018) 23(8): 1855. (doi: 10.3390/molecules23081855)
- Bhave A., Schulzova V., Chmelarova H., Mrnka L., Hajslova J.: Assessment of the rosehips based on their biologically active compound content. Journal of Food and Drug Analysis (2017) 25 (3): 681-690. (doi: 10.1016/j.jfda.2016.12.019 )
- Pavelkova P., Krmela A., Schulzova V.: Determination of carotenoids in flowers and food supplements by HPLC-DAD. Acta Chimica Slovaca (2020) 13 ( 1): 6-12
- Rollova M., Gharwalova L., Krmela A., Schulzova V., Hajslova J., Jaros P., Kolouchova I., Matatkova O.: Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study. Czech Journal of Food Sciences (2020) 38 (3):. 137-143 doi: 10.17221/308/2019-CJFS
- Humhal T., Kronusová O., Kaštánek P., Potočár T., Kohoutková J., Brányik T.: Influence of nitrogen sources on growth of thraustochytrids in waste water from the demineralization of cheese whey. Czech Journal of Food Sciences (2019) 37(5): 383-390. (doi: 10.17221/172/2018-CJFS)
Certified methodologies:
- Hajšlová J., Kohoutková J., Zachariášová M.: Method for determining the content of polyunsaturated fatty acids in micro-algae as part of feed for poultry and other animals. (2015) Certified methodology. VŠCHT, ISBN 978-80-7080-925-9
- Hajšlová J., Krmela A., Schulzová V.: Determination of inulin polysaccharide. Certified methodology (2015) VŠCHT, Praha. ISBN 978-80-7080-926-6
- Hajšlová J., Schulzová V., Krtková V., Nedělník J.: Determination of phytoestrogens in plant matrices. Certified methodology No. 2014/96506, (2014). ISBN 978-80-7080-874-0
- Hajšlová J., Schulzová V., Křížová L., Pavlok S.: Determination of phytoestrogens in biological material and dairy products. Certified methodology No. 2011/12-1 (2011) ISBN 978-80-7080-805-4
Additives
Additives, whether of natural or synthetic origin, are intentionally added to foods for technological purposes such as improving or maintaining their durability, appearance, consistency, taste or smell. It is a diverse group of substances, especially from the categories of organic and inorganic dyes, sweeteners, aroma intensifiers, preservatives, antioxidants, emulsifiers, etc., differing in chemical structure and properties and their use is legally controlled. The research topic of the group includes the development and implementation of modern analytical strategies, providing new possibilities in the control of food safety and authenticity. Attention is focused on the development of multidetection methods, using mainly the technique of liquid chromatography in conjunction with high-resolution mass spectrometry to control the levels of additives, defined by Regulation (EC) No. 1333/2008 from the group of sweeteners, preservatives and synthetic colors in food. The working group also offers significant use in proving the addition of unauthorized synthetic substances, especially dyes, to food.
Publications:
- Krmela A., Kharoshka A., Schulzova V., Pulkrabova J., Hajslova J.: A Simple LC–MS Multi-analyte Method to Determine Food Additives and Caffeine in Beverages. LCGC Europe (2020) 33(7): 327-335
Certified methodologies:
- Krmela A., Kharoshka A., Schulzová V., Stránská M., Hajšlová J.: Method for determination of sweeteners and preservatives in beverages and foodstuffs. (2020) Certified methodology. VŠCHT, ISBN: 978-80-7592-080-5
Projects:
- TAČR - Development of innovative analytical strategies usable for control of safety and authenticity of food and food raw materials TJ02000238, 2019 - 2020
Head of the working group:
Prof. Ing. Jana Hajšlová, CSc.
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Associate professors:
Researchers:
Ing. Lucie Drábová, Ph.D.
Ing. Beverly Hradecká, Ph.D.
Ing. Jana Kohoutková, Ph.D.
PhD students:
Ing. Monika Benešová
Ing. Aliaksandra Kharoshka
Ing. Lenka Libenská
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ADDITIVES
Associate professors:
PhD students:
Ing. Aliaksandra Kharoshka
Ing. Ondřej Brabenec