Within this programme the experts are educated, which will be able, based on the obtained knowledge during Ph.D. studies, to perform highly qualified scientific work in the field of biochemistry, microbiology and biotechnology (Universities, Czech Academy of Sciences, research institutes etc.).

The post-graduate in Ph.D. study programme Chemistry and Technology of Foodstuffs is able to formulate independently the scientific problem, to design the hypothesis for the solution and to carry out experimental and theoretical work for its confirmation. Simoultaneously, he is capable of critical evaluation of published scientific informations and of presentation of experimental results in english language as well.

prof. RNDr. Ivana Márová, CSc.

1. Application of diffusive gradient in thin films technique in food analysis

   Development and optimization of diffusive gradients in thin films technique for food analysis

   Tutor: Diviš Pavel, doc. Ing., Ph.D.

2. Interactions of nucleic acids with functionalised nano- and microparticles.

   Tutor: Španová Alena, doc. RNDr., CSc.

3. New methods of food analysis based on DNA amplification

   Tutor: Španová Alena, doc. RNDr., CSc.

4. Production of lipids and lipidic metabolites in selected yeast species.

   Yeasts are ubiquitous microorganisms, occuring in soil, fresh and marine water, animals, on plants and also in foods. This thesis is focused on controlled production of biomass and some interesting lipid-soluble metabolites by carotenogenic yeasts. Pigmented yeasts are used as feed and food colorants and, come of them, also as single cell oil producers. Metabolic and production activity of several red yeast strains of the genus Rhodotorula, Sporobolomyces and Cystofilobasidium will be analyzed. Yeasts will be cultivated on glucose medium with different C/N ratio to switch lipid and/or pigment production. Some waste substrates will be tested too. Production of targeted metabolites will be detected by Raman spectroscopy, FTIR, by chromatography and advanced fluorescence techniques.

   Tutor: Márová Ivana, prof. RNDr., CSc.

5. Secondary use of waste from the fruit industry

   The main aim of this work will be the use of waste from growing elderberry, especially from spring branches cut in orchards. These branches contain high amounts of rutin and other phenolic compounds, which have a beneficial effect on human health and high potential for usage in food, pharmaceutical and cosmetic industries. To obtain these substances from waste material it is necessary to optimize the extraction procedure. The obtained substance is to be adjusted to form a commercially usable product. To analyze rutine and polyphenolic compounds mainly HPLC technique will be used.

   Tutor: Diviš Pavel, doc. Ing., Ph.D.

6. Study of metabolism of polyhydroxyalkanoates and influence of stress on molecular characteristics of PHA

   Polyhydroxyalkanoates (PHAs) are storing materials accumulated by a wide variety of bacterial strains. These polyesters serve as storage of carbon and energy; nevertheless, it is likely that they play also an important role in stress response against various adverse conditions. This thesis is focused on involvement of PHAs in stress response of bacteria against various stress factors. Influence of stress factors on molecular characteristics of PHA (Mr, stability) will be studied in relation to application on food packaging.

   Tutor: Márová Ivana, prof. RNDr., CSc.

7. Study of the influence of specific yeast species on cheese ripening process and their sensory quality

   In addition to bacteria and moulds also specific types of yeasts participate in the cheese ripening process. These, through their metabolic activities, help to develop bacterial microflora, what plays an irreplaceable role in creating of the final taste and texture of the cheese. These yeasts can also be involved in the deterioration of the sensory properties and spoilage. Thus, the monitoring of the development of the yeasts microflora may not only contribute to the improvement of production quality, but to the monitoring of the hygiene during the manufacturing process as well. The aim of this work is the investigation of specific yeast species diversity, based on the appropriate selection of the method, suitable for the isolation and identification of microorganisms during the manufacturing process of blue cheeses and natural ripened cheeses. The isolated yeasts will be monitored by the physiological and metabolic characteristics. For their identification molecular biological methods based on PCR will be used.

   Tutor: Omelková Jiřina, doc. Ing., CSc.

8. Use of aqueous two- phase systems for plasmid DNAs purification.

   Tutor: Rittich Bohuslav, doc. Ing., CSc.