Assoc. Prof. Karel Cejpek, PhD
E-mail: karel.cejpek@vscht.cz
Telephone: +420 220 443 178
UCT Prague – building B, room B312
| 2011 | associate professor in food chemistry and analysis, UCT Prague |
| 1998 | PhD degree (Dr.) in food chemistry and analysis, UCT Prague |
| 1990 |
master degree (Ing.), in fermentation chemistry and bioengineering and in food chemistry and analysis, UCT Prague |
| 2011 – present | associate professor, Department of Food Analysis and Nutrition, UCT Prague |
| 1998 – 2011 | assistant professor, Department of Food Chemistry and Analysis, UCT Prague |
| 1995 – 1998 | assistant, Department of Food Chemistry and Analysis, UCT Prague |
| 1994 | study stay at University of Reading (UK) |
| 1991 – 1994 | postgraduate study at Department of Food Chemistry and Analysis, UCT Prague |
Research interests
Food chemistry; Maillard reaction, Strecker reaction and other non-enzymatic browning reactions in foodstuffs, raw materials, feed and biomaterials; glycation (formation of AGEs) and other protein modifications; reaction mechanisms; biologically active substances of plant foods of Brassicaceae and Alliaceae families; reducing substances (antioxidants); chromatographic methods in organic analysis.
Lectures
Food Chemistry (CZ)
Chemistry of Foods and Natural Products (CZ)
Chemistry of Food Raw Materials and Products (CZ)
Reaction Mechanisms in Food Chemistry (CZ)
Reaction Mechanisms in Food Chemistry: Laboratory (CZ)
Food Chemistry (EN)
Reaction Mechanisms in Food Chemistry (EN)
Publications
Summary of publications
Karel Cejpek on Scopus
Karel Cejpek on Web of Science